Fudgy Flourless Chocolate Cookies

4.67 from 3 votes

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!

Prep Time10

Cook Time14

Total Time24

Course: Dessert

Cuisine: American

Keyword: easy paleo cookies, fudgy chocolate cookies, gluten free chocolate cookies recipe, holiday dessert, nut free cookies, paleo chocolate cookie recipe, paleo chocolate cookies, paleo holiday desserts, paleo valentine's day dessert

Servings: 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.

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