Flourless Chocolate Cookies
Calling all chocoholics! Flourless Chocolate Brownie Gluten Free Cookies are made with 7 simple ingredients and literally melt in your mouth.
My sister-in-law, Christeena came over recently and was making a list of what she wanted to bake together. At the very top of her list was the famous gluten free chocolate cookies from La Grande Orange. She dared me to be able to duplicate them and I never ever shrink from a challenge. Game on! I went right to work.
The beauty of these flourless chocolate cookies is that they are completely flourless and naturally gluten-free. These Chocolate Brownie Gluten Free Cookies are made with only seven ingredients — powdered sugar, cocoa powder, egg whites, vanilla, salt, chocolate chips, and walnuts (which are completely optional). There isn’t even a lick of butter or oil in these cookies either! I would say that these are the most unique cookies I have ever made in my kitchen because they are far from traditional.
The final results lends itself to a sweet, chewy, crispy, chocolately, rich cookie. It is definitely a chocolate brownie and cookie in one! It will cure a sweet tooth in two seconds flat.
The cocoa powder acts similar to flour so it gives the cookie texture and lift. The egg whites create the crispy edges. The powdered sugar acts a good amount of sweetness. Oh and chocolate chips are integral as they add some melted chocolate goodness.
How to make Flourless Chocolate Brownie Gluten Free Cookies:
The good news is that these cookies are super easy! You can even make these in one bowl…by hand! Since there is no butter and granulated sugar, you don’t have to worry about creaming. I mixed the cookie dough/batter in a big bowl with a spoon. You don’t get easier than that!
The dough may start off thick but changes consistency the more you stir it. If your dough ends up slightly runny, don’t worry about a thing. Place the dough in the refrigerator to chill for at least 30 minutes. I found that letting the dough rest for 30 minutes makes for a better cookie. It is best to place on parchment or silpat lined baking sheets. These are some of my favorite reasonably priced Silpat knock-offs.
Pin on Pinterest:
- 3 cups Powdered Sugar
- 3/4 cup Unsweetened Cocoa Powder
- 1/4 teaspoon Salt
- 3 Egg Whites large eggs
- 1 teaspoon Vanilla
- 1 1/2 cups Semisweet or Dark Chocolate Chips
- 1 cup Walnuts chopped (optional)
- Sea salt flakes
- Preheat oven to 350 degrees.
- In large bowl, add powdered sugar, cocoa powder, and salt. Stir.
- Add egg whites and vanilla and stir well to combine.
- Fold in chocolate chips and walnuts.
- Chill for at least 30 minutes.
- Spoon on parchment or silpat lined baking sheets (to prevent sticking).
- Bake for 11-15 minutes or until they edges start to crack.
- Let cool on baking sheets.
- Sprinkle with sea salt, if so desired.
I hope my chocoholics love this chocolate brownie cookie! Let me know what you think on instagram at modern_honey. I would love to hear from you! Happy Baking! xo
how big can I make these? Is this recipe suitable for monster cookies?
Hi Cris! You can make them as big as you would like. The larger the cookie, the harder time getting completely baked in the middle. I hope that helps! 🙂
Hi! I am in the process of making the gluten free brownie cookies. Are the measurements correct?? Our dough is not runny. It is really thick and hard to mix….3 c powdered sugar, 3 egg whites etc??
Hi Luann! The measurements are correct, thankfully. 🙂 Keep stirring and you it will get thinner the longer you stir. It starts off thick and then changes consistency. I have found that if others use XL or jumbo eggs, the dough could be runny. Also, it depends on what type of cocoa you use. If you use Hershey’s cocoa, you may have a thicker dough and a puffier cookie than if you use Callebaut or Ghirardelli. I hope that helps! 🙂
I wonder if there would be any way to use a healthy sugar substitute for the powdered sugar? I realize that it may not turn out with the same texture but wonder if anyone has tried it?
I reduced down to 1 1/2c powdered sugar and 1 1/2 c almond meal and they turned out awesome. Next time I’ll only use 1c powdered sugar.
I made these cookies and they turned out exactly like the picture.
I used a small baby ice cream scoop (very tiny) and the cookies spread very nicely.
This is my first time on this site and my first recipe and it worked out great, big hit with my family.
Thanks very much for sharing your stories and recipes- this is a great site, I will definitely be back for more inspiration.
Has anyone tried using powdered Stevia? If so how much did you use and how did they turn out?
Hi Luisa did you used stevia? How did they turn out?
Hi,
I’m excited to try these for a cookie exchange at work! 🙂 Could you leave the batter to chill overnight? And how long can/how should these be stored? Thinking of baking them Sunday for work Tuesday. Thanks!
I just made these and they look like crepes, is it because I used too big of a scoop?
I just made these cookies and they were GREAT They turned out exactly like they were pictured and tasted exactly like they were described. Amazing naturally gluten free recipe!!!!!!
These are amazing, so fudgy and delicious. I had an issue with the density of the dough and not being able to mix in the chips and nuts so I added an extra egg white and used my stand mixer, hook attachment and it was much better.
Hey! What’s the best way to store these cookies and how long do they last? (If I don’t eat them all right away)
I made these exactly per recipe, except I used pecans as that’s what I had on hand. The batter was very dry and firm– like dry modeling clay. After reading your description, I felt the batter should be “wetter,” so I stirred in one-half of another egg white, and voila! It seemed perfect.
These baked beautifully, and they’re delicious. One suggestion to add to your instructions: I found it was helpful to let them cool 10 minutes on the silicone mat before removing them– they firm up by that time. They loosened and removed easiest with a simple table knife.
Thank you– I’ll be making these again!
I just made these, and they are great! I did make a mistake and used too large of a scoop for the 1st batch, but I made two more batches using smaller scoops and they are perfect!
Thanks for the recipe! I will make these again!
Delicious however my dough was so thick that my cookies never thinned out. I had to have my husband stir because it was too hard for me. I made them exactly as the recipe said but maybe I should have used 4 egg whites? Or maybe I should flatten with a spoon? I have one more tray to bake off. I think I’ll try that. Either way they’re delicious! Thank you for an awesome gluten free cookie recipe 😋
By the way, if you use a small scoop and get 32 cookies they are 4 Weight Watchers SP per cookie. Not bad for a cookie that’s this delectable!