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!
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.
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.
Ingredients
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.
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!
Can’t get enough of Starbucks treats, try these other copycat recipes!
- Double Chocolate Brownies
- Chocolate Chip Cookies
- Michigan Cherry Oat Bars
- Blueberry Muffins
- Lemon Loaf Copycat
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
Ingredients
- 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
Instructions
- 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.
Video
Notes
Nutrition
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Oh wow, these look spectacular! I wish I had a tray of them right now.
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 🙂
These look so good! I really want to bake them!
Awesome idea that one can make no flour chewy chocolate cookie! Cookie Monster will definitely love this!
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?
You need to spread them with your finger so that they will flatten and spread a in the oven.
These are superb! I just made these for my dad who has celiac disease and he loved them. Great recipe, thank you!
So happy he enjoyed them!
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
This made my day! xo San
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.
Ignore the question. Just realized there was a video. Watched it. Can’t wait to try these!
AWesome glad you saw that – yes no beating until stiff peaks just mix in normally.
Is there any way to make it less sweeter? I tried it and it’s delicious but too sweet for me!
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?
I would love to make these. Do you think potato starch would work instead of cornstarch?
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.
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!
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.
Hi! Can these be frozen after baked? How would you recommend storing them. They are stupendous. my family loved them. Thank you!!
My sister freezes them all the time but I have not tried that yet, they don’t last that long in our home. San
hello sweety
What if we add flour and butter? What is the appropriate quantity?
these cookies sound amazing. I have a corn allergy is there a substitute for the tbsp of corn starch I can use?
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
These cookies are such a delicious treat for me and it’s amazing that I can now make them at home! YUMMY!
I’m so glad you enjoy them, thanks!
I would have to double the batch just for me.
They really are addictive! Enjoy!
Those look like total perfection!
Thank you!
These cookies look perfect to me!
Thanks, enjoy!
I have to make a batch of these cookies! They look so good!
Thank you, I hope you enjoy them!
These look amazing, The family all loved them!
I’m so glad they enjoyed them, thanks!
Awesome, love the flourless option! Look so chewy and delicious!
Thank you, enjoy!
These cookies were made for me! They are the perfect combination of a brownie and a cookie! Soooo good!
I hope you like them!
These look so much better than Starbucks and much cheaper 😉
They definitely are a good deal, hope you enjoy!
Oh my Goodness! These look AMAZING!
Thanks!
Flourless cookies are SO yummy! These are totally calling my name!
They are the best, enjoy!
Oh. My. Gosh. I need 10 of these immediately.
I hope you enjoy!
Wow, lots of great tips on how to make and store these gorgeous cookies! Especially the one about using only egg whites to get that crust. Thank you!
Thank you, I’m glad they helped! Enjoy!
I would love to make these cookies with my daughter over the wknd. They looks and sound delicious!
That’s a great idea, enjoy!
Love copycat recipes and these cookies look perfect!
Thanks!
These look so delicious!
Thank you!
I cannot wait to make a big batch of these cookies this weekend! So tasty looking!
I hope you enjoy them, thanks!
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!
That’s so awesome, I’m glad she liked them!!!
Oh my these look so amazing ! I cannot wait to try!!
Definitely worth making! Thank you, enjoy!
These look really good! I wish I could grab one right now!
Thanks, I hope you enjoy them!
Oh boy… these look super dangerous! They would be gone in a flash at my house.
They definitely go fast here, enjoy!
I’m all about flourless desserts! These are perfection.
Thank you, enjoy!
My favorite cookies! I am so glad that now I can make them at home!
Enjoy!!!
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.
These look so good! Can I use this base to make other flourless cookies?
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.
THanks for sharing! Do they keep long?
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!
Wow, this is so yummy, I like different variety of chocolate cookies.
Thank you!
Love how moist and chewy these turned out! The perfect treat for my sweet tooth!
Thank you! I’m so glad you like the cookies.
Oh my these look absolutely amazing!
Thank you!
Oooh, the texture of these looks absolutely perfect and chewy indeed!
Thank you!
These look so gooood! Totally making these soon
They are amazing! Enjoy!
These are seriously the best cookie! We can’t get enough of them! So easy to put together too!
Thank you so much! I’m glad you like the recipe!
These cookies look so fun and tasty!
Thank you!
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. 🙂
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!
It’s way better than the original.
Thank you!
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?
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.
It lists 1 whole egg and 2 eggs whites in the beginning, but in the printable recipe, just 2 egg whites. Which is it??
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!
very very nice
Thank you!
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!
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.
very very nice Thank you!
I have always loved these cookies! I cannot wait to make them at home!
I am sure that these cookies will be our new favorite!