These Flourless Gluten Free Chocolate Cookies are crispy on the outside and fudgy and brownie-like on the inside! Seriously good and easy!
PIN Flourless Gluten Free Chocolate Cookies
Yeah. So these happened.
I have been getting rave reviews from people trying my CHEWY gluten free dairy free brownies and, not to toot my own horn, but I have to agree that the are pretty epic.
But then my brain was like “can we make this in COOKIE FORM? I mean, you can make sugar cookie gluten free Greek yogurt cheesecake and vegan cookie pancakes so why can’t we make brownies in cookie form?
And, let’s be real, what isn’t better in cookie form?
Here we are friends. With these ultra epic, super tasty brownie-like cookies that are going to blow your TASTE BUDS
Crazy Awesome Texture
OMG, who doesn’t love cookies? I see no hands. Seriously, cookies are a treat that I LOVED as a kid, and continue to love as an adult- Soft Butterscotch Healthy Pumpkin Cookies, Sugar Free Low Carb Keto No Bake Cookies, and Coconut Protein Cookies with Almond Butter… I love them all! Now- when it comes to cookies, some people are on team CRISPY and others are on team CHEWY. But what if I told you that you can have both!? This Gluten Free Chocolate Cookie Recipe combines both and the result is the best textured cookie around! They are so crispy on the outside, but have that gooey brownie like texture on the inside, resulting in pure BLISS.
Flourless Gluten Free Chocolate Cookies Ingredients
I’m all about easy recipes and with the end result turning out as decadent and chocolatey as these flourless chocolate cookies, you have GOT to give them a try! They are the perfect treat to serve up at a party or shower, or just to bake and enjoy at home with the fam! You will only need a handful of ingredients to make them:
- Powdered Sugar
- Cocoa Powder
- Large Egg Whites
- Vanilla Extract
- Roughly chopped dark chocolate
How to Make Gluten Free Chocolate Cookies
I’m telling you- you’re going to LOVE how easy these cookies are to make a reality. The ingredients are few and simple and so are the steps- I think you’ll agree that these are the best gluten free cookies you’ve ever had! Let’s get right into it:
Set your oven to 350 degrees Fahrenheit and allow it to preheat fully. Meanwhile, line 2 cookie sheets with parchment paper.
Add the cocoa powder and sugar to a large bowl and whisk to combine. Add in the egg white, vanilla and salt and continue to whisk until the mixture is well incorporated and thick. Next, fold in the chocolate.
Using a cookie scoop, add lightly heaping scoops of cookie dough to your prepared pans, leaving some room in between each cookie.
Bake until the cookies are spread and set and the top looks nice and crackly. This should take about 14-15 minutes.
Allow the cookies time to cool completely on the pan, then devour!
Pro Tips for Flourless Gluten Free Chocolate Cookies
- A weigh scale in the kitchen is such a great investment- I use mine all the time! For the best results and that crackly finish and fudgy inside that make these cookies AMAZING, use a scale to weigh your cocoa powder and sugar.
- The batter you make should look thick, similar to brownie batter. If you think it feels too thick, it may be because your egg whites are small. Feel free to add a bit more egg whites if needed.
- You may be wondering why this recipe calls for powdered sugar instead of regular sugar. It may be tempting to switch out the powdered sugar but don’t do it! It’s vital to the recipe and the finished product of the cookies, as it is needed for the cookies to spread.
Other Gluten Free Cookie Recipes
- 3 Cups Powdered sugar (360g)
- 1 Cup + 2 Tbsp Cocoa powder (92g) (please weigh for accurate results)
- 4 Large egg whites, at room temperature
- 2 tsp Vanilla
- 1/2 tsp Salt
- 1/4 Cup Dark chocolate, roughly chopped (dairy free if needed)
- Heat your oven to 350 degrees and line two cookie sheets with parchment paper.
- Whisk the cocoa powder and sugar together. Add in the egg white, vanilla and salt and whisk until well combined and thick. Finally, fold in the chocolate.
- Use lightly heaping cookie scoops to place onto the pan, leaving some room between each.
- Bake until the top is set and crackly, about 14-15 minutes.
- Cool on the pan completely.
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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