Sometimes it’s nice to have a cookies recipe without flour. Not that I have to worry about gluten, but I know people that do. Having a delicious recipe like this flourless cocoa cookie is perfect for occasions like that and also for Passover!
I am always on the lookout for a good chocolate cookie and this easy no butter, chocolate cookies recipe without flour hits the spot!
These flourless cookies that contain no butter are one of the richest cookies I’ve ever had.
Made with just a few simple ingredients, they don’t even require a mixer.
Perfect for Passover. Perfect for those who can’t tolerate gluten.
And not any nut butters in sight.
Manservant said they were like fudge right out of the oven, which is also when I think they are the best time to eat them.
OK. Let them harden just a moment and then let them crumble right into your gaping mouth.
Just 6 Ingredients in this Cocoa Cookies Recipe Without Flour:
This delicious cookie contains large eggs, powdered sugar, cocoa powder, sea salt, vanilla extract and chocolate chunks.
Like no brown sugar. No white sugar. No peanut butter.
This dark chocolate cookie is minimalist at best.
Not meant for a peanut butter lover or a traditional cookie lover, this cookie is made for those with a sweet tooth for chocolate.
Not only is this one of the easiest cookie recipes I’ve ever made its rich chocolate flavor is incredible.
How to Make this Cocoa Cookies Recipe Without Flour
Line a baking sheet with parchment paper and preheat the oven to 350 degrees,
Whisk the room temperature eggs until well blended.
Sift together the powdered sugar, unsweetened natural cocoa and perhaps a pinch of cinnamon or some coffee powder, along with the salt in a large mixing bowl.
If you really want a sophisticated cookie add in a few fresh grinds of black pepper.
Add in the vanilla extract and one cup of bittersweet chocolate chunks.
(I often chop up my own chocolate from a Trader Joes dark chocolate bar, but as long as you use bittersweet chocolate use what you like.)
Milk chocolate chips makes these cookies a bit too sweet.
These perfect cookies for chocolate lovers can also be made with peanut butter chips, I suppose.
Use a 2-tablespoon cookie scoop to scoop cookie dough onto cookie sheet and slightly press down each cookie.
No hand mixer is required but keep in mind the dough is heavy and stiff and not the easiest to stir.
Don’t forget the flaky sea salt. It really helps offset the richness of these chewy cookies.
Bake cookies for about 10 to 12 minutes and then cool on a wire rack.
Store in an airtight container or a ziplock bag and take them out as needed.
Which trust me-they will be needed!
I not only love this easy recipe, I love that they satisfy my chocolate craving.
And you can make them quick. No chilling. No melting chocolate or butter. No waiting a long time for the cookies to come out of the oven.
Just a little bit of stirring and you have a new family favorite.
Want a warm cookie? Put this in the microwave for about 15 seconds and serve it with a scoop of ice cream.
I love flourless cookie recipes as I can serve them to anyone on a gluten-free diet.
Just a few simple pantry ingredients which hopefully means no trips to the grocery store.
Add this recipe to your list of easy cookie recipes.
Want more Cookies Recipes Without Flour?
These easy and rich chocolate cocoa flourless cookies don’t even have any butter. They also can be mixed up in a bowl and are made for fudge lovers!
3 large room temperature eggs
3 c sifted powdered/confectioners’ sugar
1 1/2 c unsweetened cocoa powder (I used natural)
1/2 t cinnamon (optional) Or 1/2 t ground coffee (optional)
1/4 t fine sea salt
1 1/2 t vanilla extract
1 c bittersweet chocolate chunks
Seas Salt for sprinkling
Heat oven to 350 degrees and line 2 baking sheets with parchment paper.
In a large bowl, whisk the eggs until blended.
In another large bowl, sift together the confectioners’ sugar, cocoa powder, cinnamon or coffee if using and salt. Whisk this into the eggs, changing to a spatula as this becomes too thick to whisk. Stir in vanilla extract and chocolate chunks.
Use a 2 tablespoon scoop and drop dough onto baking sheets to make about 24 cookies. They will be tall and I pressed each one down just a bit with my finger. Leave about 1 1/2 inches between them, but they really do not spread. Sprinkle with flaky sea salt.
Bake, rotating from front to back, and top to bottom, halfway through, until set around edges, cracked on top and slightly underbaked in the middle, about 10 to 12 minutes. Transfer to a rack to cool completely.
Store in an airtight container.
Thank you Erin McDowell and the NYT.
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