Flourless Double Chocolate Chip Cookies are a 6 ingredient recipe that requires ZERO flour, only egg whites, and still magically comes out chewy, flavorful, and rich.
I love to make cookies and a lot of the time I add in extra egg yolks because it gives a great consistency, richness, and color, but unfortunately, that leaves me with a bunch of egg whites to use up. While I do cook them into scrambled and omelets, making them into cookies seems more poetic. This way they still get to live out their best lives in a cookie recipe.
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.
🥘 Ingredients
- Powdered Sugar
- Unsweetened Cocoa Powder
- Salt
- Vanilla Extract
- Egg whites
- Semi-Sweet Chocolate Chips
For specific quantities, see the recipe card below.
🍽 Equipment Needed
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🔪 Instructions
Check out how to make Flourless Double Chocolate Chip Cookies with these simple step-by-step instructions:
- Whisk together the powdered sugar, cocoa powder, and salt in a large mixing bowl.
- 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.
- Fold in the chocolate chips.
- 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.
- 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.
- Bake in the oven at 350 degrees F for 15 minutes.
- Cool completely on the pan before removing.
📖 Variations
You can change up the chocolate chips by using mini chocolate chips, white chocolate chips, or even peanut butter chips (any baking chips will work).
Using M&Ms would also work great!
🍴 Recipe Tips
Measure correctly. Do NOT eyeball the vanilla (as tempting as it may be). Use exact measurements only or else your batter will be too wet.
Get a good consistency. If your batter is too wet, whisk in 1-2 Tablespoons of powdered sugar.
Recipe Scaling. You can scale this recipe down to use only one egg white, if you do so, use 3 Tablespoons of cocoa powder. The rest of the measurements should be easy to bring down to ⅓ of the original size.
Rest the batter. You want to get that good skin on top of the cookies because this is what helps the cookie shape and texture to develop. It's incredibly important to not skip this step as this is what makes the flourless cookies turn out like cookies and not like a mess.
💭 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 great cookie recipes to check out soon
- Soft Christmas Cookies
- Peppermint Shortbread Cookies
- Elf Sized Cookies
- Chocolate Chip Cookies with Potato Chips and Pretzels
- Giant Sprinkle Cookies
- Chocolate Chip Cookies Without Brown Sugar
📖 Recipe
Flourless Double Chocolate Chip Cookies
Ingredients
- 2 ¾ cup Powdered sugar ($0.63)
- ½ cup Unsweetened cocoa powder ($0.80)
- ½ teaspoon Salt ($0.05)
- 1 teaspoon Vanilla extract ($0.02)
- 3 large Egg whites, room temperature ($0.24)
- ¾ cup Semi-sweet chocolate chips ($0.74)
Instructions
- Whisk together the powdered sugar, cocoa powder, and salt in a large mixing bowl.
- 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.
- Fold in the chocolate chips.
- 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.
- 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.
- Bake in the oven at 350 degrees F for 15 minutes.
- Cool completely on the pan before removing.
Notes
- Do NOT eyeball the vanilla (as tempting as it may be). Use exact measurements only or else your batter will be too wet.
- If your batter is too wet, whisk in 1-2 Tablespoons of powdered sugar.
- You can scale this recipe down to use only one egg white, if you do so, use 3 Tablespoons of cocoa powder. The rest of the measurements should be easy to bring down to ⅓ of the original size.
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