Flourless Chocolate Cookies

Flourless Chocolate Cookies - Rich, Fudgy and so delicious!! glorioustreats.com

These Flourless Chocolate Cookies are so rich, fudgy and delicious you’d never know they’re gluten free and dairy free!

I was recently looking at the website of a very nice, local bakery and noticed they listed their “Flourless Chocolate Walnut Cookies” as their best selling treat.  Although the bakery’s site doesn’t list the exact recipe, it does say that the cookies contain “sugar, cocoa, egg whites and walnuts”.  I’ve seen similar recipes before and thought that if this was the bakery’s top seller, they must be really good!  I easily found a recipe (linked in the recipe below) that looked just the same and I thought it was worth a try.   Now I understand why these would be such a hit at the bakery… they’re delicious!!

These cookies are a great option for those on a gluten free or dairy free diet… but they’re so good, anyone would love them!  The cookies have a very delicate texture, and are wonderfully crisp and chewy.  They are so chocolaty that just 1 or 2 cookies are quite satisfying.

You’ll want to make a batch of these delicious cookies soon!

Print Recipe

Flourless Chocolate Cookies

Yield: 20-22 cookies

These cookies have a delicate crispy and chewy texture and are packed with chocolate flavor!


1 1/2 cups finely chopped walnuts

4 egg whites

3 cups powdered sugar

1/2 cup plus 3 tablespoons unsweetened cocoa powder

1/4 teaspoon salt

2 teaspoons vanilla extract

1 cup mini chocolate chips


1. Chop walnuts, then lay on a baking sheet and bake in a (preheated) 350*F oven for 6 minutes. Allow to cool.
2. Prepare two baking sheets by lining with parchment paper or a Silpat type liner, and set aside.
3. In the bowl of an electric mixer (or use an electric hand mixer) beat egg whites until they are well combined, white and foamy, but are not stiff (about 2 minutes on medium-low speed). Add vanilla.
4. In a medium bowl combine the powdered sugar, cocoa, salt, walnuts and chocolate chips. Stir to combine.
5. Add the bowl of dry ingredients to the bowl of beaten egg whites and stir with a spatula just until well combined. The batter will look similar to a brownie batter.
6. Use a 2 tablespoon sized cookie scoop to scoop mounds of batter onto the prepared baking sheet. Space the batter several inches apart (6 cookies per baking sheet).
7. Bake cookies in a (preheated) 350* oven for 11-13 minutes, until the cookies are puffed, shiny and cracked. Remove baking sheet from oven and allow cookies to cool on the baking sheet at least 3-5 minutes. When the cookies have cooled, pull up one end of the parchment paper or Silpat and gently peel the liner off of each cookie. Move the cookies to a cooling rack.

Notes- If you are baking these cookies for someone on a strict gluten free diet, please check the packaging of the chocolate chips to make sure there are no gluten ingredients.

If you are baking these for someone on a dairy free diet you can omit the chocolate chips, or use a dairy free option.

If you do not care for nuts, I'm sure they can be omitted, but the texture of these cookies is so delicate I think the walnuts add a really nice element of texture.

Recipe Source - Adjusted from Epicurious (originally by Francois Payard)

Gluten-Free Chocolate Cookies! Rich, Fudgy and so delicious! glorioustreats.com

I have lots of fun plans for blog posts in 2014 and I’m looking forward to doing some traveling with my book, Glorious Layered Desserts.

If you have any special requests for things you’d like to see more of this year, feel free to leave your thoughts in the comment section below.

Happy New Year and Happy Baking!!

Chewy, delicious Flourless Chocolate Cookies


  1. Oh, my! These look like they would satisfy my chocoholic addiction rather nicely! ! ! 😀

  2. The photos are wonderful and truly show how crispy and chewy these cookies must be. Happy New Year Glory!

  3. They look really delicate 🙂 Great way to bake gluten-free, I have a few friends to cannot eat gluten. I think I will try it once 😀
    Take care 🙂

  4. Looks good! I will try these soon…

  5. These look like they would just melt in your mouth…..yum!!

  6. These cookies look so good, they look really shiny and rich!

    Check out my giveaway on my most recent post!

  7. I love how fudgy these look!!

  8. So glad I stumbled by your blog – to find these! Simply glorious indeed! 🙂
    I once got some flourless cookies from a Foodie Pen pal and they looked exactly like these!

  9. mine came out delicious, but my “batter” was very thick and dough like. that being said, they didnt flatten out all pretty in the oven. great taste though

    • Hi May, My guess might be that you mixed the egg whites a bit too long. Mix the egg whites just until they are well combined and foamy, no more. The batter should be like a thick cake batter.

  10. oh my! they seems so delicious!I’ll try to make them, I love choco-chewy biscuits! Your blog it’s just so fabulous! Best – Cris

  11. YUM! Thank you for sharing this recipe.. I just baked them up for my husband and daughter who are GF. Really chewy, chocolately and like a brownie cookie. Thanks again and I am looking forward to your book!

