Flourless Chocolate Cookies

A few weeks ago I was at Starbucks and, craving something sweet, I ordered a flourless chocolate cookie.  It was actually my second choice–they were all out of my favorite, Cranberry Bliss Bars–and my expectations were low.  After all, I am a carb-loving girl and flour has always struck me as a pretty key cookie ingredient.  How good could one without flour really be?

INSANELY good, as it turns out.


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Rich, dense, chewy, and chocolaty… other words, perfection.  And, after doing a little research, I also discovered that they are not only delicious, but relatively low in calories (compared to other cookies) AND gluten free. And, as if that weren’t enough, they require just seven easy ingredients. Seriously, what more do you need?  I decided it was my duty to figure out how to make them so that I could share them with you all.  You know, because Starbucks is off limits this month.

You’re welcome!


Make these chocolate insanity cookies: sugar, salt, chocolate, eggs, vanilla and corn starch.

Here is what you need:

2 1/2 cups powdered sugar
1 cup unsweetened cocoa powder
1 tablespoon cornstarch
1/2 teaspoon salt
3 large eggs
2 teaspoons vanilla extract
1 cup chocolate chips (optional)

Whisk together the dry ingredients in a measuring cup.

Step 1: Preheat oven to 350 degrees.  In a large bowl, whisk together powdered sugar, cocoa powder, cornstarch, and salt until well-blended.

Separate the egg whites and yolks for the cookies.

Step 2: Separate 2 of the eggs, saving whites in a bowl and discarding yolks.  Whisk egg whites for about 30 seconds.

Whisk the remaining eggs together for these delicious and decadent chocolate cookies.

Step 3: Add remaining egg to egg whites.  Whisk well, another 20-30 seconds.

Measure and add the vanilla to the egg mixture for these intense, flourless chocolate cookies.

Step 4: Add vanilla to egg mixture.  Whisk well.

Create a well with a spatula and add the egg to the dry ingredients for your chocolate cookies.

Step 5: Add egg mixture to dry ingredients.  Mix until blended.  The dough should be fairly stiff and seem hard to mix–the eggs will not seem to mix with the dry ingredients at first.  Keep mixing.  If the dough seems too runny, add a little more powdered sugar and cocoa powder.

Fold in the chocolate chips to the chocolate cookie batter using a rubber spatula.

Step 6: Add chocolate chips to dough; mix until blended.

Scoop the cookie dough onto parchment using an ice cream scoop for uniform-size cookies.

Step 7: Drop spoonfuls of cookie dough onto 2 cookie sheets lined with parchment paper.   If you are worried about sticking, you can spray the parchment paper with cooking spray first.   Bake at 350 degrees for 12-14 minutes, rotating cookie sheets once during baking.

Cool the beautiful flourless chocolate insanity cookies on a wire rack.

Step 8: Remove cookies from oven.  Let cool for a minute or two on cookie sheet (not too long or they might stick), then cool completely on wire rack.  Makes approximately 2 dozen cookies. (110 calories apiece)



This Starbucks copycat recipe is low in calories AND gluten free!
Course Dessert
Cuisine American
Keyword Flourless Chocolate Cookies
Prep Time 7 minutes
Cook Time 14 minutes
Total Time 21 minutes
Servings 24 cookies


  • 2 1/2 cups powdered sugar
  • 1 cup unsweetened cocoa powder
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 1 cup chocolate chips optional


  1. Preheat oven to 350 degrees. In a large bowl, whisk together powdered sugar, cocoa powder, cornstarch, and salt until well-blended.
  2. Separate 2 of the eggs, saving whites in a bowl and discarding yolks. Whisk egg whites.
  3. Add remaining egg to egg whites. Whisk well..
  4. Add vanilla to egg mixture. Whisk well.
  5. Add egg mixture to dry ingredients. Mix until blended. The dough should be fairly stiff and seem hard to mix–the eggs will not seem to mix with the dry ingredients at first. Keep mixing. If the dough seems too runny, add a little more powdered sugar and cocoa powder.
  6. Add chocolate chips to dough; mix until blended.
  7. Drop spoonfuls of cookie dough onto 2 cookie sheets lined with parchment paper. Bake at 350 degrees for 12-14 minutes, rotating cookie sheets once during baking.
  8. Remove cookies from oven. Let cool for a few minutes on cookie sheet, then cool completely on wire rack. Makes approximately 2 dozen cookies. (110 calories apiece)

Recipe Notes

Preparation time: 5-7 minutes. Cooking time: 12-14 minute(s). Number of servings (yield): 24.


