What’s better than a dense, rich, chewy flourless chocolate cookie? One that is gluten free, low in calories and ridiculously easy-to-make!
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.
Rich, dense, chewy, and chocolaty…..in 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.
Double Chocolate Flourless Cookies | Easy Gluten Free Cookie Recipe
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)
Step 1: Preheat oven to 350 degrees. In a large bowl, whisk together powdered sugar, cocoa powder, cornstarch, and salt until well-blended.
Step 2: Separate 2 of the eggs, saving whites in a bowl and discarding yolks. Whisk egg whites for about 30 seconds.
Step 3: Add remaining egg to egg whites. Whisk well, another 20-30 seconds.
Step 4: Add vanilla to egg mixture. Whisk well.
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.
Step 6: Add chocolate chips to dough; mix until blended.
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.
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)
FLOURLESS CHOCOLATE 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
- Preheat oven to 350 degrees. In a large bowl, whisk together powdered sugar, cocoa powder, cornstarch, and salt until well-blended.
- Separate 2 of the eggs, saving whites in a bowl and discarding yolks. Whisk egg whites.
- Add remaining egg to egg whites. Whisk well..
- Add vanilla to egg mixture. Whisk well.
- 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.
- Add chocolate chips to dough; mix until blended.
- 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.
- 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)
Preparation time: 5-7 minutes. Cooking time: 12-14 minute(s). Number of servings (yield): 24.
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These are delicious! Super easy to make and have a great texture and are super chocalatey!!! Yum yum yum!!
Great Cookies! Though, for some reason when anyone in my family, and even sometimes when i make these, they just spread out and go caput. Weird. They seem to be really good this time though, so thanks.
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
So glad the recipe turned out well for you this time. They are really delicious cookies. Perfect for Valentine’s day!
Your website may be living well but certainly not living healthy. 2 1/2 cups of powdered sugar? I would take flour with gluten in it any day over all that unhealthy sugar. I’m sure they are delicious though. LOL
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
Hi. Does anyone have the nutrition facts on this recipe?
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.
Amount per serving
% 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
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.