• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Fine Foods Blog
  • Home
  • About Me
  • Recipes
  • Travel
  • Work With Me
  • Shop
menu icon
go to homepage
  • Home
  • Recipes
  • Subscribe
  • Work With Me
  • Travel
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes
    • Subscribe
    • Work With Me
    • Travel
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Gluten Free Recipes

    Flourless Chocolate Cookies

    Published: Feb 6, 2018 · Modified: Dec 30, 2022 · by Debra with 9 Comments · 1546 words. About 8 minutes to read this article. · This post contains affiliate links

    Jump to Recipe Print Recipe

    These easy flourless chocolate cookies are fudgy, chewy, chocolaty, and crunchy. They are gluten free and dairy free, and you can make them with just 6 simple ingredients!

    Flourless chocolate cookies on a white ceramic plate.

    This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here. 

    The shiny, crackled surface of these flourless chocolate cookies makes you look like a pro baker. How does that happen? I have no idea. I tried to look it up. Something to do with the egg whites I guess. Let's not question it. Let's just enjoy it!

    This is a classic cookie recipe that is inherently gluten free and dairy free. French people have been making these cookies for eons. I chose to add chocolate chips and hazelnuts to amp up the chocolate flavor and provide crunch. (And of course chocolate + hazelnuts = bliss.)

    So make these flourless chocolate cookies because they're beautiful, because they're easy to make, because they taste great, because they're sexy (Yes, chocolate and hazelnuts together are sexy. Everyone knows that.) Just make them!

    Jump to:
    • 5 reasons to make these flourless chocolate cookies right now!
    • You only need 6 ingredients!
    • How to make flourless chocolate cookies
    • Tips for the best flourless chocolate cookies
    • FAQ
    • More flourless chocolate cookie recipes
    • Recipe

    5 reasons to make these flourless chocolate cookies right now!

    • They're fudgy and chewy, with a meringue-like texture and a shiny, crackled top.
    • Naturally gluten free and dairy free.
    • Just 6 ingredients!
    • They are so easy to make! Just combine dry ingredients in a bowl, add egg whites and stir. Done. No whisking egg whites. No special equipment needed. Yay!
    • You can truly make this cookie recipe your own with your choice of add-ins: change up the hazelnuts for walnuts, swap the chocolate chips for dried cherries, etc.
    Cocoa powder, hazelnuts, powdered sugar and chocolate chips on a wooden cutting board.

    You only need 6 ingredients!

    • Powdered sugar: This is the only type of sugar and there is quite a lot of it. It's doing double duty, acting as the sweetener and giving the chocolate cookies structure since they are flourless.
    • Cocoa powder: Another ingredient doing double duty. Adding chocolate flavor and giving structure. You can use regular or Dutch process here since there is no baking powder or baking soda in the recipe.
    • Hazelnuts: I recommend raw hazelnuts that you roast yourself (I'll show you how) for better, fresher flavor.
    • Chocolate chips: Bittersweet chocolate chips are my favorite here, to balance the sweetness of the powdered sugar.
    • Egg whites: The egg whites will hold the batter together, no need for whisking, just mix them in gently.
    • Kosher salt: Just a pinch of salt brings all the flavors together.

    How to make flourless chocolate cookies

    Recipe adapted from Martha Stewart Everyday Food. This makes a small batch of flourless chocolate cookies - just one dozen.

    Step by step instructions:

    Step 1: Roast the hazelnuts, remove their skins and chop

    Preheat oven to 325 degrees. Spread hazelnuts on a dry sheet pan and roast in the oven for 15 to 20 minutes. Keep an eye on them so they don't get too brown.

    How to remove skins from hazelnuts:

    Remove nuts from oven and transfer to a large bowl lined with a kitchen towel. Cover the nuts with the towel and allow to sit for about 10 minutes. This lets the skins steam a little so they come off more easily than if you just tried to remove them right out of the oven.

