Easy Flourless Chocolate Cookies Recipe in 12 Minutes

These flourless chocolate cookies bring the best in chocolate.

They have a rich texture, soft and chewy in the middle and a bit crunchy around the edges. A dream come true!

chocolate cookies

They will completely satisfy your sweet tooth. And you should know that they don’t contain any flour or fat. You won’t even find a trace of processed sugar in them. This treat is healthy, clean and, most of all, delicious.

I believe I’ve met only two or three persons my entire life who didn’t like chocolate. I found that really weird but I was happy: more for me! These flourless cookies are the perfect goody for everyone who is in love with the taste of cocoa beans. 

Having no flour, they are also suitable for gluten-free diet. 

They will completely satisfy your sweet tooth. And you should know that they don’t contain any flour or fat. You won’t even find a trace of processed sugar in them. This treat is healthy, clean and, most of all, delicious.

I believe I’ve met only two or three persons my entire life who didn’t like chocolate. I found that really weird but I was happy: more for me!

These flourless cookies are the perfect goody for everyone who is in love with the taste of cocoa beans.

Having no flour, they are also suitable for gluten-free diet.
The lack of dairies makes them appropriate for people who are lactose intolerant. In fact, everyone can benefit from this delight. And these gluten-free chocolate cookies are also quick and easy to prepare. Stay assured that once you make a batch you will keep coming back to this recipe.

You should know that chocolate wasn’t always the sweet treat we enjoy today. 

On its long historical way, it was a revered bitter beverage unlike everything sweet we know today.
Cacao trees are cultivated in Central and South America. Their fruits contain cacao beans from which cocoa is made.

It was believed that the first who discovered cacao trees were the Mayans but the ancient Olmecs from Southern Mexico seem to have used it to create a ceremonial drink. Since there are no written proofs nobody knows for sure if they used the beans or only the pulp of the cacao pod in these concoctions.

Mayans have a written history which mentions that they used chocolate drinks in celebrations. It was even revered by these people. It was extremely important in Mayan culture and everybody had access to it.

Can you imagine they used to serve chocolate with every meal? Their drink was thick and they often combined it with honey, chili peppers (so chili chocolate is not a modern invention, after all) or water.

Aztecs were fonder of chocolate than the Mayans before flourless chocolate cookies

They believed that gods gave them the magic beans. So besides enjoying the flavored hot or cold drinks, Aztecs also transformed the beans into currency to help them buy food and other goods. They had a higher value than gold. Imagine flourless chocolate cookies more prized than gold?

Unlike the Mayans, Aztecs kept the chocolate privilege for the upper class. But everyone enjoyed it from time to time, at some celebrations like weddings. It is said that Montezuma II, the mighty king, used to drink a lot of chocolate everyday due to the energizing and aphrodisiac properties.

In his great generosity, he seemed to have reserved some cacao beans for his military too.

There are several theories regarding the person who took the magic beans to Europe. 

  • Some say that Cristopher Columbus did that when he returned to Spain in 1502. He intercepted a trade ship and confiscated the charge to take it to the old continent.
  • Other stories state that Hernan Cortes, the Spanish conquistador, found out about chocolate from the Aztecs in Montezuma’s court. He brought the beans to Spain but kept everything secret so that nobody else would benefit from the fantastic features of the Aztec “gold”.
  • A third opinion argues that it was brought as a gift by the friars who presented the Mayans to Philip II, king of Spain, in 1544.

I believe it doesn’t really matter who did this and who has to take the credits. It is certain that the nobles from the Spanish court were drinking chocolate by the end of the 16th century. The beverage was so much loved that Spain began to import the beans in 1585. This chocolate madness spread throughout Europe real soon.

Because of the high demand, cacao plantations appeared. The number of slaves who worked there was increasing every year.

Europeans didn’t like the bitter taste of Aztec beverage so they started preparing their own by adding cinnamon, cane sugar and other aromas and spices. Fashionable chocolate houses were set up in London, Amsterdam and other large European cities.

