Flourless chocolate cookies

If it’s hot where you are, baking might be the last thing on your mind. You want to be out in the sunshine, walking, lounging or gardening or maybe running around with your kids. But trust me, these cookies are well worth the time in the kitchen. They’re the perfect combination of crispy/chewy goodness, with a welcome crunch from the nuts and plenty of chocolate chunks to sink your teeth into. And while I haven’t tried it myself, I bet they’d be delicious in an ice cream sandwich. Will you try them and let me know?

flourless choco cookies six

C’mon. You know you want one!

cookie close up

They’re large enough to share, but of course you don’t have to.

cookies in pkgs

And if you do, they make a pretty little gift. Just don’t be surprised if people ask you to make more.

Flourless chocolate cookies
Adapted from this recipe

Makes 10 jumbo cookies (about 3 inches in diameter)


1.5 cups confectioners’ sugar

1/4 cup plus 1 heaping tablespoon Dutch-process cocoa

2 pinches salt

1 tablespoon vanilla extract

4 egg whites

1 and 1/4 cup walnuts, slivered almonds or pistachios (or a combination of your favs)

2 generous handfuls dried cherries or dried cranberries

1 3 oz/100 gram 70% cocoa dark chocolate bar, broken into chunks (or a couple of generous handfuls of jumbo semi-sweet chocolate chips)


Preheat oven to 350 degrees F. Place one rack in the middle of the oven. Line two baking sheets with parchment paper or silicone mats.

Whisk the sugar, cocoa and salt until blended.

Add the egg whites and vanilla extract and beat on low speed for approximately one minute. Mixture will be runny.

Throw in the nuts, dried fruit and chocolate chunks/chips and stir ’til combined.

Using a 1-ounce cookie scoop, scoop out mixture and drop onto the baking sheet in six generously spaced piles. (If you don’t have a cookie scoop, measure out two tablespoons per cookie.)

Bake for approximately 15 – 17 minutes, rotating cookie sheet halfway through.

Let cool 10 to 15 minutes before carefully peeling from the parchment paper or baking mat.

Bake remaining four cookies.

Finished cookies will have glossy tops, crackly outsides and a chewy, brownie-like centre.