Name: Fudgy Flourless Chocolate Cake Cookies Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 3/4 cup unsweetened cocoa powder; 1/2 teaspoon salt; 4 large egg whites (room temperature); 1 tablespoon vanilla extract; 1 cup semisweet chocolate chips

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There’s something undeniably magical about a batch of Fudgy Flourless Chocolate Cake Cookies. Imagine the ultimate intersection of a gooey brownie and a melt-in-your-mouth chocolate cookie—completely free of flour, yet rich, decadent, and inescapably chocolatey. This gluten-free treat is just as irresistible for seasoned bakers as it is for beginners, perfect for delighting friends, family, or even just yourself on a midnight snack run.

Fudgy Flourless Chocolate Cake Cookies Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient for these cookies pulls more than its weight, contributing to that signature fudgy bite or deep, complex flavor. You don’t need a fancy pantry, just a few essentials that truly shine together.

Powdered sugar: Ensures a smooth texture and the signature crackly cookie top while adding sweetness.
Unsweetened cocoa powder: Brings an intense chocolate flavor and rich color to the dough—choose a good-quality cocoa for the best results.
Salt: Just a splash is enough to enhance the chocolate and balance the sweetness.
Egg whites (room temperature): Bind everything together while creating a chewy texture and glossy finish.
Vanilla extract: Adds depth and warmth, rounding out the chocolate without overpowering it.
Semisweet chocolate chips: Lend extra pools of melted chocolate for a truly fudgy, irresistible bite—dark chocolate chips also work beautifully if you want to amp up the richness.

How to Make Fudgy Flourless Chocolate Cake Cookies

Step 1: Set the Scene

Begin by preheating your oven to 350°F. This gives your kitchen that cozy, warm background as you prepare your cookie magic. Next, line two baking sheets with parchment paper, which makes cleanup a breeze and ensures your cookies release without sticking—a game-changer for these fudgy treats.

Step 2: Whisk the Dry Ingredients

In a large mixing bowl, whisk together the powdered sugar, unsweetened cocoa powder, and salt. This not only evenly distributes the salt and cocoa but also breaks up any lumps, making your batter ultra-smooth. Whisking really is the secret to that tender, brownie-like texture in every bite.

Step 3: Add Wet Ingredients

Pour in the egg whites and the vanilla extract directly into your dry mixture. Now, stir everything together until a thick, glossy batter forms. Don’t worry if the mixture seems stiff at first—it will loosen up as you mix, transforming into a shiny, chocolatey dream.

Step 4: Fold in the Chocolate Chips

With the batter ready, gently fold in the semisweet chocolate chips. This step is crucial: the chips create melty pockets of chocolate, making each cookie extra indulgent. If you’re feeling adventurous, try swapping in dark chocolate chips for even more depth.

Step 5: Portion and Bake

Using a tablespoon, drop mounds of batter onto your lined baking sheets, leaving about 2 inches between each cookie. These Fudgy Flourless Chocolate Cake Cookies do spread a bit, and you want them to have room to puff up and crackle. Bake for 10–12 minutes, until the tops appear glossy and beautifully cracked—the signature sign that they’re ready.

Step 6: Cool Completely

Patience pays off here: let the cookies cool completely on the baking sheets before moving them. They finish setting as they cool, resulting in perfectly chewy edges and fudgy centers. If you sneak one early (no judgment!), they’ll be delicate, so a gentle touch is key.

How to Serve Fudgy Flourless Chocolate Cake Cookies

Garnishes

Dusted with a little extra powdered sugar or a pinch of flaky sea salt, these cookies catch the eye and tease your palate. For chocolate lovers, drizzle a bit of melted chocolate over the top or sprinkle with cacao nibs for extra crunch.

Side Dishes

The intense richness of Fudgy Flourless Chocolate Cake Cookies pairs perfectly with a scoop of vanilla ice cream or a dollop of whipped cream. They’re also lovely alongside a strong espresso, a cold glass of milk, or even a bowl of fresh berries for a sweet-tart counterpoint.

