Flourless Chocolate Puddle Cookies

by Heidi @ Food Doodles on

Naturally gluten, grain and dairy free rich chocolate cookies with a fudgy interior and a thin crackly top, just like a perfect brownie in cookie form!


I need to start out with a warning.   These are dangerously good!  But don’t bother trying to cut the recipe down to reduce temptation, they freeze really well so save a few out and freeze the rest if you want.  They’re also incredibly satisfying.  They’re fudgy and gooey inside with that perfect crackly top.  That top is seriously like my favorite part of a really good brownie.  These are some of my favorite cookies, I make sure to make some every year 🙂


So I mainly started this blog to post healthier recipes and I wouldn’t consider these healthy even though they have no added butter or oil  and they’re gluten free because they’re still loaded with sugar.  But honestly, everyone needs a treat now and then, and these cookies are seriously worth splurging on.  SO good!  I really believe there should always be “treats”  but also that they should be treats and just enjoyed once in a while.  This really is the time of year for treats, so I may just post another cookie recipe before I get back to some more nutritious recipes, if that’s alright with you 😉


Flourless Chocolate Puddle Cookies
Prep Time
20 mins
Cook Time
14 mins
Total Time
34 mins
Naturally gluten, grain and dairy free fudgy chocolate cookies with a thin crackly top, like the best part of a good brownie!
Servings: 18 -20 large cookies
Author: Heidi @ Food Doodles
  • 3 C coarsely chopped walnuts, or a combination of your favorite nuts (I've used almonds, walnuts and pecans before)
  • 4 C 453g powdered sugar
  • 1/2 C + 3 tbsp 60g unsweetened cocoa powder
  • Scant 1/2 tsp sea salt
  • 4 large egg whites
  • 1 tbsp vanilla extract
  1. Preheat oven to 350 degrees F. Place the nuts on a baking sheet and toast for 10-12 minutes, tossing a few times, until fragrant. Remove from the oven and cool.
  2. Lower the oven temperature to 320 degrees F and place the racks in the top and bottom thirds of the oven. Prepare 2 baking sheets with parchment paper. Set aside.
  3. In a bowl, stir together the egg whites powdered sugar, cocoa powder, salt and vanilla until fully combined. Add the nuts and stir in.
  4. Drop 2 tbsp scoops of the batter onto the cookie sheet, only 6 to a cookie sheet, making sure the cookies are evenly spaced from each other and the edge of the pan as they spread a lot!
  5. Place baking sheets in the oven and bake for 12-14 minutes, rotating and switching the baking sheets half way through. The cookies are done when they are fully puffed up and cracked on top. Do not continue to bake once they have fully puffed up and cracked. Do not remove from the oven too soon as they wont hold together.
  6. Remove from the oven when done and let cool on the baking sheet for a few minutes before sliding the parchment paper off the baking sheet onto a cooling rack to cool completely.
  7. Repeat with the remaining cookie dough.
Recipe Notes

To make these cookies grain free make sure to find a powdered sugar without cornstarch, in some countries you can purchase pure powdered sugar which has no additives, or search for one that uses tapioca starch instead of cornstarch to make these cookies grain free.
Store in an airtight container on the counter for up to a week or in the freezer for much longer.
This recipe can easily be halved.
Recipe originally from 101 Cookbooks



If you’re interested I also have recipes for an orange version:

These Flourless Chocolate Orange Puddle Cookies are the best! So easy to make and they're delicious! Naturally gluten and dairy free too!

And a peppermint version:

Peppermint Chocolate Puddle Cookies



The pictures on this post were updates on December 1 2015.  This is what they looked like before:



Leave a Comment

{ 29 comments… read them below or add one }

1 Jean Choi December 16, 2019 at

Drooling at the photos! These looks dangerous and amazing. I’ll have to make it for my family over Christmas!


2 Suzanne January 11, 2016 at

My son is allergic to nuts, would it still come out yummy without nuts?


3 Heidi @ Food Doodles January 12, 2016 at

Yes they would, but I would drastically reduce the amount of “dough” you scoop for each cookie since they’ll spreasd a lot! Maybe try 1/2 a tablespoon of dough and see how that goes? Please let me know if you give it a try 🙂


4 Brooke (Baking with Basil) December 21, 2011 at

That’s crackly cookie top reminds me of a brownie!! I bet these are wonderful!


5 Alli@peasepudding December 21, 2011 at

They look amazing, what a lovely gloss coating they have!


