These flourless triple chocolate cookies are a chocolate lover’s dream come true. Made without any flour, they boast an intensely rich, fudgy texture that melts in your mouth. With three types of chocolate—dark, semi-sweet (or milk), and cocoa powder—each bite is decadently chocolatey and satisfyingly chewy. They’re quick to whip up and perfect for anyone craving a gluten-free treat that doesn’t compromise on flavor.
Why You’ll Love This Recipe
I love this recipe because it’s so simple yet delivers an indulgent experience every time. The absence of flour makes the cookies wonderfully chewy and fudgy, unlike traditional crunchy cookies. Using powdered sugar instead of granulated gives the cookies a smooth texture, and adding a touch of espresso powder really intensifies the chocolate flavor without overpowering it. Plus, it’s quick to mix, no mixer needed, and perfect for last-minute chocolate cravings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 1/2 cups powdered sugar
3/4 cup unsweetened cocoa powder (I like to use Dutch-processed for extra richness)
1/4 tsp salt
2 large egg whites
1 tsp vanilla extract
1/2 cup dark chocolate chips
1/2 cup semi-sweet or milk chocolate chips
Optional: 1/2 tsp espresso powder (this boosts the chocolate flavor)
Directions
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large bowl, whisk together powdered sugar, cocoa powder, salt, and espresso powder if using.
Add the egg whites and vanilla extract, stirring until the mixture forms a thick, sticky batter, similar to brownie batter.
Fold in both kinds of chocolate chips gently.
Scoop the batter by tablespoons onto the prepared baking sheets, spacing them about 2 inches apart since they spread a bit.
Bake for 8–10 minutes until the tops look shiny and cracked. The centers should still be slightly soft when you take them out.
Let the cookies cool completely on the baking sheet—they firm up as they cool, which helps maintain that chewy texture.
Servings and Timing
This recipe yields about 24 cookies, depending on the size of your scoops. Preparation takes roughly 10 minutes, and baking time is 8 to 10 minutes. Including cooling time, expect about 30 minutes from start to finish.
Variations
For an even richer cookie, I sometimes swap the chocolate chips for chopped chunks of dark chocolate.
If I want a nutty twist, I add a handful of chopped toasted pecans or walnuts.
For a hint of warmth, a pinch of cinnamon or chili powder can be stirred into the batter.
To make these vegan, I’ve experimented with aquafaba instead of egg whites, but the texture shifts slightly.
I occasionally sprinkle flaky sea salt on top before baking for a salty-sweet contrast.
Storage/Reheating
I store these cookies in an airtight container at room temperature. They keep their gooey, chewy texture for up to 5 days. If they start to firm up too much, I gently warm them in the microwave for 10-15 seconds to revive that soft center. They also freeze well; I wrap them individually and thaw at room temperature when I want a quick chocolate fix.
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FAQs
Can I make these cookies gluten-free?
Yes! Since this recipe contains no flour at all, it’s naturally gluten-free. Just ensure your cocoa powder and chocolate chips are certified gluten-free if you have a sensitivity.
Can I use granulated sugar instead of powdered sugar?
I don’t recommend it because powdered sugar dissolves better and gives the batter a smoother, less gritty texture, which is key for these cookies.
What if I don’t have espresso powder?
No worries—espresso powder is optional. It just enhances the chocolate flavor. You can leave it out without impacting the overall cookie.
Can I store these cookies in the fridge?
You can, but they tend to firm up quite a bit when refrigerated. I prefer keeping them at room temperature in an airtight container to maintain the chewy texture.
How do I know when the cookies are done baking?
Look for shiny, cracked tops with slightly soft centers. Overbaking will make them dry and lose that fudgy quality I love.
Conclusion
I’m always amazed by how easy and delicious these flourless triple chocolate cookies are. They satisfy any chocolate craving with their rich, chewy texture and deep flavor. Whether I bake them for a last-minute treat or to impress friends, they never disappoint. I hope you enjoy making and eating these as much as I do!
📖 Recipe:
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Flourless Triple Chocolate Cookies
- Total Time: 30 minutes (including cooling)
- Yield: About 24 cookies
- Diet: Gluten Free
Description
These flourless triple chocolate cookies are rich, fudgy, and chewy, made without any flour and featuring three types of chocolate for an intense chocolate flavor. They’re gluten-free, quick to make, and perfect for chocolate lovers.
Ingredients
2 1/2 cups powdered sugar
3/4 cup unsweetened cocoa powder (preferably Dutch-processed)
1/4 tsp salt
2 large egg whites
1 tsp vanilla extract
1/2 cup dark chocolate chips
1/2 cup semi-sweet or milk chocolate chips
Optional: 1/2 tsp espresso powder
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, whisk together powdered sugar, cocoa powder, salt, and espresso powder if using.
- Add the egg whites and vanilla extract, stirring until the mixture forms a thick, sticky batter similar to brownie batter.
- Fold in both kinds of chocolate chips gently.
- Scoop the batter by tablespoons onto the prepared baking sheets, spacing about 2 inches apart.
- Bake for 8–10 minutes until the tops look shiny and cracked; centers should remain slightly soft.
- Let the cookies cool completely on the baking sheet to firm up and maintain chewy texture.
Notes
For a richer cookie, swap chocolate chips for chopped dark chocolate chunks.
Add chopped toasted pecans or walnuts for a nutty twist.
Stir in a pinch of cinnamon or chili powder for warmth.
To make vegan, try aquafaba instead of egg whites, but texture may vary.
Sprinkle flaky sea salt on top before baking for a salty-sweet contrast.
Store in an airtight container at room temperature for up to 5 days or freeze individually.
Reheat in the microwave 10-15 seconds to soften if firm.
- Prep Time: 10 minutes
- Cook Time: 8-10 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: Approximately 110 kcal
- Sugar: 16 g
- Sodium: 35 mg
- Fat: 4 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 1.2 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 1.5 g
- Cholesterol: 0 mg
