If you are a chocolate lover who also appreciates a little twist on traditional treats, then this Flourless Chocolate Brownie Cookies Recipe is going to be your new obsession. These cookies capture the rich, fudgy decadence of a classic brownie but come in a delightfully portable, crunchy-on-the-outside yet gooey-on-the-inside cookie form. The magic lies in their flourless nature, which keeps them incredibly moist and dense while satisfying every chocolate craving imaginable. Perfect for when you want indulgence without fuss, this recipe turns just a handful of simple ingredients into a batch of cookies that feel like a warm hug in every bite.
Ingredients You’ll Need
The beauty of this recipe is how straightforward the ingredients are—each one plays a vital role in crafting that perfect texture and robust chocolate flavor without the need for flour. From the sweetness of powdered sugar to the creaminess brought by egg whites, every component comes together to make these cookies uniquely delicious.
- 3 cups powdered sugar: Provides sweetness and the structure since there’s no flour involved, plus a tender crumb.
- 7 tablespoons cocoa powder (unsweetened): Delivers deep chocolate flavor and subtle bitterness that balances the sweetness.
- ¼ teaspoon salt: Enhances all the flavors while cutting through the richness.
- 3 large egg whites: Adds moisture and binds everything together, creating that chewy texture without heaviness.
- 1 teaspoon vanilla extract: Brings warmth and a lovely aroma that makes the chocolate taste even more irresistible.
- 1 cup chocolate chips (semi-sweet recommended): Adds pockets of melty chocolate that make each bite extra special.
How to Make Flourless Chocolate Brownie Cookies Recipe
Step 1: Prep Your Baking Sheets and Oven
Start by lining 2 to 4 baking sheets with parchment paper, which prevents sticking and helps your cookies bake evenly. Then, preheat your oven to 350 degrees Fahrenheit, the perfect temperature to develop a crunchy crust while maintaining a gooey center.
Step 2: Combine Dry Ingredients
In a large mixing bowl, whisk together powdered sugar, cocoa powder, and salt until they are thoroughly mixed. This blend forms the chocolatey base of your cookie dough and ensures every bite has an even flavor.
Step 3: Separate Egg Whites
Carefully crack your eggs, reserving the whites in one bowl and the yolks in another. The yolks aren’t needed here, so set them aside for another dish or discard. Using only egg whites keeps the cookies light and fudgy without becoming too dense.
Step 4: Mix Wet and Dry Ingredients
Pour the egg whites and vanilla extract into the dry mixture. Using an electric mixer on low speed, begin whipping everything together to start combining the ingredients smoothly.
Step 5: Whip to the Perfect Batter Consistency
Increase your mixing speed to medium and whip until the dough becomes thick but still a bit runny. If your batter feels more like frosting and not spreadable, add a tablespoon of water and mix again. This step is key to achieving that signature fudgy texture that makes this Flourless Chocolate Brownie Cookies Recipe stand out.
Step 6: Fold in the Chocolate Chips
Gently fold in the chocolate chips using a silicone spatula. This adds delightful bursts of melty chocolate throughout the cookies, ensuring every bite has a little surprise.
Step 7: Portion the Cookies
Using a cookie scoop, place dollops of batter onto the parchment-lined baking sheets, leaving at least three inches between each cookie to accommodate expansion. Avoid overcrowding by limiting to six cookies per pan for best results.
Step 8: Bake and Cool
Bake for 13 to 14 minutes until the outsides form a crisp crust and the tops look crackly. The insides will still be slightly gooey, which is exactly what you want! Let the cookies cool completely on the pans before peeling off the parchment paper to avoid breaking the delicate crust.
How to Serve Flourless Chocolate Brownie Cookies Recipe
Garnishes
These cookies are delightful on their own, but a light dusting of powdered sugar or a few flakes of sea salt sprinkled right before serving can elevate their flavor profile even more. For a decadent touch, add a dollop of whipped cream or a drizzle of caramel sauce to make the experience truly memorable.
Side Dishes
Pair these cookies with a scoop of vanilla or coffee ice cream for a luscious dessert, or offer a glass of cold milk or a rich espresso alongside to complement the intense chocolate notes. The contrast in temperature and texture takes these cookies to another level.
Creative Ways to Present
Try sandwiching two cookies with a creamy filling like marshmallow fluff or peanut butter for a fun twist. Alternatively, serve them as bite-sized pieces on a dessert platter alongside fresh berries and nuts for a beautiful and inviting spread that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cookies in an airtight container at room temperature for up to three days to maintain their chewy-crisp contrast. Storing them properly ensures they stay moist inside and crisp on the edges.
