Flourless Cocoa Cookies

Whenever I'm called upon to make something gluten-free, I opt for classics that are naturally sans wheat flour--like Pavlovas, Macarons, Macaroons, and these flourless cocoa delights. These cookies are tender, delicately chewy, and incredibly chocolaty--if a brownie and a cookie had an affair, this would be their love-child. I like to add a sprinkling of flaky Maldon salt, because these are for grown-ups.
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  • Level: Easy
  • Total: 25 min
  • Active: 15 min
  • Yield: 22 cookies
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Ingredients

170 grams (3 large) eggs

340 grams (3 cups) powdered sugar 

106 grams (1 1/4) cups unsweetened cocoa powder 

1 gram (1/2 teaspoon) ground cinnamon 

1 gram (1/4 teaspoon) fine sea salt 

7.5 grams (1 1/2 teaspoons) vanilla extract 

142 grams (1 cup) bittersweet chocolate chunks 

Maldon salt, for sprinkling 

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C) with racks in the upper and lower thirds. Line two baking sheets with parchment paper.
  2. In a medium bowl, lightly whisk the eggs. 
  3. Sift together the powdered sugar, cocoa powder, cinnamon, and salt. Add to the eggs, whisking until the mixture forms a smooth batter, about 1 minute. Add the vanilla and chocolate chunks and mix until fully incorporated; switch to a rubber spatula if necessary. The batter will be very thick and sticky. 
  4. Use a No. 30 (2-tablespoon) scoop to portion the batter onto the prepared baking sheets--stagger the cookies, leaving about 1 1/2 inches between them. Sprinkle a little Maldon salt on each cookie. 
  5. Bake the cookies, rotating the sheets from front to back and top to bottom at the halfway mark, until set around the edges and cracked on top, 10 to 12 minutes. The cookies may look slightly underbaked in the center--that's exactly what you want. Cool the cookies completely on the pans. 

Cook’s Note

Make Ahead and Storage: The cookies can be stored airtight for up to 1 week. Why It Works: Like brownies, these cookies get the bulk of their structure from eggs rather than flour. A healthy dose of cocoa powder doesn't provide structure in the same way that flour does, but it helps the batter more closely resemble cookie dough and not spread too much in the oven. Pro Tip: Err on the side of underbaking these cookies--they're loaded with chocolate, and just like melted chocolate, they up as they cool. You can think of baked goods made with substantial amounts of chocolates as a little like steaks: You need to allow for carryover cooking.

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