Flourless Chocolate Cookies

Flourless Chocolate Cookies – the BEST chocolate cookies and they are gluten-free! Chocolate lovers will go crazy for these cookies! They are the ultimate chocolate cookie! 

Flourless Cookies for chocolate lovers

Divine Chocolate Cookies

When we went to Jackson Hole this summer I not only fell in love with Jackson Hole but with Persephone Bakery. I love everything about that little bakery-the style, atmosphere, friendly staff, and the sweets. I sampled several items from the darling bakery, but my favorite was the Flourless Chocolate Cookie. I enjoyed every morsel of that cookie and haven’t stopped thinking about it since our trip.

I wish I could drive to Jackson Hole every week to get my cookie fix, but since I hate driving in the snow, I decided to create my own Flourless Chocolate Cookie. I played around last week and ended up with the most divine chocolate cookie I have ever tasted. Don’t tell Persephone Bakery, but I think my cookie is even better:) You are going to love these gluten-free cookies…and you really won’t know they are gluten-free because they are SO good!

Flourless Chocolate Cookie Recipe on twopeasandtheirpod.com The BEST chocolate cookies! They are so rich and divine!
Gluten free chocolate cookies out of the oven

How to Make Flourless Chocolate Cookies

There is no flour in these cookies so these are gluten free chocolate cookies. Don’t worry, you won’t miss the flour because there is LOTS of chocolate instead! These cookies are so rich and divine.

Persephone Bakery uses chopped walnuts in their cookie, but I used my favorite Dark Chocolate Almonds for my chocolate cookies. I am seriously obsessed with these almonds. They are heavenly and super addicting. I thought they would be perfect in my chocolate cookies…and I was right. The extra dose of chocolate took these chocolate cookies to a whole new level of goodness.

Gluten Free Chocolate Cookies mixing in bowl

Look at the cookie batter? Don’t you want to dive right in? The chocolate cookie batter is very thick and similar to brownie batter.

Flourless Cookies on plate

CHOCOLATE, Chocolate Cookies

So, I added in mini chocolate chips because if you are going to have a chocolate cookie, have a chocolate cookie! No scrimping! These cookies have cocoa, Dark Cocoa Almonds, AND mini chocolate chips. Pure chocolate bliss! The cookies are super rich and fudgy! You will need a big glass of milk to wash these babies down!

Note: If you can’t find cocoa almonds, you can use regular almonds, pecans, or walnuts. They all work well with these flourless cookies. And if you normally don’t like nuts in your cookies, don’t be afraid, these are SO good. I am normally not a nut in cookie gal, but these are chocolate cookies are divine!

Gluten Free Flourless Chocolate Cookies with milk

Best Chocolate Cookies, Really.

These flourless cookies are super dense, rich and fudgy! You will need a big glass of milk to wash these babies down!

One cookie cured my chocolate craving for the day! I was blown away by the intense chocolate flavor! I packaged the rest of the cookies up and shared them with our neighbors and friends. Ok, I saved a few for myself. I couldn’t part with them all. They are too good:) You are going to love these gluten free chocolate cookies!

Chocolate Cookies are perfect for Valentine’s Day because everyone NEEDS chocolate on Valentine’s Day and these flourless cookies are the VERY best chocolate cookies.

If you like these Flourless Chocolate Cookies, check out:

Flourless Cookies loaded with chocolate
Best Chocolate cookies that are gluten free

Flourless Chocolate Cookies

Flourless chocolate cookies made with cocoa, almonds, and mini chocolate chips. A chocolate lovers dream cookie!
4.43 from 7 votes

Ingredients
  

  • 1 1/2 cups chopped Dark Chocolate Almonds (can use regular almonds, pecans, or walnuts)
  • 3 cups powdered sugar
  • 1/2 cup plus 3 tablespoons Dutch processed cocoa powder
  • 1/2 teaspoon sea salt
  • 1 cup mini semi-sweet chocolate chips
  • 4 egg whites
  • 2 teaspoons vanilla extract

