★★★★★

Flourless Chocolate Cookies: a copycat Starbucks recipe!

These Flourless Chocolate Cookies are a chewy cookie with a crunchy topping! You’ll love the rich chocolate flavor in a unique cookie! Move over Starbucks, we’ve got a copycat recipe on our hands!

Love Starbucks? You’ll have to try our copycat Starbucks lemon loaf. Pair it with our sweet copycat Pumpkin Cream Cold Brew for the perfect breakfast.

Stack of 4 chocolate cookies.

What are Flourless Cookies

Flourless cookies are made using an egg white base, similar to these delicious meringue cookies. However, these flourless cookies are WAY less work than meringues!

This Flourless Chocolate Cookie recipe is just as easy as any other drop cookies. Just 6 ingredients you probably already have in your pantry. All you do is mix, bake and eat!

  • No beating egg whites.
  • No piping onto parchment paper.
  • Tastes like a cross between a cookie and a fudgy brownie.
  • No time to let it set in the closed oven.

Today’s Flourless Chocolate Cookies are ready to eat immediately, and just one bowl to whip it all together.

Black wire rack with chocolate meringue cookies.

Ingredient Notes

Here are the 6 ingredients you need to make this easy flourless cookie recipe:

  • Powdered Sugar
  • Unsweetened dark chocolate cocoa powder (I love using this one)
  • Kosher Salt
  • Egg Whites
  • Vanilla Extract- We love making our own homemade vanilla extract, but if using store bought, be sure it’s pure extract, not imitation (for best flavor).
  • Milk Chocolate Chips
Stack of 5 chocolate flourless cookies.

How to Make Flourless Starbucks Cookies

Combine Cookie Dough Ingredients. In a large mixing bowl, combine powdered sugar, cocoa powder, salt, egg whites and vanilla. Stir until mixture comes together. Fold in chocolate chips.

Bake. Using a 2 Tablespoon cookie scoop, drop by tablespoons onto a prepared baking sheet. Be sure to leave several inches between cookies as these will SPREAD!

Bake for 12-15 minutes, keeping your eye on them closely. They will begin to puff up and become slightly cracked and glossy. THAT is when you want to remove them from the oven for best flavor! (Mine took 12 minutes.)

Cool. Allow the cookies to cool about 5 minutes on the pan, then use a metal spatula to remove them to a wire rack to cool completely. They will stick to the parchment paper if you allow them to cool too long.

Store Flourless Chocolate Cookies an airtight container for about 3 days for best flavor! ENJOY!

Pair this copycat Starbucks Cookie with a cup of Apple Crisp Macchiato Coffee and a big slice of Cranberry Bliss Bars. So good.

These Flourless Chocolate Cookies are a chewy cookie with a crunchy topping! You'll love the rich chocolate flavor in a unique cookie! Move over Starbucks, we've got a copycat recipe on our hands!

More Copycat Recipes

Yield: 2 dozen

Flourless Chocolate Cookies

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

These Flourless Chocolate Cookies are a chewy cookie with a crunchy topping! You'll love the rich chocolate flavor in a unique cookie! Move over Starbucks, we've got a copycat recipe on our hands!

Ingredients

  • 3 cups powdered sugar
  • ¾ cup unsweetened dark chocolate cocoa powder (I love using this one)
  • ¼ teaspoon kosher salt
  • 4 egg whites (no need to beat them)
  • 1 Tablespoon vanilla extract
  • 2 ½ cups milk chocolate chips

Instructions

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
  2. In a large mixing bowl, combine powdered sugar, cocoa powder, salt, egg whites and vanilla. Stir until mixture comes together. Fold in chocolate chips.
  3. Using a 2 Tbsp cookie scoop, drop by tablespoons onto a prepared baking sheet. Be sure to leave several inches between cookies as these will SPREAD!
  4. Bake for 12-15 minutes, keeping your eye on them closely. They will begin to puff up and become slightly cracked and glossy. THAT is when you want to remove them from the oven for best flavor! Mine took 12 minutes, but the original recipe was for 15 minutes.
  5. Allow the cookies to cool about 5 minutes on the pan, then use a metal spatula to remove them to a wire rack to cool completely. They will stick to the parchment paper if you allow them to cool too long.
  6. Store in an airtight container for about 3 days for best flavor! ENJOY!

Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 191Total Fat: 7gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 5mgSodium: 38mgCarbohydrates: 29gFiber: 1gSugar: 26gProtein: 2g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on March 15, 2020

Comments & Reviews

  1. 3 cups of powdered sugar. Sounds way too sweet. Has anyone else thought they were too sweet? I’m going to try making these but with 1/2 the sugar. Fingers crossed

  2. Oh, My Gosh! These are fantastic! Like yours mine took 12 minutes and I used Hershey cocoa powder. Thank you for sharing, Aimee. These are so fudgey! I had to put them in the fridge to keep them out of sight.
    Question: I did find your recipe for the Coconut Pecan Frosting to use 3 of the egg yolks, is there anything else I can make with the yolks? Thanks!

  3. Hello,
    What do you mean by dark chocolate cocoa? I see Dutch and baking cocoa but not dark choc.

    Thank you,
    Diane

    1. Hi Diane, I was wondering the same thing. I have Hersheys cocoa and Nestles cocoa that comes in the cannister. I think I am going to try that.

  4. A few broke apart trying to get them off the parchment paper but the taste was great – I would make them a little smaller next time. Fabulous chocolate taste.

  5. Baking these now.  Is the dough suppose to be fairly runny?  Mine seems to be pretty thin and spreads quite a bit when I scoop it out. 

  6. Hi Aimee! My family loves these cookies – they are soo good, but I ran into terrible trouble with them sticking when I tried to move them to a cooling rack. The first pan I didn’t use parchment, because so many recipes say to use it and the cookies lift from the pans very well without it. In this case, that was a mistake, so the next pan had the parchment paper on it. I waited about 4 minutes or so for them to cool, tried to remove them and just got gooey pieces. Then I tried a light spritz of baking spray, and of course that didn’t work very well — some sticking, pieces again, and too much spreading, even a little burning around the outer edges. We’ll be able to eat them, albeit with a spoon! Do you have any suggestions? Thanks!

    1. I had the same problem with the cookies sticking like glue to the parchment paper. I could not get them off without tearing the up regardless of how long or short a time I let them cool. I decided to try a Silpat and this caused the cookies to spread even more because of the thin batter and the first batch turned out HUGE. Then I used only a generous one tablespoon of dough per cookie and this seemed to work better and the cookies came out fine and I was able to remove them from the Silpat with very little trouble. You might want to give this a try and see how the next batch comes out. I do have to say that the cookies are delicious and once I figured out what to do the cookies held together and the texture turned out good too.

      1. I had the same issue! Thanks for the tips you shared on combatting this. Right now I have two pans glued permanently to my Silpat. LOL

  7. I can’t believe how easy these cookies are to whip up!! and ohhhhhh myyyy goshhh so chocolatey!

  8. This sounds amazing! I love meringues too. I’m going to pick up some chocolate chips and powdered sugar tonight, and immediately try making these. I can’t wait!

  9. so far I have only baked cookies once for school this year, I am slacking for sure. but I am adding th4se to my to-do list this week for sure. we love a flourelss cookies around here

  10. Love that these are gluten-free and SO simple! I’m always a fan of gluten-free recipes that don’t require special flours – and these look totally addicting! YUM! 

  11. SO glad you loved these gems! Sent some off to college with Nick—his roommate told me more than once how wonderful they were. Too dangerous to have in MY kitchen 😉

    1. Liz they were so good, they are already being requested just a week later!! That’s a big deal in our house 🙂 Thanks for such a great recipe!

  12. Anytime I don’t need to beat egg whites, I’m a happy camper. These look INCREDIBLE. I love those flourless chocolate cookies, and these cost a lot less. I’m doing it!

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