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Karen’s Flourless Chocolate Crackle Cookies

Karen’s Flourless Chocolate Crackle Cookies

A wonderful cookie that are naturally gluten free – there is no flour in these!
And ~ virtually fat free; only the cocoa butter in the chocolate has a little fat.

Flourless Chocolate Crackle Cookies

I just love the contrast of the deep-dark chocolate and the snowy white crust of powdered sugar on these chocolate crackle cookies.

A crispy exterior gives way to a chewy & fudgy interior ~ and the flavor… reminiscent of a brownie.

Addictive and easy to make… the dough is a little sticky – I’ll give you hints for handling it!

These are a big hit and great for entertaining and gift-giving.

See the BLOG for all of my Holiday Cookie & Bar Recipes! 

Flourless Chocolate Crackle Cookies
A genius recipe without flour

I have developed this recipe ten years ago, and am sharing it now with you.

Karen’s Flourless Chocolate Crackle Cookies


1  ¼ cup extra dark baking chips, Guittard 63% Cocao*

2 ounces unsweetened chocolate, Guittard

3 egg whites, room temperature.

2 cup confectioner’s sugar, sifted, divided (I used organic)

½ cup Hershey’s dark cocoa powder

1  ½ teaspoons pure vanilla

1 tablespoon cornstarch (I use organic)

¼ teaspoon sea salt

½ cup dark chocolate baking chips, Guittard 63% cocoa

¼ cup confectioner’s sugar
(for rolling the cookies)



Preheat oven to 350 degrees.
Line a cookie sheet with a piece of parchment paper (no need to grease.)


Chop the unsweetened chocolate into small pieces. Add with the 1  1/4 cups baking chips to a bowl to fit (suitable for the microwave) and microwave at 50% power until almost melted; stir up with a fork. Leave to cool 10 minutes. (I microwaved for 60 seconds, 50% power.)


Use a stand mixer with a whisk, or a hand held mixer.
Add egg whites to the bowl. Whip on high speed for 30 seconds until just white and creamy.

Add one cup of sifted confectioner’s sugar and beat on high speed for about 1  1/2 minutes UNTIL the mixture resembles light, thick marshmallow cream. The mixture should fall a bit from the beaters when lifted – not thicker!


When the melted chocolate has cooled 10 minutes, add to the bowl, using the paddle.
Mix on low speed until just mixed in.


Add the next 1 cup of confectioner’s sugar, cocoa powder, vanilla, cornstarch and salt.
Using the paddle, (or a rubber spatula) and mix slowly on low speed, just to incorporate.

Add the chocolate chips, mix in slowly on low speed.


Place the 1/4 cup of confectioner’s sugar in a small 4″ bowl.

Scoop cookies using a 1  1/2″ cookie scoop.*
Add each to sugar bowl and coat one side with the sugar; add to the baking sheet – sugared side up.

Repeat with the remaining dough.

*Alternately you can use a tablespoon, rounding the the top to scoop the dough – mound slightly and add to the palm of your hand. Roll gently with both hands until nicely round. Then; add each to sugar bowl and coat one side with the sugar; add to the baking sheet – sugared side up.


Help using this sticky dough:
I use a 1  1/2″ cookie scoop, so you do not need to get sticky hands. Clean the scoop if dough builds up inside. For the tablespoon method – know your palms will gat somewhat chocolaty! You could add a little confectioner’s sugar to the palms of your hands, but not too much; will effect the texture of the cookie if you use too much.


Bake 10 minutes in a convection oven for 10 minutes in a regular oven for 12 minutes.

The cookies will be nicely crackled, firm on the outside and soft and chewy on the inside.

* I love the quality and flavor of Guittard chocolate. Non GMO; dairy free.

Guittard Chocolate Company is the oldest continuously family-owned and operated chocolate- making business in the United States.

This recipe may not be reproduced without the consent of its author, Karen Sheer.

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