This Flourless Chocolate Chip Cookies recipe uses just six simple ingredients and is naturally gluten-free. These cookies have crackly, crunchy tops and chewy, fudgy centers—perfect for satisfying a chocolate craving in about 20 minutes.
If you crave chocolate, this easy recipe is a fast fix. The exterior becomes crisp while the interior stays moist and chewy, creating a delightful contrast in every bite.
One of the best things about this recipe is its flexibility—you can vary the flavor by swapping extracts. I love dark chocolate with peppermint extract, but vanilla, orange, rum, or hazelnut all work beautifully.
Ingredients
- Powdered sugar (1.5 cups)
- Dark cocoa powder (5 tablespoons)
- Egg whites (2)
- Salt (¼ teaspoon)
- Flavor extract of your choice (1 teaspoon; peppermint is recommended)
- Dark chocolate chips (½ cup)
This recipe uses only one bowl, so cleanup is minimal—another bonus.
How to make Flourless Chocolate Chip Cookies
Preheat the oven to 350°F and line a baking sheet with a silicone mat or parchment paper.
In a medium bowl, use a spatula to combine the powdered sugar, cocoa powder, salt, egg whites, and extract until fully incorporated. It may take a minute for the egg whites to absorb the dry ingredients; the batter will come together and resemble brownie batter.
Use a cookie scoop or a tablespoon to portion six mounds of batter onto the prepared baking sheet (about 1 tablespoon of batter per cookie). If needed, shape each mound into a round with a toothpick so they bake into neat rounds.
Press a few chocolate chips onto the top of each mound.
Bake 10–12 minutes, or until the tops develop a glossy sheen and show fine cracks. Remove from the oven and let the cookies cool completely on the sheet before transferring.
The shiny, crackled tops indicate the cookies are done and ready to cool. Store the cookies at room temperature in an airtight container for up to three days.
These cookies are addictive—expect to eat more than one. They’re a reliable treat whether you keep the classic chocolate flavor or experiment with different extracts.
More Gluten-Free Dessert Recipes:
- Gluten-free Pumpkin Cookies
- Low-fat Peanut Butter Balls
Flourless Chocolate Chip Cookies
Amy Duska
Pin Recipe
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
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Preheat oven to 350°F and line a baking sheet with a silicone mat or parchment paper.
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In a medium bowl, use a spatula to combine the powdered sugar, cocoa powder, salt, egg whites, and extract until smooth and glossy. It may take a minute for the egg whites to absorb the dry ingredients.
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Portion the batter into six mounds (about 1 tablespoon each) on the prepared sheet. Shape into rounds with a toothpick if needed and press a few chocolate chips on top.
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Bake 10–12 minutes, until the tops are glossy and crackled. Let cool completely on the sheet before removing.
Notes
- It takes a few minutes for the egg whites to absorb the dry ingredients; the batter will smooth out to a brownie-batter consistency if you keep stirring.
- A cookie scoop is about 1 tablespoon; if you don’t have one, use 1 tablespoon of batter per cookie.
- Check the cookies at 10 minutes. They are done when the tops are glossy and cracking.
- Try different extracts: vanilla, orange, hazelnut, rum, cinnamon, or fruit extracts all change the character of the cookie.
- Do not bake these directly on a bare sheet—the bottoms can stick. Use a silicone mat or parchment paper to make removal easy.
- Bake only six cookies at a time on a sheet. Too many will spread together and create a mess.
- Regular Dutch-processed cocoa can substitute for dark cocoa powder. Milk chocolate chips may be used instead of dark.