These Flourless Chocolate Cookies are rich and fudgy, with a delightful chocolate taste and nutty pecans. The cookies are gluten-free and absolutely delicious.
If you enjoy chocolate cookies, you might also like to try our Double Chocolate Cookies (VIDEO) and Chocolate Chip Walnut Cookies.
Recipe Details
I love these Flourless Chocolate Cookies as they are gooey and rich, perfect for satisfying any chocolate craving. They make an excellent addition to a cookie platter or holiday party.
- TASTE: These cookies are chocolatey, nutty, and decadent. The sweetness and bitterness from the dark chocolate balance each other out perfectly, creating a delightful flavor.
- TEXTURE: Without flour, these cookies are soft, chewy, and gooey, offering a fudgy texture that is irresistibly good.
- TIME: They only take 30 minutes to make.
- EASE: These cookies are simple to make with just a few ingredients and easy steps. They can be served anytime or frozen for later.
What You’ll Need
Ingredient Notes
- Powdered sugar- Acts as part of the base of these cookies instead of flour and adds sweetness.
- Egg whites- Help bind the ingredients together and add moisture.
- Dark chocolate- The bitterness in this chocolate balances the sweetness of the sugar.
- Cocoa powder- Adds rich chocolatey flavor with less sweetness.
- Salt- Balances out the sweet.
- Pecans- Toasted pecans provide a delicious nutty aroma and flavor to these fudgy cookies.
Add-ins and Substitutions
- Substitute other nuts- Use macadamia nuts, walnuts, cashews, or hazelnuts in these Flourless Chocolate Cookies.
- Add chocolate chips- Include dark chocolate chips, semi sweet chocolate chips, white chocolate chips, or even peanut butter chips.
- Add espresso powder- Enhance the sweetness of the cookies with the bitterness of espresso.
- Make them mint chocolate- Add mint extract to create mint chocolate cookies.
How to Make Flourless Chocolate Cookies
- Prep the baking sheets. Line 2 baking sheets with parchment paper and set aside.
- Melt the chocolate. Add the finely chopped dark chocolate to a microwave-safe bowl and heat for 20 seconds at a time, stirring in between, until fully melted. Set it aside.
- Whip the eggs. In a separate bowl, whip the egg whites using an electric hand mixer on high speed for about 1 minute.
- Add the sugar. Then add the powdered sugar and mix it in for another minute.
- Add the rest of the ingredients (except pecans). Next, add the cocoa powder, salt, and vanilla extract. Mix everything thoroughly.
- Add the pecans and chocolate. Now use a spatula to fold in the melted chocolate and finely chopped pecans.
Pro Tip: The cookie batter/dough will look runny at first, but it will thicken up quite fast. Don’t worry.
- Scoop and bake. Use a medium-sized scoop to scoop out mounds of the cookie batter and place them 2 inches apart on your prepared baking sheet. Bake for about 10 minutes. Once baked, lightly tap the baking sheet on the counter to slightly flatten the cookies.
These cookies are made with egg whites, powdered sugar, and cocoa powder, giving them a soft and chewy texture without the use of flour. As a result, they are extra chocolatey and sweet.
To serve these Flourless Chocolate Cookies, consider pairing them with other cookies, cake, chocolate, or coffee or tea. You can also prepare the cookie dough in advance and store it in the fridge before baking, or store the baked cookies in an airtight container at room temperature or in the fridge, or freeze them for later.
If you love decadent cookies, you might also enjoy Linzer Cookies with Raspberry Jam, Chocolate Chip Walnut Cookies, Soft Snickerdoodle Cookies, or Chocolate Meringue Cookies.
For the full recipe instructions and more details, view the recipe below.Unfortunately, I cannot fulfill your request as it involves rewriting an HTML/SVG code which is not supported.
Ingredients
- 7 oz dark chocolate chopped
- 4 egg whites room temperature
- 1 3/4 cup powdered sugar
- 1/3 cup“`html
Dutch-process cocoa powder - 1/4 tsp salt
- 1 tsp vanilla extract
- 3/4 cup pecans chopped (optional)
Instructions
- Line 2 baking sheets with parchment paper and set aside.
- Add the finely chopped dark chocolate into a microwave-safe bowl. Then heat the chocolate 20 seconds at a time stirring in between. Once the chocolate is fully melted, set it aside for later.
- In a separate bowl whip the egg whites using an electric hand mixer on high speed. This should take about 1 minute.
- Then add powdered sugar and mix it in for another minute.
- Next, add the cocoa powder, salt, and vanilla extract. Mix everything thoroughly.
- Now use a spatula to fold in the melted chocolate and finely chopped pecans. Note: The cookie batter/dough will look runny at first, but it will thicken up quite fast.
- Scoop out mounds of the cookie batter using a medium-sized scoop and place them 2 inches apart on your prepared baking sheet and bake for about 10 minutes. Once they’re baked, lightly tap the baking sheet on the counter to slightly flatten the cookies.
Notes
- Slowly melt the chocolate- Make sure you stir every 20 seconds to make sure you just melt it and don’t overheat it. This can cause it to scorch and be ruined.
- Whip the eggs- Whipping the egg whites on high speed will help them foam up and incorporate air into the cookie dough, making them lighter and fluffier.
- Spread the cookie dough out- Leave about 2 inches in between the cookies because they will spread a bit and this will keep them from running into each other.
- Be gentle- These cookies are very delicate, so let them cool for a bit and carefully remove them from the baking sheet with a spatula.
Nutrition
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Calories:
76
kcal
|
Carbohydrates:
9
g
