2/10/2022 | By Hilary Meyer

These flourless chocolate cookies get their volume from whipped egg whites (like a meringue) instead of grains, making them gluten-free and melt-in-your-mouth delicious. A chocolate chip in each bite adds to the rich chocolate flavor.

Flourless Chocolate Cookies

Makes 16 cookies

Active Time: 15 minutes

Total Time: 40 minutes


  • 1 cup confectioners’ sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/8 teaspoon salt
  • 2 large egg whites
  • 1 teaspoon vanilla extract
  • 1/2 cup bittersweet chocolate chips or chunks, chopped


  1. Preheat oven to 350 degrees Fahrenheit. Line 2 large baking sheets with parchment paper. Coat the paper with cooking spray.
  2. Combine confectioners’ sugar, cocoa, and salt in a medium bowl. Beat egg whites in a large mixing bowl with an electric mixer until soft peaks form. Add vanilla. Fold in the cocoa mixture with a rubber spatula until combined. Fold in chocolate chips (or chunks).
  3. Drop the batter by tablespoonfuls onto the prepared baking sheets, leaving about 2 inches between each cookie. Bake, 1 sheet at a time, until the cookies are just beginning to crack on top, 12 to 14 minutes. Let cool slightly on the pan before transferring to a wire rack to cool completely.

Tasty tip

Store these flourless chocolate cookies in an airtight container for up to three days

Recipe nutrition per serving:

74 Calories, Total Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 1 mg, Carbohydrates: 13 g, Fiber: 1 g, Total Sugars: 11 g, Protein: 1 g, Sodium: 27 mg, Potassium: 68 mg, Phosphorus: 26 mg, Iron: 1 mg, Folate: 1 mcg, Calcium: 6 mg, Vitamin A: 3 IU, Vitamin C: 0 mg, Vitamin D: 0 IU. Gluten-free.

Related: Flourless peanut butter cookies

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Hilary Meyer

Hilary Meyer is a freelance recipe developer, tester, and content creator. She has a bachelor's degree in anthropology from the University of Colorado at Boulder and a Culinary Arts degree from the New England Culinary Institute. Hilary started working in the EatingWell test kitchen in 2006 before becoming an editor. She continues to create recipes and content for EatingWell's website and print magazine as a contributor. Hilary enjoys getting her hands dirty in her home garden and using what she grows to inspire new, healthy recipes that hopefully her two young kids will eat.