If you adore rich, chocolatey treats but want to skip the flour, this Flourless Triple Chocolate Cookies Recipe is your new best friend in the kitchen. Imagine gorgeously fudgy cookies bursting with three types of chocolate all from a simple mix of pantry essentials. These cookies have a crackly top and a soft, chewy center that make every bite irresistible and perfect for sharing—or not! Whether you’re baking for a crowd or indulging your own chocolate cravings, this recipe is a brilliant, no-fuss way to dive into deep chocolate bliss without any flour at all.
Ingredients You’ll Need
This recipe shines because of its simplicity; with just a handful of ingredients, you create magic. Each component plays a vital role: from the sweetness and texture of powdered sugar to the intense cocoa powder flavor, and the chocolate chips that add delightful melty pockets throughout.
- Powdered sugar (2 1/2 cups): Provides sweetness and a smooth texture, helping bind the batter together perfectly.
- Unsweetened cocoa powder (3/4 cup): Gives the cookies a deep, rich chocolate flavor and beautiful dark color; Dutch-processed is preferred for its mellow taste.
- Salt (1/4 tsp): Enhances the chocolate’s flavor and balances sweetness.
- Egg whites (2 large): Act as the glue without flour, giving the cookies structure and their chewy texture.
- Vanilla extract (1 tsp): Adds a warm, inviting flavor that complements the chocolate.
- Dark chocolate chips (1/2 cup): Adds intense, slightly bitter chocolate pockets, elevating the triple chocolate experience.
- Semi-sweet or milk chocolate chips (1/2 cup): Provides a sweeter, creamier contrast to the dark chocolate chips.
- Optional: Espresso powder (1/2 tsp): Boosts the chocolate flavor for a subtle café twist without tasting like coffee.
How to Make Flourless Triple Chocolate Cookies Recipe
Step 1: Preheat and Prepare Baking Sheets
Start by heating your oven to 350°F (175°C) and lining two baking sheets with parchment paper. This sets up a perfect non-stick surface for your cookies to bake evenly without fuss.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the powdered sugar, cocoa powder, salt, and if you’re using, espresso powder. This blending ensures that your dry ingredients are evenly distributed, so every cookie gets that luscious base flavor.
Step 3: Add Egg Whites and Vanilla
Next, stir in the egg whites and vanilla extract until the mixture forms a thick, sticky batter. It should resemble a rich brownie batter—thick enough to hold shape but still easy to scoop.
Step 4: Fold in the Chocolate Chips
Gently fold in both types of chocolate chips. By combining dark and semi-sweet or milk chocolate chips, you create a delightful contrast of depths and sweetness that melt in your mouth as the cookies bake.
Step 5: Scoop the Cookie Batter
Use a tablespoon to scoop dollops of batter onto your lined baking sheets, spacing them about 2 inches apart. This spacing allows them to spread just enough without merging together.
Step 6: Bake Until Cracked and Chewy
Bake the cookies for 8–10 minutes. You’ll know they’re done when the tops look shiny and cracked, yet the centers still feel soft. This is the key to that classic chewy texture you’ll fall in love with.
Step 7: Cool Completely on the Baking Sheet
Allow the cookies to cool fully right on the baking sheets. This resting time helps them firm up without drying out, maintaining that perfect chewy consistency.
How to Serve Flourless Triple Chocolate Cookies Recipe
Garnishes
These cookies shine on their own but feel free to sprinkle a little sea salt on top right after baking for an irresistible sweet-salty combo. A dusting of powdered sugar or a drizzle of melted chocolate also adds an elegant touch if you’re serving at a party.
Side Dishes
Pair these flourless delights with a cold glass of milk or a steaming cup of coffee or hot chocolate. The creamy beverages balance the intense chocolate flavor and luxurious texture perfectly. For an adult twist, a small glass of red wine like a Merlot or Cabernet can also complement the richness wonderfully.
Creative Ways to Present
Try stacking a few cookies with a scoop of vanilla or coffee ice cream sandwiched between for an elegant dessert. You can also crush some cookies to sprinkle over whipped cream-topped brownies or cupcakes for extra chocolate goodness.
