Flourless Chocolate Cookies

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I know many of you are struggling to find flour right now. With this in mind, I worked out a Flourless Chocolate Cookie. Now, because it is flourless, it isn’t a really sturdy cookie. Don’t let this deter you though, y’all this cookie is so good! There are many variations of this, but I will share mine. I may be partial, but I really think this is the best!

Start with softened butter. This is a fairly small batch, so I was able to mix it in my 4 cup measuring cup.

Next up is sugar. I used granulated, but I also love brown sugar. It seems to be more accessible right now anyway, so if that is what you have, use it!

Beat with a hand mixer, or use your muscles! It would be a great workout when the gym is closed :). You will want to beat it until it is light and fluffy.

Add your egg whites.

Next up is cocoa. I made this as a one bowl recipe, so cocoa went on top of butter mix.

Add the baking soda and salt on top of the cocoa powder, then carefully mix it together only on top. Then combine the butter mix with cocoa mix.

Last up is chocolate chips and pecans. I mean, you don’t have to use either, but they are pretty important in our house.

Scoop on to 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 at least.

Bake and allow to cool slightly before trying to remove. They are a cookie with flour, so you will need to be a little more careful with them than you would with a regular cookie.

Allow to cool slightly. I mean, you don’t have to, but they are easier to handle of they are cooled.

I am telling you. This cookie is so good! Even my son who is not into chocolate really loved these! I left him at the house with about 23 cookies. I figured he would eat 1 or 2. I came home, to only 3 left! That my friends is how good these are!

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5 from 2 votes

Flourless Chocolate Cookies

These delicious cookie should definitely make it to your to make list soon! They are so good!
Course Dessert
Cuisine American
Keyword chocolate gluten free cookies, double chocolate cookies with whole grain, flourless chocolate cookies, gluten free baked goods
Prep Time 10 minutes
Cook Time 7 minutes
Chill time 30 minutes
Total Time 47 minutes
Servings 24 cookies
Author Amy- A Red Spatula


  • 1/2 cup butter, softened
  • 2/3 cup sugar I used granulated, but brown sugar also works really well. I prefer a dark brown, but if you like the light brown, use it.
  • 2 egg whites
  • 2 teaspoon vanilla
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 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!


  • 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!

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  1. Marlys | 29th Mar 20

    Is there a reason you’re using only the egg whites? Would it work to use the whole egg in this recipe?

    • admin | 29th Mar 20

      Hey,you can use whole eggs for sure!! It does produce a chewier cookie when you use egg whites though!!

  2. Sandi | 10th Apr 20

    5 stars
    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 | 14th Apr 20

      Thank you so much for the comment Sandi!!

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