Instructions
 

  • Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
  • In a medium bowl, combine the chopped almonds, powdered sugar, cocoa, salt, and mini chocolate chips. Stir to combine. Set aside.
  • In the bowl of a stand mixer, use the whisk attachment to beat egg whites until they are white and foamy, but are not stiff peaks. Fold in the vanilla extract.
  • Add the dry ingredients to the bowl of beaten egg whites and gently stir with a spatula until combined. The batter will be thick, like brownie batter.
  • Use a 2 tablespoon sized cookie scoop to form cookie dough balls. Place the dough balls about two-inches apart on prepared baking sheet.
  • Bake cookies for 12-13 minutes, until the cookies are puffed, shiny and cracked. Remove cookies from oven and allow cookies to cool on the baking sheet for 3-5 minutes. Use a spatula to remove cookies from the baking sheet and place on a wire cooling rack to cool completely.
  • Note-if you don’t have cocoa almonds, you can use regular almonds or walnuts. If you need the cookies to be gluten-free, make sure you check the packaging of the chocolate chips and cocoa to make sure they are gluten-free.

Nutrition

Calories: 174kcal, Carbohydrates: 23g, Protein: 3g, Fat: 8g, Saturated Fat: 2g, Sodium: 58mg, Potassium: 154mg, Fiber: 2g, Sugar: 18g, Vitamin A: 5IU, Calcium: 32mg, Iron: 1.2mg
Keywords flourless chocolate cookies, flourless cookies

Have you tried this recipe?

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Flourless Chocolate Cookies are so rich and chocolaty! The perfect chocolate cookie, you will never know they are gluten-free! #glutenfree #cookies #chocolate
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Maria

I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. My mouth is watering. I can actually visualize and taste the ice cold milk washing these babies down. 🙂 Thanks for sharing this recipe. Can’t wait to try them.
    Carol L

  2. These cookies look amazing!! I’m definitely going to try them! I’ve never been disappointed when trying any recipe from Two Peas!

  3. Is it cheating if I say dark chocolate almonds because I am dying over these cookies? I’m a chocolate FIEND, so I’d love nothing more than a big plate of these deep dark chocolate cookies and a glass of milk.

  4. Are the almonds a staple in the recipe or can I do without? I want to make these for my son who has celiac but he isn’t crazy about almonds.

    1. I haven’t tried the recipe without nuts, but I am sure you can leave them out! Let me know if you try the recipe!

  5. I am going to have to try these, with a little variation. thanks for sharing the recipe!! I have a molasses cookie from a bakery back in Montana that I have been trying to mirror because it is so good!! i have to stop and get them nearly every time I drive home.

  6. These are easily THE prettiest chocolate cookies I’ve ever seen, Maria! They’re so beautiful and rich in color and I can only imagine how chewy, luscious and sumptuous they are in taste!

  7. Well, these flourless chocolate cookies sure do seem like the perfect Valentine’s Day treat… so yes, your timing is flawless! Thanks for the idea. 🙂

  8. Is there a way to make these sugar free? I love the flour-less part, but I can’t have all that sugar? Could I try to blend up xylitol and/or use stevia in some different proportion than the powdered sugar?

    Thanks!

  9. For those that can handle all that sugar, these look good. I would have to modify if I ate them but I can make them for others who can eat sugar.

  10. I to LOOOOVE these almonds so I thought I’d share that they now have a toffee flavor thats just as addictive.

  11. Definitely going to make them for V-Day. Can I use pulverized chocolate-covered almonds instead of Cocoa Almonds – to which I have no access.

  12. Hey, I have a houseful of cookie monsters. These cookies look great, but the only way they can last around here is in a photo!

  13. A local bakery makes these with walnuts and I’ve made them with pecans but I’ve never thought of using chocolate covered nuts or adding chocolate chips! Wow.

  14. I really want to try these but I’m concerned about them being too sweet. It sounds like an awful lot of sugar. Just wondering how sweet they were?

  15. These look delicious! Do you think it’d be possible to substitute the powdered sugar for a different sweetener? Possibly whole cane sugar? Thanks!

