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Flourless Fudge Cookies

Flourless Fudge Cookies

These flourless fudge cookies are made with egg whites, sugar, cocoa powder and chocolate chips. Crisp on the edges, and chewy inside. Packed with chocolate flavor!

These flourless fudge cookies are made with egg whites, sugar, cocoa powder and chocolate chips. Crisp on the edges, and chewy inside. Packed with chocolate flavor!

Flourless cookies are for you if you’re: (a) scared of baking with gluten free all purpose flour blends (don’t be!); (2) remember the fat free madness of the 1990’s with much fondness; or (c) love a chewy chocolatey cookie that looks gorgeous, takes just a few pantry-style ingredients, and is naturally gluten free.

Whatever your reasons, mine is not to judge, but instead to bake. To bake gluten-free chocolate chip cookies, of course! Of all kinds. This time – no flour.

These flourless fudge cookies are made with egg whites, sugar, cocoa powder and chocolate chips. Crisp on the edges, and chewy inside. Packed with chocolate flavor!

These flourless cookies make such a nice show of themselves that you often see cookies like these in bakeries. Boy are they deceptively simple, though.

They’re deceptively simple, both in method and in ingredients.

These flourless fudge cookies are made with egg whites, sugar, cocoa powder and chocolate chips. Crisp on the edges, and chewy inside. Packed with chocolate flavor!

That’s really all it takes. They’re almost like a chocolate meringue, but the egg whites are only beaten until foamy, not until they’re, well, meringue with stiff peaks.

These flourless fudge cookies are made with egg whites, sugar, cocoa powder and chocolate chips. Crisp on the edges, and chewy inside. Packed with chocolate flavor!

They change rather dramatically in the oven. The raw cookies are very shiny in appearance, and seem almost like a liquid.

But when they’re finished baking, they’re firm and chewy. With a rich, chocolate taste.

Gluten Free Flourless Chocolate Chocolate Chip Cookies

They puff in the oven and deflate as they cool. They’ll be crispy around the edges and chewy toward the center. And they’re so easy!

No butter, no flour. These shiny chewy deeply chocolate naturally gluten free cookies are going to be a new favorite.

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Prep time: Cook time: Yield: 2 dozen cookies


3 egg whites (75 g), at room temperature

1 teaspoon pure vanilla extract

1/4 teaspoon kosher salt

2 cups (230 g) confectioners’ sugar

1/2 cup (40 g) unsweetened cocoa powder (natural or Dutch-processed)

10 ounces semi-sweet chocolate chips (can substitute a combination of chopped nuts and chips, by weight)

1 tablespoon (9 g) cornstarch


  • Preheat your oven to 325°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.

  • In a large bowl, place the egg whites, vanilla extract and salt. Whisk vigorously by hand until the egg whites have begun to foam and thicken (about 3 minutes). In a separate medium-sized bowl, whisk together the sugar and cocoa powder until well-combined. Add the cocoa and sugar mixture to the egg mixture in thirds, whisking well after each addition. The batter will be thick but runny.

  • In a separate small bowl, place the chocolate chips and the cornstarch, and toss to coat. Add the chips and cornstarch to the cookie batter, and fold in until the chips are evenly distributed throughout and the cornstarch has been absorbed.

  • Scoop 2 teaspoons of dough per cookie, 2 inches apart, on the prepared baking sheet. It helps to use an ice cream scoop for this task. Place in the center of the preheated oven and bake until the cookies are just set and beginning to crack on top, about 14 minutes. They will puff in the oven, and then deflate as they cool. Remove from the oven and allow to cool to room temperature. For easy removal of the cookies from the baking sheet, place the baking sheet in the refrigerator for 5 minutes, and then peel away the parchment from the backs of the cookies.



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  • Melisa Funer

    These look amazing! Since there isn’t flour in them the calorie count will be much lower. That’s a win in my book!

  • These sound amazing and I like that they don’t require various flours that I don’t have and don’t want to buy :)

  • Lynn

    These look amazing!!! I will definately be making these!

  • Donna

    I made your regular chocolate chip cookies last weekend for my visiting kids and they said they were the best thing I’ve baked so far gluten free! Thanks for the recipe using a flour blend. 

    • gfshoestring

      So glad, Donna! 
      xoxo Nicole

  • Belpsand

    These sound awesome! I’m not a baker, so was wondering can I use Hersheys Coco, or is Dutch readily available?

    • gfshoestring

      Hershey’s is natural unsweetened cocoa powder, Belpsand, not Dutch-processed. I explain the difference about halfway down this post

  • Felicia45014

    What if you didnt want the cookie part to be Chocolate, what else could you use in place of the 1/2 cup of cocoa ??

