These Small Batch Flourless Chocolate Cookies are perfectly fudgy and only require 6 ingredients to make 6 decadent cookies! Just like a brownie, the cookies are soft and chewy with a crispy, crinkle top.
Flourless Chocolate Cookies
These Small Batch Flourless Chocolate Cookies are the perfect mix of brownie and chewy cookie. The top of the cookie is the best part of a brownie (in my opinion 🙂 ) – the crackly top. And the cookie itself is full of chocolate flavor and is soft and chewy – almost like a fudgy candy. Because of the texture and flavor of the cookie, I have seen some bakers also refer to them as brownie cookies.
As the name implies, these cookies are made without flour. The cookies get their chewy bite and light crackled top the egg white. For the chocolate decadence, there is a mix of unsweetened cocoa powder and chocolate chips. For the right amount of sweetness, the granulated sugar and brown sugar normally added in a cookie is replaced with powdered sugar. Add in a splash of vanilla extract and a pinch of salt, and that is it. 6 ingredients for 6 perfectly chewy and chocolately cookies.
Are Chocolate Flourless Cookies Gluten Free
Good question. You would think that a cookie without flour would naturally be gluten free. However, because I don’t know the brand of powdered sugar you will be using, I don’t want to stake this claim. Depending on the starch in your powdered sugar, it may or may not be gluten free. If your powdered sugar contains tapioca or cornstarch, it is most likely gluten free. The best way to know for sure is to read the ingredients and labels.
For the chocolate chips, the same applies. Most chocolate chip brands will clearly note their are gluten free and you will just want to make sure to read the package to be certain.
How to Bake Crinkle Top Cookies
The best part about these cookies – aside from their chocolate goodness – is they are very easy to make. I only used one bowl because I am all about making baking easier, and less dishes to wash! 🙂
- The first thing you will need to do is beat the egg white and vanilla extract until soft peaks form.
- Then you sprinkle the powdered sugar, cocoa powder and salt over the top and fold the ingredients together.
- Once the mix has come together, it will be thin and may seem too runny for cookies. Have no fear – this is the consistency we are looking for and gives these cookies their light and chewy texture.
- The last step – adding in the chocolate chips. I used semi-sweet chocolate chips to balance the unsweetened cocoa powder. I have also made these cookies with bittersweet chocolate chips, and they turned out just as rich and sweet. It is just a matter of personal preference and how much chocolate plus sweetness you like in your cookies.
- As the cookies bake, the tops will become crinkled and the sides will look crisp. At this point, you know the cookies are done.
- When you remove the cookies from the oven, I do not recommend letting them sit on the baking sheet too long because they will stick. And if they stick too much, you run the risk of the cookies breaking apart when you go to transfer them to the cooling rack. I know this from personal experience. 🙂
Other Chocolate Recipes
- Small Batch Chewy Chocolate Chip Cookies
- Small Batch Chocolate Cherry Muffins
- Chocolate Cream Pie
- Small Batch Chocolate Pudding
- Chocolate Mint Mini Cake
Flourless Chocolate Cookies
- Preheat the oven to 350o degrees and adjust oven rack to the middle position. Line your baking sheet with a silicone mat. I find the silicone mat works best as the cookies will stick to parchment paper. If you use parchment paper, I recommend spraying the paper lightly with cooking spray.
- In a small mixing bowl, add the egg white and vanilla extract. Use a handheld mixer to beat the egg white until soft peaks form.
- Sprinkle the powdered sugar, cocoa powder, and salt into the mixing bowl. Fold the ingredients together until no dry streaks remain. Stir in the chocolate chips.
- Using a small cookie scoop, scoop the batter into 6 equal size cookies on the prepared baking sheet.
- Bake for 12-15 minutes. The cookie tops will be crinkly – like the top of brownies. Let the cookies cool on the baking sheet for about 2 minutes before transferring to a wire rack to cool completely. Don't let the cookies sit too long on the baking sheet, or they will stick.