Flourless Double Chocolate Cookies

Updated: Apr 7, 2022

This cookie is so soft and chocolatey rich and satisfying...you'd never guess it's naturally gluten free. It's like a tender brownie cookie that whips up fast and by hand so you can have them ready within a half hour! Read on and give them a try today!

Now everyone knows somebody who either by necessity or desire...avoids gluten. There are many good substitutions of flour out there too...although some are definitely better than others! Ask my family about all the failed recipes I have forced them to try...sorry gang!...almond flour this and coconut flour that and then there's the different starches and rice flours etc.

Sometimes it's nice to know that a treat will simply work out and be naturally gluten free without substitutions. Meaning it is flourless. No need for fancy ingredients. You probably already have all these things in your pantry right now. Icing sugar, cocoa powder, eggs, salt, cinnamon, vanilla and chocolate chips. Who doesn't have all those things?! And if you don't...off you go. I'll wait here.

You simply start by sifting the icing sugar and cocoa powder together in a large bowl with the salt and cinnamon. Now make sure you use a soft hand when measuring the icing sugar and cocoa powder. Do the method you would use for measuring flour. Fluff it up, scoop, level and pour. If you don't, you will wind up with a very very stiff dough. If you wind up with this excessively stiff dough...don't worry...it's totally edible...just very firm and fudge-like rather than cookies. And hey who doesn't like fudge?

So after you thoroughly whisk the dry ingredients together, in a separate bowl, whisk the eggs with the vanilla. Pour this mixture into the dry and stir to combine. It looks like candy...it has almost like a super dark meringue appearance. After it is completely combined - toss in some chocolate chips. I find a half a cup is sufficient. But it will hold up to about a cup of chips. You just don't want it too sweet, but a bittersweet chocolate chip at that ratio would be fine. I don't buy those chips though...so use what you have on hand.

Then scoop it out using a cookie scoop onto 2 baking sheets that have been lined with parchment. It makes about 22 - 24 cookies. I prefer to bake only one pan at a time just for the heat to properly reach all the cookies. I rotated the sheet half way through cooking as well. They bake around 10 to 12 minutes total. They do continue to cook on the pan after you remove them from the oven, so err on the side of caution and underbake a bit so they are still gooey-ish.

I really enjoyed these cookies...and I hope you do too! I have adapted the recipe slightly from a book called The Fearless Baker. Let me know if you give the recipe a try in the comments below!