  16. Delicious, chewy treat! If you like chocolate, you should try these. One suggestion-lightly butter the parchment and/or silicon mat as it is difficult to get these cookies off without breaking them.

  17. I made one batch. They are VERY delicious, fudgy & chewy . There were only a couple questions I have. 1. my batch of cookies is hard to stir. could it be that my egg white’s weren’t from X-Large eggs. When I made the balls, the cookie did not spread.
    2. how many cookies should one batch make.

  18. Holy Crow! The whole family sitting around the kitchen table devouring these cookies!
    Husband demanding recipe go in our family favorites book.
    It’s the Highest Praise we can give! I’m a Huge Sweet Tooth Chocoholic and one cookie cures the craving. Thank You!

  19. I made these cookies tonight and they were amazing!! They taste like brownies and I was impressed that mine turned out to look just like your photos (which are always beautiful). Thanks for the recipe!

  20. How do you make these cookies for high altitude. They never were thick. And we’re very runny and stuck to parchment paper????

  21. Wow! I didn’t have any of the cocoa almonds so I just used regular ones. These are UNBELIEVABLY yummy…and SOOOOO easy. Thanks for the recipe…I’ll definitely be making these again!!

  22. Why would cocoa or chocolate contain gluten? Only flour has gluten, not even oats, even though they can cause stomach upset in some celiacs. contain gluten. But chocolat?

  23. GF food takes a little getting used to, but these cookies are REALLY good! Super rich-so don’t be surprised when you need a drink as soon as you take a bite! I was out of vanilla extract so I used 1 tsp. each Coconut extract and Almond extract. Tasted a little Almond Joy like. I’m making the second batch of the week right now. 🙂

  24. My mom been making similiar to this cookies since 1960′
    It was so good and it’s a family recipe now. The difference is we use either peanuts and cashew nut (we don’t have almonds in indonesia, we have kenari peanut, taste lighter than almond and I think they have it only in Indonesia). We use 5 small whole eggs in the recipe, we just mix them

  25. just wondering what I could substitute for the dark cocoa almonds. I’m not sure I can get them in Australia ?

  26. Just made a batch of these. Awesomely delicious!!!! My husband has celiac so I’m very happy to find a gluten-free cookie. Thanks!

  27. DO YOU HAVE THE DIABETIC PORTION SIZES FOR THIS RECIPE?

    COULD IT BE MADE WITHOUT ANY SUGAR?

  28. WOW that’s a lot of sugar. For me, I feel like why eat these? (besides the obvious IT’S CHOCOLATE!) You take out the flour, but have so much sugar it’s a wash for us. So sad. Eat some for us please.

    They do look delicious though!

  29. I made these today and they turned out perfect! I used dark chocolate sea salt almonds from trader joe’s and the little but of salt was amazing. I want to make them again next week for a cookie exchange party. How should I store them (will prob make a few days in advance)? Thanks!

    1. Store in an airtight container on the counter. They will be good for a few days! So glad you like them!

  30. I was looking for something to use up egg whites…these are amazing! I used regular almonds. Fudgy, chewy, perfect!

  31. Yummy! I just made these sugar free  without the nuts and they are very chewy and tasty 

    Substitutions:
    I used 4 cups Splenda, 1/2 cup stevia/erythritol and 1/2 cup Cafe vienna french vanilla sugarfree coffee mix ground in a coffee grinder until powdered sugar consistency instead of 3c powdered sugar (Splenda loses volume when ground, so had to use more)

    I used 1/2 cup whipped cream cheese instead of chocolate chips – this is helpful r/t the increased sweetness of the substitutes. I cut it into the dry ingredients before mixing wet in

    I replaced 2 tbs espresso powder, re-ground in coffee grinder, for 2 tbs of cocoa powder

    I did not add the nuts simply because I was following a mix of this recipe and another than is literally the same without the nuts added so I figured it would be okay.

