Flourless Chocolate Cookies aka brownie cookies have a delicious crispy outer edge with a chewy chocolate center. Made with semisweet and dark chocolate are insanely irresistible.

Flourless Chocolate Cookies are called brownie cookies in our house because these cookies taste just like brownies!

a stack of chewy flourless chocolate cookies

Here is the deal with these cookies, once you make a batch of these Copycat Starbucks Flourless Chocolate Cookies I guarantee you will make another.

My husband literally stashed the cookies away so he could have one every day after work. This is funny because he isn’t the biggest sweet person, incredibly dark chocolate. So the fact that he loved these surprised me. He loves them warmed up in the microwave for a few seconds, I like them just at room temp.

Here is the funny thing about my husband and his love for these cookies, one afternoon after heating one up for a few seconds he topped it with a layer of Nutella. Oh. My. Goodness. So good. Rich, but oh so good. If you love Nutella, you’ve got to try it.

a stack of cookies on paper with a green straw

My kids love these chocolate cookies as well. After our first batch, they were devoured and my kids asked me when I was going to make the next batch of brownie cookies these cookies really do taste like a chewy chocolate brownie.

Craving something sweet but don’t want to ruin your diet? These flourless chocolate cookies are for you! Not only are they delicious, but they’re also low in calories and fat. So go ahead and indulge! You deserve it.


Grab all the ingredients, and with a few simple steps, you could have gooey-fudgy goodness in no time! So don’t wait!

  • Powdered sugar
  • Unsweetened cocoa powder
  • Cornstarch
  • Salt
  • Eggs (one whole egg, plus two whites)
  • Vanilla extract
  • Semi-sweet chocolate chips
  • Dark chocolate chips

How do you make Copycat Starbucks Flourless Chewy Chocolate Cookies?

Preheat oven to 350 degrees. In a large mixing bowl whisk together powdered sugar, unsweetened cocoa powder, cornstarch, and sea salt.

Once well combined, mix in egg whites, egg, and vanilla until thoroughly combined and the batter is smooth. Fold in all the chocolate chips but two tablespoons of dark chocolate chips.

Scoop onto a baking sheet prepared with parchment paper; 6 large or 8 regular cookies. Top with 3-4 chocolate chips.

Place in preheated oven and bake for 12-14 minutes, depending on your cookie size. Remove from oven and cookie on a cooling rack for 3-5 minutes.

close-up photo of the cookies

Baking & storing tips for Flourless Chocolate Cookies.

Do not store in the refrigerator after baking.

Something I love about this cookie recipe is that there is no need to refrigerate the dough before baking, so just bake straight away.

If you don’t have to use dark chocolate chips, you can use any other chocolate chip to substitute, dark chocolate is highly recommended.

Make sure only to use egg whites, not the whole egg, as this is what makes the meringue-like texture.

Keep them fresh and store them in a Ziplock bag or sealed container. A great tip to help them not to stick together is to place parchment paper in between each cookie.

To get that oven taste, heat in the microwave for a few seconds, yum!

a stack of chewy flourless chocolate chip cookies

Can’t get enough of Starbucks treats, try these other copycat recipes!

More flourless recipes we love!

Gluten-Free Chocolate Chip Cookies
Gluten-Free Peanut Butter Cookies
4-Ingredient Pumpkin Nutella Brownies

Don’t forget to pin this recipe to your favorite Pinterest board.

Copycat Starbucks Flourless Chewy Chocolate Cookies

Prep: 15 minutes
Cook: 12 minutes
Total: 27 minutes
Servings: 16
Calories: 169 kcal
Flourless Chocolate Cookies are thin, crispy outer edge with a chewy chocolate center, made with semisweet and dark chocolate are insanely irresistible.


  • 3 cups powdered sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt
  • 2 large egg whites
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup dark chocolate chips


  • Preheat oven to 350 degrees.
  • In a large mixing bowl whisk together powdered sugar, unsweetened cocoa powder, cornstarch, and sea salt. Once well-combined, mix in egg whites, egg and vanilla until completely combined and batter is smooth. Fold in all but 2 tablespoons of the dark chocolate chips.
  • Scoop onto baking sheet prepared with parchment paper; 6 large cookies or 8 regular cookies.
  • If you are making large cookies, do 1 very generous scoop, then use your finger to make the dough into a perfect circle. If you are making regular cookies, just do 1 cookie dough scooper full and make sure to spread the cookie with your finger in a perfect circle.
  • Place 3-4 chocolate chips from the 2 tablespoons set aside on top of each cookie.
  • Place in preheated oven and bake for 12-14 minutes, depending on your cookie size.
  • Remove from oven and cookie on cooling rack for 3-5 minutes.



COOKING TIME adjustments:12-14 minutes for normal sized cookies, makes 16 cookies and 16 minutes for generous sized cookies, makes 9 cookies.
Recipe adapted by Living Well, Spending Less.
Serving: 1cookieCalories: 169kcalCarbohydrates: 31gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 11mgSodium: 54mgPotassium: 140mgFiber: 2gSugar: 26gVitamin A: 18IUVitamin C: 0.03mgCalcium: 28mgIron: 1mg
Tried this recipe?Let us know what you think!

