This Flourless Chocolate Chip Cookies recipe requires only 6 ingredients, is gluten-free. You'll love how sinfully delicious these chocolate cookies taste with their chewy insides and crunchy, crackly tops!
I don't know about you, but I can get some serious chocolate cravings. I've got an easy fix that you can whip up in about 20 minutes.
It's these rich and delicious, Flourless Chocolate Cookies!
The outside of this cookie is crunchy and crispy while the inside stays unbelievably moist and chewy.
The great thing about this recipe is that you can make so many variations using different extracts.
I love the combination of dark chocolate and peppermint extract, but there's so many more to try.
Ingredients
- Powdered sugar
- Dark cocoa powder
- Egg whites
- Salt
- Flavor extract of your choice (I love peppermint!)
- Dark chocolate chips
This recipe only requires one bowl so ... there's less cleanup when you're done. Bonus!
How to make Flourless Chocolate Chip Cookies
Stir the first five ingredients together in a batter bowl with a spatula (you'll add the chocolate chips in step 3).
Use a cookie scoop to measure out 6 cookies onto a baking sheet lined with a silicone baking mat. (photo 1)
To make sure each cookie bakes perfectly round, use a toothpick to push the batter into a round shape if necessary. (photo 2)
Next, drop a few chocolate chips on top of each cookie. (photo 3)
Bake for 10-12 minutes, remove from the oven and let cool completely before removing from the tray. (photo 4)
See that glossy sheen and the crackle on the top? That's how you know there ready to come out of the oven!
Whether you like your chocolate mixed with flavors like peppermint, orange, rum extract or just plain chocolate, this cookie recipe is guaranteed to satisfy your sweet tooth every time!
Store the cookies at room temperature for up to 3 days in an air-tight container.
There's no way you'll be able to eat just one of these bad boys. They are completely addictive, so...chocoholics beware!
More Gluten-Free Dessert Recipes:
Flourless Chocolate Chip Cookies
Ingredients
- 1.5 cups powdered sugar
- 5 tablespoons dark cocoa powder
- ¼ teaspoon salt
- 2 egg whites
- 1 teaspoon peppermint extract or extract of your choice
- ½ cup dark chocolate chips
Instructions
- Preheat oven to 350°F and line a baking sheet with a silicone baking mat or parchment paper.
- In a medium bowl, use a spatula to combine 1.5 cups powdered sugar, 5 tablespoons cocoa powder, ¼ teaspoon salt, 2 egg whites and 1 teaspoon of peppermint extract until fully incorporated. (Remember, it takes a minute for the egg whites to absorb the dry ingredients!)
- Use a cookie scoop to place 6 mounds of cookie batter on the baking sheet. This is equal to 1 tablespoon of batter per cookie. Use a toothpick to shape the batter into a round shape if necessary. Drop a few chocolate chips onto each of the mounds.
- Bake until the tops of the cookies look glossy and crackled, about 10-12 minutes. Remove from the oven and let cool completely before removing from the baking sheet.
Video
Notes
- Note that it takes a few minutes for the egg whites to absorb the dry ingredients, and the batter to become smooth and glossy. At first it may seem like they won't combine, but keep at it! It will come together and be the consistency of brownie batter.
- A cookie scoop is the equivalent of 1 tablespoon so if you do not have a cookie scoop, use 1 tablespoon of batter per cookie.
- The cookies are done when the tops have taken on a glossy sheen and appear to be "cracking" on top. Start checking them at the 10 minute mark, as ovens can vary in temperature.
- Experiment with different flavors! Some extracts to try are; vanilla, orange, hazelnut, rum, strawberry, cinnamon ... the list is endless!
- DO NOT bake these cookies directly on a baking sheet. These cookies are sticky on the bottom so the best thing to use is a silicone mat on your baking sheet to make them easy to release once they've cooled. You can use parchment paper if you don't have a silicone mat.
- Don't try to cook more than 6 cookies at a time or you WILL end up with a mess! I've had reports that they've spilled over the side of the baking sheet or cooked into each other when too much batter was used!
- Regular dutch processed cocoa can be substituted for dark cocoa powder.
- Milk chocolate chips can be substituted for dark chocolate chips.
Aimee says
I’m really stuck as the amounts of each aren’t coming up how much of each product ☹️
Amy says
Hi Aimee, here is the breakdown.
1 1/2 cup powdered sugar
5 T dark cocoa powder
1/4 tsp salt
2 egg whites
1 tsp peppermint extract
1/2 cup dark chocolate chips
I'm not sure why it's not showing up. Are you looking on a phone or computer?
Beverly says
Did anyone ended up trying with a sugar substitute and have good results?
Angela Zimmerman says
Amy, I'm very glad I found this recipe! I'm a complete sucker for anything chocolate mint, but struggle with gluten. So I made two batches: One with the extract in the mix and one without. The batch without, I sprinkled crushed peppermints on top of the cookie drops before placing them in the oven, and I preferred that more for the holidays. Very festive. Also, I did a 10-min version and a 13-min version. The 10-min version was taller and very gooey, and a few of my taste testers preferred it. The 13-min cookie was thinner and crunchier, which the other half of my taste testers preferred. What a fun recipe, Amy. I now have a new cookie I can make my neighbors for Christmas.
Gina says
Dear Amy,
I'm a beginner baker,so I don't know how much is the 5T cocoa powder. Can you help me please?
Amy says
Hi Gina, that is 5 tablespoons of cocoa powder. 🙂
April says
These look amazing. You don't melt the chocolate chips, right? You just add them in whole? Also, would the recipe change if I added two whole eggs instead of eggs whites? I can't wait to try these, but I want to make sure I do it right.