    Changes I would make:
    Next time I will add a little more cocoa powder because they are a bit on the sweet side because of the processing of the sweeteners

    1. I would also probably add the nuts. I have been eating them with almonds and it is heavenly because their over-sweetness compliments the nutty, salty flavor of roasted almonds. 🙂

    1. I’d also like to make this without eggs- so how much flax and water should I use for one batch?
      Thank you for your time and help! 🙂 I cannot wait to make these with my daughter ❤️

  32. I didn’t read all the comments, maybe there was answer but can I use either almond meal or chocolate coconut covered almonds? What would be better?

    1. The chocolate coconut almonds sound good to me! I haven’t tried with almond flour.

  33. I’m going crazy for these cookies and I haven’t even tasted them yet. The texture looks absolutely inimitable and amazing. I see that this recipe is from a while ago but it’s new to me! 

  34. I just made these and they seem a bit too chewy for my liking… Got stuck in my teeth too.  Did you notice this? Any ideas of how to improve texture? Temperature? cooking time?

  35. 1 star
    ThIS BATTER WAS WAY WAY WAY TOO STIFF. I HAD TO ADD ADDITIONAL VANILLA AND SOME BUTTER TOO EVEN MIZ THE INGREDIENTS. THEY ARE COOKING NOW AND ARE NOT SPREADING AT ALL. ANY CHANCE THE COCOA AND CONFECTIONERS SUGAR WERE TO BE SIFTED BEFORE MEASURING? THAT IS THE ONNY WAS I SEE THIS RECIPE WORKING.

  36. 5 stars
    I made these last night. They turned out amazing and are SO delicious. Maria, I always love that your recipes are so specific, so tasty, have so much flavor, and turn out spot on!!

  37. What are Cocoa almonds?  Can you recommend a brand? These sound amazing. Are they the same as chocolate covered almonds?

  38. 5 stars
    We made these. They are far better than any chocolate cookie with flour. They taste like the brownies around the edge of the pan, crisp on the outside and chewy on the inside!!!I wonder about the nutrition values, just curious. We shared them and they were a hit! Thx for recipe! 

  39. 3 cups of powdered sugar is a lot. If I were to substitute it with stevia, will the quantity affect the outcome of the texture? I think it could work for my keto diet.

  40. I tried it twice, and I love the taste, but my batter isn’t thick enough…. I’ll try agein, and beat the eggs white a little longer……

  41. The first time I made these they were amazing but the last 2 times I made them they were very liquidy and very molten. I couldn’t get them off the parchment. Can you help. Should I use a certain size egg. I use extra large. The cocoa and chips I used are the same.

  42. This is my first attempt to make a flourless cookie. The cookies are wonderful. My husband was a little skeptical but he loves the flavor and texture. Thanks for sharing your recipe!

  43. The link for the Dark Cocoa Almonds is broken. Can you please tell me which kind / brand you used? Thank you.

    1. They are linked under under how to make the cookies in the post. You can use regular almonds, pecans, or walnuts too!

    2. It’s still taking me to a broken link, but no worries… glad to hear I can substitute regular almonds! These cookies sound delicious!

  44. Perhaps because I’m in Canada? If you get a sec, can you tell me the name of the almonds you like? Thanks so much!

  45. 5 stars
    These cookies are huge (but delicious!). If I used a tablespoon measure, how long do you think they’d take to bake? I was thinking around 9 minutes?

    1. 5 stars
      I too really enjoyed these, but mine were flat. I would prefer a puffier cookie. Any ideas?

  46. 5 stars
    They taste like God touched them. Absolutely amazing! A word of warning, do not lick the spoon. There will be nothing left to make cookies

  47. Any hints, tips, or tricks on how to chop the almonds? I’m using Blue Diamond Dark Chocolate oven roasted almonds.

  48. Any suggestions on what the powdered sugar could be substituted with? Trying to cut gluten, dairy and sugar from my diet and would love to make these but not with so much sugar.

  49. I can’t believe all the comments about the recipe, why make a recipe if you have to change it entirely, just find something else to make OR don’t make them at all. I loved these cookies they are the perfect treat when made as instructed. Thank you for sharing.