Best Fudgy Flourless Chocolate Brownie Cookies
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Soft and chewy on the inside with a slightly crunchy exterior, these flourless chocolate brownie cookies feel like magic! These cookies only need seven ingredients, and they puff up to be the most delicious chocolate cookies. You won’t want to stop eating these cookies!
Why We Love Flourless Chocolate Brownie Cookies
- Chewy and chocolatey – These are for real chocolate lovers. The middles are soft and fudgy with lightly crisp edges, kind of like the best crinkly part of a brownie in cookie form.
- Great for Passover – I first shared these in my Kid Chef Bakes For The Holidays cookbook because they don’t use grains, which makes them a nice dessert option for Passover.
- Naturally gluten free – Since there are no grains, these cookies are naturally gluten free. They’re one of my go-to treats when I’m baking for someone who needs a gluten-free option, and honestly, everyone loves them.
Ingredients For Flourless Chocolate Cookies
Find the full printable recipe with specific measurements and directions below in the recipe card.
- powdered sugar
- cocoa powder – unsweetened
- salt
- large eggs – whites only – the yolks are not needed in this recipe. If you are using liquid pourable egg whites you’ll need 3 ounces.
- vanilla extract
- semi-sweet chocolate chips
How To Make Flourless Chocolate Cookies
- Line 2-4 baking sheets with parchment paper. Preheat the oven to 350 degrees.
- Add the powdered sugar, cocoa and salt to a large mixing bowl. Mix well until combined.
- Place small bowls on the counter. Crack the eggs placing the egg whites in one bowl and the egg yolks in the second bowl. The egg yolks can then be discarded or used for another recipe.
- Pour the egg whites and vanilla into the bowl with the powdered sugar and cocoa mixture. With an electric mixer set to low, whip together until the mixture starts to combine. You can use a whisk but it takes a lot more whipping by hand, so I highly recommend a stand mixer or hand mixer.
- Bump the electric mixture up to medium and continue mixing until a thick but somewhat runny batter forms. Sometimes the amount of liquid in the eggs can vary, if your batter is is thicker like frosting add an additional tablespoon of water and whip again until mixed.
- Pour in the chocolate chips into the cookie dough. With a silicone spatula fold the chocolate chips into the cookie dough until mixed.
- With a cookie scoop, portion the cookies onto the baking sheets with at least three inches between cookies. Don’t put more than six cookies per pan as these cookies will expand a lot.
- Bake the cookies in the oven for 13-14 minutes untll the outsides form a crunchy crust and look a little crackly. The insides of the cookie may seem gooey, but that’s ok. Allow the cookies to cool completely on the parchment-paper covered pan. Carefully peel the parchment paper away from the cookies, then enjoy!
Flourless Brownie Cookie Variation Ideas
With any variations, if you are making these cookies for someone who is gluten-free make sure the extra ingredients are gluten-free by checking the package carefully.
I have found the best way if I am unsure, is just to ask the person I am making the cookies for as not everyone’s sensitivities is the same.
Add Nuts – Nuts give these cookies a great texture. Try chopped walnuts, pecans or even pistachios. I will usually add between 1/2 a cup – 3/4 cup of chopped nuts to the batter when I add the chocolate chips.
Try Peanut Butter Chips – Peanut butter chips pair SO well with the chocolate, you won’t be able to stop eating this combo!
Mix In White Chocolate Chips – White chocolate offers a great contrast to the dark fudgy brown chocolate.
Make Them Mint Chocolate Chip Or Candy Cane Chocolate Chip – At the holidays I made these cookies as a candy cane flourless chocolate brownie cookie. I added about 1/2 cup of broken candy cane pieces to the batter and then sprinkled a little extra candy cane on top of each cookie. I kept the amount of chocolate chips the same. I also added 1/2 teaspoon of peppermint extract. You could also use other chocolate peppermint candies. Try it with a mug of candy cane hot chocolate, yum!
Try Chopped Maraschino Cherries – Try chopped maraschino cherries to make almost a black forest cherry cookies. I haven’t tried this BUT I know the flavors will work. I’d add 1/2 cup of chopped maraschino cherries to the batter at the same time I fold in the chocolate chips.
Will I Like These Cookies If I’m Not Gluten Free?
Yes for sure. I have made these cookies and shared them with people who are not gluten free, and they were really well received. These cookies are chewy, fudgy and just full of chocolate flavor.
This is one of my go-to recipes when I know I have a group of people to share these cookies with where a few have special diets. I have made these cookies as gifts for my kid’s teacher, her godmother, and a close family friend who all thoroughly enjoyed them and are gluten-free. But I’ve also served these cookies to a mixed crowd and they were equally loved and enjoyed.
Can I Freeze Flourless Chocolate Brownie Cookies?
No these cookies don’t freeze well The structure of the cookie is a little more delicate then a regular cookie since it’s made whipping the egg whites. The dough also doesn’t freeze well, they are best made fresh.
If you need a gluten-free cookie that does freeze well or a cookie dough that freezes well my soft cutout sugar cookies do freeze, but you must swap out gluten-free flour cup for cup.
How Long Will Flourless Chocolate Brownie Cookies Last?
These cookies will taste their best if enjoyed within the first three days, but are still tasty for up to five days. Store cookies in a covered airtight container on the counter. They tend to get a little more crunchy as time goes on.
Flourless Chocolate Brownie Cookies
Ingredients
- 3 cups powdered sugar
- 7 tablespoons cocoa powder unsweetened
- ¼ teaspoon salt
- 3 large eggs – whites only the yolks are not needed in this recipe, they can be used in another recipe or discarded
- 1 teaspoon vanilla extract
- 1 cup chocolate chips I used semi-sweet
Instructions
- Line 2-4 baking sheets with parchment paper. Preheat the oven to 350 degrees.
- Add the powdered sugar, cocoa and salt to a large mixing bowl. Mix well until combined.3 cups powdered sugar, 7 tablespoons cocoa powder, ¼ teaspoon salt
- Place small bowls on the counter. Crack the eggs placing the egg whites in one bowl and the egg yolks in the second bowl. The egg yolks can then be discarded or used for another recipe.3 large eggs – whites only
- Pour the egg whites and vanilla into the bowl with the powdered sugar and cocoa mixture. With an electric mixer set to low, whip together until the mixture starts to combine.1 teaspoon vanilla extract
- Bump the electric mixture up to medium and continue mixing until a thick but somewhat runny batter forms. Sometimes the amount of liquid in the eggs can vary, if your batter is is thicker like frosting add an additional tablespoon of water and whip again until mixed.
- Pour in the chocolate chips into the cookie dough. With a silicone spatula fold the chocolate chips into the cookie dough until mixed.1 cup chocolate chips
- With a cookie scoop, portion the cookies onto the baking sheets with at least three inches between cookies. Don’t put more than six cookies per pan as these cookies will expand a lot.
- Bake the cookies in the oven for 13-14 minutes untll the outsides form a crunchy crust and look a little crackly. The insides of the cookie may seem gooey, but that’s ok. Allow the cookies to cool completely on the parchment-paper covered pan. Carefully peel the parchment paper away from the cookies, then enjoy!
Notes
Nutrition
Did You Make This?
I would love to see it! Share your thoughts with me in the comments below!
Delicious, requires few ingredients (actually had everything already in the pantry), and very chocolaty!