This Flourless Chocolate Chip Cookies recipe uses just six ingredients and is naturally gluten-free. These chocolate cookies deliver a crisp, crackly top with a chewy, moist center—perfect for satisfying serious chocolate cravings in about 20 minutes.
If you want an easy chocolate fix, these flourless cookies are the answer. They come together in a single bowl with minimal cleanup, and the texture—crispy edges with a fudgy interior—is irresistible.
The recipe is highly adaptable: try different extracts to change the flavor profile. Dark chocolate pairs beautifully with peppermint extract, but you can experiment with vanilla, orange, rum, hazelnut, cinnamon, or any extract you prefer.
Ingredients
- Powdered sugar
- Dark cocoa powder (or Dutch-processed cocoa)
- Egg whites
- Salt
- Flavor extract of your choice (peppermint, vanilla, orange, etc.)
- Dark chocolate chips (or milk chocolate chips)
This is a one-bowl recipe, which makes cleanup fast and easy.
How to make Flourless Chocolate Chip Cookies
Preheat the 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 dark cocoa powder, 1/4 teaspoon salt, 2 egg whites, and 1 teaspoon extract (peppermint or your choice). Stir until the mixture becomes smooth and glossy—this can take a minute as the egg whites need time to absorb the dry ingredients. The final consistency should resemble brownie batter.
Use a cookie scoop or a tablespoon to portion the batter. Place six mounds onto the prepared baking sheet, spacing them well. If needed, use a toothpick to round the edges so each cookie bakes evenly and stays perfectly round.
Press a few chocolate chips onto the top of each mound so they show on the finished cookie.
Bake for about 10–12 minutes, or until the tops look glossy and show a crackled surface. Remove from the oven and allow the cookies to cool completely on the sheet before transferring them—they are delicate while warm.
That glossy sheen and crackled top are the indicators that the cookies are done and ready to cool.
These cookies store well at room temperature in an airtight container for up to three days. Because they are so addictive, they rarely last that long.
Whether you prefer classic chocolate, peppermint, orange, or another extract, this simple flourless cookie recipe is a dependable way to satisfy chocolate cravings with minimal effort.
More Gluten-Free Dessert Recipes:
- Gluten-free Pumpkin Cookies
- Low-fat Peanut Butter Balls
Flourless Chocolate Chip Cookies
Amy Duska
Pin Recipe
10
10
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 1.5 cups powdered sugar, 5 tablespoons cocoa powder, ¼ teaspoon salt, 2 egg whites and 1 teaspoon extract until fully incorporated. It may take a minute for the egg whites to absorb the dry ingredients.
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Use a cookie scoop or 1 tablespoon to place six mounds of batter on the baking sheet. Shape each mound with a toothpick if necessary, then press a few chocolate chips on top of each cookie.
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Bake 10–12 minutes, until the tops are glossy and crackled. Remove from the oven and let cool completely before removing from the baking sheet.
Notes
- It takes a few minutes for the egg whites to absorb the dry ingredients. Continue stirring until the batter is smooth and glossy, with a brownie-batter consistency.
- A cookie scoop equals about 1 tablespoon. If you don’t have one, portion the batter with a tablespoon.
- Start checking the cookies at 10 minutes; they are done when the tops are glossy and show cracks.
- Try different extracts—vanilla, orange, hazelnut, rum, strawberry, or cinnamon—to vary the flavor.
- Do not bake these directly on an unlined baking sheet; the bottoms can stick. Use a silicone mat or parchment paper for easy release.
- Only bake six cookies per sheet at a time to prevent spreading into each other.
- Regular Dutch-processed cocoa can substitute for dark cocoa powder. Milk chocolate chips can replace dark chips if preferred.