Flourless Chocolate Fudgy Cookies

These flourless chocolate cookies are pure bliss for anyone who loves a decadent chocolate treat. With no flour in sight, their rich fudgy centers mean each bite tastes just like a brownie though they are naturally gluten free. I can still remember the first time I made these for a friend with celiac and the sheer joy when everyone realized how delicious they were no one missed the flour at all.

I was surprised at just how easy these were the first time I baked them and now they are my go to quick dessert when I want something show stopping.

Ingredients

• Powdered sugar: sweetens the cookies and creates the smooth crackly crust Look for a brand with extra fine texture for the best results
• Unsweetened cocoa powder: this is where all the chocolate flavor comes from Choose a Dutch process if you like a deeper flavor
• Salt: brings out the chocolate notes and balances the sweetness Use a fine sea salt for even distribution
• Large egg whites: help the cookies hold together and keep them chewy Use room temperature egg whites for maximum volume
• Vanilla extract: adds warmth and rounds out the chocolate flavor Use pure vanilla for the truest taste
• Chocolate chips: melt into gooey pockets throughout the cookie Choose high quality semisweet or dark chips as you prefer
• Chopped walnuts or pecans: add crunch and depth Optional but highly recommended for texture Seek out fresh nuts for best flavor

Step-by-Step Instructions

Sift and Combine Dry Ingredients:

Begin by sifting the powdered sugar salt and cocoa powder into a large bowl This removes any lumps from the cocoa and ensures the mixture is smooth and even

Mix in the Wet Ingredients:

Add two large egg whites and the vanilla extract to the dry ingredients Stir patiently The mixture will seem too dry at first but keep folding and it will slowly form a shiny thick batter

Adjust Consistency and Add Mix Ins:

If the dough is still crumbly after a minute of stirring add the third egg white Continue stirring until the batter comes together then fold in the chocolate chips and nuts if using

Rest the Batter:

Let the thick glossy batter sit uncovered for about thirty minutes This helps it firm up just enough to scoop easily and bake up with those signature crackly tops

Prepare Baking Sheets:

Preheat your oven to three hundred fifty degrees Fahrenheit Line two baking sheets with parchment paper Spray the paper lightly with nonstick spray for easy release

Shape and Portion:

Scoop balls of dough about one to two tablespoons each onto the prepared baking sheets Space them apart as they spread during baking The dough will be thick and sticky

Bake to Perfection:

Place the sheets in the oven and bake for thirteen to fifteen minutes Watch for the cookies to lose most of their shine with just a touch of gloss left in the very centers

Cool and Serve:

Let the cookies cool completely on their pans before moving them This step prevents them from breaking Store in an airtight container or freeze for longer storage

Pin it

My favorite ingredient by far is the cocoa powder A dark rich Dutch process cocoa gives these cookies such a deep fudgy flavor that friends always ask for my secret A holiday memory I cherish is making these for a cookie exchange where the gluten free friends were the first to take a full plate

Storage Tips

Once completely cool store these cookies in an airtight container at room temperature for up to three days If you live in a hot climate refrigeration is a safe bet To freeze wrap them well and tuck them into a freezer bag They thaw fast and retain their chewy texture

Ingredient Substitutions

You can skip the nuts if you want a pure chocolate cookie If you need dairy free simply be sure your chocolate chips contain no milk solids Aquafaba or packaged egg white substitutes generally will not give the same chewy results If you only have regular cocoa that will still work but the flavor will be slightly lighter

Serving Suggestions

I love stacking these for a cookie platter but they are also excellent with a scoop of vanilla ice cream They pair beautifully with coffee after dinner For a pretty finish, dust lightly with more powdered sugar just as they cool

Cultural and Historical Notes

Flourless chocolate recipes date back to European Jewish kitchens where festive desserts were needed without leavening or wheat These cookies are rooted in French and Italian chocolate traditions updated for American bakers and gluten free eaters everywhere

Frequently Asked Questions

→ How do I achieve the best texture?

Ensure you don’t overmix; stir just until the batter forms a thick, sticky consistency for a chewy center and crisp edges.

→ Can I use any type of cocoa powder?

Both natural and Dutch process cocoa work well, just verify they are fresh and unsweetened for optimal flavor.

→ Are these suitable for gluten-free diets?

Yes, as long as your powdered sugar is gluten-free, these cookies are naturally free of gluten.

→ How should I store these cookies?

Keep cooled cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

→ Can I add extra mix-ins?

Chopped walnuts or pecans add a delightful crunch, and you can experiment with different chocolate varieties for variety.

→ Do I need to grease the baking sheet if using parchment?

Yes, always spray or grease parchment or silicone mats to prevent sticking, as these cookies can be quite sticky.