Kirbie's Cravings

3 Ingredient Flourless Chocolate Cookies (No Flour, Butter or Oil)

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.
flourless chocolate cookies.

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.

Ingredients

  • Cocoa Powder
  • Powdered Sugar
  • Egg Whites

Cocoa Powder: This recipe uses unsweetened cocoa powder. I recommend using a good quality cocoa powder because you will taste the cocoa since this recipe uses so few ingredients. 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.
a stack of five cookies.

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.
close-up shot of the cookies.

More Easy Cookie Recipes

3 Ingredient Flourless Chocolate Cookies

Servings: 12 cookies
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Dessert
Cuisine: American
These flourless chocolate cookies have a shiny surface and are chewy and fudgy. They are only 3 ingredients and don't contain any flour, butter or oil.
4.25 from 16 votes

Ingredients

  • 1/4 cup + 1 tbsp (35 g) unsweetened cocoa powder
  • 1 ½ cups (175 g) powdered sugar
  • 2 large egg whites

Instructions

  • 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.

Notes

  • 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.
  • 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.

Nutrition

Serving: 1cookie, Calories: 71kcal, Carbohydrates: 16g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Sodium: 9mg, Potassium: 127mg, Fiber: 1g, Sugar: 15g, NET CARBS: 15g

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!

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100 comments on “3 Ingredient Flourless Chocolate Cookies (No Flour, Butter or Oil)”

  1. Having trouble finding a 2 tsp cookie scoop. Most seem to be large

    I made the cookies using a spoon but it was hard since the batter is so thick. They came out great. A little too sticky fir as much dental work as I have but if I put them in a container for a couple of days the stickiness goes away. They are so good and so light.

  2. These sound wonderful but I am interested in how to make the sugar free. Can you use stevia?

  3. So far I have added 2 extra tsp of cocoa, still runny, not fully baked yet so. . . Will go ahead and add MORE cocoa,?

  4. I had planned to make these and so I went to purchase the cookie scoop and cookie mat.
    HOW DO YOU TELL WHEN THEY ARE DONE?
    I put 15 min on the timer and then added 2 more minutes. They looked done. However after cooking
    and cooled trying to get them off the silicone mat was a mess. They all stuck in the middle of the cookie.
    So, all the cookies were all crinkled up in a blob. They actually tasted fine, but how do you get them to
    look like your picture and get off the mat?

    • It is a little hard to know when they are done – if they are sticking they likely are not done baking so we recommend adding more baking time. In our multiple tests, allowing the cookies to fully cool and then peeling them off worked fine. Or, you can use a small cookie spatula and move it around the edges of the cookie and slowly work your way to the middle to release them.

  5. I followed the recipe exactly and it was too runny. I then added 1 more tablespoons of cocoa powder as suggested and it was still too runny. What am I doing wrong?

    • In our testing, up to a tablespoon more of cocoa powder worked when the batter was runny. If you have tried this, we recommend adding a little more until you achieve the right consistency.

  6. I am curious if you have tried adding a little vanilla? Also, if using egg whites in a carton, any idea how much to measure?

    • A little vanilla extract would be a good addition. As far as egg whites in a carton – we haven’t tried that and can’t say how much you would need. We are also not sure if they would work.

  7. Tried and loved, my granddaughter can now have ice cream sandwiches with these cookies. With her being a celiac she hasn’t been able to enjoy them.. now she can! Brilliant ?

  8. Do you beat the egg whites

  9. 71kcal ……does that mean there is 71,000 calories in each cookie????!!!!

  10. Can’t wait to try recipes thank you for sharing .

  11. PS I researched on the Internet how to get stuck cookies off parchment paper. Here’s how you do it…works like a charm. Place the parchment paper with the cookies on a warm, damp towel, paper side down. Wait a minute or two. Then gently peel the cookies off the parchment paper. So much easier than using a spatula.

  12. I made these today and used parchment paper. They stuck like glue to the paper. Even after fully cooling, I had a hard time removing them. Overall, they are good…not great. I didn’t expect greatness with 3 ingredients. Would I make them again. Yes, I would if I were in need of a quick chocolate fix.

    • It may be the brand of parchment paper you are using. They do get a little stuck, but you should be able to either peel them off or use a cookie spatula to loosen the bottom. But using a quality parchment paper makes a big difference. We only use Reynolds or Paper Chef.

  13. Please forward more recipes on chocolate powder or is it possible with cacao tablea?cookies and ang bake products mixed with chocolate powder 9r cacao tablea.
    Thank you for todays recipe

  14. Hope to try the chocolate flourless cookies this week . May try pecans in a small portion of the dough.

  15. As an 83 yeat old man, with occasional time on my hands(!), I decided to try your odd KirbieCravings three ingredient recipe for chocolate cookies. I followed your recipe flawlessly. How good were they? I am embarrassed to confess that my wife and I consumed nine cookies in one day. They are indescribably delicious!

    • I’m so glad you and your wife enjoyed them so much! Don’t be embarrassed. I ate almost an entire batch by myself when I remade these recently and only saved one for my husband.

  16. I have made two batches of 3 ingredient choc cookies. Second bath I added1 more spoon but no luck. Both batches were thin and crispy nothing like the photo. Please advise and changes to receipt. 

    • It sounds like your batter wasn’t thick enough. You want the batter to be very thick–add enough cocoa powder until your batter is so thick you simply can’t stir anymore in. For me, 5-6 tbsp has always been enough but it can definitely vary depending on how much egg whites your eggs yielded.

  17. You don’t beat the egg whites first???

  18. Mine came out really thin and got hard and crispy, not like what the picture showed.  And the batter was soupy.  Any suggestions?  Also could stand to be more chocolatey.

    • It sounds like you need to add more cocoa powder. The batter should not be soupy. It should be very thick, to the point where it won’t spread out once you put it on the cookie sheet.

  19. Very fudgey which we love 

    But veery flat
    Yours appears to have more rise… did I whip enough?

    • Was the batter runny? If so you need to add more cocoa powder and the cookies should not bake up flat. Also, make sure your oven isn’t too hot.

  20. Hi there,love your recipes.. Can you do gluten free and dairy free easy bread recipes.
    Please?

  21. What is that in Gas mark

  22. Do you know if this will work at high altitudes?

    • Sorry, we haven’t tested this recipe at high altitude but typically you need to add a little more flour, we just don’t know how much.

  23. Mine came out completely flat and very very thin. What happened? Any ideas? Thanks!

    • Was the batter thick? If not, the cookies may come out thin.

    • Came out very thin and flat – added in more cocoa as suggested but still too runny for cookies

      • We’re sorry you had trouble – adding more cocoa powder should work, so not sure what else might have happened without knowing more about how you made the cookies.

  24. They taste good but stuck to the parchment paper. Any suggestions on how to fix that? Very chewy but good.

    • You should good quality parchment paper. We use a cookie spatula to loosen the bottom of the cookies and can get them off the parchment. Another reader commented with this tip, which might be helpful, too: “Place the parchment paper with the cookies on a warm, damp towel, paper side down. Wait a minute or two. Then gently peel the cookies off the parchment paper.”

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