flourless chocolate cookies

These very chocolatey cookies have a slightly crispy exterior and a chewy gooey interior.

Chewy Gooey Flourless Chocolate Cookies

sugar

⅔ cup Dutch Process cocoa powder

salt

vanilla extract

chocolate chips

Preheat oven to 350 degrees F. Line two rimmed baking sheets with parchment paper (or silpat mats). If you use parchment paper, give it a light coating of nonstick spray.

In a large bowl, whisk together the powdered sugar with the cocoa powder and salt. Whisk in the egg whites (start w/ just two) and vanilla extract and beat just until the batter is moistened. You're looking for a brownie-like, thick and fudgy batter consistency. If it seems too thick, add another egg white-- then a 4th one if it still seems too thick. Then gently stir in the chocolate chips.

Spoon the batter onto the prepared baking sheets in 12 evenly spaced mounds per cookie sheet. I like to use a spring-release cookie scoop. Bake about 14 minutes, until the tops are glossy and lightly cracked. Slide the parchment paper (with the cookies) onto wire racks. Let cookies cool completely, and store in an airtight container for up to 3 days.

https://embed.mediavine.com/videos/bbhboaof6jt7pgxdmhqq

Chewy Gooey Flourless Chocolate Cookies are a fudgy cookie with a lightly crisp exterior. They can easily be made gluten free!

Gluten free chocolate cookies made with chickpea flour for a grain free cookie with an excellent texture and piles of chocolate. High protein chickpea flour and healthy ingredients make these a great snack for anytime of day.

Double Chocolate Chickpea Flour Cookies

(3/4 cup) chickpea flour (besan/gram flour)

(1/4 cup) cocoa powder

baking soda

vanilla powder (or 1 teaspoon extract)

sea salt

(1/3 cup) coconut oil, melted

80 ml (1/3 cup) maple syrup or honey

(1/2 cup) dark chocolate, chopped

Preheat the oven to 180C (350F) and line...

Preheat the oven to 180C (350F) and line a large baking sheet with parchment paper.

In a large bowl, whisk together the flour,...

In a large bowl, whisk together the flour, cocoa, baking soda, vanilla, and salt.

In another dish, whisk the coconut oil and...

In another dish, whisk the coconut oil and maple syrup, then add the egg and whisk again until fully combined.

Stir the coconut oil mixture into the flour...

Stir the coconut oil mixture into the flour mixture, mixing until no streaks of flour remains. Stir in the chocolate to evenly incorporate.

Scoop the dough, around 2 tablespoons per cookie,...

Scoop the dough, around 2 tablespoons per cookie, onto the baking sheet. Flatten each cookie slightly with your palm (wet your hands to prevent sticking).

Bake for 8-10 minutes or until the tops...

Bake for 8-10 minutes or until the tops are cracked and the edges are just firmed. Don't over-bake.

Cool the cookies for ten minutes on the...

Cool the cookies for ten minutes on the pan before removing and cooling completely on a rack. They'll keep in an airtight container for at least three days and freeze well.

These delicious cookies from Delish.com don't have any flour or butter but are still amazing. 

Flourless Fudge Cookies

Cooking spray

c. sugar

c. unsweetened cocoa powder

kosher salt

pure vanilla extract

c. chocolate chips

My stepdaughter and I just tried making these to serve as a gluten free dessert option for her birthday guests. The cookies look mostly like the photo from the top and they were sweet, but the consistency after baking is like uncooked regular cookie dough (I could actually ball my finished cookie up into a ball of dough). Is this what they are supposed to be like after baking or did we need to add more time? I wish the recipe made more clear what type of cookies these are (soft or crunchy/crisp). I don’t want to overcook them, but I also can’t eat under baked dough, let alone serve it to other people.

Just made these and they worked out perfectly. Let them sit for 20 minutes and they really did have a shine to them. I sprinkled them with powdered sugar when they came out of the oven as one of the reviewers suggested; it makes them look really nice. Used Ghirardelli 43% cocoa chocolate chips and it cut down a little bit on the heavy sugar taste. Love these and will make them again for sure.

Well, that was depressing. I can tell these are exactly the cookies I have been wanting to make but they came out like dried crepes. Extremely flat! Any idea where I went wrong? I followed the recipe to the letter, except I only had Ghirardelli white chocolate chips, so I used those. So sad. Any idea where I went wrong? I am willing to try again!.

I baked them for an extra two minutes and left them on the cookie sheet for about 20 minutes. Very light, crisp top and just chewy in the center. My husband doesn’t care for chocolate but he liked these. I’d make them again.

