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These decadent Flourless Toffee Chocolate Cookies taste like a moist, chewy, toffee-studded brownie with deliciously crisp edges. A crazy-delicious, super-easy, gluten-free, no-mixer recipe!
Does anyone out there need a chocolate fix? If so, these fabulous cookies are "Just what the doctor ordered". Leave them plain and unadorned or top them with extra chocolate chips and toffee bits. Either way, they're extraordinarily delicious! Just be sure to make plenty as they will disappear before you can say "Flourless Toffee Chocolate Cookies"!
No butter or flour?
Cookies with no butter and/or flour? Yes, and so, so good! Being a long-time, classic cookie baker I was skeptical about cookies with no butter and/or flour but I was so pleasantly surprised!
What do they taste like? Well, imagine a super moist, super fudge-y brownie with crisp, delicate edges. Oh yeah, then stud the yummy brownie with buttery toffee bits and melty chocolate chips. I think you'll be quite smitten with the first bite, too!
These cookies are super simple to throw together. Simply combine powdered sugar, cocoa and salt. In a separate bowl, whisk together 3 egg whites with a splash of vanilla (nothing fancy or time-consuming, just for 20-30 seconds). Then combine the wet and dry ingredients and stir in some chocolate chips and toffee bits. Scoop the shiny, syrupy batter onto a parchment paper-lined sheet pan and your work is now done.
Everyone needs a rest
The batter does need to sit on the sheet pan for 30 minutes before baking. Why? I'm not sure, to be honest, but I trust the folks at King Arthur Flour where I found this recipe. The instruction to wait 30 minutes before baking was interesting to me as I had just gotten the following comment regarding a similar flourless chocolate cookie recipe I had posted back in 2012:
I made these tonight because I had leftover egg whites from making almond shortbread cookies! They were good and VERY chocolate-forward! Super rich- I wish I had ice cream on hand! I will say that my biggest tip would be to let the batter sit for at least 10 minutes, I live in a small cottage and I only have a small countertop convection oven, so my baking sheets are small and I can only bake 6 cookies at a time, therefore the batter was sitting, and each batch was better than the previous! Significantly improved on my last batch, super puffy cookies! So my thinking is - let that batter sit!
So, to ensure success with these Flourless Toffee Chocolate Cookies, be sure to give the batter this 30 minute resting period! That being said, I did have a batch that sat much longer, as I got interrupted while making these cookies, and the results were great. Perhaps there's a food scientist out there among the Café readers who can explain why this resting period produces better results, but until then you'll just have to trust me.
Plain Jane or Fancy Nancy
As mentioned earlier, these Flourless Toffee Chocolate Cookies can be left super simple without any add-ins and the recipe can be adapted to include other ingredients like dried cherries, walnuts, pecans, coconut, etc.
I love the combination of chocolate chips and toffee bits both inside the cookies and also as a topping. It's a fun recipe to adapt by using your imagination and/or your favorite ingredients.
One warning! Pour yourself and your family/friends glasses of ice-cold milk to go with these delicious, chocolate-y cookies. But please do as I say, not as I do:
I guess I was so excited about the cookies, I missed the mark. Scott looks at it a little differently. He said to me, "It reiterates a well-known family fact; you should never try out for basketball."
Café Tips for making these Flourless Toffee Chocolate Cookies
- I've tried this recipe with Ghirardelli Premium Cocoa Powder , Ghirardelli Premium Cocoa Powder and with Dutch Cocoa Powder and with Aldi Cocoa Powder, all with good results.
- This recipe calls for toffee bits. The most common brand of toffee bits here in the United States is probably Hershey's Heath Bits of Brickle. Toffee bits can be found at most larger grocery stores in the same section as the chocolate chips.
- I use 4 whites from large eggs however egg whites can vary in size. The batter should turn out thick yet syrupy. If your batter is too stiff (more like classic cookie dough), add a little more egg white to achieve a thick syrupy consistency.
- I tried topping the cookies with extra chocolate chips and toffee bits before baking but the toppings sunk in and weren't attractive. I found the best results is to add the toppings near the end of the baking time, then pop the sheet pan back in the oven for 1-2 minutes to adhere the topping to the cookies.
- I like to use a variety of chocolate chips, dark, milk chocolate, mini chips, etc. if I have them but it's not necessary. One variety is wonderful like these cookies below with just mini chocolate chips.
- Be sure to lightly grease the parchment paper as these cookies don't have any butter, shortening etc. as classic cookies do. It is difficult to remove them from the parchment if it's not greased. I just spray the parchment lightly then rub a paper towel over it to spread the spray evenly.
