Satisfy your sweet tooth with brownie-like flourless chocolate cookies. So fudgy with an unexpected delicate crisp top! 

Get your chocolate fix with these flourless chocolate cookies. These are serious chocolate cookies. I confess, I always start out thinking I’m just going to have half a cookie because I don’t have a huge sweet tooth and these cookies are like a candy bar. But I usually end up eating the other half of the cookie, too. They are pretty much irresistible. 

You’ll love the delicate crisp top on these cookies. You know how brownies get that really thin crackly top that is so good? These cookies are just like that, only more so. Almost like a meringue, but not quite that crispy. And the surprising thing? The crispiness lasts. I sort of figured that delicate crispness would disappear after a day or two but it doesn’t!

I’ve been getting into the flourless chocolate baking thing. I love this flourless Mexican hot chocolate cake with its warm cinnamon and vanilla flavors. And this flourless chocolate cake with ganache and toasted coconut is just plain heavenly.  Anything with ganache kind of rings my bell, how about you? This no-bake chocolate tart is pretty much all ganache in an Oreo cookie crust! Can’t go wrong with that!

The recipe for these flourless chocolate cookies is originally from The Recipe Girl. I made a few changes but you’re welcome to pop on over there to to check out her excellent site.

About flourless cookies:

These cookies are seriously easy to make, with only six ingredients. Check your pantry — you may already have everything you need.

  • powdered sugar (confectioner’s sugar)
  • cocoa powder
  • salt
  • eggs (you’ll only need the whites)
  • pure vanilla extract
  • chocolate chips

Whisk together the dry ingredients, stir in the egg whites and vanilla, and then the chocolate chips. Wow, how easy is that! The cookie dough is really similar to brownie batter: fudgy and thick. It looks a little looser than normal cookie dough. 

I use a spring release cookie scoop to put the dough onto the baking sheets but you can just as easily use a spoon. The cookies spread out quite a bit so leave plenty of room between each cookie. 

Bake about 14 minutes or until the tops are glossy and crackly, just like brownies. Cool completely before removing from the baking pans because these chocolate cookies are pretty soft. 

Serve these cookies with a glass of cold milk or a cup of coffee. Or nibble these dark chocolate cookies as you’re sipping a dark red variety of wine, such as Merlot, Pinot Noir, Cabernet Sauvignon, Zinfandel or, even better, a glass of port. 

Flourless chocolate cookies make an excellent dessert as well. Scoop vanilla bean ice cream in a bowl, crumble a cookie alongside, and top with homemade hot fudge or bourbon caramel sauce.

Make these cookies your own:

  • Add a tablespoon of espresso powder to the dry ingredients to make a mocha flavored cookie. 
  • Add a teaspoon of cinnamon to make Mexican chocolate cookies.
  • Stir in 1/2 cup of nuts.
  • Sprinkle tops lightly with coarse sea salt before baking.

Love chocolate goodies?

Here’s just a sampling of cookies and bars you’ll find on RachelCooks:


Flourless Chocolate Cookies

Yield: 20 cookies
Prep Time: 10 minutes
Cook Time: 14 minutes
Additional Time: 30 minutes
Total Time: 54 minutes

Satisfy your sweet tooth with brownie-like flourless chocolate cookies. So fudgy with an unexpected delicate crisp top! 


  • 3 cups powdered sugar
  • 2/3 cup cocoa powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 3 large egg whites, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1½ cups chocolate chips


  1. Preheat oven to 350°F. Prepare two rimmed baking sheets with parchment paper. Spray parchment paper lightly with nonstick spray.
  2. In a large bowl, whisk the powdered sugar, cocoa powder, salt, and baking powder. Stir in two egg whites and vanilla extract; stir just until the batter is moistened. the cookie dough will look like brownie batter, thick and fudgy. If it seems too thick, stir in the other egg white. Fold in chocolate chips.
  3. Spoon the batter onto the prepared baking sheets in 10 evenly spaced mounds per cookie sheet. I like to use a 1 ½ tablespoon spring-release cookie scoop.
  4. Bake about 14 minutes, until the tops are glossy and lightly cracked. Slide the parchment paper (with the cookies) onto wire racks. Let cookies cool completely, and store in an airtight container for up to 3 days.


Variations: Add 1 tablespoon instant espresso powder, or 1 teaspoon cinnamon with the dry ingredients. Add 1/2 cup chopped nuts. Lightly sprinkle coarse sea salt on tops of cookies before baking.

Nutrition Information:
Yield: 20 Serving Size: 1 cookie
Amount Per Serving: Calories: 142Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 36mgCarbohydrates: 27gFiber: 1gSugar: 23gProtein: 2g sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.

Did you make this recipe?

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Verdict: These are delicious! Flourless chocolate cookies have such an interesting texture, fudgy on the bottom, and meringue-like (crispy, fragile) on the top.
Husband’s take: Ate two, but then decided that they were too sweet. Don’t worry, I ate the last cookie on his plate. It didn’t go to waste. They are very sweet (perhaps it is the 3 cups of powdered sugar) and are better eaten in small portions.
Changes I would make: I’d like to try adding nuts, espresso powder, or even a little cinnamon. Oh, and I would make them a little smaller.
Difficulty: Easy.