Freezing
If you want to enjoy them later, these cookies freeze beautifully. Simply place them in a single layer on a baking sheet to flash freeze, then transfer to a freezer-safe bag or container. They’ll keep well for up to two months without losing their texture or flavor.
Reheating
To refresh frozen or stored cookies, warm them in a 300-degree oven for about 5 minutes. This revives the crisp outer crust and softens the center to that perfect fudge-like consistency once more.
FAQs
Can I use egg yolks instead of egg whites?
This recipe specifically uses egg whites to create the ideal texture and lightness. Using yolks would change the cookie’s consistency, making them more cake-like rather than chewy and fudgy.
What if I don’t have an electric mixer?
While an electric mixer makes whipping the batter easier and quicker, you can use a hand whisk. Just be prepared to put in some elbow grease to achieve the right consistency.
Can I substitute the chocolate chips with nuts or other mix-ins?
Absolutely! Chopped nuts, dried fruit, or even white chocolate chips would be fantastic additions and add nice texture contrasts to the cookies.
Why do these cookies use no flour?
Removing flour creates a dense, fudgy texture that mimics brownies more than traditional cookies. It also makes these treats gluten-free and perfect for those avoiding flour.
How do I make sure the cookies don’t spread too much?
Spacing them out properly on the baking sheet and limiting to six per pan prevents overcrowding. Also, the consistency of the batter is crucial, so follow the whipping instructions for the best shape and texture.
Final Thoughts
This Flourless Chocolate Brownie Cookies Recipe is a game changer for anyone who loves brownies but wants a fun, portable twist. It’s simple, quick, and unbelievably delicious, offering that luscious chocolate fix with minimal fuss. Once you try these, they’ll become your go-to when you want to share something special with friends or enjoy a small, rich treat yourself. Happy baking and even happier eating!
Print
Flourless Chocolate Brownie Cookies Recipe
- Total Time: 24 minutes
- Yield: 18 cookies
- Diet: Gluten Free
Description
These Flourless Chocolate Brownie Cookies offer a rich, fudgy texture with a crackly exterior and gooey center, combining the decadence of brownies with the convenience of cookies. Made without flour, these cookies are perfect for those seeking a gluten-free chocolate treat that still satisfies the craving for a dense, chocolatey dessert.
Ingredients
Dry Ingredients
- 3 cups powdered sugar
- 7 tablespoons unsweetened cocoa powder
- ¼ teaspoon salt
Wet Ingredients
- 3 large egg whites
- 1 teaspoon vanilla extract
Add-ins
- 1 cup semi-sweet chocolate chips
Instructions
- Prepare Baking Sheets: Line 2 to 4 baking sheets with parchment paper to prevent sticking and facilitate easy cleanup. Preheat your oven to 350°F (177°C) for optimal baking temperature.
- Mix Dry Ingredients: In a large mixing bowl, combine powdered sugar, unsweetened cocoa powder, and salt. Stir thoroughly to ensure an even distribution of flavors.
- Separate Eggs: Crack the eggs into two small bowls—one for egg whites and another for yolks. Use only the egg whites in this recipe; save or discard the yolks as preferred.
- Combine Wet and Dry Ingredients: Pour the egg whites and vanilla extract into the bowl with the dry ingredients. Use an electric mixer on low speed to begin blending the mixture.
- Whip Batter: Increase the mixer speed to medium, whisking until the batter becomes thick but still slightly runny. If the batter is too stiff, add a tablespoon of water and mix again to achieve the right consistency.
- Add Chocolate Chips: Fold in the semi-sweet chocolate chips using a silicone spatula, ensuring they are evenly distributed throughout the batter.
- Portion Cookies: Using a cookie scoop, place dollops of dough onto the prepared baking sheets, leaving at least three inches of space between each cookie to accommodate spreading. Limit to six cookies per sheet to allow even baking.
- Bake: Place the baking sheets in the preheated oven and bake for 13 to 14 minutes until the cookie exteriors form a crunchy crust and develop a crackly appearance. The centers may remain slightly gooey, which is desired.
- Cool and Serve: Allow the cookies to cool completely on the parchment paper-lined pans. Once cooled, gently peel off the parchment paper and enjoy your flourless chocolate brownie cookies!
Notes
- For best results, use room temperature egg whites to help with mixing.
- If your batter is too thick, adding a small amount of water can help loosen it for better texture.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate chips based on your preference.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Egg yolks can be reserved for other recipes like custards or mayonnaise.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
