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Flourless chocolate cookies on a white plate.

Flourless Chocolate Cookies

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
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.
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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

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.
 
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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