  1. January 21 at 09:11AM

    Since they are flourless can I pretend they are healthy? Because they look so good I would eat them all!

  2. January 21 at 09:18AM

    Ruth, I am in love with this recipe. Thank you so much for sharing. I am a chocolate lovin’ gluten free gal….so I will be making these for sure!

    I am fascinated by how deeply our financial choices impact our lives. There is no way around it. When you choose to go into debt or spend beyond your means, there is always a ripple effect throughout your life.

    But the same goes when you choose to live frugally or do a “spending freeze”. It forces creativity and outside of the box thinking. We did a spending freeze for nearly 2 years when we were trying to pay off our house, and I truly enjoyed the challenge of learning how to live creatively so we didn’t feel like we were missing out.

    • Bara
      March 28 at 10:03AM

      Just finished my morning Bible Lesson and immediately went to this recipe, I had saved, read the reviews and was so impressed, and uplifted by (grounded and surrounded)… thank you for that uplift! Now off to the kitchen to bake these decadent cookies! I know they will be great! I’m taking them to a luncheon tomorrow.

  3. January 21 at 09:34AM

    I’ve never tried these at Starbucks but I’m really excited to try making them myself! They sound amazing. Even better, I already have all the ingredients needed sitting in my pantry 🙂

  4. January 21 at 02:35PM

    Yum! What’s not to love about this recipe? Or any chocolate one for that matter? 🙂 Thanks for sharing, Ruth!

  5. January 21 at 06:08PM

    I love chocolate! And the face that this recipe is flourless makes it even better! Kind of justifies my need for chocolate. Thanks for posting, Ruth!

  6. Tracy Smith
    January 22 at 03:44PM

    When I made these, the batter was so stiff you couldn’t even mix it. I added about a 1/4 cup of almond milk and mixed that in. You still couldn’t make cookies out of this mixture, so I opted to make brownies instead. They are just about ready to come out of the oven. And boy, was that batter rich!

    • Vanessa
      January 22 at 10:31PM

      I had the same issue with it being so stiff! It was kind of frustrating. Maybe I should have done it in the mixer?

      • Ruth Soukup
        February 23 at 09:59AM

        The batter will definitely be very stiff and hard to mix. It is not at all like “normal” cookie batter.

        • Alexandria Ashe
          November 23 at 05:08PM

          I used the mixer and they came out perfect! I added a teaspoon of starbucks ground coffee to the dry mix. SOOOO YUMMY!! Thanks so much for this amazing recipe!

  7. Joni
    January 23 at 04:31PM

    I just made these and had the same problem with really stiff batter. I actually came to read the comments to see if anyone else had this problem and saw that 2 others did. How did yours turn out? What am I doing wrong?

    • Ruth Soukup
      February 23 at 10:00AM

      The batter will be stiff–that is normal. It is not at all like normal cookie batter.

  8. Joni
    January 23 at 04:44PM

    Just pulled them out of the oven and they were a total flop. I had to throw the whole batch in the trash. The bottom of the cookie stuck the parchment paper and I could not get it off. It was just awful. 🙁

    • Anonymous
      January 17 at 01:40PM

      made these for the first time,they were perfect.Try using a mixer and beat very cold egg whites in a chilled bowl until they begin to thicken. Next add the whole egg and continue to beat adding the vanilla as well. the liquids should increase in volume. mix in blended dry ingredients gradually, stopping when needed, to scrape sides of the bowl.Add the chips to give the batter stability. Drop on parchment working with two kitchen spoons. Bake 11-12 minutes careful not to over bake. Let sit for about 5 minutes then remove from paper using the back of a spatula. The cookies should come off easily. Hope this helps

    • Sharon M Gregg
      January 19 at 03:09PM

      I sprayed the parchment with cooking spray and they came out fine I also removed them when they were still a little warm and they were great

  9. ldv
    January 25 at 05:46PM

    I was concerned after reading all the comments. HOWEVER, the cookies turned out great and they are almost all gone…devoured by my hubby and kids. While I think the recipe could use some clarification, I had questions on how long to beat the eggs. My batter was runny not stiff like some of the other comments.

