These Flourless Chocolate Cookies are a chewy cookie with a crunchy topping! You’ll love the rich chocolate flavor in a unique cookie! Move over Starbucks, we’ve got a copycat recipe on our hands!
Love Starbucks? You’ll have to try our copycat Starbucks lemon loaf. Pair it with our sweet copycat Pumpkin Cream Cold Brew for the perfect breakfast.
Why Flourless Cookies are Best
Flourless cookies are made using an egg white base, similar to delicious meringue cookies. However, these flourless cookies are WAY less work than meringue cookies!
This Flourless Chocolate Cookie recipe is just as easy as any other drop cookies. Just 6 ingredients you probably already have in your pantry. All you do is mix, bake and eat!
- No beating egg whites.
- No piping onto parchment paper.
- No need to let it set in the closed oven.
- Tastes like a cross between a cookie and a fudgy brownie.
Today’s Flourless Chocolate Cookies are ready to eat immediately, and just one bowl to whip it all together.
Ingredient Notes
You just need 6 ingredients to make this easy flourless cookie recipe!
- Powdered Sugar – Or confectioners sugar, this adds the sweetness to the cookie while getting well incorporated into the batter.
- Cocoa Powder – Using a dark chocolate cocoa powder enhances the rich chocolate flavor in these cookies. It’s fine to substitute regular cocoa powder if that’s what you have on hand though.
- Kosher Salt – Here’s why we use kosher salt in baking.
- Egg Whites – Separate the whites from the yolk and use only the egg whites for making these cookies. You can save the yolks to make our easy lemon curd!
- Vanilla Extract – We love making our own homemade vanilla extract, but if using store bought, be sure it’s PURE extract, not imitation.
- Milk Chocolate Chips – These add extra chocolate flavor and get nice and melty in the cookies. You could also try semisweet or dark chocolate chips if you prefer.
Easy Instructions
Step 1. Make the cookie dough. In a large mixing bowl, combine the powdered sugar, cocoa powder, salt, egg whites and vanilla. Stir until the mixture comes together. Fold in the chocolate chips.
Step 2. Bake the cookies. Using a 2 Tablespoon cookie scoop, drop by tablespoons onto a prepared baking sheet. Bake for 12-15 minutes.
Step 3. Cool the cookies. Allow the cookies to cool for about 5 minutes on the pan, then use a metal spatula to remove them to a wire rack to cool completely.
Tips and Tricks
- Use parchment paper to line your baking sheet for easy removal of the cookies – and easy clean up, too!
- I love to measure out my cookie dough with a 2 Tbsp cookie scoop to ensure cookies that will be the same size and bake evenly.
- Leave a few inches between the cookies when you’re dropping them on the baking sheet because they SPREAD when baking.
- Watch the cookies closely towards the end of the baking time. When they begin to puff up and become slightly cracked and glossy, take them out of the oven! That’ll give you the best flavor.
- Cool the cookies on the baking sheet first then transfer to a baking rack to cool completely. They will stick to the parchment paper if you allow them to cool too long there.
Pair this copycat Starbucks Cookie with a cup of Apple Crisp Macchiato Coffee and a big slice of Cranberry Bliss Bars. So good.
Recipe FAQs
Store the cookies, once cooled, in an airtight container. Enjoy within about 3 days for best flavor.
Yes, you can freeze them in an airtight container for up to 3 months. Thaw the cookies in a container on the counter overnight.
I use and prefer milk chocolate chips in these cookies for their flavor and texture. However, you could also use semisweet chocolate chips or dark chocolate chips if you’d like.
More Copycat Recipes
- Olive Garden’s Pasta E Fagioli Soup
- Copycat Panera Mac and Cheese
- Copycat Hostess Cupcakes: no words, except OMG YUM. Those words count.
- Oatmeal Cream Pies– copycat Little Debbie Recipe
- Twinkie Cake
- Honey Bun Cake
Easy Cookie Recipes
See all Cookies recipes
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Flourless Chocolate Cookies
Ingredients
- 3 cups powdered sugar
- ¾ cup unsweetened dark chocolate cocoa powder I love using this one
- ¼ teaspoon kosher salt
- 4 egg whites no need to beat them
- 1 Tablespoon vanilla extract
- 2 ½ cups milk chocolate chips
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
- In a large mixing bowl, combine powdered sugar, cocoa powder, salt, egg whites and vanilla. Stir until mixture comes together. Fold in chocolate chips.
- Using a 2 Tbsp cookie scoop, drop by tablespoons onto a prepared baking sheet. Be sure to leave several inches between cookies as these will SPREAD!
- Bake for 12-15 minutes, keeping your eye on them closely. They will begin to puff up and become slightly cracked and glossy. THAT is when you want to remove them from the oven for best flavor! Mine took 12 minutes, but the original recipe was for 15 minutes.
