These giant chewy, fudgy, flourless chocolate cookies are a chocolate lover’s dream. Gluten-free and packed with nuts, they have crisp edges and a fudgy, chewy center — essentially a perfect cookie-brownie hybrid.
These large flourless chocolate cookies are an irresistible treat. They’re fudgy and chewy in the middle with crisp, slightly crunchy edges — exactly how a great cookie should be.
Can’t decide between a brownie and a cookie? These flourless chocolate cookies let you enjoy both. The center is fudge-like and chewy like a brownie, while the outside has that satisfying cookie texture. They’re generously sized, so you can enjoy one on your own or share.
Unsweetened cocoa powder replaces flour in this recipe, giving the cookies their dense, fudgy texture. The recipe is forgiving and flexible — you can use a variety of add-ins to customize flavor and texture.
I used chopped almonds plus white and dark chocolate chips for crunch and contrast, but feel free to swap in your favorite nuts or chips.
Dried fruit is another excellent option: candied orange peel, dried cherries, or dried cranberries would all pair beautifully with the deep chocolate flavor.
The key to these flourless cookies is not to overbake them — you want the centers to stay fudgy. They will continue to set as they cool, so remove them when the surface is cracked and the middle still looks soft.
Flourless Chocolate Cookie Tips:
This recipe is built from powdered sugar, cocoa powder, egg whites, vanilla, and a pinch of salt. Whisk the cocoa and powdered sugar well to eliminate lumps before folding in the egg whites. The batter should resemble a very thick brownie batter.
If the mixture seems reluctant to come together, continue mixing — it often takes a bit of time. If absolutely necessary, add a few drops of water very sparingly; too much liquid will change the texture.
Allow the cookies to cool completely before removing them from the pan. Because this recipe contains no added oil or butter, line your baking sheet with parchment paper or use a silicone mat to make removal easier.
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Giant Flourless Chocolate Cookies
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Ingredients
- 2 large egg whites
- 2 cups powdered sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon vanilla bean paste or vanilla extract
- pinch of salt
Add-ins:
- ¼ cup dark chocolate chips
- ¼ white chocolate chips
- ¾ cup chopped almonds (or peanuts, walnuts, cashews)
Instructions
- Preheat oven to 350°F.
- In a large bowl, combine powdered sugar, cocoa, egg whites, vanilla, and salt. Mix until smooth and free of lumps. Gently fold in your chosen add-ins until evenly distributed.
- Line a baking sheet with parchment paper or a silicone mat. Divide the dough into 6 portions. You may need two sheets or two batches since these cookies spread.
- Bake 18–22 minutes depending on how fudgy you prefer the centers. Look for surface cracks and a soft, fudgy middle — I bake mine about 20 minutes.
- Let the cookies cool completely before removing from the pan; they will firm up as they cool.
Notes
- Makes 6 giant cookies.
- Optional add-ins: peanut butter chips, cinnamon chips, milk chocolate, mint chocolate, or dried fruit such as dried cherries or cranberries.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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