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Flourless Brownie Cookies Recipe

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4 from 59 reviews

  • Author: Ezabella
  • Total Time: 20 minutes
  • Yield: 14 cookies
  • Diet: Gluten Free

Description

These Flourless Brownie Cookies are rich, fudgy, and delightfully chewy cookies made without any flour. Using egg whites, powdered sugar, cocoa powder, and chocolate chips, they deliver deep chocolate flavor with a gooey center or a chewier texture depending on baking time. Perfect as an indulgent gluten-free treat, these cookies bake quickly and require simple ingredients for a scrumptious dessert.

Ingredients

Cookie Batter

  • 3 large egg whites
  • 3 cups powdered sugar (360g)
  • ⅔ cup dutch-process cocoa powder (70g)
  • 1 tablespoon vanilla bean paste (or vanilla extract)
  • ½ teaspoon fine sea salt
  • ⅛ teaspoon espresso powder (optional)
  • 1 cup milk chocolate chips (185g, such as Good & Gather brand)

Instructions

  1. Preheat Oven: Preheat your oven to 350℉ (177℃) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
  2. Mix Ingredients: In a stand mixer bowl fitted with a whisk attachment, combine 3 large egg whites, 3 cups powdered sugar, ⅔ cup dutch-process cocoa powder, 1 tablespoon vanilla bean paste, ⅛ teaspoon espresso powder (if using), and ½ teaspoon fine sea salt. Beat these ingredients together until the mixture forms a thick, glossy batter indicative of well-aerated egg whites and dissolved sugar.
  3. Fold in Chocolate Chips: Gently fold in 1 cup of milk chocolate chips until evenly distributed throughout the batter, ensuring the batter stays light and airy.
  4. Portion Cookies: Using a #24 cookie scoop (approximately 2 ounces per scoop), portion out the batter onto the prepared baking sheet. Place each scoop at least 4 inches apart to allow space for spreading. A 13×18-inch baking sheet can fit about six cookies at a time.
  5. Bake Cookies: Place the baking sheet in the preheated oven and bake for 8 to 10 minutes. For gooey centers, remove the cookies when their centers still look dark and slightly glossy. For chewier cookies, bake until the tops are fully matte and slightly crinkled.
  6. Neaten the Edges: Immediately after removing the cookies from the oven, swirl each cookie gently using a large cookie or biscuit cutter. This technique neaten the edges and thickens the cookie for a polished appearance.
  7. Cool & Transfer: Allow cookies to cool on the baking sheet for a few minutes to set the shape, then carefully peel them off the parchment paper and transfer to a wire rack to cool completely.
  8. Repeat Baking: Chill the empty baking sheet in the freezer for a few minutes after every batch before scooping batter for the next set of cookies to maintain consistent baking results.

Notes

  • Using dutch-process cocoa powder gives these cookies a smoother, less acidic chocolate flavor.
  • Espresso powder is optional but enhances the chocolate intensity and depth.
  • Ensure the egg whites are free of yolk for proper whipping and texture.
  • Swirling the cookies right out of the oven helps maintain a uniform and attractive shape.
  • Store baked cookies in an airtight container to keep them fresh for several days or freeze them for longer storage.
  • Chocolate chips can be substituted with dark or semi-sweet according to preference.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://kitchenloving.com/flourless-brownie-cookies-recipe/