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These are the most perfect paleo flourless chocolate cookies that are fudgy on the inside, with a wonderfully crispy top layer. So easy to make with just 5 ingredients, and they remind me of brownies!
If you are a fan of brownies, you will love these fudgy chocolate cookies with the most perfect texture. I have to admit, they are quite dangerous too. Fudgy on the inside, crispy and crinkly on top. I ate 3 in one sitting after the first batch I made, and had to store them deep in my pantry so they weren’t so easily accessible.
Flourless Chocolate Cookies Recipe
This amazingly fudgy chocolate cookies recipe is easy and quick to make , with simple ingredients to make. They are flourless, and not using any flour is what gives them the incredible texture. It also means they are naturally gluten free as well!
Only 5 Ingredients!
If you don’t count salt, there are only 5 ingredients in this paleo chocolate cookie recipe. And the best thing is – you probably have all the ingredients on hand already! These are ingredients in these paleo flourless chocolate cookies:
- coconut sugar: You’ll be blending coconut sugar until powdery. If not paleo, you can also use plain powdered sugar.
- cocoa powder: Carob or cacao powder will also work.
- large egg whites
- vanilla extract
- bittersweet chocolate chips: I love these chips.
How to Make Easy Paleo Chocolate Cookies
Once you have the ingredients, this flourless chocolate cookie recipe is so easy and quick! That makes them extra dangerous. You’ll find that they might disappear just as quickly as the time it takes to make them. Here’s how to make these amazingly fudgy paleo chocolate cookies with crispy edges:
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Lightly grease the parchment paper.
- Powder the coconut sugar by adding it to a high-powered blender and blending until it turns to powdered sugar.
- Add cocoa powder and salt to coconut sugar, and pulse together to combine evenly.
- Froth the egg whites. Add the egg white sto a large mixing bowl, and whisk vigorously until frothy.
- Add vanilla extract and coconut sugar mixture to the egg white, and mix until thick dough forms.
- Scoop out the dough by rounded tablespoons on the prepared baking sheet.
- Bake for 12-14 minutes until the tops are glossy and cracked.
- Cool on the parchment paper for 10 minutes, before transferring to a cooling rack to cool completely.
Helpful Tip For Fudgy Chocolate Cookies Recipe
- Make sure to lightly grease the parchment paper. These paleo flourless chocolate cookies tend to stick easily, even with parchment paper. Lightly greasing the parchment paper ensures that the shape of the cookies won’t be ruined when you try to get them off the baking sheet.
- Once combined, the dough should be thick and sticky. If it’s too thick, you can add 1/2 of an egg white at a time until the consistency looks right.
- These cookies will spread quite a bit. Make sure to separate the cookies enough so they don’t bake into each other. Use 2 baking sheets, if needed.
- Don’t grab the cookies until they are completely cooled. Once they are cooled for 10 minutes on parchment, gently transfer them to a cooling rack using a spatula to cool completely.
If you enjoyed this paleo chocolate cookie recipe, you might also like…
- Nut-Free Cassava Flour Chocolate Chip Cookies (Paleo, Vegan, Gluten Free)
- Flourless Brownie in a Mug (Paleo, Grain Free)
- 4-Ingredient Keto & Paleo Flourless Cookies (Soft & Chewy)
- White Chocolate Glaze Paleo Brownies
- Gluten Free Chocolate Chip Cookie in a Mug (Paleo, Vegan)
Fudgy Flourless Chocolate Cookies
Ingredients
- 1½ cup coconut sugar, or powdered sugar if not paleo (skip the 2nd step if using the latter)
- 1/3 cup cocoa powder
- 1/8 tsp sea salt
- 1 large egg white
- 1 tsp vanilla extract
- 1/3 cup bittersweet chocolate chips
Instructions
- Preheat oven to 350 degrees and line a baking sheet with parchment paper. Spray the parchment with cooking spray, or brush lightly with oil.
- Add coconut sugar to a high-powered blender, and blend until it turns to powder. Skip this step if using powdered sugar.
- Add cocoa powder and sea salt to the blender, and pulse to combine. If using powdered sugar, just stir together powdered sugar, cocoa powder, sea salt in a bowl to combine.
- In a large mixing bowl, add the egg white and whisk until frothy and bubbly.
- Add vanilla extract and the powdered coconut sugar mixture to the egg whites, and mix until a thick and sticky dough forms.
- Stir in chocolate chips.
- Use a tablespoon to scoop the dough and place on the baking sheet, about 3 inches apart (these cookies will spread a lot). Use a second baking sheet, if needed.
- Bake for 12-14 minutes until the tops are glossy and cracked.
- Cool on the parchment for 10 minutes, before carefully transferring to a cooling rack with a spatula. Cool completely.
- Store in an airtight container at room temperature for 3-5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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The flavor on these was fabulous! Mine spread huge and were almost candied?? Do you think I over blended the coconut sugar?
Love your site, and you have fabulous recipes!
Ehat can you substitute for coconut sugar?
Regular powdered sugar will work!
Made this last night. It was a hit!. Yep, it was that good!
Yay! thank you!!
These were a hit with my 3 & 5 year old kids! I’ve been slowly pushing my kids towards paleo desserts and its been hit or miss, but they loved the gooey fudgey-ness of this recipe. Thanks for sharing!
Also I’ll add that I was mind blown that putting the coconut sugar in the blender would make it more of a powder!
Amazing! Haha yes, it’s so easy to make powdered sugar that way!
I made these but they only made 9 using the tablespoon as a scoop and they became ginormous and spread. Taste good though 😀
Thanks so much for leaving a review! I would definitely make them smaller next time so you make about 15. And space them out because these will spread!