    • gfshoestring

      Felicia, that would be a completely different cookie. I’ve got over 100 cookie recipes here on the blog. I’d go with another recipe!

  • Jennifer S.

    Yum-o – another home run!

  • Rue

    How important are the chocolate chips to this recipe?  The cookies sound amazing but I prefer less chips in my cookies.

    • gfshoestring

      Rue, I indicate in the recipe that you can use a combination of nuts and chips. You need something to help create structure.

      • Rue

         That’s what I thought. Thank you!

  • Slarson90

    Nicole, these look gorgeous!  I had to look really closely at the first pic. ’cause I thought they were individually wrapped in plastic(they’re so shiny;)!  I like the idea of no butter or oil, and cannot wait to try these!  Thank you for your creativity!

  • Kjwilson57

    Theses look yummy, but unfortunately my granddaughter is allergic to egg whites. Wish there was a way to use an egg substitute of some kind.

  • Jen

    I was about to make the cookies but as you mentioned in the post regarding Dutch Cocoa that there really is no substitute, I have found this recipe to be too expensive due to the cost factor of Dutch cocoa. When we are too strapped to buy extra baking/cooking ingredients that won’t be used too often. They really seem like they are good though.

    • gfshoestring

      Hi, Jen,
      No problem if you skip this recipe. In case you are interested (or anyone else is), I do use Dutch-processed cocoa powder quite often, and I buy Rodelle brand on Amazon. It is reliably gluten free, very good quality, and relatively well priced for this ingredient.

  • RW

    Yum!!  Looks great.  What kind of chocolate chips do you use?  I have a real hard time finding any that don’t bother my stomach.  BTW I love your book!  It came today.  Yipee!

    • gfshoestring

      You may be reacting to something other than gluten in the chips you are using, RW. Just a thought. I use either Nestle or Hershey’s semi-sweet chocolate chips. I also sometimes order chocolate chips online from nuts.com, as they have good dark chocolate disks and chips that are certified GF.

  • Gail

    Thanks for the recipe!  I was just craving….something… and then saw today’s post- perfect!  My mouth is already watering.  

  • Michelle

    Oh, yum! And so easy! I think I would like these choc chips and walnuts or with peanut butter chips. I just picked up some True Lemon for the Lemonades, but they may get bumped down the queue for these.  I cant keep up with all of the excellent cookie recipes!

  • Laurierambo

    Should these be frozen if you are not eating them the day they are baked or will they be ok well wrapped on the counter overnight?

    • gfshoestring

      They keep quite well, Laurierambo, but you could store them either way.

  • Mebrightwell

    I made these yesterday for my kids to have something warm and yummy after playing in our 12 inches of snow for a couple of hours.  They were perfect!  I’m going to make them again and send them to friends with a gluten-free / dairy free daughter.  I absolutely love everything you post! 

    My only question is did you mean two TABLESPOONS of dough per cookie?  I used two teaspoons and it made almost double the amount of cookies??  This actually worked out perfect for our family because I’d rather have more, smaller cookies, but was just wondering?

    I want you to know how much I appreciate both your cookbooks and your blog.  I read it everyday!!

  • Sallie

    Okay – I succumbed and made them.  Oh wow! Another winner and another inch on my hips.  As I have said in the past, you are the gluten free guru!  Many, many thanks for all the shares.  And, I have bought both of your cookbooks many times over for me and my friends.  

  • Clare

    I made these last night and loved them and their meringe like texture. I did use plain cocoa powder and added a little baking soda. They turned out great!

  • Laurierambo

    I made these for my daughter’s wedding shower today.  They were one of the big hits of the party!  We had a whole gluten-free section that included these cookies, salted caramel French Macaroons, Flourless peanut butter cookies oatmeal muffins, and a crustless quiches. And of course all the spinach salad,  fruit and veggies you could want.  It was so nice to be able to indulge in treats and it was also a pleasant surprise to some guests that I didn’t even know were GF !

  • How good do they look? I would so love to have a few of them right now!

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  • Janice

    can not use corn starch, is there a substitute? Just wondering.

    • gfshoestring

      You really could use an equivalent amount of just about any starch, Janice. The cornstarch simply prevents the chips from clumping at the bottom of the cookies.

  • Gina Kelley

    A local coffee shop makes some flourless chocolate cookies like this that are amazing.  They always get flour on them from the other pastries in the case, so I’m reluctant to buy them.  Now I can make my own!  Thanks, Nicole!

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