These delicious flourless chocolate cookies are chewy and gooey on the inside and crispy on the outside. They get bonus points for being gluten and dairy free, with the white chocolate and raspberry bits giving them an extra dose of fancy
The party rounds have started, and the festive foods are flowing. But for those who have allergies, party spreads can be a disappointing table full of beautiful and tempting foods that they can’t touch. And when you’re hosting, it’s so disappointing to realize that there’s a guest who hasn’t been accommodated, despite your best efforts. I mean, is there anything worse that seeing a guest standing plate-less when there’s so much food around? So whether it’s you or a friend who has to avoid gluten, these Flourless Chocolate Cookies with White Chocolate and Raspberry are here to save the cookie tray.
Because these cookies are flourless, the texture is light and delicate. Basically they’re deep, dark chocolate brownies in cookie form, chewy in the middle and crisp on the outside. The dark chocolate contrasts nicely with the white chocolate, and the freeze dried raspberries on top add just a little zip of tartness. They look and taste just plain fancy—so don’t tell anyone that they really require only a handful of staple ingredients and come together so quickly.
Also, you should probably make extra. Because even though they’re gluten free, these babies will fly off the table and into everyone’s mouths, even the most dedicated of the gluten eaters. And if you chose to dip them in a dark chocolate (they would be so luscious and rich. I’m swooning), you could even make them dairy free! So many happy eaters.
What You Need to Make Flourless Cookies
It’s really a short list!
- Cocoa Powder
- Powdered Sugar
- Egg Whites (if you need a recipe that uses up those leftover yolks, try
- Vanilla extract
- Dark Chocolate Chunks or Chips
- White Chocolate
- Freeze Dried Raspberries
And that’s it! Let’s get baking.
How to Make Flourless Chocolate Cookies
It sounds too good to be true, right? A cookie without flour? And you’re probably expecting a greasy puddle on your baking sheet. But that’s not what you’re going to get! These babies don’t have any butter or oil in them–egg whites and vanilla extract are the only wet ingredients needed to bind the dough together. And because of the structure that egg whites give (Food science is cool, for real) you end up with this perfectly chewy center and crackly edge.
- Preheat the oven to 350F and line a large baking sheet with parchment paper.
- To make the cookie dough, start by mixing the powdered sugar, cocoa powder, and salt together in a mixing bowl.
- Next, add the egg whites and vanilla extract and mix them in thoroughly. You can do this by hand, but it’s easier and more consistent if you use a hand mixer.
- Fold in the chocolate chunks or chips, then portion it into balls of dough about 2 Tbsp. each. Place 6 of them on the baking sheet several inches apart.
- Bake for 10 to 12 minutes, rotating the cookie sheet halfway through the baking time to make sure the cookies bake evenly. They are done when the tops are shiny all the way across with no darker, wet spot in the center.
- Remove them from the oven, and allow them to cool for about five minutes on the baking sheet before removing with a spatula to a cooling rack.
- After the cookies are completely cooled, melt the white chocolate down. You do it in the microwave in a glass container, heating in 15 second increments and stirring the chocolate after each to prevent burning. Or, you can create a double boiler and place it in a heat proof bowl over a pot with an inch of simmering water, stirring occasionally until it’s melted. Dip half of each of the cookies in chocolate, then immediately sprinkle with crushed freeze dried raspberries. Place them on a baking tray and allow the chocolate to harden completely.
- Store the cookies in an air tight container for 4-5 days.
Tips for Flourless Cookies and Sources
- You can make the cookies any size you like up to 2 Tbsp., but if you’re going to make them smaller be sure to reduce the baking time and watch for visual cues to know when they’re done.
- Need a cookie scoop to get evenly sized cookies? I’ve gotcha covered with this list of the best cookie scoops around.
- These cookies are gluten free without even trying, but if you want them to be dairy free you’ll need to be a little more careful with your chocolate sourcing. Here are a couple of dairy free chocolate options:
- Most grocery stores carry freeze dried fruit now, but smaller chains may not I usually buy mine at Trader Joe’s, but if you’re having a hard time sourcing them in your area you can easily find them online. They aren’t strictly speaking necessary, but they do add a lovely bit of tang, and an extra texture crunch to the cookies.
Other Recipes You May Enjoy (click on caption to view):
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These flourless chocolate cookies are the perfect allergen friendly addition to holiday cookie platters, with the white chocolate and raspberry bits giving them an extra dose of fancy
- 3 cups powdered sugar
- 2/3 cup unsweetened cocoa powder
- 1/4 tsp. salt
- 3 egg whites
- 1 tsp. vanilla extract
- 1 cup dark chocolate chunks or chips
- 2 cups chopped white chocolate
- 1/2 cup freeze dried raspberries, crushed
Preheat the oven to 350° and line two large baking trays with parchment paper or a silicone baking mat.
In a medium sized mixing bowl, sift together the powdered sugar, cocoa powder, and salt. Add in the egg whites and vanilla and stir until it is all thoroughly combined, then mix in the dark chocolate chunks. It will be a bit like brownie batter, not runny but not a stiff dough either.
Portion the dough out into balls about 2 Tbsp. in size, then bake for 10-12 minutes. They are done when the tops look dry and shiny all the way across, with no darker sections in the middle.
Once the cookies are baked, allow them to cool for a few minutes, then remove them to a cooling rack and cool completely.
After the cookies have cooled, melt the white chocolate in a microwave safe bowl in 10-15 second increments, stirring between each to prevent the chocolate from burning. Once it has all completely melted, use a spoon to cover half of each of the cookies with it and place them back on a lined baking tray. Sprinkle with the crushed raspberries immediately, and place the baking sheets in the fridge until the chocolate has set.
Keep in an airtight container for 4-5 days.
- Category: cookies
Keywords: flourless cookies