Flourless Chocolate Fudge Cookies

Guys, it’s Sunday night and I almost forgot completely about writing this post because my mind is so wrapped up in other projects Kate and I are in the middle of.  We’re so excited to tell you all about them that we can hardly stand it!  I’m going to be as totally vague as that annoying acquaintance on Facebook who leaves status updates like “Oh my gosh I can’t believe what just happened to me…”  But seriously folks.  We’ll be telling you about lots of exciting things coming soon and in the mean time let’s hope we remember to write all of our blog posts. 

Flourless Chocolate Fudge Cookies

Let’s talk about these cookies.  If I’m being honest, this isn’t a recipe that would normally catch my eye as I’m flipping through a cook book or magazine.  Although I think it has been now established that I LOVE chocolate, these almost seemed too simple.  However I was taking the time to peek through all of the pages of the most recent Sift Magazine (because I was at the grocery store at 9pm just to get one thing and I had to stretch it out long enough so that my husband would put all of the kids to bed while I was gone, so naturally I read like, 5 magazines) and I was excited to see 2 things.  For starters, they are flourless, and although they’re completely loaded with chocolate, the fact that they lack flour somehow makes my conscience feel like it’s being healthy and doing a service to my body by feeding it cookies.  And two, it used almond flour.  This is significant because I went through a French macron phase last fall and consequently have an entire freezer full of almond flour.  Hooray!  They turned out to be quite the little stunners.  Rich, fudgy, and intensely chocolate flavored.  Kind of like a little mini brownie cookie.

Flourless Chocolate Cookies

One of the reasons these cookies are so chocolaty, chewy, and fudgy, is because they are full of melted chocolate.  I should add here, that I usually melt chocolate in the microwave so that’s what I did.  But every time I stirred the butter into it, I ended up with seized, ruined, batches. I tried it 3 times!  I could NOT figure out what was going on, so in one final attempt, I tried it in a double-boiler instead (just place a glass bowl on top of a pot with a little simmering water underneath) and it worked like a charm.  Smooth, glossy melted chocolate.  So if in doubt, you may want to start off on that route.  

Flourless Chocolate Cookies

You’ll stir butter into your melted chocolate and then add a mixture of eggs, sugar, salt, and vanilla.

Flourless Chocolate Cookies

You’ll stir in the almond flour next, which is simply finely ground almonds.  It’s much more coarse than normal flour and adds a really great texture to baked goods like this.

Flourless Chocolate Cookies

I usually find almond meal/flour in the natural foods section of the grocery store.  If your store sells Bob’s Red Mill products, definitely look there; I buy that brand a lot.

Flourless Chocolate Cookies

The cookie “dough” won’t look like dough at all- it looks more like brownie batter.  

Flourless Chocolate Cookies

So don’t skimp on the chilling time; you’ll definitely need to chill it until it’s thickened and solidified and almost like a truffle batter.

Flourless Chocolate Cookies

This step isn’t in the original recipe, but I thought they’d look pretty with some coarse sugar on top so I dipped the tops and flattened them just ever so slightly.  

Flourless Chocolate Cookies

I liked the contrasting crunch of those sugar granuals on top, but they’re totally optional. 

Flourless Chocolate Cookies

These cookies are quite unassuming.  Flat, no oozing caramel or chunks of chocolate peeking out, just little rounds of cocoa-colored cookie.  But don’t let that fool you.  Crack one open and it’s like biting into a rich, soft, brownie.

Flourless Chocolate Cookies

Intensely rich- you’ll definitely want a glass of milk nearby.

Flourless Chocolate Cookies

These would make awesome ice cream sandwiches; that’s next on my list to try!  Hopefully this will get you through a Monday, my friends.

Flourless Chocolate Fudge Cookies

Flourless Chocolate Fudge Cookies


  • 1 1/3 cups 8 oz semisweet or bittersweet chocolate
  • 3 tablespoons 1 1/2 oz butter, at room temperature
  • 2 large eggs
  • 1/3 cup 2 3/8 oz sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 3/4 cup 2 1/2 oz Almond meal/almond flour


  • In a double boiler or in the microwave, gently melt the chocolate, stirring frequently to avoid scorching. Remove from heat. Stir in the butter a tablespoon at a time.
  • In a separate bowl, whip the eggs, sugar, salt and vanilla at high speed for 2 minutes, until thickened and foamy. Fold this mixture into the chocolate-butter mixture, then gently blend in the almond flour. Chill the batter for at least 1-3 hours, or until stiff.
  • Preheat oven to 325. Lightly grease a baking sheet or line with parchment.
  • Drop the chilled batter by teaspoonfuls onto the prepared pan, spacing them about 2" apart. Immediately bake for 10-13 minutes, until the cookies are set, but still soft in center. Remove from oven and cool on pan for a few minutes before moving. Yields about 3 dozen small cookies (or scoop them larger for about 2 dozen)


  • Optional: If desired, press tops of cookies into coarse sugar and lightly press down dough before baking.
Author: King Arthur Flour - Sift Magazine
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Meet The Author

Sara Wells

Sara Wells co-founded Our Best Bites in 2008. She is the author of three Bestselling Cook Books, Best Bites: 150 Family Favorite RecipesSavoring the Seasons with Our Best Bites, and 400 Calories or Less from Our Best Bites. Sara’s work has been featured in many local and national news outlets and publications such as Parenting MagazineBetter Homes & GardensFine CookingThe Rachel Ray Show and the New York Times.

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Questions & Reviews

  1. Hi, i’m from Argentina. What is Almond meal/almond flour? Here we just have almond flour… how can I make it? Thanks!

    1. Almond flour is probably it! It’s just almonds that are ground very finely, like a course flour.

  2. I made these over the weekend for a friend who deals with celiac disease. Their family loved them & my omnivore family loved them. Laura H. – Since I don’t often have need of almond flour, I made my own in my Blendtec using blanched slivered almonds. I sifted the flour with a mesh sieve to preserve the fine texture. I’m glad I sifted it. It took a while, so if I needed almond flour frequently, I’d just buy a bag. We will definitely make these cookies again!

  3. Has anyone tried these with homemade almond meal? (Chopped in a food processor or blender…)

  4. This is just what I need! Just today I came across a bunch of almond flour I’ve had for awhile. Yea! 🙂

  5. Well… We just finished eating a batch of chocolate chocolate chip cookies and I just pulled a pan of cream cheese swirled brownies out of the oven. However, I have all the stuff to make these! My 38 1/2 week pregnant self thanks you.

    1. Oh we would be pregnant soul-sisters, haha. Bring on the baked goods! Hang in there Momma and enjoy the goodies!

  6. I also went through a French macaron phase. I think it was because those kids on the Food network kid baking challenge could knock those babies out with no issues.. whoa are they difficult!!! I will put my 5lbs of almond flour good use with this recipe! Thanks!

  7. Oh my goodness, these DO look amazing. Will definitely try them next weekend. Now, please don’t be annoying and tell us what’s going on!!!!! A new book? New shop item? TV show? Movie deal? Just tell us!!!!! 🙂

  8. Love that this recipe is so simple AND it’s gluten free, which makes it the perfect post-finals treat because my GF friends won’t be left out when I make them. Thanks, OBB!

  9. I’m a sucker for chocolate cookies. I made some swig copycat chocolate cookies with chocolate frosting this weekend and I can’t even admit how many I ate. Like crack, I swear. Can’t wait to try these.