Chocolate houses were also opened in America, like the one in Boston, in 1682.

By 1773, cocoa has made its way through every social class and everybody was enjoying hot chocolate.

It played an important in many wars such as World War II and Revolutionary War when it was provided to soldier as rations and even as payment instead of money.

Cocoa powder was invented in 1828, when the Dutch chemist Coenraad Johannes van Houten has found a way to mix cacao beans with some alkaline salts. This resulted in a powder which was way much easier to mix with water. This is where the name “Dutch cocoa” comes from. The entire process is known as “Dutch processing”.

Cocoa press was also invented by Van Houten or by his father. Either way, these two should have won a Nobel Price for… chocolate. They brought a large amount of happiness to mankind.

Especially to the female population. The cocoa beans were roasted and the press separated the butter, resulting the powder. It was the beginning of a revolutionary era of satisfied taste buds.

Confectioners used it to create a large variety of chocolate products. Such as flourless chocolate cookies. Well, maybe these cookies were born later but we still have to thank Van Houten for that.

Easy Flourless Chocolate Cookies Recipe

We know that in the 19th century, chocolate was still mostly enjoyed as a drink. Milk was preferred to water because it added a better taste. The first chocolate bar was made in 1847 by J.S. Fry and Sons, a British chocolaterie. It contained chocolate liqueur, sugar paste and cocoa butter. 

In 1876, Daniel Peter, a Swiss chocolatier, added dried milk powder to chocolate and milk flourless chocolate cookies were born.

Some years later, Daniel Peter began to work with Henri Nestle. This lead to the foundation of Nestle Company which brought the delight to mass market.

Although it tasted delicious, chocolate was pretty hard to chew. Rudolf Lindt, another Swiss chocolatier, came up with the conch machine. This machinery could mix and aerate the chocolate making it smooth. The new texture had the ability of literally melting in your mouth.

Considering the continuous increasing demand for this treat, it is obvious that a lot of family chocolate companies developed into factories for mass-producing goodies such as flourless chocolate cookies.

These days, most of the chocolate is mass-produced and highly refined. But there are still some chocolatiers who preserved the tradition of making chocolate by hand. In their case, the ingredients are natural and healthier.

We can still find hot chocolate, but most of the products come in the form of bars. 

It is often enjoyed in baked goods and desserts. Dark chocolate is known to have antioxidant properties so its consumption is highly recommended by nutritionists.

The high chocolate demand led to a lot of problems for cocoa farmers. In order to meet the quantity requirement, many turn to low wages and we may even encounter slave labor. The saddest part is that this is sometimes acquired by child trafficking.

They do this to keep a competitive price for their crops. Fortunately, in the past years, the large chocolate producing companies reassessed the way they get the cocoa supplies. The result was the stronger presence of the “fair trade” chocolate which comes from farms where labor is done in an ethical and sustainable way.

That being said, it is no wonder that everybody loves chocolate. Since it is such a divine gift from gods, no one can resist it. We cannot refuse the gods because they might get upset. And steal all the chocolate.

You know what people say: “Save the Earth! It’s the only planet which has chocolate.” This might be a good reason to cultivate some awareness on this matter.

Returning to our no flour cookies, I can assure you that you don’t want to miss this recipe. Being so easy to prepare, it can be considered the first aid in case of sweet craving. 

Easy Flourless Chocolate Cookies Recipe Step
Easy Flourless Chocolate Cookies Recipe Steps

How Many Carbs in Flourless Chocolate Cookies?

These gluten-free chocolate cookies are NOT low carb.

They contain about 25 grams of carbs per cookie. But since we will only use egg whites, the calorie amount drops down and they have about 122 calories.

Don’t worry!

They are extremely fulfilling and you won’t be able to eat more than one cookie. 

