Flourless Chocolate Chip Cookies are a 6 ingredient recipe that requires ZERO flour, only egg whites, and still magically comes out chewy, flavorful, and rich.
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When I Meal Plan on a Tight Budget, I ensure I utilize leftover ingredients efficiently. For instance, when I bake cookies and use extra egg yolks, I'm left with surplus egg whites.
Meal planning with leftovers maximizes my savings by minimizing food waste. Utilizing every ingredient means more money stays in my pocket. See How a Messy Pantry Costs You Money.
This recipe ingeniously incorporates egg whites as the base, repurposing them from other recipes. While I could simply cook them into scrambled eggs or Egg White French Toast, transforming them into cookies adds a poetic touch.
This way, every ingredient gets to shine in its own way, contributing to a delicious cookie recipe.
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💛 Why You'll Love This Recipe
- Everyone loves them! These double chocolate gluten free cookies are such a huge hit with the kids and chocolate lovers around here.
- They're really chewy and packed with chocolate chips. They remind me of the chewy edges of a brownie, so if that tells you how good they are- great.
- They can help use up egg whites. If you're like me and using extra egg yolks here and there, having recipes for egg whites only, really helps to make the most of your groceries.
🛒 Ingredients
Powdered Sugar- You'll need powdered sugar to make the cookies sweet. This also doubles as the base of the recipe, because we will not be using flour.
Unsweetened Cocoa Powder- Use some cocoa powder for that rich chocolate taste.
Egg whites- Use fresh egg whites or measure egg whites from the carton. Both will work fine here.
Semi-Sweet Chocolate Chips- I love the contrast in flavor from using semi-sweet chocolate chips but you can just as easily swap them for milk chocolate, dark chocolate, or white chocolate chips.
See the recipe card below for full ingredients and instructions.
🔀 Substitutions & Variations
Chocolate Chips: Swap the semi-sweet chips for mini chocolate chips, white chocolate chips, dark chocolate chips, peanut butter chips, or even M&Ms. Any baking chip works well and slightly changes the flavor and sweetness.
Cocoa Flavor: For a deeper chocolate flavor, you can replace 1 tablespoon of the cocoa powder with dark cocoa powder. This gives the cookies a richer, brownie-like taste.
Egg Whites: Fresh or carton egg whites both work, as long as you measure correctly. Carton egg whites sometimes make batter slightly thinner, so add 1 extra tablespoon powdered sugar if needed.
👩🏻🍳 Recipe Scaling
This recipe is perfect for using up leftover egg whites, but you can scale it down easily:
To make a 1-egg-white batch:
- Use 3 tablespoons cocoa powder
- Reduce all other ingredients to ⅓ of the original amount
- Bake the same way
This keeps the texture identical while avoiding waste.
💰 Budget-Friendly Tips
Use leftover ingredients. This recipe is ideal for using egg whites from custards, puddings, breading, or ice cream making. No waste = more savings.
Swap chocolate chips. Use whatever baking chips you already have, half-bags, mixed chips, or clearance chocolate work perfectly.
Stretch the batch. Add ½ cup mini chocolate chips instead of full-size chips to distribute the chocolate more evenly without using as much.
🥄 Instructions for Flourless Chocolate Chip Cookies
Step 1: Whisk together the powdered sugar, cocoa powder, and salt in a large mixing bowl.
Step 2: Use a spoon to stir in the egg whites and vanilla until the batter looks moistened. It should look thick and wet like a brownie batter. It should never appear to be as thick as cookie dough.
Step 3: Fold in the chocolate chips.
Step 4: Spoon the batter onto a parchment paper lined baking sheet in 1.5-2 tablespoon sized scoops. Leave 2 inches of space between each cookie.
Step 5: Let the cookies rest on the pan for 30 minutes to develop a skin on top. This means you'll be able to touch them without having the batter stick to your fingers.
Step 6: Bake in the oven at 350 degrees F for 15 minutes.
