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Why You’ll Love My Recipe
Fudgy and loaded with chocolate chips, these flourless chocolate cookies are a great option for anyone who needs to eat gluten-free.
If you have extra egg whites from other recipes, this is a great recipe for using them up for no waste! If you had to separate eggs for this recipe, why not use the yolks to make some Creamy Lemon Bars?
Karlynn’s Recipe Notes
- Skill Level: These are easy to make.
- Total Time: Making these cookies takes approximately 20 minutes.
- Variations: Try adding some chopped walnuts or pecans, or even shredded coconut, for some crunch. Test out different types of chocolate chips, or use peanut butter or butterscotch baking chips instead. Add a sprinkle of cinnamon or use some almond extract instead of vanilla.
- Tools Needed: For this recipe, you’ll need a large baking sheet, some parchment paper, a large bowl, a whisk, a cookie scoop or tablespoon, and cooking spray.
What You’ll Need For Ingredients
Egg Whites: For this recipe, you should be able to use egg whites from a carton if you’d rather not separate eggs. Just be sure that whatever egg whites you use are room temperature rather than straight out of the fridge.
Sugar: This recipe calls for icing sugar (aka powdered sugar or confectioner’s sugar, depending where you are in the world) rather than granulated sugar. The stabilizer that’s added to make icing sugar powdery and smooth will help to keep the cookie batter silky. It will also help to thicken the batter.
Coffee: As you may have discovered from other recipes, a tiny bit of instant coffee accentuates the taste of cocoa powder beautifully. If you’d like to make this flavour even richer, use powdered espresso.
How To Make Flourless Chocolate Cookies
This is a brief overview of the recipe. The full list of ingredients and step-by-step instructions are in the recipe card below.
- Preheat oven to 350°F. Line baking sheet with parchment paper and spray with cooking spray. Set aside.
- In a large bowl, whisk together the sugar, coffee, cocoa, and salt.
- Add vanilla extract and half the egg whites. Add more egg whites as needed until mixture sticks together.
- Mix until the batter is thick. Fold in the chocolate chips.
- Scoop batter on to cookie sheet with tablespoon or cookie scoop.
- Bake for 10 to 12 minutes
- Cool completely on the cookie sheets and enjoy!
Karlynn’s Tips and Tricks for Making Flourless Chocolate Cookies
Room Temperature Eggs: When eggs are straight out of the refrigerator, they are too cold, and they do not mix well with other ingredients in cookies. This can also affect their final texture, making the cookies heavier than they should be. It may also affect the time you need to bake the cookies, taking longer. For creamy and smooth cookie batter, it is best to use room-temperature eggs and egg whites.
Paper Spraying Pros and Cons: If you do not spray the parchment paper, the cookies will stick. Not much, but enough to potentially be annoying. If, however, you don’t mind leaving a tiny bit of cookie behind on the paper and you’d like your cookies to puff up a bit more, go ahead and skip spraying.
Storage Instructions
Once these are fully cooled, you can store them in a sealed container at room temperature. They shouldn’t need to be refrigerated, though you can absolutely store them in the fridge if you’d like.
Freezer: If you’d like to freeze them for later, try leaving them spread out on the tray and freezing them solid like that before transferring them to a freezer safe container. You can freeze them for 2-3 months.
More Delicious Chocolate Chip Cookie Recipes
Looking for more tasty cookie recipes?
Try these Cheesecake Chocolate Chip Cookies for rich, intense flavour.
Make some Thick & Chewy White Chocolate Chip Macadamia Nut Cookies
Or try this Nutella Stuffed Hazelnut Chocolate Chip Cookie Recipe.
Or, if you enjoy mint with your chocolate, try this Crispy Mint Chocolate Cookie Recipe
There you go, everyone. A flourless cookie that is still loaded with chocolate goodness. Try it out and let me know what you think.
Happy Baking!
Karlynn
Flourless Chocolate Cookies
Ingredients
- 2 ¼ cups powdered sugar
- ¾ cup unsweetened cocoa powder
- ½ teaspoon instant coffee, crushed until a fine powder
- ¼ teaspoon salt
- 3 large egg whites , at room temperature, lightly beaten
- 1 tablespoon vanilla extract
- 1 ¼ cups semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F.
- Line a large-rimmed baking sheet with parchment paper. Spray the parchment paper with cooking spray.
- In a large bowl, whisk together the powdered sugar, cocoa powder, instant coffee and salt.
- Stir in the vanilla extract. Starting with half of the egg whites, add just enough of the egg whites to bring the cookies together. There may or may not be extra egg whites leftover, but that's ok. You just need the mixture to come together. Mix with a wooden spoon until the batter is thick and moist throughout.
- Fold in the chocolate chips.
- Using a tablespoon cookie scoop, scoop out heaping portions onto the prepared baking sheet leaving two inches between the cookies. The dough is liquidy, that's fine!
- Bake for 10-12 minutes, OR until the tops of the cookies turn glossy and cracks begin to form. The edges of these cookies will get too dark if overbaked.
- Let the cookies cool completely on the baking sheets then remove and store.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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