This post may contain affiliate links. Please read our disclosure policy.
The best chewy, rich, and fudge-like cookies that are naturally gluten free. These flourless brownie walnut cookies are made with only 7 simple ingredients and will melt in your mouth!
My sister-in-law, Christeena came over recently and was making a list of what she wanted to bake together. At the very top of her list were the famous gluten-free chocolate cookies from La Grande Orange. She dared me to be able to duplicate them and I never ever shrink from a challenge. Game on! I went right to work.
These are the best flourless chocolate cookies! The beauty of these flourless chocolate cookies is that they are completely flourless and naturally gluten-free.
These Chocolate Brownie Gluten Free Cookies are made with only seven ingredients — powdered sugar, cocoa powder, egg whites, vanilla, salt, chocolate chips, and walnuts (which are completely optional).
There isn’t even a lick of butter or oil in these flourless chocolate walnut cookies either! I would say that these are the most unique cookies I have ever made in my kitchen because they are far from traditional.
The final results lends itself to a sweet, chewy, crispy, chocolately, rich cookie. It is definitely a chocolate brownie and cookie in one! It will cure a sweet tooth in two seconds flat.
Flourless chocolate cookie ingredients:
- Powdered sugar: These give the cookies their sweetness and texture, helping them have that brownie like flavor.
- Unsweetened cocoa powder: Since these are gluten free cookies, the cocoa powder acts as a sort of flour. They provide structure, texture, and lift to the cookies and help it maintain that chewy and fudgy texture.
- Salt: As it does in all recipes, salt brings out the flavors in the cookie so that they’re stronger and more distinct.
- Egg whites: Make sure to use large eggs! Egg whites are what give the cookie its delicious crispy edges while maintaining a chewy center.
- Vanilla: Adds some flavor and depth to the cookies.
- Chocolate chips: The types of chocolate chips that you use are really due to your personal preference. In these cookies, I would recommend using semi sweet or dark chocolate chips because the cookies themselves are already a good amount of sweetness.
- Walnuts: Adding in some chopped up walnuts (or another nut, if you prefer) adds some crunch that compliments the cookies perfectly.
- Sea salt: I love sprinkling some coarse sea salt or flaky salt on my cookies right when I pull them from the oven. The salt is an incredible contrast to the sweetness and richness of the cookie.
How to make Flourless Chocolate Brownie Gluten Free Cookies:
The good news is that these cookies are super easy! You can even make these in one bowl…by hand! Since there is no butter and granulated sugar, you don’t have to worry about creaming. I mixed the cookie dough/batter in a big bowl with a spoon. It doesn’t get any easier than that!
TIP: The dough may start off thick but changes consistency the more you stir it. If your dough ends up slightly runny, don’t worry about a thing. Place the dough in the refrigerator to chill for at least 30 minutes.
I found that letting the dough rest for 30 minutes makes for a better cookie. It is best to place it on parchment or silpat-lined baking sheets.
FAQ
Cocoa Powder comes in natural and Dutch versions. Dutching raises the cocoa powder’s pH levels, which neutralizes its acids and rounds out its flavor. Both natural and Dutch cocoa will work in recipes. Dutch-processed cocoa will produce baked goods with a darker color and moister texture.
My favorite cocoa powder to use is Dutch-process cocoa powder. I love to use Callebaut Dutched Cocoa Powder. It has a warmer color with reddish-brown notes. It is slightly sweeter than dark dutch cocoa powder. I find this unsweetened cocoa powder in the bulk section at Winco. It is much less expensive at Winco than you can find online.
It all comes down to personal preference!
My personal favorite brands of chocolate to use in my cookies are Guittard, Ghirardelli, and Trader Joe’s.
I prefer the Guittard Milk Chocolate Chips for their rich, creamy flavor and the Ghirardelli Semi-Sweet Chocolate Chips. Trader Joe’s chocolate chips are slightly larger in size and have a decadent chocolate flavor. You can use their Pound Plus Chocolate Bars to cut into chocolate chunks for the cookies.
Related recipes:
Pin on Pinterest:
Pin this now to find it later
Pin It
Flourless Chocolate Brownie Gluten Free Cookies
Equipment
Ingredients
- 3 cups Powdered Sugar
- 3/4 cup Unsweetened Cocoa Powder
- 1/4 teaspoon Salt
- 4 Egg Whites large eggs
- 1 teaspoon Vanilla
- 1 1/2 cups Semisweet or Dark Chocolate Chips
- 1 cup Walnuts chopped (optional)
- Sea salt flakes
Instructions
- Preheat oven to 350 degrees.
- In large bowl, add powdered sugar, cocoa powder, and salt. Stir.
- Add egg whites and vanilla and stir well to combine.
- Fold in chocolate chips and walnuts.
- Chill for at least 30 minutes.
- Spoon on parchment or silpat lined baking sheets (to prevent sticking).
- Bake for 11-15 minutes or until they edges start to crack.
- Let cool on baking sheets.
- Sprinkle with sea salt, if so desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I hope my chocoholics love this chocolate brownie cookie! Let me know what you think on instagram at modern_honey. I would love to hear from you! Happy Baking! xo
These are amazing, so fudgy and delicious. I had an issue with the density of the dough and not being able to mix in the chips and nuts so I added an extra egg white and used my stand mixer, hook attachment and it was much better.
I just made these cookies and they were GREAT They turned out exactly like they were pictured and tasted exactly like they were described. Amazing naturally gluten free recipe!!!!!!
I just made these and they look like crepes, is it because I used too big of a scoop?
Hi,
I’m excited to try these for a cookie exchange at work! 🙂 Could you leave the batter to chill overnight? And how long can/how should these be stored? Thinking of baking them Sunday for work Tuesday. Thanks!
Has anyone tried using powdered Stevia? If so how much did you use and how did they turn out?
Hi Luisa did you used stevia? How did they turn out?
I made these cookies and they turned out exactly like the picture.
I used a small baby ice cream scoop (very tiny) and the cookies spread very nicely.
This is my first time on this site and my first recipe and it worked out great, big hit with my family.
Thanks very much for sharing your stories and recipes- this is a great site, I will definitely be back for more inspiration.
I wonder if there would be any way to use a healthy sugar substitute for the powdered sugar? I realize that it may not turn out with the same texture but wonder if anyone has tried it?
I reduced down to 1 1/2c powdered sugar and 1 1/2 c almond meal and they turned out awesome. Next time I’ll only use 1c powdered sugar.
Hi! Did you use the almond flour as the powdered sugar.. is that how I am understanding it. I am Keto and wondering if I could do that with Almond Flour and Confectioners Swerve.
Hi Luann! The measurements are correct, thankfully. 🙂 Keep stirring and you it will get thinner the longer you stir. It starts off thick and then changes consistency. I have found that if others use XL or jumbo eggs, the dough could be runny. Also, it depends on what type of cocoa you use. If you use Hershey’s cocoa, you may have a thicker dough and a puffier cookie than if you use Callebaut or Ghirardelli. I hope that helps! 🙂
Hi! I am in the process of making the gluten free brownie cookies. Are the measurements correct?? Our dough is not runny. It is really thick and hard to mix….3 c powdered sugar, 3 egg whites etc??
how big can I make these? Is this recipe suitable for monster cookies?
Hi Cris! You can make them as big as you would like. The larger the cookie, the harder time getting completely baked in the middle. I hope that helps! 🙂