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.
Other Gluten Free Recipes You’ll Love:
PIN FOR LATER
Ruth Soukup
Latest posts by Ruth Soukup (see all)
- Stop Worrying About Money - July 19
- How to Fit In More Fitness - April 28
- The Most Powerful Decision You’ll Ever Make - April 27
TAKE BACK CONTROL OF YOUR HOME LIFE
Ever feel like you just can't keep up? Our Living Well Starter Guide will show you how to start streamlining your life in just 3 simple steps. It's a game changer--get it free for a limited time!
If you love this resource, be sure to check out our digital library of helpful tools and resources for cleaning faster, taking control of your budget, organizing your schedule, and getting food on the table easier than ever before.
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!!
Hi. Is there a substitute for powdered sugar? Thank you. 🙂
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!!
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.
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.