    Gather up the towel and rub the nuts vigorously to remove skins. Do this over the bowl so if any nuts escape they don't go rolling all over your kitchen! Not all the skins will come off, and that's okay.

    Chopped hazelnuts on a wooden cutting board.

    Chop nuts coarsely and set aside.

    Sifted powdered sugar and cocoa powder in a glass bowl topped with kosher salt.

    Step 2: Mix the flourless dry ingredients

    Measure powdered sugar and sift into a large mixing bowl. Measure cocoa powder and sift into the same bowl.

    A wire whisk in a glass bowl with powdered sugar and cocoa powder mixed together.

    Add salt to the bowl with cocoa and powdered sugar and whisk together.

    Chocolate chips and chopped hazelnuts on top of a bowl full of cocoa powder and powdered sugar.

    Step 3: Add the chocolate and hazelnuts

    Add chocolate chips and hazelnuts and incorporate into mixture.

    A glass bowl of cookie batter hazelnut cookies with a black spatula in it.

    Step 4: Add the egg whites

    Add egg whites and carefully fold in until everything is incorporated. Do not overmix, or cookies will be too flat and sticky.

    Flourless chocolate cookies on a parchment sheet ready to be baked.

    Step 5: Drop the cookies onto a baking sheet and bake!

    Measure ¼ cupfuls of dough (see tip below) and drop onto a parchment-lined baking sheet. Give them space. 3-4 inches between each. Maybe 6 on a large cookie sheet, no more.

    Bake flourless chocolate cookies for 25 minutes, rotating sheets top to bottom halfway through. Allow to cool completely on a wire rack.

    alt=""

    Tips for the best flourless chocolate cookies

    • Once you add the egg whites, mix the cookie dough gently and only until just combined. It will be sticky, and it may seem like it's not going to come together, but keep stirring gently and you'll get there.
    • You must bake these flourless chocolate cookies on parchment paper or a silpat baking mat. They are like a meringue in texture, so they will absolutely stick to the baking sheet if you don't.
    • Be sure to use a ¼ cup measuring cup for each cookie. The baking time correlates to this measurement. We're baking them lower and slower, as you would a meringue.
    • Give these cookies space! Leave 3 - 4 inches between each one when baking.
    • You can use regular cocoa powder or Dutch process. Because there is no rising agent in this recipe, either will work for great chocolate flavor. If you use Dutch process, the cookies will be a darker color.

    FAQ

    Do you really have to sift the dry ingredients for flourless chocolate cookies?

    Yes. Sifting ensures the cookies stay light and fluffy, and lets you get rid of all of those little balls of sugar and cocoa that cake together.

    How do you store flourless chocolate cookies?

    Store in an airtight container at room temperature for up to three days. Layer them with parchment or wax paper. Don't store stacked directly on top of each other or they will stick together.

    More flourless chocolate cookie recipes

    You can make all kinds of cookies without traditional AP flour. Try these chocolate-filled favorites!

    • Gluten Free Chocolate Chip Cookies use almond flour and are absolutely loaded with chocolate chips!
    • Basler Brunsli are a chocolate spice cookie made in Switzerland at Christmas time.
    • Gluten Free Triple Chocolate Buckwheat Cookies are crisp and delicious, with a shortbread-like texture.

    Recipe

    Flourless chocolate cookies on a white plate.

    Flourless Chocolate Cookies

    These easy flourless chocolate cookies are chewy, chocolaty, and crunchy. Chocolate chips and hazelnuts take them to the next level. You can make them with a few simple ingredients.
    5 from 5 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Gluten Free, Low Lactose
    Keyword: flourless chocolate cookies
    Prep Time: 15 minutes
    Cook Time: 40 minutes
    Total Time: 55 minutes
    Servings: 12 cookies
    Calories: 309kcal

    Equipment

    • mixing bowls
    • whisk
    • silicone spatula
    • baking sheet
    • cooling rack
    • parchment paper
    • wire mesh strainer