Easy Flourless Chocolate Cookies Recipe

They contain a large amount of sugar even if it’s coconut sugar. It can still blow up the sugar level in your blood. So, even if you feel confident that you can enjoy the entire tray, don’t do it! One cookie is enough. Maybe two, if you are after a harsh workout or a long hike.

You may serve the cookies with your morning coffee. A scoop of coconut cream or even whipped cream can be a nice addition. They also go well with a glass of milk. 

Invite your friends over for a tea and serve them with this sweet treat. They will never guess the cookies don’t contain any flour and will be amazed by the chewy texture and rich taste. These goodies can be also taken out for a picnic.

They are small and easy to transport. If you need a dessert for your outdoor meal, don’t hesitate. Pack them quickly and store safely in your picnic basket.

You may even consider flourless chocolate cookies a great companion for long hikes. They will bring energy due the amount of carbs, are small and fit easily in the backpack.

Do you see how helpful these flourless chocolate cookies can be? 

Pick one of the reasons why and proceed with the cooking. You won’t regret it a single moment. Check out our other eggless recipes such as banana bread or eggless chocolate chip cookies.

Easy Flourless Chocolate Cookies Recipe

Easy Flourless Chocolate Cookies Recipe in 12 Minutes

These cookies bring the best in chocolate. They have a rich texture, soft and chewy in the middle and a bit crunchy around the edges. A dream come true!
Prep Time: 5 minutes
Cook Time: 12 minutes
Course: Dessert
Cuisine: American
Keyword: Chocolate Cookies, Cookies, Flourless Cookies
Servings: 12 cookies
Calories: 122kcal


  • 1/3 cup unsweetened cocoa powder
  • ½ cup dark chocolate, shredded
  • 1 ½ cup coconut sugar, ground
  • 2 pcs egg whites, room temperature
  • 1 tbsp vanilla extract
  • Pinch of salt


  • Preheat the oven to 350F. Line a baking tray with parchment paper and set aside.
  • Grind the coconut sugar so you will get powdered sugar.
    Easy Flourless Chocolate Cookies Recipe Step
  • Combine the sugar, cocoa powder and salt in a large bowl.
  • Bring in the egg whites and vanilla. Whisk until you get a moist and thick batter.
    Easy Flourless Chocolate Cookies Recipe Steps
  • Use a spatula to fold in the shredded dark chocolate.
  • Take a spoon and scoop the batter on the tray. Make sure you leave 1’’ space between the cookies as they will spread while cooking.
  • The baking time is about 13-15 minutes. The cookies should appear glossy. My advice is to check them after 13 minutes to see how they look. If you feel like they need more baking, leave them in the oven for 2 more minutes.
  • Remove the tray from the oven but don’t take the cookies out. Let them cool completely, and then use a spatula to pull out the no flour cookies.


  • Even if they are removed from the oven, the no flour cookies still cook a bit more while the tray is hot. This is why it’s important to respect the baking time. Also not moving them before they’re completely cold is a good idea. They are still very soft when you take them out of the oven. They need some time to harden so you can safely handle them without breaking their form.
  • Having no binder such as flour, gluten-free chocolate cookies tend to spread while cooking. You need to leave enough space between them or else you will get a gigantic chocolate blanket because they will all stick together.
  • You can give them a nutty aroma by adding a tablespoon of almond butter. This will enhance the taste, making the cookies even more delicious.
  • In case you don’t eat all of them at once (which is extremely advisable), store the cookies in an airtight container for no more than three days. You may also place them in the fridge and keep up to six days.
  • Enjoy!


Calories: 122kcal | Carbohydrates: 25.4g | Protein: 2.6g | Fat: 3.8g
Tried this recipe?Mention @StoneFryingPans or tag #StoneFryingPans!

About the author 

Jesse Spitzer

Jesse is a father of two and an aspiring chef. He has worked in the kitchen for over 7 years. He loves cooking and is passionate about finding ways to cook easier and more efficient. When he's not in the kitchen, Jesse can be found on on the golf course, reading a productivity book or sipping a glass of nice pinot.

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