These flourless chocolate cookies are just three ingredients and easy to make. They don’t contain any flour, butter or oil. These unique cookies have a shiny surface and are chewy and fudgy, almost like a brownie. They can be made ahead of time and are perfect for serving at a party or gifting to others.
I’m excited to share these chocolate cookies today. If you like very chewy brownies (think those edge pieces), then I think you will enjoy these cookies. They are very chewy around the edges and slightly fudgy in the center. They have a shiny surface similar to brownies too.
- Cocoa Powder
- Powdered Sugar
- Egg Whites
Cocoa Powder: This recipe uses unsweetened dutch process cocoa powder. I have not tested the recipe with natural cocoa powder. I like using dutch processed cocoa as it has a richer color and flavor.
Powdered Sugar: This recipe is sweetened with powdered sugar also known as confectioners sugar. This recipe will not work with regular granular sugar.
Egg Whites: The eggs whites provide the structure and the chewy texture for these cookies. You should only use the egg whites, not the yolks. Using the yolks will completely change the cookie.
Flourless Chocolate Cookie Texture
These cookies taste like chewy brownies in cookie form. They are very chewy and a little bit fudgy in the center, but not as fudgy as brownies. If you don’t like extra chewy brownies, these cookies might not be for you. Instead you may want to try my 2 Ingredient Brownie Cookies recipe that makes soft and fudgy brownie cookies.
More Easy Cookie Recipes
- 3 Ingredient No Bake Chocolate Cookies
- 3 Ingredient Peanut Butter Brownie Cookies
- 3 Ingredient Chocolate Chip Oatmeal Cookies
3 Ingredient Flourless Chocolate Cookies
- 1/4 cup + 1 tbsp (35 g) unsweetened dutch process cocoa powder
- 1 ½ cups (175 g) powdered sugar
- 2 large egg whites
- Preheat oven to 320°F (160°C). Line a large cookie sheet with parchment paper or a silicone baking mat.
- Add cocoa and powdered sugar to a large mixing bowl. Stir with a whisk until evenly combined.
- Add in egg whites. Whisk until batter is smooth and no pockets of powdered sugar remain. It may seem like you don't have enough liquid at first but just keep stirring and as the egg whites break down and get absorbed, you will have enough moisture. The batter should be very thick and sticky and if you scoop some of it out, it should barely move. If your batter appears to be a little runny, add in a little more cocoa powder (about 1/2 to 1 tbsp more).
- Using a 2 tsp cookie scoop, scoop cookie dough and release onto prepared cookie sheet, spaced 2 inches apart. Repeat with remaining batter.
- Bake cookies about 15-18 minutes or until done. (Mine took around 16-17 minutes). When cookies are done, they will puff up and have a shiny surface. Let cookies cool on cookie sheet and set fully before removing. Store uneaten cookies in an airtight container at room temperature.
- This recipe is made with 2 large egg whites using US egg sizes. If you are living in another country, you may need to adjust the amount of egg white to use. It also assumes refrigerated eggs. If you keep your eggs at room temperature or are using fresh farm eggs, the egg whites will be runnier and you may need less egg white. If you are using fresh eggs, eggs stored at room temperature, or non-US eggs, I recommend starting with adding just 1 egg white (everything else stays the same) and then add more egg white if needed.
- Make sure to use dutch process cocoa powder. The recipe may not work with natural cocoa.
- The amount of cocoa powder can vary depending on how much egg white your eggs yield. Sometimes I use 5 tbsp and sometimes I need 6. So you may need to add up to one more tbsp. The batter will be very thick and get hard to stir at the end. You may need a spatula to help you remove the batter that gets stuck to the whisk to be able to fully mix until smooth. Your batter should be thick enough that if you put it on your baking sheet, it will barely spread out.
- Unlike most cookie recipes, these cookies need to be baked at a lower temperature. Do not bake higher than 320F. Doing so will cause the cookies to not rise properly.
- These cookies are very chewy. I love extra chewy foods but if you don't like an extra chewy texture you may want to make my fudgy brownie cookie recipe instead (linked in the post).
- This recipe will only work with powdered sugar. For those on a low sugar diet, unfortunately, this recipe will not work with powdered sugar alternatives link monk fruit or swerve.
- The cookies are a little harder to remove if you are using parchment paper. They are easier with a silicone baking mat. I recommend waiting until they are fully cooled and then try peeling them off. If they don't peel off, use a thin spatula to slowly loosen the bottom until it comes off in one piece.
- These cookies do spread and rise during baking which is why you want to limit to 2 tsp of batter. If you own a set of cookie scoops, 2 tsp is usually the smallest in a set of 3. It is not the more commonly used 1.5 tbsp scoop. I tested it with the bigger cookie scoop and found the cookies spread out too much and took too long to cook through. If you don't own a 2 tsp cookie scoop you can just measure the batter with a regular teaspoon (x2) but you will need another spoon to release the batter from your teaspoon.
- I use this oxo small cookie scoop.*
- *This product link is an affiliate link. This means I earn a small commission from qualifying purchases.
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.