Flourless Chocolate Chip Cookies

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flourless chocolate chip cookie
These cookies are amazing. Amazing. Different. Amazing. I was perusing the internet trying to find the recipe for Starbucks scones when I came upon a recipe for these Starbucks style flourless chocolate chip cookies. I’ve never had them from Starbucks, but I was intrigued.

Then yesterday, I had an abundance of egg whites (I’m not even sure why.) But when I was trying to figure out what to do with said egg whites, this recipe popped into my mind.

They are crispy, crispy, crispy on the outside and super chewy on the inside.  They are bursting with chocolate goodness and you’d never know they were flourless!

And if you’re not already convinced, they are easier than any other cookie I’ve ever made. No creaming butter. No whipping egg whites (I know you were secretly worried that this is where this recipe was going.) Just stir it all together and scoop out the dough. Also, unlike many gluten free recipes, this recipe doesn’t use any mystical ingredients.  It’s all stuff you have, right now.

At first it doesn’t seem like it will be wet enough and the egg white don’t wanna marry the dry ingredients. But do not despair, it will work.

flourless chocolate chip cookies

You will know they are done when the top has gone from a wet looking batter, to a glossy top with cracks.  You don’t want to cook them for too much longer once this happens because then they will loose their chewiness. Use your nose too. It’ll help you know when they are done.

And one final warning, make sure you use a sil pat or parchment or these will stick like crazy to your baking sheet.

Flourless Chocolate Chip Cookies

Flourless Chocolate Chip Cookies


  • 3 cups powdered sugar
  • 3/4 cup unsweetened cocoa powder
  • pinch of salt
  • 2 teaspoons vanilla
  • 2 eggs whites
  • 1 whole egg
  • 1 cup semi sweet chocolate chips
  • a few extra chocolate chips for garnish (optional)


  1. Preheat oven to 350
  2. In a medium mixing bowl combine sugar, cocoa and salt. Add in egg white and whole egg and vanilla. Stir until combined and the dry ingredients are all moistened. This may take a couple minutes.
  3. Stir in chocolate chips.
  4. Line baking sheet with sil pat or parchment. This is very important, otherwise the egg whites will stick like crazy to your baking sheet!
  5. Scoop out ping pong ball sized scoops using a cookie or spoon. You can vary the size however you want, but keep in mind they will expand quite a bit.
  6. My 2 tablespoon scoop made about 24 cookies.
  7. Bake for about 12 minutes. You will know when they are done when the kitchen smells like delicious chocolate and the top of the cookie has turned uniformly shiny with cracks.
  8. You can overcook these. They will become very very crispy and lose their chewy center, but they are still yummy.

Recipe Source: Adapted from A Dash of Sanity


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