  10. Anonymous
    January 28 at 06:16PM

    Interesting because I had the exact opposite problem, my batter was too runny and I followed the recipe to a T. My eggs were rather large I noticed so maybe that’s why… They are baking right now! Can’t wait to try!

  11. Glenda Berman
    February 4 at 08:42AM

    These make the perfect gift for chocoholic gluten free friends. When warm these are like little molten chocolate cakes and could be served for guests with a side of mango or raspberry puree and a little ice cream. I did google scams before making them because the lack of butter or fat seemed very odd. These are amazing cookies. Thank you.

  12. Jean
    February 15 at 04:23PM

    I made two batches of these today. The first was perfect! A little too chocolately but otherwise perfect. The second batch was a flop. I added 1/3 less cocoa powder and had to increase the powdered sugar but still was very runny. THe cookies spread and connected while baking. May use 2 eggs next time and still use less cocoa powder.

  13. Hannah Broome
    February 24 at 05:30PM

    Love these cookies have them at Starbucks and hate to pay the money when they are not that expensive to make!! Thanks for the recipe!!

  14. ia
    March 15 at 02:51PM

    Hi. Is there a substitute for powdered sugar? Thank you. 🙂

  15. Anonymous
    March 18 at 07:48PM

    I was nervous after reading these comments so halved the recipe. These are delicious! Kind of glad I only have 12 and not 24 as they’d be all gone!!

  16. Melissa M
    March 19 at 12:55AM

    These turned out perfectly for me. I was careful to follow the recipe exactly as written. The dough was thick, but really no thicker than chocolate chip cookies (actually, Mnot quite that thick) and they came off the parchment with no problem. I will definitely make them again!

  17. S
    March 23 at 02:52PM

    I don’t know if I’ve done anything wrong but these did not turn out great, unfortunately.

    • Erica
      June 19 at 04:00PM

      Same here I make cookies all of the time! And these are the worst cookies that I have ever made unfortunately! Never again..

  18. Molly
    May 22 at 03:36PM

    I just made these after having the Starbucks version this week, and I’m disappointed in the recipe. The cookies are much more rich than the Starbucks ones, and not in a good way, in my opinion. They pretty much just taste like cocoa powder.

    The Starbucks cookies are thin and chewey, and the cookies in this recipe barely spread at all while baking, so they’re very thick and dense, instead of thin and chewey. The dough is so sticky that it’s virtually impossible to spread them thin enough before baking to make a difference.

    I baked one sheet for 12 minutes and one for 15. Both were dry and just not very good.

    The recipe seemed promising, but I was very disappointed with the results.

  19. darcy
    June 6 at 01:56AM

    can’t wait to try these!! they look delicious!!

  20. Libby
    January 22 at 11:27PM

    I created a “well” in the center of my dry ingredients and slowly mixed in the liquid. Keep in mind that the sugar sort of melts when it gets wet; so keep on stirring! My batter was more the consistency of chocolate icing… It looked delicious! Can’t wait to see how they turn out!
    Altitude could have an effect on how these turn out… I will let you all know how they end up!

  21. Nicole Shein
    April 26 at 05:36PM

    Holy cow, these are decadent and delicious. So chocolately and rich. They came out a smidgen underdone — which was actually perfect. 🙂

    My gluten-free 10-year-old and I thank you!

  22. gretz
    September 25 at 06:41AM

    I’ve made this twice and it came out amazingly delicious. Chewy and rich in flavor! You have to beat the egg whites on medium speed for 30 seconds and add the whole egg, beat it again for 15 seconds. I also add 1/2 cup of cocoa and reduced the amount of sugar by half a cup.