    Ingredients

    • 3 cups powdered sugar sifted
    • ¾ cup cocoa powder sifted
    • 1 ½ cups roasted hazelnuts chopped
    • 1 cup bittersweet chocolate chips
    • 4 large egg whites
    • ½ teaspoon kosher salt
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 325 degrees. Spread hazelnuts on a dry sheet pan and roast in the oven for 15 to 20 minutes. Keep an eye on them so they don't get too brown.
    • Remove nuts from oven and transfer to a large bowl lined with a kitchen towel. Cover the nuts with the towel and allow to sit for about 10 minutes.
    • Gather up the towel and rub the nuts vigorously to remove skins. Do this over the bowl so if any nuts escape they don't go rolling all over your kitchen! Not all the skins will come off.
    • Chop nuts coarsely and set aside.
    • Keep the oven on at 325 degrees and line two baking sheets with parchment paper.
    • Measure powdered sugar and sift into a large mixing bowl. Measure cocoa powder and sift into the same bowl.
    • Add salt to the bowl with cocoa and powdered sugar and whisk together. Add chocolate chips and hazelnuts and incorporate into mixture.
    • Add egg whites and carefully fold in until everything is incorporated. Do not overmix, or cookies will be too flat and sticky.
    • Measure ¼ cupfuls of batter and drop onto a parchment-lined baking sheet. Give them space. 3-4 inches between each. Maybe 6 on a large cookie sheet, no more.
    • Bake for 25 minutes, rotating sheets top to bottom halfway through.
    • Allow to cool completely on a wire rack.

    Notes

    • Once you add the egg whites, mix the cookie dough gently and only until just combined. It will be sticky, and it may seem like it's not going to come together, but keep stirring gently and you'll get there.
    • You must bake these flourless chocolate cookies on parchment paper or a silpat. They are like a meringue in texture, so they will absolutely stick to the baking sheet if you don't.
    • Be sure to use a ¼ cup measuring cup for each cookie. The baking time correlates to this measurement. We're baking them lower and slower, as you would a meringue.
    • Give these cookies space! Leave 3 - 4 inches between each one.
    • You can use regular cocoa powder or Dutch process. Because there is no rising agent in this recipe, either will work for great chocolate flavor. If you use Dutch process, the cookies will be a darker color.
    • Store in an airtight container at room temperature for up to three days. Layer them with parchment or wax paper. Don't store stacked directly on top of each other or they will stick together.
     
    This post contains affiliate links. If you make a purchase through one of my links, I may receive a small commission. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.

    Nutrition

    Calories: 309kcal | Carbohydrates: 44g | Protein: 6g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 1mg | Sodium: 34mg | Potassium: 295mg | Fiber: 4g | Sugar: 35g | Vitamin C: 1mg | Calcium: 69mg | Iron: 2mg

    More Gluten Free Recipes

    • Pimento cheese dip in a red bowl on a round wooden tray, surrounded by butter crackers, carrot sticks, and corn chips. A gold spoon is on the lower left, a red and white striped towel is on the upper left.
      Pimento Cheese Dip
    • A piece of salmon topped with creamy dill sauce and garnished with fresh dill and lemon zest.
      Salmon with Creamy Dill Sauce
    • Vietnamese caramel chicken topped with cilantro and red chilis in a pan with blue handles. A gold spoon rests in the pan sauce toward the bottom right.
      Vietnamese Caramel Chicken
    • Spicy asian broccoli on a white plate drizzled with a spicy sauce that is reddish-brown in color.
      Asian Broccoli

    Reader Interactions

    Comments

    1. Roz Fraraccio

      December 10, 2020 at 4:20 pm

      Do I need to whip the egg whites before adding?

      Reply
      • Debra

        December 10, 2020 at 5:14 pm

        Hi Roz,

        No need to whip the egg whites, just add them to the dry ingredients and gently stir to combine. Don't overmix them.

        Let me know how they turn out for you!

