All the Flavor, Without the Flour!
Whether you are gluten-free, are actively trying to avoid grains, or simply found yourself craving a cookie but just happen to have an empty bag of all-purpose in your pantry, I’ve got something to hit your sweet spot today. In fact, even if you’re not in any of the above flourless scenarios, I think you’re going to love today’s recipe. They aren’t just good “for a flourless cookie”, they’re just plain good, period, and we make these almost as often as my chocolate chip cookies around here. They’re soft, chewy, fudgy, and extra indulgent. These cookies are very similar to my brownie cookies, and they even have the same shiny, crackly surfaces. They are on the thinner side though (they would be great for sandwiching around no-churn ice cream or edible cookie dough), but their interiors are fudgy and chocolatey with little pops of texture from mini chocolate chips. And, of course, they’re free of flour! This recipe does have a few steps, and it’ll generate a few dirty bowls, but the technique isn’t complicated (just some melting, beating, and sifting) and the work is worth it. Let’s get to the details.
What You Need
While this recipe is missing flour, most of the other ingredients are to be expected. Here are the important ones:
Baking powder. This is not the same thing as baking soda, so make sure you grab the right one! Read my baking powder vs. baking soda post if you’d like to learn the difference between the two.Cocoa powder. I like to use a natural cocoa powder in my flourless chocolate cookies. Dutch process cocoa will also work, but the flavor of your cookies will be different (a bit darker/more bitter). Corn starch. As with my flourless brownies, cornstarch is critical here to help keep the cookies from over-spreading and to help them bake into proper cookie shapes. Chocolate. Use a high-quality (I like Ghirardelli or Lindt), 60% cacao baking bar and chop it into even pieces. I don’t recommend using chocolate chips. If you’ve never melted chocolate in the microwave before, remember to work slowly and stir well in between. If you’ve had issues with your chocolate seizing or becoming grainy in the past, see my how to melt chocolate in the microwave post for helpful tips.Eggs. Many flourless chocolate cookie recipes use just egg whites, but I use whole eggs for a richer flavor and texture. Make sure your eggs are at room temperature (use my easy trick to quickly bring eggs to room temperature if you forget to set yours out!) and beat the batter really well once you add them. You definitely want to use a mixer for this step!
SAM’S TIP: This dough will thicken as it sits; this is normal and nothing to be concerned about! I don’t recommend making the dough in advance for this reason though. Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Flourless Chocolate Cookies
SAM’S TIP: These cookies are extremely fragile when they come out of the oven! Let them cool completely on their baking sheets before removing them. My chocolate chess pie is another irresistibly fudgy and chocolatey option for any fellow chocoholics out there 😉 Enjoy! Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
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