Flourless Chocolate Cookies
If you’re on the hunt for a rich, decadent treat that is also gluten-free, look no further than these irresistible Flourless Chocolate Cookies. With a delightful chewy texture and an explosion of chocolate flavor, these cookies are sure to satisfy your sweet tooth. Made with chopped dark chocolate almonds, powdered sugar, and cocoa powder, they are incredibly simple to whip up. Whether you’re baking for a special occasion or just want a chocolate fix, these cookies are the perfect way to indulge.
Why This Recipe Works
This Flourless Chocolate Cookies recipe is a game-changer for several reasons. First, the absence of flour allows the chocolate flavors to shine through, creating a fudgy texture that melts in your mouth. The combination of chopped dark chocolate almonds and mini semi-sweet chocolate chips adds layers of chocolatey goodness, while the egg whites provide a lightness that balances the richness. Moreover, using Dutch-processed cocoa powder gives these cookies a deeper flavor, making every bite a chocolate lover’s dream.
Ingredients at a Glance
- 1 ½ cups chopped dark chocolate almonds (or regular almonds, pecans, or walnuts)
- 3 cups powdered sugar
- ½ cup plus 3 tablespoons Dutch-processed cocoa powder
- ½ teaspoon sea salt
- 1 cup mini semi-sweet chocolate chips
- 4 egg whites
- 2 teaspoons vanilla extract
Setup & Equipment
- Oven: Preheat to 350°F (175°C).
- Baking sheet: Line with parchment paper for easy removal.
- Mixing bowls: Use for combining dry and wet ingredients.
- Whisk: For mixing egg whites and other wet ingredients.
- Spatula: Helpful for folding in chocolate chips and nuts.
Build Flourless Chocolate Cookies Step by Step
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C). This step is crucial for ensuring that your cookies bake evenly and achieve the perfect texture.
Step 2: Prepare the Baking Sheet
Line a baking sheet with parchment paper. This will prevent the cookies from sticking and make cleanup a breeze.
Step 3: Mix the Dry Ingredients
In a large mixing bowl, combine the powdered sugar, Dutch-processed cocoa powder, and sea salt. Whisk together until well blended, ensuring there are no lumps.
Step 4: Add the Egg Whites and Vanilla
Add the egg whites and vanilla extract to the dry ingredients. Using a whisk, mix until the batter is smooth and glossy. It should be thick but still pourable.
Step 5: Fold in the Chocolate and Nuts
Gently fold in the chopped dark chocolate almonds and mini semi-sweet chocolate chips using a spatula. Make sure they are evenly distributed throughout the batter.
Step 6: Scoop the Cookie Dough
Using a cookie scoop or a tablespoon, scoop the dough onto the prepared baking sheet, leaving enough space between each cookie to allow for spreading.
Step 7: Bake the Cookies
Bake in the preheated oven for 10-12 minutes. The cookies should be set on the edges but still soft in the center. Keep a close eye to prevent over-baking.
Step 8: Cool and Enjoy
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy these delicious Flourless Chocolate Cookies warm or at room temperature!
Smart Substitutions
- For a nut-free version, substitute with sunflower seeds or omit the nuts entirely.
- Use coconut sugar in place of powdered sugar for a healthier alternative.
- Swap mini semi-sweet chocolate chips for dark chocolate chips for a richer flavor.
- For a dairy-free option, ensure your chocolate chips are dairy-free or use carob chips.
Chef’s Notes
These Flourless Chocolate Cookies are best enjoyed fresh, but they can also be stored for a few days in an airtight container. If you want to enhance the flavor, consider adding a pinch of espresso powder to the dry ingredients for an extra boost of chocolate richness. Experimenting with different nuts can also add a unique twist to the cookies, so feel free to get creative!
Refrigerate, Freeze, Reheat
If you have leftover cookies (which is unlikely!), you can refrigerate them for up to a week. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer them to a zip-top bag or airtight container. When you’re ready to enjoy, simply let them thaw at room temperature or pop them in the microwave for a few seconds to warm them up.
Reader Q&A
Can I use regular cocoa powder instead of Dutch-processed?
Yes, you can use regular cocoa powder if you don’t have Dutch-processed on hand. However, the flavor will be slightly different, and the cookies may not be as dark in color.
What can I substitute for egg whites?
If you’re looking for an egg-free alternative, you can use aquafaba (the liquid from canned chickpeas). About 3 tablespoons of aquafaba equals one egg white.
Can I make these cookies smaller or larger?
Absolutely! You can adjust the size of the cookie scoops to your liking. Just keep in mind that baking time may vary slightly depending on the size.
What should I do if my cookie batter is too thick?
If your batter seems too thick, you can add a tablespoon of water or milk to loosen it up slightly. Just be careful not to make it too runny.
Similar Recipes
Make It Tonight
With just a handful of ingredients and minimal prep time, these Flourless Chocolate Cookies are an ideal choice for a last-minute dessert or an afternoon treat. Gather your ingredients and get ready to indulge in the ultimate chocolate experience.
These Flourless Chocolate Cookies are not just a dessert; they are an experience that showcases the beauty of simple ingredients transformed into something extraordinary. So go ahead, bake a batch, and watch them disappear in no time!
Flourless Chocolate Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the powdered sugar, Dutch-processed cocoa powder, and sea salt. Whisk together until well blended.
- Add the egg whites and vanilla extract to the dry ingredients. Mix until the batter is smooth and glossy.
- Gently fold in the chopped dark chocolate almonds and mini semi-sweet chocolate chips using a spatula.
- Scoop the dough onto the prepared baking sheet, leaving enough space between each cookie.
- Bake in the preheated oven for 10-12 minutes.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack.
Notes
- Store leftover cookies in an airtight container for up to a week.
- For nut-free version, use sunflower seeds or omit nuts.
- Add a pinch of espresso powder for extra chocolate richness.