        Thanks for reading,

        Debra

        Reply
        • Roz Fraraccio

          December 11, 2020 at 11:01 am

          Thanks.

          Reply
        • Roz Fraraccio

          December 11, 2020 at 11:47 am

          Delicious!

          Reply
          • Debra

            December 12, 2020 at 1:23 pm

            Yay! So glad you liked them Roz!

            Reply
    2. Audrey

      December 10, 2020 at 11:58 am

      Good morning! Your blog and recipe do not jive! Blog talks about 325 for both roasting nuts and for baking cookies; recipe changes baking temp to 375? Also, salt listed in method but no amount listed in recipe? Baked at higher temp and took out early; which way should the recipe go? Many thanks!

      Reply
      • Debra

        December 10, 2020 at 12:37 pm

        HI Audrey!

        Cookies should be baked at 325 degrees and it is 1/2 tsp of kosher salt. I am so sorry for the confusion and my typos, and I've fixed them on the recipe card. (These typos happened when I added my new recipe cards and I didn't copy and transfer correctly.)
        I appreciate you calling these to my attention and I hope you enjoyed the cookies and that you'll try more of my recipes.

        Thanks for reading!

        Debra

        Reply
    3. Debbie Kiest

      November 15, 2019 at 2:59 pm

      5 stars
      These are a variation of an italian classic, a nutty chocolate meringue. I make mine with finely ground toasted hazelnuts, which amplifies the hazelnut flavor, but that doesn't give you that nice crunch of the big pieces. You could do half and half for the best of both worlds. Italian cookies often don't have butter or shortening, as in their classic cantuccini, which we know as biscotti, which just have eggs as binder. But are they delicious! Great recipe. And the lower fat really lets the chocolate flavor zing. Lower fat, not low fat. Yum.

      Reply
      • Debra

        November 15, 2019 at 5:27 pm

        Hi Debbie! Doing half and half with ground hazelnuts is a great idea. I'd actually like to work on a kind of layer cake with a meringue like you're describing. Stay tuned for that!! Glad you liked the recipe and thanks for reading!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Hi, I'm Debra! I love to cook and eat and travel, and cook the things I eat when I travel! I'm a detail-oriented Virgo, so it's my jam to simplify recipes and break them down into easy to follow steps. I help you bring the world to your table!

    More about me →

    Subscribe To My Enewsletter

    Get my new, and tried and true, recipes delivered to your inbox! Subscribe now!

    Gluten Free Recipes

    • Chicken and cabbage with onions roasted on a sheet pan.
      Roast Chicken and Cabbage
    • Three chocolate pots de creme with whipped cream on top. Chocolate wafers are on the left, a spoon with chocolate on it is on the right.
      Chocolate Pots de Crème
    • Holubtsi—Ukranian cabbage rolls—topped with sour cream and fresh dill in a round pan. A wooden spoon is on the right.
      Ukranian Cabbage Rolls (Holubtsi)
    • A plate of fresh cranberry orange relish with orange zest on top and a gold spoon on the left side.
      Fresh Cranberry Relish

    Search more gluten-free recipes

    Trending Recipes

    • A woman's hands are shown preparing a salt baked whole fish, she stuffs a whole fish with lemon, lime and fresh herbs.
      Salt Baked Fish
    • Chicken thighs topped with a caper lemon sauce on a white plate.
      Boneless, Skinless Chicken Thighs with Garlic, Capers, and Lemon
    • Two campari and soda cocktails with orange slices, a plate of nuts and two bottles in the background
      Campari and Soda
    • Boneless, skinless chicken thighs with mushrooms and white wine sauce in a blue casserole pan. Some fresh thyme is in the bottom right corner.
      One Pan Chicken Thighs with Mushrooms and White Wine