Step 7: Cool completely on the pan before removing.
👩🏻🍳 Expert Tips
- Precise Measurement. Don't guess how much vanilla to add; always use exact measurements to avoid making the batter too wet.
- Achieving Consistency. If the batter becomes too wet, add 1-2 tablespoons of powdered sugar and mix until it reaches the right consistency.
- Resting Period. Let the batter sit as instructed. This step is important for shaping and texture. Skipping it may lead to less desirable results.
❄️ Storage and Make Ahead
Storage: Keep Flourless Chocolate Chip Cookies in an airtight container at room temperature for 4-5 days. They stay chewy but will crisp slightly over time.
Make Ahead: Mix the batter and refrigerate it (covered) for up to 24 hours. Let it sit at room temp for 10 minutes before scooping. Resting step still required.
🥗 Side Dishes or Pairing Ideas
These Flourless Chocolate Chip Cookies pair perfectly with Coffee Milkshake, Easy Homemade Hot Cocoa, or a glass of Vanilla Iced Latte. They also make a great dessert alongside Strawberry Ice Cream or fresh strawberries for balance.
- Coffee MilkshakeRecipe $0.97
- Vanilla Iced LatteRecipe $0.36
- Strawberry Mason Jar Ice CreamRecipe $2.11 / Serving $1.06
- Pink Chocolate Covered StrawberriesRecipe $2.33 / Serving $0.47
❓ Recipe FAQs
These cookies can be kept stored in an airtight container at room temperature for up to 4 or 5 days.
You can freeze these cookies in an airtight container in the freezer (stacking is okay). They will last about 1 to 2 months this way. Simply thaw and enjoy.
I cannot recommend using fake sweeteners as they will not hold up well in the recipe and can make these cookies even trickier to get right.
🍽️ More Recipes You'll Love
- Candy Cane Shortbread CookiesRecipe $4.88 / Serving $0.40
- Elf Sized CookiesRecipe $3.29 / Serving $0.16
- Lucky Charms CookiesRecipe $7.97 / Serving $0.66
- Chocolate Chip Marshmallow CookiesRecipe $5.04 / Serving $0.21
🐝 If you tried these Flourless Chocolate Chip Cookies, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Flourless Chocolate Chip Cookies
Ingredients
- 2 ¾ cup powdered sugar - ($0.99)
- ½ cup unsweetened cocoa powder - ($0.72)
- ½ teaspoon salt - ($0.01)
- 3 large egg whites, room temperature - ($0.45)
- 1 teaspoon vanilla extract - ($0.03)
- ¾ cup semi-sweet chocolate chips - ($0.80)
Instructions
- Mix dry ingredients. In a large mixing bowl, whisk together the powdered sugar, cocoa powder, and salt until evenly combined.
- Add wet ingredients. Stir in the egg whites and vanilla extract using a spoon until the batter is fully moistened. The texture should be thick and glossy, similar to brownie batter, not stiff like cookie dough.
- Fold in chocolate. Gently fold in the chocolate chips until evenly distributed.
- Portion cookies. Scoop the batter into 1 ½ to 2 tablespoon portions and place onto a parchment-lined baking sheet, leaving about 2 inches of space between each cookie.
- Rest batter. Let the cookies rest on the baking sheet for 30 minutes, or until a dry skin forms on the surface and the batter no longer sticks when lightly touched.
- Bake. Bake at 350°F for 15 minutes.
- Cool. Allow cookies to cool completely on the baking sheet before removing.
Notes
- Texture check. Batter should be glossy and thick but scoopable; if too wet, whisk in 1 to 2 tablespoons powdered sugar.
- Measuring tip. Measure vanilla precisely. Adding extra liquid will affect the structure.
- Scaling. Recipe can be reduced to 1 egg white; use 3 tablespoons cocoa powder and scale remaining ingredients to one-third.
Nutritional Information
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