  23. Anonymous
    December 6 at 08:55PM

    Is this a low carb dessert, it calls for powered sugar?

    • Ruth Soukup
      December 7 at 06:37AM

      It is a gluten free dessert. 🙂

  24. Rachel
    January 15 at 04:29PM

    I have made these s few times already. (My nieces and nephew love them and ask for them all the time.) Being gluten intolerant, I enjoy them as well. The main problem is that mine seem to spread out a lot more than the ones pictured. How can I stop this?

    • Ruth Soukup
      January 16 at 10:04PM

      You can add a bit more powered sugar or cocoa or also put the batter in the fridge for a little bit. 🙂

  25. Ruth
    February 15 at 12:34PM

    Is there an alternative to powdered sugar ?

  26. Melissa
    April 23 at 12:19PM

    turned out great. excellent.

  27. Jen
    May 30 at 07:48PM

    I’m in cookie (and chocolate) heaven! I followed the recipe to the T and they are perfect. Any guess on calories/fat grams? I looked up the Starbucks ones but they have quite a few more ingredients, so I don’t think it is comparable.

  28. August 17 at 03:38PM

    Excuse me while I wipe the drool off my keyboard! Haha. Thanks so much for sharing! I’ll definitely be giving this a go this weekend. A tip I learned for gluten-free cooking – add a pan filled with water to the bottom shelf of your oven to help avoid any dryness!

  29. Melisssa Groff
    January 25 at 07:04PM

    These are soooo good! Thank you! ❤️

  30. Amy
    February 15 at 06:37PM

    The batter was stiff, but instead of stirring it, use the back of a large spoon to “smoosh” the batter over and into itself. That also helps keep the integrity of the egg whites. They turned out PERFECTLY

  31. Rob Hill
    March 8 at 12:36PM

    Hi. Does anyone have the nutrition facts on this recipe?

    • Rowan
      March 25 at 03:47PM

      Rob Hill, I pasted it into a nutrition calculator that also minds the servings… this isn’t that low in carbs and the calories are kind of high for 1 cookie.

      Nutrition Facts
      Servings: 24
      Amount per serving
      Calories 104
      % Daily Value*
      Total Fat 3.1g 4%
      Saturated Fat 1.9g 10%
      Cholesterol 22mg 7%
      Sodium 65mg 3%
      Total Carbohydrate 18.9g 7%
      Dietary Fiber 1.4g 5%
      Total Sugars 16g
      Protein 1.9g
      Vitamin D 2mcg 10%
      Calcium 21mg 2%
      Iron 1mg 4%
      Potassium 89mg 2%

      They’re not a bad treat by any means but honestly, considering that 1 cookie is 18 carbs and 104 calories while an oreo is 55 calories, 5 g of sugar and 8 carbs, you’re way better off having a couple oreos.

      That is, of course, unless the serving size here is multiple cookies but it’s implied that it’s 1 cookie.

  32. G. A.
    February 1 at 02:38PM

    Very disappointed with the recipe. Mine did not look at all like the glossy version on your site. They had a dull finished, and did not spread out at all.
    Before I choose to disregard this as a bad recipe, I will make one more time and see what happens. Thnx

  33. Anonymous
    February 3 at 08:44PM

    Hello ! I made a second batch today. This is what happened today:
    I sifted my dry ingredients this time.
    Used room temperature egg whites and
    Hand held mixer to beat the whites past
    foamy stage to very soft peak, then added
    the whole egg, and beat for 1 minute
    more. Then added wet ingredients to the
    sifted dry ingredients. You have to mix the
    combined ingredients extremely well. The end result is a paste like dough. Drop onto cookie sheets, don’t attempt to spread them or thin out, dough is too thick to do that. This batch much better than first batch. Will keep recipe & make again
    G. A.

    • Ruth Soukup
      February 5 at 09:25PM

      So glad the recipe turned out well for you this time. They are really delicious cookies. Perfect for Valentine’s day!

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