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Imagine a cookie that’s a total rebel—ditching flour for a fudgy, chocolate-packed punch of flavor. These flourless fudge cookies combine a chewy, melt-in-your-mouth interior with just the right amount of crispy, caramelized edges, making every bite an adventure in decadence. With only six simple ingredients, you can whip up these gluten-free treats faster than you can say “fudge me up!” Whether you’re a die-hard chocoholic or simply craving a little culinary magic, these cookies are here to add a bold, fun twist to your dessert game.
Indulge in these rich, chewy flourless fudge cookies that are sure to satisfy your sweet tooth. They’re one of the most delicious cookie recipes ever and are gluten-free.
More sweet recipes to try include Oreo chocolate chip cookies, chocolate peanut butter no bake cookies, and these fudgy chocolate brownies.
Why You’ll Love It
Simple to whip up: Making these cookies is super-easy.
Gluten-free: Flourless fudge cookies don’t contain any gluten.
Very few ingredients: You only need 6 ingredients, most of which you probably already have.
So delicious: The rich chocolate flavor, enhanced with a kiss of vanilla, is oh-so-good!
Flourless Chocolate Cookies Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Powdered sugar: For sweetness without graininess. Powdered sugar is also known as icing sugar or confectioners’ sugar.
Cocoa powder: I used Dutch processed cocoa powder for its richness but you can use regular too.
Egg whites: For structure and to bind the dough together.
Vanilla extract: Use 100% pure vanilla for the best flavor.
Chocolate chips: Adds sweet and rich chocolate flavor.
Salt: Just a pinch, to made the sweet flavors “pop”!
How to Make Flourless Fudgy Cookies
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Make the cookie dough: Whisk the powdered sugar with the cocoa powder and salt. Whisk in the egg whites and vanilla extract, then gently fold in the chocolate chips.
Chill the cookie dough: Cover with plastic wrap and refrigerate the dough for half an hour.
Bake the cookies: Drop scoops of the cookie dough onto a prepared baking sheet, spacing them well apart. Bake for about 11 minutes.
Cool them: Let them cool on the pan for a few minutes first and then let the cookies cool completely on a wire rack.
Substitutions and Variations
Vanilla extract: Feel free to use another extract if you like, perhaps hazelnut extract or orange extract for a different flavor.
Chocolate chips: I used semi-sweet chocolate chips but you could choose dark chocolate, white chocolate or even a mixture of different chocolate chips in your baked flourless chocolate cookies. Either regular size or mini chocolate chips will be fine.
Add extras: Chopped nuts, mini marshmallows or raisins can also be added to the cookies in place of some of the chocolate chips.
Serving Suggestions
Appetizers: Begin your meal with a tasty cobb salad or, if you want a hot appetizer, crispy bacon wrapped tater tots.
Main dishes: Next up, serve pasta alla gricia or roasted apricot chicken.
Desserts: These flourless chocolate cookies make a wonderful dessert. If you want to offer more than one choice, these cheesecake cookies are also very good.
How to Store Flourless Chocolate Cookies
Store: You can store your cookies in an airtight container or Ziploc bag on the counter for up to 5 days.
Freeze: Don’t freeze the unbaked cookies because the dough is too liquidy and it will thaw into a puddle. You can freeze the baked cookies for up to 2 months though.
Reheat: Warm up 1 or 2 cookies in the microwave for 10 to 15 seconds.
Top Tips
Mix the egg whites in well: Make sure the egg whites are completely incorporated with the rest of the cookie dough. This is going to be your main binding agent, so if they aren’t fully incorporated the cookies won’t rise evenly.
Leave space between them: These cookies are going to spread more than regular cookies since they don’t have any flour. You’ll want to be sure and leave them with plenty of room to spread so your cookies don’t merge together.
Don’t risk breakages: It is important to let your cookies cool on the pan before moving them to a cooling rack to cool completely. These cookies are going to be thin and crispy, so if you try to move them too fast you’ll risk breaking them.
Chewy Gooey Flourless Chocolate Cookies FAQs
Yes, that’s normal for this recipe – your cookie dough is going to be on the wet side compared to other cookie doughs. Chilling the dough will help it set up a little bit and keep the cookies from spreading too much in the oven.
I recommend using parchment paper. If they’re stuck to it after baking, use a spatula to work your way around and unstick the cookie edges. Another way to unstick them is to pop the cooked cookies still on the parchment paper into the freezer for 15 minutes. They should they come off fairly easily without having to jimmy them too much!
Don’t worry if they come out crisp and brittle. Let the cookies sit on parchment paper overnight and the next day they’ll be chewy and soft again. This is because they absorb moisture from the air when left out.
Best Flourless Chocolate Fudge Cookies Recipe
Flourless Fudge Cookies
Equipment
- Cookie Scoop 2-Tablespoon
Ingredients
- 2 ½ Cups powdered sugar
- 3/4 cup cocoa powder, Dutch process
- 1 Teaspoon salt
- 4 egg whites
- 1 Teaspoon vanilla extract
- 2 Cups semi-sweet chocolate chips
Instructions
- Whisk together the powdered sugar, cocoa powder and salt until combined.
- Add the egg whites and vanilla extract.
- Gently whisk the dry and wet ingredients together until homogenous, making sure no pockets of dry ingredients remain.
- Gently fold the chocolate chips into the cookie dough.
- Cover your dough with plastic wrap and let it chill in the fridge for 30 minutes.
- While the cookie dough is chilling, preheat your oven to 350°F.
- Use a cookie scoop or spoon to drop your cookie dough onto a parchment paper lined baking sheet, leaving at least 2 inches between each cookie.
- Bake your cookies for 11 minutes.
- Let the cookies chill on the pan for 5 minutes and then move them to a wire rack to cool completely.
Notes
Leave space between them: These cookies are going to spread more than regular cookies since they don’t have any flour. You’ll want to be sure and leave them with plenty of room to spread so your cookies don’t merge together.
Don’t risk breakages: It is important to let your cookies cool on the pan before moving them to a cooling rack to cool completely. These cookies are going to be thin and crispy, so if you try to move them too fast you’ll risk breaking them.
Nutrition
This flourless fudge cookie recipe is easy to prepare and makes the most delicious chocolate and vanilla flavored cookies. They’re naturally gluten free and you can customize them if you like by including other add-ins or swapping the vanilla for another flavor. If you’re new to making flourless chocolate cookies, you’re in store for a real treat with these!
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
These were chocolate heaven in cookie form! So gooey in the middle with those crispy edges—exactly how I like my cookies. I’ll be making these on repeat!
Absolutely loved how rich and fudgy these cookies turned out!