Flourless Chocolate Chews Cookie Recipe

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Flourless Chocolate Chews are a delectable dessert full of chocolaty flavor. It’s a bonus they are gluten-free and ideal for those with a gluten intolerance.

This delicious treat is made with a rich combination of chocolate, powdered sugar, and egg whites, resulting in a dense and fudgy texture. Flourless chocolate chews are not only easy to make but also perfect for satisfying your chocolate cravings in the most indulgent way.

A few chocolate chews on a Christmas plate with a Christmas coffee cup and coffee pot in the background.

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This post is sponsored by Selefina Spices. All opinions are my own.

Why you’ll love Chocolate Chews

There is so much to love about these cookies. If you are familiar with the grocery store Publix in the southeastern United States, you may remember they had a cookie in their bakery called a chocolate chew. They were slightly crispy on the outside but chewy on the inside. And oh so chocolaty!

  • Just 6 ingredients that you probably have on hand in your pantry.
  • It’s an easy recipe that the kids can help make.
  • Chocolate cookies are always a hit.
  • Crispy and chewy all in one cookie.
  • It’s gluten-free, if that’s important to your family.
Ingredients for chocolate chews cookies.

Ingredients for flourless chocolate cookies

As I mentioned, all you need is 6 ingredients and they are all readily available. After asking many Publix employees about the recipe, this is my result.

  • Powdered Sugar
  • Cocoa Powder
  • Salt, I used Selefina Fleur de Sel
  • Room Temperature Egg Whites
  • Pure Vanilla Extract
  • Chocolate Chips, use milk chocolate or dark chocolate for a rich depth of flavor.
A chocolate chewie cookie broken in half to show the inside.

What do chocolate meringue cookies taste like?

Honestly, they are like a chewy brownie but so much better! They are crispy on the outside and chewy inside with rich chocolate flavor. I’m happy to have tweaked this recipe to be reminiscent of the Publix cookie I loved.

Don’t be put off by the word meringue. This not nothing like the meringue topping on a pie. While both are made with egg whites, the process for each is different. Technically, since this recipe has both chocolate chips and cocoa, you could call them double chocolate meringue cookies.

How do you serve chewy chocolate cookies?

These chocolate chews are rich and I love them with a glass of milk. A cup of coffee would also be delightful since coffee enhances the flavor of chocolate. Tea would be OK but would be my last choice.

Put these cookies on a dessert table or in a holiday cookie gift box for friends and neighbors.

Chocolate chews on a white plate next to a cup of black coffee.

How do you store gluten-free chocolate cookies?

These chocolate chews will only keep for about 3 days in an airtight container. Then they will become less chewy and hard.

More gluten-free cookies

While my site is not a gluten-free site, I do have some very good cookies like gluten-free brownie cookies, gluten-free cream cheese sugar cookies, and peanut butter truffle cookies.

Chocolate chewy cookies on a baking sheet with more on a cooling rack in the background.
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Flourless Chocolate Chews

Flourless Chocolate Chews are a delectable dessert full of chocolaty flavor. It’s a bonus they are gluten-free and ideal for those with a gluten intolerance.
5 from 13 votes
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Cookies Bars and Brownies
Cuisine: American
Servings: 24


  • 3 cups powdered sugar
  • ½ cup plus 3 tablespoons cocoa powder
  • ¼ teaspoon salt
  • 4 large egg whites
  • 1 tablespoon pure vanilla extract
  • 2 ½ cups chocolate chips


  • Preheat oven to 350℉. Line baking sheets with parchment and lightly spray cooking spray, not flour cooking spray. I do not recommend a silicone baking mat here.
  • Stir together the powdered sugar, cocoa powder, salt, egg whites, and vanilla extract. Mix well, scraping down the sides of the bowl. It will take some time for the mixture to come together.
  • Add the chocolate chips and mix them in completely, trying to get them distributed in the cookie batter.
  • Using a medium cookie scoop, drop cookie batter onto the prepared baking sheet.
  • Bake until the tops are slightly cracked and glossy, about 15 minutes. Remove the baking sheet from the oven and place on a wire rack. Cool the cookies completely on the baking sheet.
  • The cookies are fragile when warm. They set just a bit when cool and you will have to peel the parchment paper from the back of the cookie for best results. Do this gently. Place cookies on a wire rack until ready to store in an airtight container.

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