These Flourless Gluten-Free Chocolate Cookies are crisp on the outside, fudgy on the inside, and utterly mouthwatering from start to finish.
I had been receiving rave reviews for my soft baked Gluten-Free Dairy-Free Brownies. Not to brag, but I couldn’t help but agree—they were pretty epic. So, naturally, I wondered: how can I transform this brownie recipe into the perfect cookie recipe? And here we are, my friends. These ultra easy, incredibly delicious cookies that capture the essence of brownies are sure to blow you away.
When it comes to cookie fanatics, some people are on “team crispy” and others are on “team soft n’ chewy.” But what if I told you that you could have both? These cookies have an unbeatable texture that will please both camps. They’ve got a crunch on the outside, and thanks to their brownie pedigree they’ve got a soft, gooey, and fudgy interior that is pure dessert bliss.
I’m all about convenient recipes, and these are some of the most beginner-friendly cookies you’ll find. These require just 6 pantry ingredients, no electric mixer required, and are ready in roughly 25 minutes, including the oven time. Do yourself a favor and try these to-die-for cookies.
Are Flourless Gluten-free Chocolate Cookies Healthy?
These cookies are gluten-free and very low in fat with just 1 gram per cookie. Compare that to 2.5 grams of fat in a medium-size chocolate chip cookie. That said, cookies are a treat, so it’s best to enjoy them in moderation. The good news is, these are so delicious that even one will leave you feeling satisfied and smiling. For a delicious pairing, enjoy these cookies with a glass of whole milk—or your preferred plant-based alternative.
How to Make Them Perfect every Time
These cookies are about as simple as it gets, but there are a few things to remember to get consistently chewy, moist, brownie-like results every time you make them.
- Egg whites are an important part of the batter so make sure you use whites from large eggs, the baking standard, not extra-large or jumbo.
- Have your egg whites at room temperature. If you’ve forgotten to take your eggs out of the fridge 30 minutes ahead of time you can submerge them in warm water for 5 minutes before separating them.
- Make sure to measure your ingredients precisely. The quantity of the cocoa powder is particularly important, so I recommend using a kitchen scale for accuracy.
- Lining your baking sheets with parchment paper will keep the cookies from sticking and also help protect the bottoms from browning too much and negatively impacting the flavor.
- The chewy-gooey texture and deep chocolate flavor of the cookies will be best if the cookies aren’t overbaked. Keep a close eye on the chocolate cookies and remove them from the oven as soon as the tops appear dry and slightly cracked.
- Switching the pans from top to bottom rack and front to back halfway through the baking time will help them bake more evenly across the pans.
How to Make Ahead and Store
Allow the cookies cool completely. Store them in an airtight container at room temperature for up to 3 days; just keep them away from sunlight or moisture. You can also refrigerate them for up to 5 days or freeze them for up to 3 months. Let them sit on the counter to come to room temperature before eating.
Serving Suggestions
Nothing beats serving cookies with a glass of milk for the ultimate comfort treat. They’re also great with eggnog if it’s that season, or with a rich sherry if you want a special after-dinner treat. You could also make a dessert board and pair these with other goodies like fresh berries, dried fruits, caramel sauce for dipping, yogurt-covered pretzels, and nuts.
Recipe
Ingredients
- 3 cups powdered sugar (360g)
- 1 cup cocoa powder (92g) (please weigh for accurate results)
- 4 large egg whites at room temperature
- 2 teaspoons vanilla
- 1/2 teaspoon salt
- 1/4 cup dark chocolate roughly chopped (dairy free if needed)
Instructions
- Heat your oven to 350 degrees and line two cookie sheets with parchment paper.
- Whisk the powdered sugar and cocoa powder together. Add in the egg whites, vanilla and salt and whisk until well combined and thick. Finally, fold in the chocolate.
- Use lightly heaping cookie scoops to place onto the pan, leaving some room between each.
- Bake until the top is set and crackly, about 14-15 minutes.
- Cool on the pan completely.
- DEVOUR
How do these store? I’d like to bake them a few days ahead of a party.
They should be good for a few days!
what are the ingredients measurements? for gluten free chocolate cookies
Hi Marianne, you have the ingredients measurements and the steps at the bottom of the recipe, in the recipe card.
3 Cups Powdered sugar (360g)
1 Cup + 2 Tbsp Cocoa powder (92g) (please weigh for accurate results)
4 Large egg whites, at room temperature
2 tsp Vanilla
1/2 tsp Salt
1/4 Cup Dark chocolate, roughly chopped (dairy free if needed)
do you need baking powder for these to get them fluffy like in the photo?
Hi Caroline – No, no baking powder required for this recipe but you can add a bit more egg whites if you think your batter is too thick.
These Flourless Gluten-Free Chocolate Cookies are a true treat! The perfect balance of crispy outside and fudgy inside, they’re a must-try for anyone craving a delicious gluten-free and dairy-free dessert. Easy to make with just a few ingredients, they’re sure to satisfy both the crispy and chewy cookie lovers. Highly recommend
Glad to hear you enjoyed this recipe! Thanks for reading and reviewing.