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:
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Ruth Soukup
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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!
can’t wait to try these!! they look delicious!!
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.
I don’t know if I’ve done anything wrong but these did not turn out great, unfortunately.
Same here I make cookies all of the time! And these are the worst cookies that I have ever made unfortunately! Never again..
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!