Flourless Chocolate NO Butter Cookies – Rich, Fudgy & Perfect for Valentine’s Day
There are desserts you enjoy… and then there are desserts you fall in love with.
These flourless chocolate no butter cookies belong firmly in the second category.
Rich, deeply chocolatey, and irresistibly delicious! These cookies are made without flour, giving them a soft, fudgy center and delicate crisp top. They’re simple to prepare, naturally gluten-free, and perfect for Valentine’s Day, date nights, or anytime you want to create a true chocolate moment.
What makes this recipe truly special isn’t just the ingredients, but the method. While there are many flourless chocolate cookie recipes out there, the unique procedure used here—carefully frothing the egg whites, gradually building structure, and gently folding in the remaining ingredients—creates a texture that’s lighter, more delicate, crispy and deeply fudgy at the same time. I used the method I like to follow when I make French macaroons.
If you have taste these kind of cookies in your favorite bakeries, you will know what I am talking about, this is a Whole Foods flourless chocolate cookie copy cat. I hope you can give it a try!
When you make them you will never think they do not have flour and butter, plus they have more protein than other cookies as they are made with egg whites. Are you ready to try this recipe? I hope you, because you won't regret it!
❤️ Why You’ll Love These Flourless Chocolate Cookies
- Intense chocolate flavor
- Soft, fudgy texture with crisp top
- Made without flour (naturally gluten-free)
- Elegant yet easy to make
- No butter added
- Perfect for gifting or romantic occasions
Ingredients
- 4 Egg whites at room temperature
- 3 cups powdered sugar
- 3/4 cup Dutch cocoa powder
- 1 tsp sea salt
- 1/2 cup chocolate chips
- 1/2 cup chopped pecans
(Chocolate chips and pecans can be adjusted to your preference.)
How to Make Flourless Chocolate No Butter Cookies
1. Sift the Dry Ingredients
Sift the powdered sugar and cocoa powder into a bowl to remove lumps and ensure a smooth texture, add the sea salt and mix.
2. Beat the Egg Whites
In a clean mixing bowl, begin beating the egg whites on low speed for 2–3 minutes until frothy. Gradually increase the speed and continue beating until firm, glossy peaks form, about 2-3 minutes.
3. Add the Remaining Ingredients
Gently fold the sifted ingredients. When you have a smooth mix, add the chocolate chips and pecans. You can sprinkle some sea salt on top of the cookies. Mix carefully to keep the batter light and airy.
4. Prepare the Baking Sheets
Line baking sheets with silicone mats or parchment paper. Scoop the dough onto the sheets, leaving enough space in between each cookie, (they spread a lot.) Let them dry at room temperature for at least 20 minutes, or until the top is completely dry.
5. Bake
Preheat the oven to 325°F (165°C).
Bake for 18–20 minutes, until the cookies are set and start to golden on the edges.
6. Cool & Enjoy
Allow the cookies to cool for 2 minutes in the baking sheet and then transfer them to a cooling rack. This helps them set and develop their signature fudgy texture.
Once they are cool, you can put them in a seal tight container. . This helps them set and develop their signature fudgy texture.
Tips for Perfect Flourless Cookies
- Use high-quality chocolate or cocoa for best flavor
- Do not overbake
- Let cookies cool fully before handling
- Store in an airtight container for up to 3 days
Perfect for Valentine’s Day
Whether you’re baking for someone special or treating yourself, these flourless chocolate butter cookies are the kind of dessert that turns a simple moment into something memorable. One bite, and you’ll understand why.
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