Chewy Gooey Flourless Chocolate Cookies

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These Chewy Gooey Flourless Chocolate Cookies have a little bit of a crispy exterior and a chewy gooey and very chocolatey interior.

chocolate cookie

These cookies are hard to resist. They’re so ooey, gooey, brownie-like and completely composed of dark chocolate.  And they also happen to be flourless chocolate cookies.

These are adapted from Francois Payard, the chocolate expert. They may be flourless, which also makes them gluten free, but if you’re at all a fan of chewy brownies… you’ll likely enjoy these immensely.

chocolate cookie dipped in milk

They’re not a sturdy cookie -instead, they’re rather light and delicate. But one bite into them and you’ll be delightfully surprised at the rich chocolate flavor and the abundance of fudginess.

Note: they are a little tricky to make, but they’re well worth the effort.  Be sure to follow the instructions to a “T,” and perhaps read through some of the comments to grab some tips from other bakers.

Here are a few more chocolate cookie recipes you might enjoy:

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5 from 8 votes

Chewy Gooey Flourless Chocolate Cookies

These very chocolatey cookies have a slightly crispy exterior and a chewy gooey interior.
Prep Time 25 minutes
Cook Time 14 minutes
Total Time 39 minutes
Servings 24 cookies
Calories 128kcal
Course Dessert
Cuisine American
Keyword flourless chocolate cookies


  • 3 cups powdered sugar
  • 2/3 cup Dutch Process cocoa powder
  • 1/4 teaspoon salt
  • 2 to 4 large egg whites, at room temperature
  • 1 tablespoon vanilla extract
  • cups bittersweet chocolate chips


  • Preheat oven to 350 degrees F. Line two rimmed baking sheets with parchment paper (or silpat mats). If you use parchment paper, give it a light coating of nonstick spray.
  • In a large bowl, whisk together the powdered sugar with the cocoa powder and salt. Whisk in the egg whites (start w/ just two) and vanilla extract and beat just until the batter is moistened. You're looking for a brownie-like, thick and fudgy batter consistency. If it seems too thick, add another egg white-- then a 4th one if it still seems too thick. Then gently stir in the chocolate chips.
  • Spoon the batter onto the prepared baking sheets in 12 evenly spaced mounds per cookie sheet. I like to use a spring-release cookie scoop. Bake about 14 minutes, until the tops are glossy and lightly cracked. Slide the parchment paper (with the cookies) onto wire racks. Let cookies cool completely, and store in an airtight container for up to 3 days.


  • *If you're baking this as a "gluten-free" recipe, just make sure that the brand of chocolate chips you are using is gluten free.
  • *Let the cookies cool completely before you attempt to remove them from the mat or the parchment. They're delicate, so gently peeling the paper away from the cookie works best.


Serving: 1cookie | Calories: 128kcal | Carbohydrates: 22g | Protein: 1g | Fat: 3g | Saturated Fat: 3g | Sodium: 46mg | Potassium: 116mg | Fiber: 1g | Sugar: 18g | Vitamin C: 0.1mg | Calcium: 37mg | Iron: 0.5mg
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Lori Lange of Recipe Girl

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  • Batia wrote:

    Hi!! Loved the recipe. Could I freeze dough balls and bake them later??

    • Lori Lange wrote:

      I have not tried that!

  • Donna DeLange wrote:

    Can I substitute all or part of the dark chocolate chips for walnuts? What is the serving size and calorie count?

    • Lori Lange wrote:

      Calories are included in the recipe. I have not tried substituting walnuts, so I’m not sure.

  • iki wrote:

    I reduced the sugar down to 1.5 cup (and I used 4 eggs), it was still way too sweet, to the extent of being inedible. I am not American, but I consider myself as having a sweet tooth. I guess my taste of sweet is radically different then yours. If there are any readers who don’t like super sweet, I recommend cutting the sugar town to 3/4 cup.

  • Marda wrote:

    Can I use regular cocoa? What will be the difference?

  • Jonathan wrote:

    These are delicious but mine didn’t come out with the shiny and cracked outer layer like the picture. I did use Stevia instead of sugar since I’m low carb. Did I do something wrong?

    • Lori Lange wrote:

      I suspect it has something to do with your sugar substitute, but I’m not sure.

  • Fawzia Radman wrote:

    I made these cookies last week and am making another batch tomorrow.. A wonderful treat, very elegant. Very easy to make.Thank you.

  • Fawzia Radman wrote:

    Perfect, easy to make. This is an elegant treat. I loved it being gluten free.Bake time definitely 14 min. No more , no less. I also sprinkled some salt crystals on top. To die for.

  • Linda Russell wrote:

    Lori, I’m looking forward to making this recipe. Have you ever weighed out the egg whites on a gram scale? If so, what is the weight to make these turn out perfectly?

    Thank you,


    • Lori Lange wrote:

      I haven’t– but it sounds like something I should try!

  • Vicki O wrote:

    Just the cookie recipe I have been looking for!
    Absolutely delicious!
    A 5* with our family.

  • Notabaker wrote:

    Can the batter be made ahead and either refrigerated or frozen?

    • Lori Lange wrote:

      No– it’s best to bake the cookies and freeze them already made.

  • Toni wrote:

    My kids can’t stop eating these! They were so good!!

  • Jen wrote:

    These cookies did not last long once my kids came in and asked me what I was making, haha! They were hover over them waiting for them to cool enough to devour them all. Safe to say I’m making another batch today. Thank you!

  • Aimee Shugarman wrote:

    These cookies are so incredible!

  • Billy wrote:

    This is seriously the most amazing cookie around, HUGE hit with out family.

  • Sara Welch wrote:

    What a fantastic recipe! This was just what I needed to cure my sweet tooth! Easy and delicious; yum!

  • Carol Zimmerman wrote:

    I’ve made these several times and the number of egg whites makes a huge difference. I use 2 1/2. If I go to 3 egg whites very runny cookie, but at the lesser amount , delicious and just like picture.

    • Lori Lange wrote:

      Thanks for the tip!

  • Debbie wrote:

    Only placed 9 cookies / sheet so that they don’t blend together while baking!  Haven’t tasted them yet but they look yummy!

  • Natalie wrote:

    Oh my goodness – these cookies look and sound soooo chocolatey and fudgy! YUM!