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+ servings
flourless chocolate cookies

Flourless Chocolate Cookies Recipe

yield: 8 cookies
Prep Time: 5 mins
Work Time: 10 mins
Bake Time: 15 mins
4.66 from 41 votes


  • 1 ½ cups (6 ounces or 170 grams) confectioners' sugar
  • cup (1 ounce or 28 grams) Dutch-processed OR natural unsweetened cocoa powder
  • 2 large egg whites, at room temperature
  • 1 ½ teaspoons pure vanilla extract
  • ¼ teaspoon kosher salt
  • cup (2 ounces or 57 grams) chocolate chips


For the Flourless Chocolate Cookies

  • Prep your oven and pans. Position racks in both the upper third and lower third racks of the oven and preheat the oven to 350°F. Line two half sheet pans with parchment paper.
  • Make the cookies. In a medium bowl, sift together the confectioners' sugar and cocoa powder. Add the egg whites, vanilla, and salt and mix with a stiff rubber spatula or wooden spoon until the dough is just moistened. The dough will be liquidy like a batter. Mix in the chocolate chips.
  • Working quickly, use a 2-tablespoon cookie dough scoop to portion the dough into four evenly spaced mounds on each half sheet pan. Because the dough is so runny, the portions will likely look misshapen—don't worry about it too much, they'll spread into even circles in the oven. Be sure to leave at least 3 inches between each cookie.
  • Bake the cookies. Bake for 15 minutes, or until the tops of the cookies are glossy and lightly cracked, rotating the pans between the two racks halfway through the bake time. Cool the cookies completely on the pan on wire racks. Once the cookies have cooled, use a stiff metal spatula to release each cookie by sliding it quickly and forcefully underneath each cookie.
  • Serve and store. Serve at room temperature. Store the flourless chocolate cookies in a zip top bag for up to 3 days at room temperature.