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?

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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

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.

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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)

What's better than a dense, rich, chewy chocolate cookie? A dense, rich, chewy chocolate cookie that is gluten-free, low in calories, easy-to-make, and uses just 6 ingredients! Yep, these Starbucks copycat Flourless Chocolate Cookies are pretty much perfection on a plate!

Flourless Chocolate Cookies | Chocolate Cookie Recipe
3 from 2 votes
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FLOURLESS CHOCOLATE COOKIES

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

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

  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.

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What's better than a dense, rich, chewy flourless chocolate cookie? One that is gluten free, low in calories and ridiculously easy-to-make!

Ruth Soukup
Ruth Soukup is dedicated to helping people everywhere create a life they love by follwing their dreams and achieving their biggest goals. She is the host of the wildly popular Do It Scared podcast, as well as the founder of Living Well Spending Less® and Elite Blog Academy®. She is also the New York Times bestselling author of six books, including Do It Scared®: Finding the Courage to Face Your Fears, Overcome Obstacles, and Create a Life You Love, which was the inspiration for this book. She lives in Florida with her husband Chuck, and 2 daughters Maggie & Annie.
Ruth Soukup
Ruth Soukup

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