Looking for gluten-free cookies? These crazy delicious flourless chocolate cookies are the answer. 

gluten-free cookies 

Oh my word, these gluten-free chocolate cookies (aka flourless chocolate cookies) are melt-in-your-mouth delicious: Rich chocolate, soft center, with just the right amount of crisp outside, with a brownie-like texture. And they are made in ONE bowl with only six ingredients. Filled with chocolate chips, I suppose they can also be called gluten-free, flourless, double-chocolate chip cookies. Regardless, they are good. Make them. Please. 

more cookies to bake

These delicious Almond Joy cookies are also gluten-free. If you’re looking for more cookies to bake that are NOT gluten-free, check out these: 

• chocolate cake mix cookies
• the best chocolate chip cookies
• Thin Mints copycat cookies 

how to make gluten-free chocolate cookies

You will need: 

• 1 1/2 cups powdered sugar 
• 1/3 cup Dutch-processed cocoa powder
• 1/4 teaspoon salt 
• 1 to 2 egg whites 
• 1 teaspoon vanilla extract
• 3/4 cup semi-sweet chocolate chips 

Dutch-processed cocoa powder vs. regular cocoa powder 

You’ll notice here I used a Dutch-processed cocoa powder instead of regular cocoa powder (such as Hershey’s).  Cocoa powder is simply roasted, pulverized cocao beans. So what’s the difference between Dutch-processed and regular (natural)? Acid. Dutch-processed cocoa powder is washed in a potassium solution that neutralizes the acidity, hence why it’s usually paired with baking powder (which is a mixture of baking soda and acid). Natural cocoa powder, however, has not had its acids removed. It’s usually lighter in color and is often paired with baking soda in baked goods. This cocoa powder is the easiest to find in supermarkets, but it’s worth searching for the Dutch-processed for this recipe. I found it easily, next to the regular cocoa powder in the supermarket. While there are no leaveners (baking soda or powder) in this recipe, there are so few ingredients, you don’t want an acid-y taste. 

what to do

Preheat oven to 350 degrees F and line two baking trays with parchment paper. (Optional: You can spray cooking spray on the parchment paper, if you like. I did not, and the cookies left a little bit of residue on the paper when removed.) 

Combine the powdered sugar, cocoa powder, and salt in a large bowl. Mix with a whisk. 

Add ONE egg white and the vanilla extract to the mixture and stir very well. If the mixture is dry and crumbly, add ONE-HALF of another egg white. The mixture should not be runny, but scoop-able, similar to traditional chocolate chip cookie dough.  Stir in the chocolate chips. 

Scoop and drop the dough on the cookie sheet by tablespoons, leaving a couple inches between each cookie. You will have 20 cookies spread over two trays. 

Bake one tray at a time for 10 to 12 minutes, or until the cookies puff up and have a shiny, crackled coat. 

TIP: These cookies are delicious warm. After the first day, try warming a cookie or two up in the microwave for 10 seconds.

printable flourless chocolate cookie recipe 

Yield: 20 cookies

gluten-free chocolate cookies

Print

Delicious gluten-free double chocolate chip cookies are flourless and easy to make.

Prep Time 15 minutes

Cook Time 12 minutes

Total Time 27 minutes

Ingredients

• 1 1/2 cup confectioner's sugar
• 1/3 cup Dutch-processed cocoa powder
• 1/4 teaspoon salt
• 1 to 2 egg whites
• 1 teaspoon vanilla extract
• 3/4 cup semi-sweet chocolate chips

Instructions

Preheat oven to 350 degrees F and line two baking trays with parchment paper. (Optional: You can spray cooking spray on the parchment paper, if you like. I did not, and the cookies left a little bit of residue on the paper when removed.) 

Combine the powdered sugar, cocoa powder, and salt in a large bowl. Mix with a whisk. 

Add ONE egg white and the vanilla extract to the mixture and stir very well. If the mixture is dry and crumbly, add ONE-HALF of another egg white. The mixture should not be runny, but scoop-able, similar to traditional chocolate chip cookie dough. Stir in the chocolate chips. 

Scoop and drop the dough on the cookie sheet by tablespoons, leaving a couple inches between each cookie. You will have 20 cookies spread over two trays. 

Bake one tray at a time for 10 to 12 minutes, or until the cookies puff up and have a shiny, crackled coat. 

Notes

Be sure to use Dutch-processed cocoa powder and not natural (regular) cocoa powder.

Nutrition Information:

Yield:

10

Serving Size:

2 cookies
Amount Per Serving: Calories: 148Total Fat: 4.4 gramsg

Did you make this recipe?

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