- I love these pre-cut parchment paper sheets, the perfect size for a half sheet pan. They come in a nice flat box for easy storage and seem to last forever - even in my kitchen (factory!).
- No parchment paper? No problem. Just grease your sheet pan well.
- These Flourless Toffee Chocolate Cookies store well in an airtight container. After a day, however, the crispy edges will get a bit softer. If you want to return them to their ethereal, fresh-out-of-the-oven status, simply pop them back in the oven for 5 minutes, then allow to cool. Voila!
- I use a small cookie scooper to portion out these cookies. I transfer the thick syrupy batter to the prepared pan, then spread it out to form a circle.
Thought for the day:
"Though the fig tree does not bud and there are no grapes on the vine, though the olive crop fails and the fields produce no food, though there are no sheep in the pen and no cattle in the stalls, YET I will rejoice in the LORD. I will be joyful in God my Savior." Habakkuk 3:17-18
What I've been watching for inspiration:
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear other’s results and ideas for variations.
These decadent Flourless Toffee Chocolate Cookies taste like a moist, chewy, toffee-studded brownie with deliciously crisp edges. A crazy-delicious, super-easy, gluten-free, no-mixer recipe!
- 2 ¼ cups powdered sugar
- ¼ teaspoon salt
- 1 cup cocoa powder
- 4 large egg whites
- 2 teaspoons vanilla extract
- 1 cup chocolate chips I like to use mini chips but regular are also fine
- 1 cup toffee bits
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Line 2 sheet pans with parchment paper. Lightly spray the parchment with cooking spray. (Yes, grease the parchment; these cookies are sticky and need to be baked on a greased surface.)
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Whisk together the egg whites and vanilla for 20-30 seconds until frothy.
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In a separate medium-size bowl, whisk together the powdered sugar, cocoa and salt.
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Add the egg white mixture and stir until well-combined. Scrape the bottom and sides of the bowl, and stir again until smooth. The sticky batter should be the consistency of a very thick syrup. (See Café Tips above in the post.)
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Add the chips and toffee bits, reserving ¼ for the topping, if desired. Stir to combine.
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Drop the syrupy batter onto the prepared baking sheets (about 1 ½ tablespoons each) and spread with a spoon to form a circle. Allow the cookies to rest on the baking sheets for 30 minutes, while you preheat your oven to 350°F.
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Bake the cookies for 8 minutes. If using the toppings, remove from the oven and sprinkle with some of the reserved chips and toffee bits. Return to the oven for 2 minutes.
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If not using the topping, bake for 9-10 minutes. The tops should be somewhat shiny and develop faintly crackly tops.
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If you’re not using any chips or toffee bits the cookies will be done a little sooner, closer to 8 minutes.
See Café Tips above in the post for further instructions and more detailed tips.
Recipe adapted from King Arthur Flour.
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Kerry S Carter says
How many cookies does it make? It says 24 servings. But how many cookies are in a serving? I might say 3. A teenager might say 6.
Lindsay @ The Café Sucre Farine says
Hi Kerry, a serving size is one cookie. Enjoy!
Sue says
Hi Chris!
Love your recipes! Looking forward in making these cookies. I just have one question, do the egg whites need to be at room temperature?
Blessings
Sue from Montreal, Quebec
Chris Scheuer says
Thanks so much, Sue!
Regarding your question, I use egg whites right from the fridge.
KATHY SCHEMBS says
These cookies are so good! I had my husband taste test a couple without giving him any details so I would get an unbiased reaction. He kept saying, "These are so fudgy!" And so easy! Thank you, Chris, for another 'keeper. ' I'm adding this recipe to my files.
Chris Scheuer says
Yay! Thanks for your review, Kathy!
Mary beth says
Does this take 3 or 4 egg whites?
Chris Scheuer says
Hi Mary Beth, it's 4 large egg white.
Rachel Raymond says
Finally made these today for my sister who is gluten intolerant. She loved them, but I think I ate more than she did! So chocolatey and chewy! And you're right ... so perfect with a cold glass of milk!
Thanks again! I love your recipes and the notes are very helpful!
Chris Scheuer says
I'm so glad, Rachel! Thanks so much for letting us know!
Linda Phillips says
These cookies are fantastic and not only for the gluten free people out there. They are gooey, rich, full of chocolate, and the toffee bits add that crunch factor.
You two have done it once again. Your recipes are the best.
Chris Scheuer says
Thanks so much, Linda!
michelle says
HI, Love your recipes....can these cookies be frozen? I have a gluten free friend that I make cookies for and he loves chocolate!
thanks
michelle
Chris Scheuer says
Hi Michelle, they can be frozen!
