Incredibly chewy flourless chocolate cookies. These rich gluten free chocolate cookies are made with dark chocolate chips and espresso powder to make these cookies decadent and rich.
Gluten Free Chocolate Cookies
These gluten free chocolate cookies are also known as flourless chocolate cookies are made without flour and take only 7 ingredients to make.
The result of making these cookies is an incredibly chewy cookie on the inside. Every bite of these cookies is a delicious crunch only to find a soft and tender inside.
Ingredients in Flourless Chocolate Cookies
It only takes seven everyday ingredients to make these cookies:
- Confectioner’s Sugar – flour isn’t used in this recipe but confectioner’s sugar is used in its place.
- Cocoa Powder – unsweetened
- Vanilla Extract
- Espresso powder – gives these gluten free chocolate cookies a rich intense chocolate flavor. It can be left out but it makes the chocolate richer.
- Dark Chocolate Chips
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What’s Needed to Make These Rich and Chewy Cookies
Only a few kitchen items and a few steps are need to make these chocolate cookies.
- Mixing Bowl
- Measuring Cups and Spoons
- Hand Mixer – A hand mixer is quicker and easier to use than a whisk.
- Cookie Scoop – #40 (equivalent to about 1 and a half tablespoons)
- Cookie Sheets
- Parchment Paper – helps prevent these cookies from sticking to the bottom of the pan. Parchment paper for this recipe is very important. Silicone mats can be used in place of the parchment paper.
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How to Make Flourless Chocolate Cookies
These cookies are incredibly easy to make and they don’t take very long to put all of the ingredients together. These cookies don’t require any chill time and these chocolate cookies turn into puffy chewy cookies.
To make these cookies, the confectioner’s sugar and the cocoa powder is mixed together well. The salt is added as well as the vanilla extract and the eggs.
This cookie dough will go from being very dry to very wet- that’s okay! This cookie batter will thicken up while baking. Make sure to combine the mixture well to incorporate any dry bits of ingredients.
The dark chocolate chips are then folded into the mixture and then the cookie dough is scooped by one and a half tablespoonsful on a parchment paper-lined cookie sheet.
I prefer using a cookie scoop for this because it gets the perfect amount of batter for each cookie.
There’s no need to roll this cookie dough into balls, this a drop cookie recipe that will spread while baking into a puffy cookie shape.
This recipe yields approximately 18 gluten free chocolate cookies and the batter should be spread out between two cookie sheets so that the cookies don’t run together while baking. This also gives the cookie dough ample room and even heating while baking.
Even though these cookies spread quite a bit while baking, the cookies are still puffy and chewy.
Parchment paper or silicone mats are very important when making these gluten free chocolate cookies. This cookie dough is very sticky and it will be hard to get the baked cookies off the cookie sheets.
Parchment paper makes releasing these chocolate cookies from the baking sheets a breeze!
A Perfect Cookie for Chocolate Lovers
These gluten free chocolate cookies are rich in chocolate flavor and the use of espresso powder only makes these cookies even richer in chocolate flavor.
Between the cocoa powder and the dark chocolate chips, these cookies are the ultimate chocolate lover cookies!
If eating gluten-free isn’t a necessity and you enjoy decadent fudgy cookies, then give these chocolate crinkle kiss cookies a try!
Hot Cocoa Cookies is another delicious favorite for chocolate lovers and they’re made with hot cocoa powder.
- 3 cups confectioner's sugar
- 3/4 cup unsweetened cocoa powder
- 1/2 tsp salt
- 3 eggs
- 1 tsp espresso powder
- 2 tsp vanilla extract
- 1/2 cup dark chocolate chips.
- Preheat the oven to 350°
- Line two cookie sheets with parchment paper.
- Combine the confectioner's sugar, cocoa powder, and salt.
- Combine the vanilla extract and the espresso powder.
- Add in the vanilla mixture.
- Beat in the eggs.
- Stir in the dark chocolate chips.
- Drop by 1 1/2 tablespoonfuls onto parchment paper-lined cookie sheet.
- Bake in the oven for 12-14 minutes.
- Remove the cookies from the oven and allow them to cool completely before removing them from the baking sheet.
- Store in airtight container.
*Parchment paper or silicone mats are a must for this recipe to prevent the cookies from sticking.
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