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.
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
- 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.
- 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)
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.
- 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.