Flourless Chocolate Chunk Cookies
Gooey flourless cookies flavored with Mexican hot cocoa, chocolate chunks, and a pinch of finishing salt. Quick, gluten-free option with tips.
Some of my favorite gooey cookies. The Mexican Hot Cocoa Mix gives these the perfect kiss of cinnamon and chiles.
Submitted by: Clayton R. from Milwaukee, WI
Yield: 24-30 cookies
- No flour is used. The Mexican hot cocoa mix and powdered sugar form the base for a chewy, gooey cookie.
- Chill the batter 10-15 minutes if too runny. Scoop 1 tablespoon portions and bake at 350 F (175 C) for 12-15 minutes.
- Finish each cookie with a pinch of flaky salt for contrast. You can swap cocoa mixes or try cocoa plus spices to customize flavor.
Spices
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Preparation Instructions:
thespicehouse.com
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Frequently Asked Questions
Are these cookies gluten-free?
The recipe itself contains no flour, so it can be gluten-free. Verify your Mexican hot cocoa mix, chocolate, and other ingredients are labeled gluten-free to be safe.
What if the batter is too runny to scoop?
Chill the bowl in the fridge or pop it in the freezer for 10 to 15 minutes. That firms the batter so it holds a tablespoon scoop. If still soft, chill a bit longer.
Can I use regular cocoa powder and spices instead of Mexican hot cocoa mix?
Yes. Replace 1 cup of Mexican hot cocoa mix with 3/4 cup unsweetened cocoa plus 1 to 2 teaspoons cinnamon and a pinch of ground chile to taste. You may need to adjust powdered sugar for sweetness.
Can I use whole eggs instead of just egg whites?
Using whole eggs will change the texture and make the cookies cakier and denser. For the signature gooey, crisp-edge result stick with 3 egg whites.
How long do these cookies keep and can I freeze them?
Store baked cookies in an airtight container at room temperature for up to 3 days. Refrigerate up to a week. Freeze baked cookies for 2 to 3 months. You can also freeze scooped raw dough on a tray, then transfer to a bag and bake from frozen with an extra minute or two.
How do I get a gooey center rather than fully set cookies?
Bake near the lower end of the time range, 12 minutes, and remove when edges look set but centers still look slightly soft. Cookies continue to set as they cool on the baking sheet.
How many cookies does this recipe make and what temperature should I use?
Using 1 tablespoon scoops, the batch should yield about 24 to 30 cookies. Bake at 350 F, which is 175 C, for 12 to 15 minutes, rotating the sheet halfway through for even baking.
Are these cookies gluten-free?
The recipe itself contains no flour, so it can be gluten-free. Verify your Mexican hot cocoa mix, chocolate, and other ingredients are labeled gluten-free to be safe.
What if the batter is too runny to scoop?
Chill the bowl in the fridge or pop it in the freezer for 10 to 15 minutes. That firms the batter so it holds a tablespoon scoop. If still soft, chill a bit longer.
Can I use regular cocoa powder and spices instead of Mexican hot cocoa mix?
Yes. Replace 1 cup of Mexican hot cocoa mix with 3/4 cup unsweetened cocoa plus 1 to 2 teaspoons cinnamon and a pinch of ground chile to taste. You may need to adjust powdered sugar for sweetness.
Can I use whole eggs instead of just egg whites?
Using whole eggs will change the texture and make the cookies cakier and denser. For the signature gooey, crisp-edge result stick with 3 egg whites.
How long do these cookies keep and can I freeze them?
Store baked cookies in an airtight container at room temperature for up to 3 days. Refrigerate up to a week. Freeze baked cookies for 2 to 3 months. You can also freeze scooped raw dough on a tray, then transfer to a bag and bake from frozen with an extra minute or two.
How do I get a gooey center rather than fully set cookies?
Bake near the lower end of the time range, 12 minutes, and remove when edges look set but centers still look slightly soft. Cookies continue to set as they cool on the baking sheet.
How many cookies does this recipe make and what temperature should I use?
Using 1 tablespoon scoops, the batch should yield about 24 to 30 cookies. Bake at 350 F, which is 175 C, for 12 to 15 minutes, rotating the sheet halfway through for even baking.
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