Amy says
Hi April! Just throw the chocolate chips right in! I'm not sure if it would turn out ok if you added whole eggs...I probably wouldn't recommend it but please let me know how it turns out if you do. 🙂
Ava says
Its really easy to get just egg whites.... Just crack the 2 eggs into a small bowl (being careful not to pierce the yolk) and then scoop out the whole yolks into another container to use for later. Whole eggs vs. egg whites in baking have a VERY different effect.
Sarah says
These are amazing! I used white chocolate chips with them as that was all we had and I could have eaten the entire batch. We froze some and they were still great when thawed out. My only suggestion is to double the recipe as you'll be sad when there are only 12! I fit about 6 per cookie sheet and they did not run together. If the batter seems too wet, just add a bit more icing sugar to thicken it. I will be making these again for an upcoming party, and will be using egg whites from a carton as asked about above. It's just easier than separating eggs. Can't believe these are gluten free and taste this amazing!
Amy says
Hi Sarah! I'm so glad you liked them! I'm going to have to try the white chocolate chips, that sounds yummy! Thanks for letting me know how they turned out. Merry Christmas! 🙂
Gina says
Yum! Amy these looks SO good! I can use an egg substitute for this recipe, right? Can't wait to try these!
Amy says
Hi Gina, what egg substitute do you use?
Gina says
I'd like to use Egg Beaters, or something like that - you know, the one in the carton? Though I wonder if flax seed could work here, too...
Amy says
I'm not sure if the flax would work but I'll try it out this week and let you know!
Cameron says
i substituted the peppermint with orange and they tasted great!
Amy says
Hi Cameron, I bet they did! Do you mind if I use that in a recipe? Why didn't I think of that??
Mel says
Thank you! These were the perfect fix to my pregnancy craving.
Was short half a cup of icing sugar (powered sugar), so I substituted plain flour. I'm sure it changed the consistency a little but they were still soft, slightly chewy and oh so delicious.
Amy says
Hi Mel! I'm glad you liked them. Thanks for letting me know how they turned out
Katrina says
These cookies were delicious! Made a batch the other night and they turned out fabulously. I spooned out only 1 Tablespoon of batter for each cookie (I used an official Tablespoon measure to be precise). The recipe made about 15 cookies. We devoured them within 2 days. Totally satisfied my craving for a mint chocolatey cookie! Making another batch today!! Oh, and the parchment paper really helps cut down on cleanup, and made it easier to remove the cookies (after cooling on the sheet completely).
Amy says
I'm so glad they turned out so well for you! Thanks for letting me know. 🙂
Mary says
Wow what a mess at the bottom of my oven, these spread way too much even over the edge of the cookie sheet.
Amy says
These cookies do spread while baking and I'm truly sorry about the mess! I try to warn people of that in the recipe but maybe I need to stress it a little more within the post itself. I'm sorry that this happened, I know it's a big pain to clean up.
Jill @ Sew French says
I have everything to make these cookies! Going to try them tonight! They look easy and delicious! Thanks for sharing!
Amy says
Thanks Jill, I hope you enjoy them!
Alondra says
hello! I made this recepie using Stevia (about 20 drops) And Youngh living Mint esencial oil (5 drops) the result is ugly but tasty. We need to improve this recepie with Stevia girls!!
Amy Evans says
I made these today, after testing one out first i changed the cook time to ten minutes and only 1 Tbsp of mixture. I found 2 Tbsp of mixture spread far too much and they were burnt when i took them out, probably because they spread far too much. They were delicious though. I haven't tried gluten free cooking before but i would highly recommend this recipe. I loved the mint flavour and the chocolate came through very well which i loved too 🙂 Thanks.
Amy says
Hi Amy, thanks for letting me know how they came out. After reading your comment, I've decided to alter the recipe a little bit. The cookies do come out pretty big at 2 tablespoons, which most people may not expect. I love these cookies, and they get even better if you can wait until the next day to eat them. Thanks again!
GiGi Eats says
I am going to try and make these with stevia (baking) and see what happens - then I can REALLY enjoy them guilt free 😉
Amy Duska says
I had someone else ask about using a sugar substitute, please let me know how it turns out for you. Merry Christmas!
Kitka says
Hi, I just started to make those cookies and stopped because I'm not sure how to proceed - i wanted to ask don't you have to whip the egg whites? They just go straight in the bowl as they are?
Thank you for answer!
Amy Duska says
Hi Kitka, you do not have to whip the egg whites. Just throw them in and mix everything up! Happy Holidays!
Christine says
Have you tried making these cookies with Swerve or another sugar substitute? I am making a low carb cookie tray this season and still looking another recipe or two to complete it. Thanks.
Amy Duska says
Hi Christine, I haven't tried this recipe with a sugar substitute. I do think it would probably work with a substitute like Swerve but can't guarantee it. I'm sorry I couldn't help very much, but I think I'm going to try the recipe out with Swerve to find out myself! Happy Holidays!
Liz says
Wow these are beautiful cookies. I was just looking for a few gluten free cookies to add to my collection for this year because I'll have two gluten free guests. I think these will have to be on the list - they look great and nothing says Christmas like mint-chocolate!
Thanks for the recipe!
Rebecca says
Those cookies look great, and they're definitely on my to-make list. However, I've found that whenever I have cookies that thin, they have a tendency to fall apart when I try to get them from the pan. Any suggestions on how to minimize that?
Amy Duska says
Hi Rebecca, when I make any type of cookie, I ALWAYS use parchment paper. This keeps them from sticking to the baking sheet. With these cookies, let them cool completely on the baking sheet first and then use a thin metal spatula to remove them. I hope this helps!
Thalia @ butter and brioche says
I am SO craving a couple of these cookies right now. You can never go wrong with the classic combination of mint choc chip!