4 Ingredient Chocolate Cloud Cookies (No Flour, Butter or Oil)

These chocolate cloud cookies are so soft and airy, like eating a cloud. The cookies need just 3 ingredients and don’t require any flour, butter or oil. The cookies have a light, tender crumb that melts in your mouth. They are easy to make and are a fun dessert to eat.

These puffy cookies are so soft and light inside. It’s hard to believe there is no flour because they have a cake-like crumb to them as well.

Ingredients

• Milk chocolate chips: Melted milk chocolate chips give the cookies their chocolate flavor and their sweetness. I recommend sticking with milk chocolate chips. I did try using semisweet but it made the cookies a little dry because of the higher amount of cocoa.
• Peanut butter (can substitute with almond butter): You can use natural peanut butter or almond butter for these cookies. You will taste the peanut butter if you use peanut butter. Almond butter will have a more subtle flavor so you don’t really taste them as much. Whichever you choose, it does need to be natural nut butter, so the only ingredient is the nuts and there should not be any added oils.
• Eggs: Eggs help provide structure for the cookies.
• Baking Powder: Make sure to use aluminum free baking powder so there is no potential metallic aftertaste. The baking powder helps the cookies rise.

How to Make Chocolate Cloud Cookies

• The egg is first beaten on highest speed in a mixer until it becomes pale yellow and thick. If you lift the beater, the egg that drips off should be able to hold its form on top for several seconds before slowly sinking in.
• The peanut butter, melted chocolate and baking powder are then gently folded in with a spatula.
• Scoop the cookie batter with a 1.5 tablespoon cookie scoop and release onto your prepared baking sheet.
• Bake cookies for 8-10 minutes or until done.

Texture

• The cookies are very soft, light, and airy. They have a very tender crumb that sort of melts in your mouth as you eat it.
• These cookies are only lightly sweetened. If you prefer sweeter cookies you can add chocolate chips to the cookies.

Expert Tips

• You can double this recipe if you want to make a larger batch of cookies.
• I recommend beating the egg in a stand mixer. If you are using a hand mixer, you may need to beat it for longer to achieve the right texture.
• I don’t recommend using dark or semisweet chocolate in place of milk chocolate for the cookie batter. The higher percentage of cacao contained in dark or semisweet chocolate makes the cookies drier.

More Cloud Cookies

• 4 Ingredient Peanut Butter Cloud Cookies
• 3 Ingredient Chocolate Chip Cloud Cookies
• 2 Ingredient Cloud Cookies

4 Ingredient Chocolate Cloud Cookies

Servings: 8 cookies

Prep Time: 10 minutes minutes

Cook Time: 8 minutes minutes

Total Time: 18 minutes minutes

Course: Dessert

Cuisine: American

These puffy chocolate cloud cookies are so soft, light and airy, it feels like you are eating a cloud. The cookies are just 4 ingredients and don't require any flour, butter or oil. They have a tender crumb that just melts in your mouth as you eat it.

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Ingredients

• 1/3 cup (60 g) milk chocolate chips
• 1 large egg
• 6 tbsp (96 g) natural peanut butter with no added oils can substitute with natural almond butter
• 1/2 tbsp (4.5 g) aluminum free baking powder

Instructions

• Preheat the oven to 350°F (177°C). Line a large baking sheet with parchment paper.
• Add chocolate chips to a microwave-safe mixing bowl. Melt chocolate in the microwave in 15-30 second increments, stirring in between with a silicone spatula, until chocolate is fully melted and smooth. Set aside.
• Add egg to the bowl of a stand mixer. Beat on highest speed for 3 minutes. When finished, your mixture should be thick and pale yellow. When you lift the beater, the liquid that drips off should hold its form for several seconds on top of the egg batter (see photo in post for reference).
• Add the peanut butter, melted chocolate and baking powder to your egg mixture. Very gently fold the mixture with a silicone spatula until everything is incorporated and no egg streaks remain. Try your best not to deflate too much of the egg mixture. Your batter should resemble a thick chocolate spread (see photo in post for reference).
• Use a 1.5 tbsp cookie scoop to scoop the cookie batter and release onto your prepared baking sheet, spacing the cookies about 2 inches apart. If your released cookie batter has some little stray bits of batter sticking up, you can gently smooth them down with your finger.
• Bake cookies for 8-10 minutes or until the cookies are puffed and set around the edges. Allow cookies to cool slightly before serving. Cookies taste best soon after they are baked. The cookies do tend to get a little drier and more crumbly the longer you store them. Uneaten cookies should be stored in an airtight container for 1-2 days at room temperature and longer in the fridge or freezer. I also recommend briefly reheating any leftover cookies before eating them.

Notes

• Sweetness note: These cookies are only lightly sweet. If you prefer sweeter cookies you can stir some chocolate chips into the batter.
• I recommend using aluminum-free baking powder because this recipe does use a large amount of baking powder and using aluminum-free will help ensure there is no potential metallic aftertaste. I used Whole Foods 365 aluminum free baking powder.* 
• Make sure to use natural peanut butter (or natural almond butter) with no added oils. This means the only ingredients should be peanuts and salt. Try to use a brand that has a runny, creamy consistency. If you use a brand with a thick or gritty texture, the recipe may not work. I used Kirkland Organic Peanut Butter (Amazon | Costco)*.
• *These product links are affiliate links. This means I earn a commission from qualifying purchases.

Nutrition

Serving: 1cookie, Calories: 116kcal, Carbohydrates: 7g, Protein: 4g, Fat: 8g, Saturated Fat: 1g, Sodium: 98mg, Fiber: 1g, Sugar: 5g, NET CARBS: 6

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!