These Flourless Chocolate Cookies are a chewy cookie with a crunchy topping! You’ll love the rich chocolate flavor in a unique cookie! Move over Starbucks, we’ve got a copycat recipe on our hands!
This recipe was originally published in August 2016. I updated the images and recipe notes in February 2026.
Aimee’s Recipe Notes
I can easily get lured into bakery treats, no matter where I am. And in the past, Starbucks has carried some of my favorites!
You’ll have to try my copycat Starbucks lemon loaf. Pair it with my sweet copycat Pumpkin Cream Cold Brew for the perfect breakfast.
Flourless cookies are made using an egg white base, similar to delicious meringue cookies. However, these flourless cookies are WAY less work than meringue cookies!
This Flourless Chocolate Cookie recipe is just as easy as any other drop cookies. Just 6 ingredients you probably already have in your pantry. All you do is mix, bake and eat!
- No beating egg whites.
- No piping onto parchment paper.
- No need to let it set in the closed oven.
- Tastes like a cross between a cookie and a fudgy brownie.
- Naturally gluten-free!
Today’s Flourless Chocolate Cookies are ready to eat immediately, and just one bowl to whip it all together.
Enjoy!
Important Ingredient Notes
You just need 6 ingredients to make this easy flourless cookie recipe! Scroll down to the recipe card below for measurements.
- Powdered Sugar – Or confectioners sugar, this adds the sweetness to the cookie while getting well incorporated into the batter.
- Cocoa Powder – Using a dark chocolate cocoa powder enhances the rich chocolate flavor in these cookies. It’s fine to substitute regular cocoa powder if that’s what you have on hand though.
- Kosher Salt – Here’s why I use kosher salt in baking.
- Egg Whites – Separate the whites from the yolk and use only the egg whites for making these cookies. You can save the yolks to make my easy lemon curd!
- Vanilla Extract – I love making my own homemade vanilla extract, but if using store bought, be sure it’s PURE extract, not imitation.
- Milk Chocolate Chips – These add extra chocolate flavor and get nice and melty in the cookies. You could also try semi-sweet or dark chocolate chips if you prefer.
How to Make Flourless Chocolate Cookies
Make the cookie dough. In a large mixing bowl, combine the powdered sugar, cocoa powder, salt, egg whites and vanilla. Stir until the mixture comes together. Fold in the chocolate chips.
Bake the cookies. Using a 2 Tablespoon cookie scoop, drop by tablespoons onto a prepared baking sheet. Bake for 12-15 minutes.
Cool the cookies. Allow the cookies to cool for about 5 minutes on the pan, then use a metal spatula to remove them to a wire rack to cool completely.
Tips and Tricks
- Use parchment paper to line your baking sheet for easy removal of the cookies – and easy clean up, too!
- I love to measure out my cookie dough with a 2 Tbsp cookie scoop to ensure cookies that will be the same size and bake evenly.
- Leave a few inches between the cookies when you’re dropping them on the baking sheet because they SPREAD when baking.
- Watch the cookies closely towards the end of the baking time. When they begin to puff up and become slightly cracked and glossy, take them out of the oven! That’ll give you the best flavor.
- Cool the cookies on the baking sheet first (about 5-10 minutes) then transfer to a baking rack to cool completely. They will stick to the parchment paper if you allow them to cool too long there.
Pair this copycat Starbucks Cookie with a cup of Apple Crisp Macchiato Coffee and a big slice of Cranberry Bliss Bars. So good.
Easy Cookie Recipes
Espresso Cookies
Cranberry Pistachio Biscotti
Santa’s Whiskers Cookies
Sugar Free Pecan Sandies
Flourless Chocolate Cookies Recipe
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Ingredients
- 3 cups powdered sugar
- ¾ cup unsweetened dark chocolate cocoa powder
- ¼ teaspoon kosher salt
- 4 egg whites
- 1 Tablespoon vanilla extract
- 2 ½ cups milk chocolate chips
Instructions
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Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
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In a large mixing bowl, combine powdered sugar, cocoa powder, salt, egg whites and vanilla. Stir until mixture comes together. Fold in chocolate chips.
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Using a 2 Tablespoon cookie scoop, drop cookie dough onto a prepared baking sheet. Be sure to leave several inches between cookies as these will SPREAD!
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Bake for 12-15 minutes, keeping your eye on them closely. They will begin to puff up and become slightly cracked and glossy. THAT is when you want to remove them from the oven for best flavor! Mine took 12 minutes, but they could take up to 15 minutes.
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Allow the cookies to cool about 5 minutes on the pan, then use a metal spatula to remove them to a wire rack to cool completely. They will stick to the parchment paper if you allow them to cool too long.
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Store in an airtight container for about 3 days for best flavor! ENJOY!
Notes
- Store Flourless Chocolate Cookies an airtight container for about 3 days for best flavor! ENJOY!
- I love to measure out my cookie dough with a 2 Tbsp cookie scoop to ensure cookies that will be the same size and bake evenly.
- Leave a few inches between the cookies when you’re dropping them on the baking sheet because they SPREAD when baking.
- Watch the cookies closely towards the end of the baking time. When they begin to puff up and become slightly cracked and glossy, take them out of the oven! That’ll give you the best flavor.
- Cool the cookies on the baking sheet first then transfer to a baking rack to cool completely. They will stick to the parchment paper if you allow them to cool too long there.
- Use parchment paper to line your baking sheet for easy removal of the cookies – and easy clean up, too!
- See blog post for more recipe tips and tricks.