  12. This is so irresistable. Im going to try it in my kitchen soon. Lovely snaps

  13. Personally I didn’t like them. First of all I overlooked mine so the top was chewy, but I tasted the bottom and it tasted too much like powdered sugar rather than a fudgy chocolate that I was hoping. Yours look much better though and problably taste better! Thanks for the recipe though, I like the style of your website and your pictures

  14. I also over-beat my egg whites just a bit so they weren’t quite as flat as your’s but they were still delicious! Very pleased! Thanks!

  15. Pingback: “Delicious Chocolate Cookies” Just Aren’t Gluten-Free

  16. These cookies are well done but the ingredients and measurements are off.

    2 tsp of mint for this amount of egg white and sugar is very overpowering in a chocolate cookie. I can barely taste the cocoa – I would recommend cutting that amount in half.

    I also found that the 2tbsp size cookie drop was aggressively large. I would again recommend 1 tsp for the size.

    I also noticed cooking time was drastically different. I baked mine for a maximum of 8 minutes. At 10 minutes the bottoms (and tops) were completely scorched. I would also suggest where are you placing the cookies in the oven? Bottom, top, middle?

    I do really enjoy these cookies however I feel as if this particular recipe wasn’t actually tested.



    • Hi Jackie, There is no mint listed in the recipe. I agree 2 tsp. would be too much.
      Feel free to make the cookies any size you like, I used a 2 Tablespoon scoop, but smaller cookies would be equally delicious. Certainly if you are baking smaller cookies that will effect the bake time. I always bake in the center of the oven. Feel free to adjust the time as needed for your oven, or your baking sheets. I bake on stainless steel baking sheets lined with Silpat liners, if you are using something different that may effect your results. Happy baking!

  17. Thank you for this recipe. I made these and they were delicious. I live on the wild side so I used the whole egg. They are very rich and decadent. Perfect for the cookie exchange. Merry Christmas!!

  18. Has anyone tried these w/o the nuts yet? I’d love to make these for my son’s class since there are multiple allergies, but I can’t use nuts either. I want to know if the consistency holds up without the walnuts. Thanks!

  19. Would these be diabetic friendly? Do you carb. and sugar count????

  20. Hi Glory! 🙂 Thank u so much for this and I’d really love to try this recipe, however, my mom is diabetic so I want to cut down the sugar. Do you think it’s possible for me to use Splenda sweetener? Thank you. 🙂

  21. What is the carb count on these?

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  24. What is the calorie count and how many cookies for one serving? Thank you! I have to try these.

    • Hi Bonnie, I have no idea the exact calorie count, but if you wanted to input the ingredients into an on-line calorie calculator I’m sure you could work it out. There is virtually no fat in the cookies, but of course the sugar accounts for the bulk of the calories. These are not a health food, but they are a delicious treat.

  25. Hi! They look delicious! One question though, dont u use any oil or butter? Thanks.

  26. I just made these. They seemed to turn out but I had a couple issues. First. the flaky top seemed to separate from the rest of the cookie a bit. It flakes of off some of them really easily. Also, I used parchment and I had a very hard time getting them off! The ones on my old hand-me-down cookie sheet came off a little easier, and the ones on my newer Air Bake type sheets were very sticky. I baked them for about 12 minutes. I didn’t use the walnuts and I used regular chocolate chips. I tried to do the 2 TBS size, but while I thought they ended up less than that, I only got about 18 cookies, so maybe size was an issue?. I’ll know for next time to use my older cookie sheets since it seems like they over do the bottoms a little more–which in this case is good! I did transfer the parchment with the sticky ones back to the other cookie sheet and cooked them another five minutes or so and they definitely firmed up enough to pull off. They taste yummy, though! My Celiac son approves 🙂

  27. These cookies are killer! A couple of comments. Using just what I had in the house, I used pecans, jumbo sized eggs and regular sized dark choc chips. You could sub raisins for the pecans if you prefer, I think that would work well. the mix was quite dry, despite the jumbo eggs. I had a hard time mixing it up, so I just added an extra splash of vanilla and problem solved. Mine turned out puffier than shown. Not a problem. Do not even think of baking these without parchment. Let them cool completely on the parchment, before trying to peel off or they will break, or the tops will come off. I got 3.5 dozen with about a 1 oz cookie scoop. Crispy, meringue like on the outside, chewy/fudgy in the middle. This is definitely going to be one of my standby recipes.

  28. Great cookies!!! can I freeze them?

  29. I wonder if I can use Sugar free chocolate chips and powdered sugar substitute for a low carb option?

    • I’ve only made the recipe as listed, but please feel free to experiment. I can’t think of what would possibly be a substitute for the powdered sugar, and since there are very few ingredients in this recipe, the powdered sugar represents quite a bit of the bulk.

  30. Have you ever tried adding oatmeal to these?

  31. I made these and they turned out as described, but they just did not taste as good as I had expected.

  32. These cookies are delicious. I tried different times to cook cookies. (5,8, and 10 minutes) I was unsure as to my ovens heat capabilities. To answer comments as to why cookies were flat- the answer is that they were under cooked about 3 minutes. The comment that the cookies tasted like powdered sugar – the reason  cookies dry ingredients were not mixed all the way. You need to have a mixture that is chocolate all the way.  

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