6 Ari@ThE DiVa DiSh December 19, 2011 at

Those look amazing! I bet they are so moist and chewy!!


7 Sommer@ASpicyPerspective December 19, 2011 at

Wow, those cookies look ridiculously good!


8 Debs @ The Spanish Wok December 19, 2011 at

These look fab and sound easy for a novice baker like me.


9 Bobbi December 18, 2011 at

I’ve been searching for a chocolate cookie recipe to try this season–something to balance out all the shortbread and rugelach. This sounds delish! And easy too. Thanks!


10 Karen | Divine Dinner Party December 18, 2011 at

Is it just me or are these fabulous cookies look really shiny? I read the warning and I don’t mind that these goodies are SWEET. Sometimes, you just got to have to eat something really sweet just like your chocolate puddle cookies and experience a great deal of sugar rush.


11 Ramya December 18, 2011 at

That looks awesome!! Real treat for a chocoholic like me!! Lovely clicks..Soo Inviting:-)


12 Lindsay @ Pinch of Yum December 17, 2011 at

These have such a cool look to them!


13 Dominique December 17, 2011 at

Has anyone tried preparing this using an egg substitute? I have found one that doesn’t include any egg (duh), gluten or flax, but I haven’t used it yet and I don’t know if it would be appropriate to use in replacing egg whites. Any input welcome! I REALLY want home-baked cookies for Christmas, but when you can’t use any eggs, casein, gluten, flax or cashews (and I technically am playing it more loosely than I should with almonds), it gets complicated. Oh, cookies. I miss you so.


14 Karen December 17, 2011 at

How do you think these would hold up without the nuts? They look delicious, but I have some picky eaters who are not fans of nuts. Also, I’m assuming these are considered gluten free? This might be a nice gift for my friends with gluten allergies.


15 Heidi @ Food Doodles December 17, 2011 at

I have seen another version using coconut that you can find here. I haven’t tried them but they look delicious. I don’t think you can just leave the nuts out as they are a main part of the cookie but if you can find something else to replace them with, go for it!


16 Kelly @ Foodie Fiasco December 16, 2011 at

*Gushing comment alert* Your blog is AMAZING! Seriosly, your pics are gorgeous, your personality rocks, and, puddle cookies? Chocolate? You, my friend, rock.


17 Heidi @ Food Doodles December 17, 2011 at

Aw, thank you! You’re so sweet! You honestly made my day 😀


18 Katarina December 16, 2011 at

Wow, these look great!


19 Mellissa December 16, 2011 at

Oooooh…..shiny!!!!! These look so pretty and crispy and chewy and….yummy! Trying it! Gotta go find some chocolate now to take the edge off! thanks! ha ha!


20 vianney December 16, 2011 at

These look so rich and dreamy!! with a big glass of cold milk-heaven!!


21 Kiran @ KiranTarun.com December 16, 2011 at

I need 20 of those, please 🙂 So drool-worthy!


22 beti December 16, 2011 at

they look really goood! so soft but chewy at the same time


23 Heather December 16, 2011 at

My Boyfriend would be so in love with these cookies – especially with a big glass of almond milk!


24 Nicole @ Wonderful Joy Ahead December 16, 2011 at

In the big scheme of cookies, these are not *that* bad for you, in moderation. Ok, yes, there’s loads of sugar. But a handful of nuts are good for you and fill you up. Then, the chocolate is unsweetened… and the eggs are just the whites. Truly, I can think of way worse “treats” (like, ahem, the *really* not good for you cupcakes I posted that you commented on earlier! ha!)


25 Heidi @ Food Doodles December 16, 2011 at

Very true, the amount of sugar is what bugs me I guess, but really they aren’t that bad. I think why I’m feeling guilty is because of how fast this batch was gone! And I only shared a couple of them! Lol!


26 Kathryn December 16, 2011 at

There’s definitely nothing wrong with a cookie every now and then and these look so delicious!


27 Maryea @ Happy Healthy Mama December 15, 2011 at

I’m sure these are fantastic. They look so chocolate-y. My husband would be so happy if I made these. I’ll have to save this recipe for a time when I need a special treat to make him. 🙂


28 Binky December 15, 2011 at

Ummmm these look DELICIOUS. ^_^ Sometimes you need something super sweet, ya know?


29 Heidi @ Food Doodles December 15, 2011 at

Absolutely! ^_-


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