These flourless chocolate fudge cookies are sure to become a favorite easy treat! Made with no flour and only 8 ingredients, these flourless cookies are a quick and easy dessert that your family is sure to love!
Each bite of these fudgy flourless chocolate pecan cookies is divine! Full of chocolatey goodness and chunky pecans. Everyone is going to love them and they won't even know they're gluten-free unless you spill the beans!
Looking for more flourless cookie recipes? Try these delicious peanut butter cookies!
Why You Will Love This Recipe
- A tasty gluten-free chocolate cookie everyone can enjoy!
- Perfect for parties or an anytime sweet treat.
- Great to freeze to save for later.
- Dense fudgy, chocolate flavor with loads of chocolate chips and pecans.
Ingredients
Before we get started mixing these up, let's take a look at some of the highlights of the ingredients you need. It's all pretty basic and you may already have them on hand.
- Butter: For richness and buttery flavor.
- Sugar: I prefer dark brown but if you like light brown use it. You can also use regular granulated sugar as well.
- Eggs: Gives the cookies a bit of lightness and structure.
- Vanilla: Adds warming, mellow sweetness to these fudge cookies.
- Cocoa powder: Hershey's Special Dark Cocoa is my personal favorite.
- Chocolate chips: I love dark chocolate chips, but use whatever kind you choose.
- Pecans: In my book, they're the perfect nut for these cookies but you can also use chopped peanuts or walnuts.
How to Make Gluten-Free Chocolate Cookies
Let's look at the main steps to make these no flour chocolate fudge cookies. Be sure to check the recipe card for all the details.
- Mix together the butter and brown sugar in a medium bowl with a whisk or hand mixer for 2-3 minutes. The mixture will be light and fluffy.
- Add your egg whites and vanilla and mix to combine
- Add the cocoa powder, baking soda, and salt to the bowl.
- Mix just to combine.
- Fold the chocolate chips and pecans into the chocolate cookie batter.
- Scoop onto a parchment-lined baking sheet. I used the OXO small cookie scoop. I love this size for cookies! Refrigerate the cookies for about 30 minutes.
- Bake them in a preheated oven and allow them to cool slightly before trying to remove them. These are flourless cookies, so you will need to be a little more careful with them than you would with a regular cookie.
Expert Tips
There are only a few things to note about these flourless cookies.
- The chocolate chips and pecans help these cookies hold their shape a little better. If you decide to leave them out the cookies will be a little flatter.
- Don't skip the chill time. Chilling the cookies before baking will also really help these cookies to hold their shape as well. I tried it both ways, and trust me, the chilling really helps!
- Cooling the cookies for a bit before removing them from the tray keeps them from falling apart. I know it will be hard because they will smell amazing as soon as they come out of the oven but they are not strong enough to keep them together.
- Storage Tips: These are great at room temperature for about 3 days. I love to freeze extra cookies once they are cooled completely. They will hold well in the freezer for up to 2 months. Just make sure they are in an airtight container or ziplock bag.
How can I tell when my chocolate cookies are done?
I like to go with a few ways to check. The first is time. These cookies will bake perfectly in my oven in about 8 minutes. I usually suggest cooking them between 7-10 minutes depending on how your oven cooks.
When the time is close, you can also check by pressing gently on the side of the cookie. If it feels like it is baked you are good to go! They are chocolate cookies, so you cannot go by color.
More Cookie Recipes
Follow me on Instagram!
For more inspiration
Chocolate Fudge Cookies (No Flour)
These flourless chocolate fudge cookies are sure to become a favorite easy treat! Made with no flour and only 8 ingredients, these flourless cookies are a quick and easy dessert that your family is sure to love!
Ingredients
- ½ cup butter, softened
- ⅔ cup sugar I prefer a dark brown, but if you like the light brown, use it.
- 2 egg whites
- 2 teaspoon vanilla
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup cocoa powder
- 1 cup chocolate chip I love dark chocolate chips, but use whatever kind you choose.
- 1 cup pecans, chopped optional. Not necessary, but really good!
Instructions
- Line 2 baking sheets with parchment. Set aside.
- Add butter and brown sugar to medium bowl. Mix with a whisk, or hand mixer like I did, for 2-3 minutes. The mixture will be light and fluffy.
- Add in egg whites and vanilla. Mix again, but only to combine. In small bowl, combine the cocoa, baking soda and salt. Add to wet mixture. Mix to combine.
- Last up is the chocolate and pecans. Mix to combine.
- Next scoop cookie onto baking sheet. I baked 12 per sheet. Place pans in fridge and allow to chill about 30 minutes. While it is chilling, preheat oven to 350 degrees.
- Once the cookies have chilled, place in oven. I like to do one pan at a time. Bake for 7-10 minutes until they are cracked a bit on the top. I also like to check the edges. I press lightly and if it feels done, I pull them out.
- Now, because there is no flour in these cookie, they don't hold up as well and aren't as firm as other cookies. So, allow them to cool about 5-7 minutes before carefully removing from pan with a spatula and placing on the cooling rack. If you can't wait and want to eat them right away, I think you should :). If you can wait, cool on the pan, then cool again on the cooling rack.
- I feel like these are best enjoyed with a glass of cold milk. If that isn't your thing, no pressure!
- Now, sit back and enjoy. You deserve it!
Notes
The chocolate chips and pecans help these cookies hold their shape a little better. If you decide to leave them out the cookies will be a little flatter.
Don't skip the chill time. Chilling the cookies before baking will also really help these cookies to hold their shape as well. I tried it both ways, and trust me, the chilling really helps!
Cooling the cookies for a bit before removing them from the tray keeps them from falling apart. I know it will be hard because they will smell amazing as soon as they come out of the oven but they are not strong enough to keep them together.
Storage Tips: These are great at room temperature for about 3 days. I love to freeze extra cookies once they are cooled completely. They will hold well in the freezer for up to 2 months. Just make sure they are in an airtight container or ziplock bag.
Tried this recipe?Let us know how it was!
Marlys says
Is there a reason you're using only the egg whites? Would it work to use the whole egg in this recipe?
admin says
Hey,you can use whole eggs for sure!! It does produce a chewier cookie when you use egg whites though!!
Sandi says
This is the perfect gluten free, "already have the ingredients on hand" cookie recipe! So rich and good. They ended up being sturdier than I thought they would be (that could just be from my oven, which I'm still getting acclimated to in my RV), so next time I will skip leaving them to cool on the cookie sheet for longer than 2-3 minutes.
I would give this recipe 10 stars if I could!
admin says
Thank you so much for the comment Sandi!!