These were so amazing! Did not use parchment paper and they crumbled, so just note for the future to use it the next time.

Fantastic Recipe, followed your directions and had no issue removing from Pam sprayed parchment. Cooked them 6 mins., turned the pan and baked 4 additional minute.
Amazing

These cookies are amazing!! Crisp on the edges and soft in the middle!! Would absolutely recommend these.

Just baked! I've used this recipe at least 3xs and I use Allergen Free chocolate chips. It works every time. This time I did the extra 1/4c of cocoa, and an extra egg white and let them sit for 20mins. Baked them at 11mins and this what I got. Not the prettiest but they are delicious. If it looks too wet add a little more cocoa or powdered sugar.

If this is any indication to you about how I feel about these cookies, my oven is still on and I'm contemplating crawling into it. 
I wanted to make yummy gf&df cookies to throw into a goodie bag for a friend's Christmas present and was very excited for these "fudgy" cookies. They taste good - super sweet, but good. The texture is what I hate - not what I'd call fudgy at all. When you first bite them they're good, a nice crunch on the outside, but then the inside is a weird type of chewy. As you continue chewing, I've found the most accurate way to describe it is like you're eating stale cotton candy that's smushed into a ball. Sticky, chewy (not in a good way) and hard. I also feel a headache coming on after eating one and a half of them but that's a given with the amount of sugar. Will not be giving these to my friends, can't subject them to this awful texture.

When I made these I decided to add 1/4 teaspoon of xanthan gum, as I'm very accustomed to gluten-free baking. They came out beautifully, very crispy on the outside, nice and chewy on the inside. I also backed off on the chocolate chips, it's basically sugar and egg whites so they come out very sweet already.

I just made these and we loved them. You need to chill them before taking them off the parchement paper!!!!! If you don’t, like the first reviewer said, they will stick. Chill like put the pan in the freezer or a Wisconsin winter back porch. They peeled right off. Powdered sugar on top right out of the oven is the way we rolled with the recipe. Would be great with pecans added

unfortunately these cookies were way to runny.... and when I bakes them they stuck to the parchment paper even after I let them cool for 25 minutes. Even tho they did not look pretty or stay in one piece, they tasted just like a fudge brownie!

https://streaming.hearstdigitalstudios.com/8b9d7f6f-db46-48e5-8b78-1ed5d0dec484/video_rover_16x9_1080p_hd_1548972591_84569.mp4

These Flourless Fudge Cookies Are Almost Too Good To Be True

These flourless chocolate cookies have a shiny surface and are chewy and fudgy. They are only 3 ingredients and don&#39;t contain any flour, butter or oil.

3 Ingredient Flourless Chocolate Cookies

+ 1 tbsp (35 g) unsweetened dutch process cocoa powder

½ cups (175 g) powdered sugar

Preheat oven to 320°F (160°C). Line a large cookie sheet with parchment paper or  a silicone baking mat.

Add cocoa and powdered sugar to a large mixing bowl. Stir with a whisk until evenly combined.

Add in egg whites. Whisk until batter is smooth and no pockets of powdered sugar remain. It may seem like you don&#39;t have enough liquid at first but just keep stirring and as the egg whites break down and get absorbed, you will have enough moisture. The batter should be very thick and sticky and if you scoop some of it out, it should barely move. If your batter appears to be a little runny, add in a little more cocoa powder (about 1/2 to 1 tbsp more).

Using a 2 tsp cookie scoop, scoop cookie dough and release onto prepared cookie sheet, spaced 2 inches apart. Repeat with remaining batter.

Bake cookies about 15-18 minutes or until done. (Mine took around 16-17 minutes). When cookies are done, they will puff up and have a shiny surface. Let cookies cool on cookie sheet and set fully before removing. Store uneaten cookies in an airtight container at room temperature.

The cookies baked ok but taste was not great. Too sweet and not enough gooeyness.

I used off brand cocoa powder and it still came out soft. Of course I never rate these recipes but my goodness it was so soft, delicious, delightful, chocolate covered sweetness. I am in love with this recipe almost like a softer brownie.

So sticky couldn’t get them off the paper. Had to scrape off and throw away. 

i dont know what i did wrong but my cookies had the consistency of brownie batter and once they were baked they were very crispy.

Just made these cookies because I was craving something sweet but didn't want to put in a lot of effort; I used regular unsweetened cocoa, only needed to add an additional tbsp and it worked like a charm!

https://content.jwplatform.com/videos/HmlF8mML.mp4

3 ingredient chewy chocolate cookies made without flour, butter or oil

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