Abbey O'Connor says
I cannot wait to try these! My son was just told to eat Gluten Free so this recipe will be a big help in keeping him happy. Hope you and Scott are healthy and safe!
Chris Scheuer says
Thanks, Abbey! I hope he enjoys them!
Bart says
Devine! Cannot eat just one or wait for them to cool.
Chris Scheuer says
Thanks, Bart!
Chris Scheuer says
Thanks, Bart 💕 I understand!
Tonya says
These cookies are delicious. My daughter said, "You have to make these again!" I think they would make amazing ice cream cookie sandwiches this summer. Any suggestions for a recipe that uses the 4 egg yolks I have left?
Chris Scheuer says
Thanks for sharing your results, Tonya.
Make lemon curd with your yolks, so good! https://thecafesucrefarine.com/ridiculously-easy-microwave-lemon-curd/
Then you can make this lemon curd cake: https://thecafesucrefarine.com/lemon-curd-poppy-seed-cake/
Or this lemon curd mousse:https://thecafesucrefarine.com/easy-lemon-curd-mousse/
Or this lemon curd tart: https://thecafesucrefarine.com/lemon-curd-shortbread-tart/
Haha! You might not want to ever ask me again! 😂💕
Sherri says
Going to have to try these! Looking delicious! Not sure but I do know powdered sugar contains cornstarch, was thing perhaps it begins thickening as it absorbs moisture while waiting. Thank you for your wonderful recipes Chris💕
Chris Scheuer says
That's a great thought, Sherri and makes a lot of sense. Thanks so much! Hope you enjoy them!
Tricia B says
Oh my goodness, these cookies look amazing! You are a cookie artist Chris! Pinned on my must-make board 🙂
Jennifer @ Seasons and Suppers says
Yes please! I have everything on hand to make these delicious looking cookies, so I will definitely be making a batch soon 🙂
Dorothy Hiebert says
I love your recipes but more than that, I love the inspiring notes you include. The song you mentioned at the end of your post today was amazing. I have shared it with a multitude of my friends, along with an Easter greeting. Bless you for sharing!
Chris Scheuer says
Thank you, Dorothy! I love that you shared the song with your friends 💕
Chris Scheuer says
Thank you, Dorothy! I'm so happy you enjoyed it 💕
Christina Bagdazian says
I think the reason for the 30 minute rest is so the “skin” can develop on the cookie. Macaroons are made with egg whites and require a resting time before baking. Just a thought. Thanks for all your posts!
Chris Scheuer says
Thanks so much, Christina! That makes sense!
Helene says
I tried this recipe today and I’d like to know what I did wrong …
My first observation is that the consistency of the cookie dough was so thick that I had difficulty stirring it. I admit that I didn't wait for the 30 minutes, but I don't think the consistency would have been more manageable!
I had a lot of trouble making nice balls so I got a result that is far from your super nice cookies.
I’d like to try again, so please tell me what I’ve done wrong !
Thanks for your help!
Chris Scheuer says
Hi Helene, it's difficult to say what the problem was without having been right there in the kitchen with you. The batter should not be thick but rather a syrupy batter. Could you have used smaller eggs? The recipe calls for 4 large egg whites. Sometimes you may need to add a bit of extra egg white to achieve that syrupy consistency but it sounds like your batter was very thick.
Ruth Ann says
Going to add these to my list to make. I have made so many of your recipes ......to rave reviews as well. The shortbread is still under my dome.....we are rationing it and savouring it with our afternoon lattes.....mmmmmm. And yes, He is so Worthy. Even in the midst of all of this ....we are still so blessed. Thanks Chris
Chris Scheuer says
Thanks, Ruth Ann! HE IS WORTHY!
Martha Newbold says
I am blessed each time I open your emails featuring delicious recipes, artistic photography, and words of encouragement! I've shared Andrew Peterson's song today. Just paying it forward!
Chris Scheuer says
Awesome! Thanks, Martha. I love that you passed it on! It really speaks the truth.
Lynn says
No toffee bits without putting on a mask and going to the grocery, so can I just leave them out, or do I need to add more chocolate chips to make up for the loss of volume? Thanks!
Chris Scheuer says
Hi Lynn, you can just leave them out. No other changes. Enjoy!
Charlotte Moore says
YUMMY!! These look wonderful!
I heard this song for the first time from a choir we listen too. It is a beautiful song. Yes, HE IS!!!
Chris Scheuer says
Thanks, Charlotte! This song took my breath away the first time I heard it and continues to do the same with each listen.
Pam Payne says
Can't wait to try these!
Loved "He is worthy".....had never heard this before...thank you!
Chris Scheuer says
Hope you enjoy them, Pam!
We never get tired of that song! 💕