2 Ingredient Flourless Brownie Cookies (No Flour, Butter or Oil)
These brownie cookies are unbelievably easy to make. The cookies only need 2 ingredients and don’t require any flour, butter or oil. The cookies are very chewy and fudgy. They only take about 20 minutes to make and they store well.
If I had only time to make one cookie recipe, this would be it. They are all the best parts of the brownie but in cookie form. These cookies are so easy to make and they look pretty enough for gifting too. I love their shiny crinkle tops.
Ingredients
- Semisweet Chocolate Chips
- Egg White
These cookies are inspired by my 3 Ingredient Flourless Chocolate Cookies. They were my one of my favorite cookies to bake but this version is even easier.
Semisweet Chocolate Chips: Make sure to use semisweet chocolate chips. Milk chocolate will not set the same way and your cookies will be too wet and fudgy.
Egg White: Egg white is the key to making these cookies chewy and fudgy. Make sure to only use the egg white and not the full egg. Need a substitute for eggs? I’ve made brownie cookies with pumpkin puree. The texture and appearance won’t be the same as these cookies though.
How to Make Easy Flourless Brownie Cookies
The chocolate is first melted until smooth. The egg white is then whisked in until fully incorporated. Use a 2 teaspoon cookie scoop to scoop out the mixture and release onto a cookie sheet lined with parchment paper. Smooth and slightly flatten the cookies. Bake for about 11 minutes. Once the cookies are cooled, they are ready to be enjoyed.
Brownie Cookie Texture
These cookies have a very chewy texture and a fudgy center. They remind me of the edge pieces for regular brownies. They are very sweet and chocolatey.
More Chocolate Cookie Recipes
- 2 Ingredient Chocolate Butter Cookies
- 2 Ingredient Chocolate Fudge Cookies
- 3 Ingredient Peanut Butter Brownie Cookies
2 Ingredient Flourless Brownie Cookies
Ingredients
- 1 cup (178 g) semisweet chocolate chips
- 1 large (32 g) egg white, brought to room temperature
Instructions
- Preheat oven to 325°F (163°C). Line a large cookie sheet with parchment paper.
- In a large microwaveable bowl, add chocolate chips. Heat in 15-30 second intervals, stirring in between with a spatula, until chocolate is completely melted and smooth. You can also melt the chocolate on the stove using the double boiler method.
- Add in the egg white. Vigorously whisk in the egg white until it is completely incorporated with the chocolate and you have a smooth batter with no traces of egg white. Your batter should be quite thick.
- Using a 2 tsp cookie scoop, scoop cookie mixture and release onto prepared cookie sheet, spaced 2 inches apart. (I like to scoop slightly more than the scoop can hold because some of it will stick to the spoon.) The batter should be thick enough that it won't spread out on its own. Use the back of a metal spoon or your fingers to slightly flatten and smooth the surface of the cookies. If you are finding the mixture is too sticky to smooth the surface, you can use slightly dampen the spoon or your finger, which should prevent the mixture from sticking (you don't want your finger/spoon to be fully wet, just a slight bit of moisture).
- Bake cookies for about 10-12 minutes or until done. When cookies are done, they will have a shiny crinkle surface. Let cookies cool and set on cookie sheet before removing them with a cookie spatula. Store uneaten cookies in an airtight container at room temperature.
Notes
- I used a fresh egg white from a US standard large egg. I have not tried making these with carton egg whites.
- It is important that your egg white is at room temperature because if it is too cold, it will cause the chocolate to seize.
- Make sure your egg white is completely whisked into the batter.
- When smoothing the surface of the cookies, you can use your finger or the back of a spoon. Just smoothing the surface should also cause the cookies to flatten slightly. You don't need to flatten them beyond that. Slightly dampening the finger/spoon can help prevent the batter from sticking to it. Be careful not to have the finger/spoon be fully wet because that will leave too much water on the cookies and will prevent them from getting their shiny crackly surface.
- You can double the recipe to make more cookies.
- I use this 2 tsp cookie scoop.*
- *This product link is an affiliate link. This means I earn a commission from qualifying purchases.
These turned out great!
I used dark chocolate chips and carton egg white. They are not as sweet with the dark chocolate but that’s the way we like it. They are very rich and fudge like.
I didn’t have a 2tsp scoop so I used a 2tsp measuring spoon with a small silicone spatula to help scrape it out each time. Then I just pressed then down and shaped them with the spatula. The batter was very pliable so it was easy to do.
11 minutes and they came out perfect and cracked looking but not shiny, probably because of the dark chocolate.
Thanks for the great recipe! Easy and delicious. I will definitely be making more.
We’re so glad you loved the recipe! Thanks for sharing your experience.
I have not made this recipe. I have dark chocolate chips. Can I use those?
We haven’t tried dark chocolate and can’t say for sure how the cookies will turn out, but they may not have the right texture and they won’t be as sweet.
the two ingredient brownie recipe was a huge success. So I decided to move onto the two ingredient brownie cookie recipe. I had a burned splattered hot mess. Please tell me what have could have gone wrong. i used enjoy life semi sweet allergen free chocolate chips. melted them and added in a room temp egg white and mixed and mixed. Was I supposed to whip the egg white first and then add? Please advise as I really wanted this recipe to work.
It sounds like the problem might have been the allergen-free chocolate chips you used – they are very different from regular chips, so that might have been the issue.
Cooked Recipe with 1 – 12oz. bag of Ghirardelli Semi-sweet chocolate chips and two room temperature egg whites only. Used a 1 Tbsp cookie scoop to scoop out the runny, yet thickish mixture onto a pan with parchment paper. No need for water to spread them. U just used the scoop to make them roundish. Cooked at 325 for around 20 mins. Took them out when they started to resemble brownie tops. You can kind of see the crumble starting.
Results:
They did not spread at all and kept the same shape they were spooned in (so, make them round before cooking). No worries about how far apart to put them.
This actually made the cookies that look very similar to the picture.
Taste wise, it is kind of like a brownie and is sticky to the bite.
Would I make them again? Sure. They would be prefect for a sweet quick treat!
Made 14 cookies.
I am no chef or professional cooker. These have surprised me though.
thank you for sharing!
Hello! Quick question – is this meant to say “2 tbsp cookie scoop”, or is it really 2 tsp? I haven’t been able to find many that small in my Amazon wanderings and just wanted to make sure.
Thank you!
it’s 2 tsp. I bought mine on Amazon, Norpro brand.
Just made these with Guittard chips and carton egg whites (Pete and Gerry’s if that makes a difference) and they came out perfect
Thanks for letting us know that it works with carton egg whites!
I just made these with sugar free chocolate chips. Tastes like rich brownies. Didn’t quite get the cracked look on tops, maybe need to cook longer not sure. Coated with very light powdered sugar for looks. Very pleasing and fills that cookie void.
Hi, I’m glad you got it to work with sugar free chocolate chips. Sugar is actually what causes the cracked look so if you use sugar free chocolate, that would be why you can’t achieve the cracked appearance.
Thank you.
You’re welcome!
Can Stevia be used
The cookies get sweetness from the chocolate chips – other readers have used sugar-free chocolate chips with success, so maybe try that? The only difference is that the cookies don’t get cracked on top.
Hi! Could you also use milk chocolate chips instead of the semisweet? I’m assuming yes, but since I haven’t made them, I don’t know for sure. Thanks!!
No, milk chocolate will not work. There isn’t enough cocoa in milk chocolate. I explain this in the post as well.
Can I use semi sweet chocolate chips sweetened with Stevia? I use Lily brand.
Sorry I haven’t tried! But another reader shared their experience using sugar free chocolate