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  1. Oh wow these sound amazing Sandra! Found this via FBC on FB. These would be fantastic for my Coeliac dad – he loves a little chocolatey treat and these would be perfect 🙂

  2. These look great! Going to try! When you say to spread with fingers, are you talking just kinda flatten or flatten them into the shape that you are looking at for the finished product? Do they not spread in the oven?

  3. These are superb! I just made these for my dad who has celiac disease and he loved them. Great recipe, thank you!

  4. My son is both gluten- and lactose-intolerant. I made this recipe with the following gluten-free ingredients and had incredible success:
    • Wholesome GF powdered sugar
    • Rumford GF Cornstarch
    • Pascha Chocolate Chips (55% and 85%)

    Although I rarely recommend products, it’s very hard to bake for him, and your recipe made it so easy to produce something he and we really love. There is no compromise! Thanks so much

  5. Can you use packaged egg whites, the kind that come in a carton? I made these today with fresh egg whites, and they are excellent. I rarely have use for egg yolks, so I prefer to have the packaged pasteurized whites on hand. Thanks for a super recipe.

  6. I made these today and they are very runny. Definitely no need to spread them with my fingers. They spread into a puddle on the cookie sheet all on their own. What I am doing wrong?

      1. You sure can, I found that “Potato starch is another substitute for cornstarch. … You should substitute potato starch for cornstarch in a 1:1 ratio. This means if your recipe needs 1 tablespoon of cornstarch, swap that out for 1 tablespoon of potato starch” From Healthline.

  7. I just made these cookies for the first time. WOW! I think they’re even better than Starbucks! The only problem that I had was the batter was so thick after adding the egg whites, egg and vanilla, I didn’t think it would be possible to even mix the chocolate chips in…after thinking about it, I added another egg white. That is exactly what I needed! I thought I was making the large cookies, but I did end up with about 18 cookies! No complaints!

  8. Top 3 best cookies I’ve ever made. Dough is definitely hard to work with but completely worth the effort! This is the love child of brownies and cookies.

  9. Hi! Can these be frozen after baked? How would you recommend storing them. They are stupendous. my family loved them. Thank you!!

    1. My sister freezes them all the time but I have not tried that yet, they don’t last that long in our home. San

  10. these cookies sound amazing. I have a corn allergy is there a substitute for the tbsp of corn starch I can use?

    1. We’ve only tried it with corn starch, but arrowroot is a common substitute. You could also try a tapioca starch but you may need a little more than the recipe calls for. Let us know how it goes! Enjoy

  11. These cookies are such a delicious treat for me and it’s amazing that I can now make them at home! YUMMY!

  12. These cookies are so amazing. I made them for a little girl who is lactose intolerant and she loves them!
    Thank you so much for posting these!

  13. OMG these are fantastic!!!! I made them to sell at the concession stand at my Celiac son’s comedy performance and they sold out! They spread A LOT so I ended up with really big cookies. I’ve been asked to make them for the next performance too. I love that they use easily accessible, inexpensive ingredients and don’t require going to 6 different stores for some obscure flour blend. Thank you so much for this recipe.. It will become a staple in our gluten free household.

    1. Thanks! I’m not sure how it would work as the cocoa powder adds to the dry ingredients. You could definitely experiment though, and use different add-ins other than chocolate chips.

    1. We’ve always finished off the batch within a few days so I am not sure. I’d say up to a week in an airtight container at room temp, or longer in the freezer. They may lose their chewy texture after too long. Enjoy!

  14. 5 stars
    I’ve made these 3 or 4 times, and they are always a hit! I love how they require only a few simple ingredients and how easy they are to make! My best friend is gluten-free, so I will usually make these when she has me over. My other friend, who isn’t gluten-free, devours 2 or 3 in a row…lol. They are definitely like brownies. 🙂

    1. I’m so glad to hear that! I’m also gluten-free and it is hard to resist them for sure. Thank you for the review!

  15. These are great! BUT.. I tore up so many of the cookies trying to get them off the parchment paper. What’s the trick to get them off nicely. Did you spray with nonstick spray?

    1. I’m sorry to hear you had trouble with that! We use non-stick parchment, maybe see if it was the right side? You can use spray next time to be sure! I also like to use silicone mats myself if you do have them.

  16. It lists 1 whole egg and 2 eggs whites in the beginning, but in the printable recipe, just 2 egg whites. Which is it??

    1. I see now that it has 1 whole egg and 2 egg whites in the printable recipe, but still listed in the comments. Make sure you only use egg whites to get the meringue consistency. I have tried making a similar recipe and they failed, which is why I feel this needs clarification. Thanks!

  17. 3 stars
    I found these to have a strong powder sugar taste. Has anyone thought that and if so, what could I do? These are my moms favorite cookies!

    1. What kind of cocoa powder did you use? If you want a richer chocolate flavor, I would try using a Dutch process cocoa if you haven’t already. Natural cocoa powder is lighter and may be why the powdered sugar is overpowering it.

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