Chewy Gooey Flourless Chocolate Cookies

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:

5 from 1 vote

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 128 kcal


  • 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
  • 1 1/2 cups bittersweet chocolate chips


  1. 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.

  2. 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.

  3. 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.

Recipe Notes

  • *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.
Nutrition Facts
Chewy Gooey Flourless Chocolate Cookies
Amount Per Serving (1 cookie)
Calories 128 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 3g 15%
Sodium 46mg 2%
Potassium 116mg 3%
Total Carbohydrates 22g 7%
Dietary Fiber 1g 4%
Sugars 18g
Protein 1g 2%
Vitamin C 0.1%
Calcium 3.7%
Iron 2.7%
* Percent Daily Values are based on a 2000 calorie diet.
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  • Shalee wrote:

    Made these today for my gluten free dad, i’m always trying to find gluten free cookie recipes for him. They taste amazing, but mine too expanded and morphed into each other. I waited for them to partially cool, then cut them into neat little circles (they are more esthetically pleasing this way). Thank you

  • KareninStLouis wrote:

    What size cookie scoop do you use for the recipe?

    • Lori Lange wrote:

      Probably a tablespoon…

  • Julie Clay wrote:

    So my son wanted to make these and I thought I had cocoa powder — turns out I didn’t — so we threw in peanut butter powder. Anyhow they came out super crisp, airy and really tasty even without cocoa powder — so I can’t wait to do them again with the cocoa powder! Thanks so much.

  • amanda wrote:

    What type of cocoa did u use?

    • Lori Lange wrote:

      I ordered Dutch process cocoa from Amazon. Don’t recall the brand though.

  • Karen wrote:

    these did not work for me.  The first cookie sheet burnt after 11 minutes.  Took the second batch out at 10 and they were okay.  Third batch I turned down to 335 degrees and watched them closely.  They didn’t puff up and had to scrape them off the parchment paper.  I followed the instructions and this this was big waste of money.  Second batch that turned out were hard by the third day kept in a sealed Rubbermaid container.  

  • Jennifer wrote:

    Just wanted to let you know that while I haven’t personally made these (yet!), I did have the chance to try one that a friend brought over. OH. MY. GOD. Could quite possibly be the best cookie I have ever had! She shared your recipe and I plan on making them for Christmas. I had to share, they are THAT good 🙂

  • melanie wrote:

    Made these today -came out perfect and delicious! Used 3 egg whites and Hersey’s Cocoa. Would make again!

  • Anita wrote:

    I just made this tonight and I used 3 room temp egg whites and they came out absolutely perfect!! Thank you for the yummy recipe!!

  • Heather wrote:

    Hi Lori,

    Just wondering, do you know of anyone using splenda or other artificial sweeteners with this recipe instead of the powdered sugar?


    • Lori Lange wrote:

      I don’t know- sorry!

  • Kacey @ The Cookie Writer wrote:

    I pinned this recipe so long ago and finally got around to making it. Best decision ever! They were fantastic, and super sweet, so that kept me from indulging in more than one 🙂 I did adjust the recipe and went with a really thick batter and it worked perfectly (less eggs.) I found this did not cause sticking to the parchment paper (I allowed them to cool for 10 minutes I believe and carefully transferred them to a wire rack.)

  • Amy Jurist wrote:

    Thanks so much for this recipe! made them a few times and everyone loves them. Shared it on Facebook with a link to the recipe on your site. 🙂 Your site is one of the few cooking ones that consistently has awesomely delicious recipes. thanks so much! – Amy

    • Lori Lange wrote:

      Thanks for that compliment!

  • Karen @BakingInATornado wrote:

    Just wanted to let you know that I found your recipe here a few years ago, made them for Passover and my family loved them.
    Today I made them again and took a pic to put on my fb page. Someone asked for the recipe. Of course I don’t give others’ recipes out as my own so in response left her this link.

    • Lori Lange wrote:


  • LisaRose wrote:

    I wonder how they might come out if I were to use powdered Stevia?

    I’ll let you know!

  • Deb wrote:

    Light and crisp on the outside and chewy gooey on the inside. This recipe is definitely a keeper. Thanks for sharing…

  • Lindsay r wrote:

    I have an obsession with WF’s chocolate chewies and after 2 attempts to purchase them this week at the store (they were out of stock both times!), I decided to reference this recipe I had pinned some time ago. Omg, these were amazing–better than whole foods and I had everything on hand. Thanks so much for sharing a great recipe!! Easy and awesome!!

  • Connie wrote:

    Thank you so much for this recipe! I made them last week and they turned out delicious! Even the husband liked them. “These are so good, they’re like the chewy edges on the brownies!”

  • leeeeann wrote:

    I made these with Hersey cocoa powder and they still tasted great. Three egg whites makes the batter too runny to make a plump cookie. They will end up spreading out and being thin. However they are still gooey.

  • Carol wrote:

    Can these be frozen?

    • Lori Lange wrote:

      I think so!

  • Lisa wrote:

    I also used Hershey’s cocoa because that’s all I had!! Turned out great!!

    • Lori Lange wrote:

      good to know- happy you enjoyed!

  • Lisa wrote:

    I just made these. I used 1 cup of mini semi-sweet chocolate chips and added a cup of nuts. AMAZING!! Thanks for sharing recipe.