Make Ahead and Storage
Storing Leftovers
Store your leftover Flourless Triple Chocolate Cookies Recipe in an airtight container at room temperature for up to five days. This keeps them chewy and fresh, perfect for munching throughout the week.
Freezing
If you want to save them longer, freeze in a sealed container or heavy-duty zip-top bag for up to three months. Thaw at room temperature when ready to enjoy; they taste just as good as freshly baked.
Reheating
To revive that freshly baked warmth, pop a cookie in the microwave for 10–15 seconds or warm them in a low oven for a few minutes. This melts the chocolate chips slightly again and makes them taste irresistible.
FAQs
Can I substitute the egg whites in this Flourless Triple Chocolate Cookies Recipe?
Egg whites are essential here because they provide structure and chewiness without flour. If you need an egg-free option, this recipe may not work as intended, but experimenting with aquafaba might be possible for a vegan alternative.
Will these cookies taste too bitter with the cocoa powder?
Using Dutch-processed cocoa powder mellows out the bitterness. Combined with powdered sugar and the mix of chocolate chips, the cookies have a perfectly balanced deep chocolate flavor that is rich but not overly bitter.
Why are these cookies flourless? Will they hold together?
The absence of flour is compensated by powdered sugar and egg whites, which create a thick batter that bakes into tender, chewy cookies. They hold together beautifully without crumbling.
Can I add nuts or other mix-ins to this Flourless Triple Chocolate Cookies Recipe?
Absolutely! Chopped pecans, walnuts, or even a handful of dried fruit can add a fun twist. Just fold them in with the chocolate chips before baking.
How do I know when the cookies are perfectly baked?
Look for shiny, cracked tops and slightly soft centers when you gently press. Overbaking will dry them out, so err on the side of underbaking slightly for the best chewy texture.
Final Thoughts
I truly hope you give this Flourless Triple Chocolate Cookies Recipe a try—it’s a total game changer if you love rich, chewy chocolate cookies without the fuss of flour. Simple to make, infinitely delicious, and loved by everyone who tries them, these cookies have earned a permanent spot in my baking routine. Get ready to delight yourself and your friends with decadent chocolate moments!
Print
Flourless Triple Chocolate Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Flourless Triple Chocolate Cookies are rich, fudgy, and irresistibly chocolatey treats made without any flour. Featuring a blend of dark, semi-sweet, and milk chocolate chips folded into a cocoa and powdered sugar batter, they offer a chewy texture with shiny, cracked tops. Perfect for chocolate lovers seeking gluten-free indulgence, these cookies come together in under 30 minutes, making them a quick and delightful dessert option.
Ingredients
Dry Ingredients
- 2 1/2 cups powdered sugar
- 3/4 cup unsweetened cocoa powder (preferably Dutch-processed)
- 1/4 tsp salt
- 1/2 tsp espresso powder (optional)
Wet Ingredients
- 2 large egg whites
- 1 tsp vanilla extract
Chocolate Chips
- 1/2 cup dark chocolate chips
- 1/2 cup semi-sweet or milk chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a large bowl, whisk together the powdered sugar, cocoa powder, salt, and optional espresso powder until evenly combined, forming the base of your batter.
- Add Wet Ingredients: Stir in the egg whites and vanilla extract, mixing until the batter becomes thick and sticky with a texture similar to brownie batter.
- Fold in Chocolate Chips: Gently fold both the dark and semi-sweet or milk chocolate chips into the batter, distributing them evenly without overmixing.
- Scoop Batter onto Sheets: Using a tablespoon, scoop the batter onto the prepared baking sheets, spacing each scoop about 2 inches apart to allow for spreading.
- Bake Cookies: Bake the cookies for 8 to 10 minutes, or until the tops are shiny and cracked but the centers remain slightly soft for a chewy texture.
- Cool Completely: Allow the cookies to cool fully on the baking sheets so they firm up properly and maintain their desirable chewy consistency.
Notes
- Using Dutch-processed cocoa powder provides a smoother, less acidic chocolate flavor.
- Espresso powder is optional but enhances the chocolate depth.
- Allow cookies to cool completely before removing to prevent breakage.
- Store cookies in an airtight container at room temperature for up to a week.
- These cookies are naturally gluten-free due to the absence of flour.