Creative Ways to Present

Stack them high on a pretty cake stand at a party, package them in cellophane bags tied with a ribbon for a homemade gift, or sandwich a scoop of your favorite ice cream between two cookies for the ultimate dessert sandwich. These cookies truly shine however you choose to serve them.

Make Ahead and Storage

Storing Leftovers

The good news: these Fudgy Flourless Chocolate Cake Cookies taste just as fabulous the next day. Store them in an airtight container at room temperature and they’ll stay fudgy and chewy for up to three days. Placing parchment paper between layers prevents them from sticking together.

Freezing

Need to plan ahead? Once cooled, you can freeze the cookies in a zip-top freezer bag or airtight container for up to two months. To keep them at their best, separate layers with parchment or wax paper before sealing. Thaw at room temperature for a quick chocolate fix anytime.

Reheating

For that freshly-baked feel, pop a cookie in the microwave for 8–10 seconds; it will taste warm and gooey, with melty chocolate in every bite. Avoid over-microwaving or they may get too soft—just enough to bring back that just-baked magic.

FAQs

Can I make these cookies with whole eggs instead of just egg whites?

Sticking to egg whites is key for achieving the shiny, crackly tops and chewy texture that define Fudgy Flourless Chocolate Cake Cookies. Whole eggs will make the batter too loose and the cookies won’t get that classic fudgy bite.

My cookies came out flat—what happened?

Flat cookies can happen if your batter was too runny or the egg whites were cold when added. Letting the egg whites come to room temperature helps, and make sure to properly measure your powdered sugar and cocoa powder for the right consistency.

Is it possible to make these cookies dairy-free?

Absolutely! Just check your chocolate chips to ensure they’re dairy free—most brands have a dairy-free version. Every other ingredient in Fudgy Flourless Chocolate Cake Cookies is already dairy-free, so they’re a fantastic treat for a variety of dietary needs.

Can I mix in nuts or other add-ins?

Yes! Fold in a handful of chopped toasted walnuts, pecans, or even dried cherries to the batter just before baking for a little extra texture and flavor. Just be sure not to overload the batter so you maintain that signature fudgy consistency.

What’s the difference between these cookies and brownies?

While both offer intense chocolate flavor and a fudgy, chewy texture, Fudgy Flourless Chocolate Cake Cookies have a unique, light crackle on top and no flour at all, setting them apart as an irresistible, bite-sized treat you can enjoy any time.

Final Thoughts

If you’re craving bold chocolate flavor and a satisfyingly chewy, fudgy texture, Fudgy Flourless Chocolate Cake Cookies are about to steal your heart. Whether you share them or keep them all to yourself (we won’t judge), don’t miss out—these cookies are a must-bake for every chocolate lover.

Fudgy Flourless Chocolate Cake Cookies Recipe

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4.7 from 12 reviews

Author: admin
Total Time: 22 minutes
Yield: 20 cookies 1x
Diet: Gluten-Free, Vegetarian

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Description

Indulge in these decadent Fudgy Flourless Chocolate Cake Cookies that are rich in chocolate flavor and have a chewy, brownie-like texture. Perfect for anyone craving a gluten-free, chocolatey treat!

Ingredients

Scale

3 cups powdered sugar

3/4 cup unsweetened cocoa powder
1/2 teaspoon salt
4 large egg whites (room temperature)
1 tablespoon vanilla extract
1 cup semisweet chocolate chips

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Instructions

Preheat the oven: Preheat the oven to 350°F and line two baking sheets with parchment paper.
Mix dry ingredients: In a large mixing bowl, whisk together powdered sugar, cocoa powder, and salt.
Add wet ingredients: Add egg whites and vanilla extract, stirring until a thick, glossy batter forms.
Fold in chocolate chips: Fold in chocolate chips.
Bake: Drop tablespoon-sized portions of batter onto the prepared baking sheets, spacing them 2 inches apart. Bake for 10–12 minutes, until the tops are glossy and cracked.
Cool: Cool completely on the baking sheets before removing.