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.
You’re welcome!
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
Ingredients
- 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
Instructions
- 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)
Recipe Notes
Preparation time: 5-7 minutes. Cooking time: 12-14 minute(s). Number of servings (yield): 24.
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Ruth Soukup
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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!
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.
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. 🙁
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
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
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?
The batter will be stiff–that is normal. It is not at all like normal cookie batter.
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!
I had the same issue with it being so stiff! It was kind of frustrating. Maybe I should have done it in the mixer?
The batter will definitely be very stiff and hard to mix. It is not at all like “normal” cookie batter.
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!