    Chocolate Recipes

    • Gluten free triple chocolate cookies on a baking sheet.
      Gluten Free Triple Chocolate Cookies
    • A gluten free chocolate ganache tart topped with flaky sea salt on a pink plate.
      Gluten Free Chocolate Ganache Tart
    • Three white ramekins of chocolate mousse.
      Chocolate Mousse Recipe
    • Gluten free brownies with ganache icing dusted with cocoa powder on a white surface.
      Gluten Free Almond Flour Brownies

    French Recipes

    • Romaine Hearts salad with blue cheese, pears, and pecans on a white and gray plate.
      Romaine Hearts Salad with Blue Cheese, Pears, and Pecans
    • Mussels in white wine sauce with lemon wedges and parsley in a blue pan with a spoon in it.
      Mussels in White Wine Sauce (Moules Marinières)
    • French hot chocolate in a white cup with another cup and a blue bowl of chocolate in the background.
      French Hot Chocolate (Chocolat Chaud)
    • Several servings of eggs en cocotte with spinach and bacon in small cast-iron skillets and serving dishes are displayed on a wooden surface.
      Eggs en Cocotte (Baked Eggs)

    Hi, I'm Debra! I love to cook and eat and travel, and cook the things I eat when I travel! I'm a detail-oriented Virgo, so it's my jam to simplify recipes and break them down into easy to follow steps. I help you bring the world to your table!

    More about me →

    Subscribe To My Enewsletter

    Get my new, and tried and true, recipes delivered to your inbox! Subscribe now!

    Gluten Free Recipes

    • Tricolore salad in a white bowl with gold utensils.
      Tricolore Salad
    • A platter of short ribs in a pomegranate wine sauce with pomegranate seeds on top with a serving fork on the left side of the plate.
      Pomegranate & Red Wine Braised Short Ribs
    • Basler brunsli cookies cut into star shapes of various sizes, topped with powdered sugar and red sanding sugar.
      Basler Brunsli
    • Pieces of cranberry pecan dark chocolate bark on white parchment paper.
      Cranberry Pecan Dark Chocolate Bark

    Search more gluten-free recipes

    Trending Recipes

    • A woman's hands are shown preparing a salt baked whole fish, she stuffs a whole fish with lemon, lime and fresh herbs.
      Salt Baked Fish
    • Chicken thighs topped with a caper lemon sauce on a white plate.
      Boneless, Skinless Chicken Thighs with Garlic, Capers, and Lemon
    • Two campari and soda cocktails with orange slices, a plate of nuts and two bottles in the background
      Campari and Soda
    • Boneless, skinless chicken thighs with mushrooms and white wine sauce in a blue casserole pan. Some fresh thyme is in the bottom right corner.
      One Pan Chicken Thighs with Mushrooms and White Wine

    Chocolate Recipes

    • Gluten free triple chocolate cookies on a baking sheet.
      Gluten Free Triple Chocolate Cookies
    • A gluten free chocolate ganache tart topped with flaky sea salt on a pink plate.
      Gluten Free Chocolate Ganache Tart
    • Three white ramekins of chocolate mousse.
      Chocolate Mousse Recipe
    • Gluten free brownies with ganache icing dusted with cocoa powder on a white surface.
      Gluten Free Almond Flour Brownies

    French Recipes

    • Romaine Hearts salad with blue cheese, pears, and pecans on a white and gray plate.
      Romaine Hearts Salad with Blue Cheese, Pears, and Pecans
    • Mussels in white wine sauce with lemon wedges and parsley in a blue pan with a spoon in it.
      Mussels in White Wine Sauce (Moules Marinières)
    • French hot chocolate in a white cup with another cup and a blue bowl of chocolate in the background.
      French Hot Chocolate (Chocolat Chaud)
    • Several servings of eggs en cocotte with spinach and bacon in small cast-iron skillets and serving dishes are displayed on a wooden surface.
      Eggs en Cocotte (Baked Eggs)

    Footer

    ^ back to top

    About

    • Privacy Policy
    • Disclosure
    • Terms & Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Work With Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Fine Foods Blog