Chocolate Flourless Cookies Gluten Free

On May 23, 2018

Chocolate Flourless Cookies Gluten Free

Flourless Chocolate Chip Cookie Fudge, chewy and naturally gluten-free. A mix of cookies and brownies, perfect for chocolate lovers! !

These Chocolate Flourless Cookies are delicious and always a hit! For more chocolate, try chocolate macarons, chocolate pretzels, and chocolate bundt cakes.

Flourless Cookies

Today I am sharing this easy flourless chocolate chip cookie recipe. This recipe uses simple, everyday ingredients you probably already have in your pantry. The cookies turned out to be super chocolatey with delicious ruffles and fudge on top with a slightly sticky center.

I absolutely love double chocolate chip cookies. So I wanted to try a flourless chocolate chip cookie recipe. But let’s be honest – I’m not very experienced with gluten free baking. So I’m so glad I found this easy recipe. Plus, no fancy ingredients are needed. So you definitely don’t have to go to a specialty grocery store.

It’s hard to deny a delicious chocolate chip cookie that’s actually part cookie/part brownie, so try these and let us know what you think. 😉

How to Make Chocolate Flourless Cookies

Prepare. Lightly coat cookie sheets with nonstick cooking spray or lightly grease with parchment paper and lightly coat. (Even using parchment paper needs to be greased so the cookies don’t stick together). While cookies rest, preheat oven to 350 degrees Fahrenheit.

dry ingredients. Sift together the powdered sugar, cocoa powder and salt in a large bowl.

wet ingredients. Whisk egg whites in a small bowl. Whisk egg whites and vanilla extract into dry ingredients. It will be sticky like glue. Stir in chocolate chips.

bake. Pour batter into tablespoon-sized balls on a greased cookie sheet, at least 2 inches apart. I like to use a cookie scoop for this. Allow to sit on the baking sheet for 30 minutes. Bake in preheated oven for 7-9 minutes or until top looks cracked.

Add some remixes! These fudge cookie brownies are absolutely delicious. However, you can easily add flavor and texture with chopped nuts, chocolate chips, and even dried fruits like cranberries. Bake them at the same temperature, just add a minute to the bake time. Bonus: adding these to larger sized cookies will help them to be firmer.

Tips + Storage Information

Resting the batsman is key. The longer the cookie batter sits, the longer you will have a film forming on each cookie. Film formation is actually an important step in getting the desired results. This will help the cookies hold their shape as they bake. You know the film is firm enough when you can lightly touch the tops of the cookies without getting your fingers. This will take about 30 minutes. Anything less can lead to a mess.
use large eggs Otherwise the batter will be too runny or dry. Three large egg whites measure just under ½ cup.
This cocoa brand It does make a difference in taste. Stick to natural and Dutch craft cocoa blends. If you don’t like one brand, try another.
I don’t recommend using artificial sweeteners Because they don’t melt and spread in the oven like sugar does. Propagation can already be tricky in this recipe.
Put the batter into a gallon of Ziploc.cut corners and Squeeze out the batter with a tube into groups of the same size.
Don’t throw away your yolks! ! Well, you can if you want, but did you know you can refrigerate the egg yolks for later use? Store in an airtight container for up to 4 days. Use them to make one of our delicious recipes like our Key Lime Pie or Boston Cream Pie.

shop These cookies will keep for 4-5 days in an airtight container.

For longer storage, stack them in freezer-safe containers, separate the layers with parchment paper, and then freeze 1-2 months. Thaw and enjoy.

For more chocolate chip cookies, be sure to check out:

Course dessert

American food

Prep time 10 minutes

Cook Time 8 minutes

30 minute break

Total time 48 minutes

Serves 20 cookies

Calories 114 kcal

by Lil’ Luna

2 1/2 cups powdered sugar
3/4 cup cocoa powder
1/4 teaspoon salt
3 large egg whites, yolks removed
1 teaspoon vanilla extract
1 cup chocolate chips

Lightly coat cookie sheets with nonstick cooking spray or lightly grease with parchment paper and lightly coat. (Even using parchment paper needs to be greased so the cookies don’t stick together).
Sift together the powdered sugar, cocoa powder and salt in a large bowl.
Whisk egg whites in a small bowl.
Whisk egg whites and vanilla extract into dry ingredients. It will be sticky like glue.
Stir in chocolate chips.
Pour batter into tablespoon-sized balls on a greased cookie sheet, at least 2 inches apart. I like to use a cookie scoop for this.
Allow to sit on the baking sheet for 30 minutes.
While cookies rest, preheat oven to 350 degrees Fahrenheit.
Bake in preheated oven for 7-9 minutes or until top looks cracked.

*Store cookies in an airtight container at room temperature. **Recipe adapted from King Arthur Flour

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