- Allow the cookies to cool about 5 minutes on the pan, then use a metal spatula to remove them to a wire rack to cool completely. They will stick to the parchment paper if you allow them to cool too long.
- Store in an airtight container for about 3 days for best flavor! ENJOY!
Notes
- Store Flourless Chocolate Cookies an airtight container for about 3 days for best flavor! ENJOY!
- I love to measure out my cookie dough with a 2 Tbsp cookie scoop to ensure cookies that will be the same size and bake evenly.
- Leave a few inches between the cookies when you’re dropping them on the baking sheet because they SPREAD when baking.
- Watch the cookies closely towards the end of the baking time. When they begin to puff up and become slightly cracked and glossy, take them out of the oven! That’ll give you the best flavor.
- Cool the cookies on the baking sheet first then transfer to a baking rack to cool completely. They will stick to the parchment paper if you allow them to cool too long there.
- Use parchment paper to line your baking sheet for easy removal of the cookies – and easy clean up, too!
- See blog post for more recipe tips and tricks.
What unsweetened dark chocolate cocoa powder did you use? The link was broken from the recipe to “this is the one I use”.
I think Ghiradelli makes a dark chocolate cocoa powder that you can buy on Amazon.
How do these cookies freeze? Would love to make for family members as gifts.
3 cups of powdered sugar. Sounds way too sweet. Has anyone else thought they were too sweet? I’m going to try making these but with 1/2 the sugar. Fingers crossed
Oh, My Gosh! These are fantastic! Like yours mine took 12 minutes and I used Hershey cocoa powder. Thank you for sharing, Aimee. These are so fudgey! I had to put them in the fridge to keep them out of sight.
Question: I did find your recipe for the Coconut Pecan Frosting to use 3 of the egg yolks, is there anything else I can make with the yolks? Thanks!
You can make lemon curd 🙂
Hello,
What do you mean by dark chocolate cocoa? I see Dutch and baking cocoa but not dark choc.
Thank you,
Diane
Hi Diane, I was wondering the same thing. I have Hersheys cocoa and Nestles cocoa that comes in the cannister. I think I am going to try that.
Hershey’s makes a special dark cocoa that was perfect for these.
A few broke apart trying to get them off the parchment paper but the taste was great – I would make them a little smaller next time. Fabulous chocolate taste.
Baking these now. Is the dough suppose to be fairly runny? Mine seems to be pretty thin and spreads quite a bit when I scoop it out.
Hi Sandy, it is runny! Good luck 🙂
Would this dough hold up if it is refrigerated overnight?
Hi Aimee! My family loves these cookies – they are soo good, but I ran into terrible trouble with them sticking when I tried to move them to a cooling rack. The first pan I didn’t use parchment, because so many recipes say to use it and the cookies lift from the pans very well without it. In this case, that was a mistake, so the next pan had the parchment paper on it. I waited about 4 minutes or so for them to cool, tried to remove them and just got gooey pieces. Then I tried a light spritz of baking spray, and of course that didn’t work very well — some sticking, pieces again, and too much spreading, even a little burning around the outer edges. We’ll be able to eat them, albeit with a spoon! Do you have any suggestions? Thanks!
I had the same problem with the cookies sticking like glue to the parchment paper. I could not get them off without tearing the up regardless of how long or short a time I let them cool. I decided to try a Silpat and this caused the cookies to spread even more because of the thin batter and the first batch turned out HUGE. Then I used only a generous one tablespoon of dough per cookie and this seemed to work better and the cookies came out fine and I was able to remove them from the Silpat with very little trouble. You might want to give this a try and see how the next batch comes out. I do have to say that the cookies are delicious and once I figured out what to do the cookies held together and the texture turned out good too.
I had the same issue! Thanks for the tips you shared on combatting this. Right now I have two pans glued permanently to my Silpat. LOL
I can’t believe how easy these cookies are to whip up!! and ohhhhhh myyyy goshhh so chocolatey!
This sounds amazing! I love meringues too. I’m going to pick up some chocolate chips and powdered sugar tonight, and immediately try making these. I can’t wait!
so far I have only baked cookies once for school this year, I am slacking for sure. but I am adding th4se to my to-do list this week for sure. we love a flourelss cookies around here
Love that these are gluten-free and SO simple! I’m always a fan of gluten-free recipes that don’t require special flours – and these look totally addicting! YUM!
SO glad you loved these gems! Sent some off to college with Nick—his roommate told me more than once how wonderful they were. Too dangerous to have in MY kitchen 😉
Liz they were so good, they are already being requested just a week later!! That’s a big deal in our house 🙂 Thanks for such a great recipe!
Anytime I don’t need to beat egg whites, I’m a happy camper. These look INCREDIBLE. I love those flourless chocolate cookies, and these cost a lot less. I’m doing it!
Right? Easy recipes are my jam.