Flourless Chocolate Brownie Cookies

Chewy, chocolate brownie like texture cookie that is flourless, what could be better?  

Whipping up a batch of these cookies it is hard just to eat one.  They are a chocolate cookie and brownie lovers dream come true.  And if you are watching your gluten intake, these are made without flour, but from the the taste of these you wouldn’t even know it.  

I discovered this fantastic recipe for this month’s Secret Recipe Club where I was assigned the blog Creative Kitchen.  A journey through Creative Kitchen you can find such delicious recipes such as Egg Nog French Toast and Cranberry Apple Pie.  I can’t wait to try these recipes over the holidays.  It didn’t take me long to stumble upon this recipe and I knew this was the recipe I was going to try, and boy am I glad I did.  

These cookies are perfect served with a tall glass of milk.  How about served warm with a drizzle of dulce de leche and a sprinkle of fleur de sel?  

You know you want to bake these soon, don’t you? 

Trust me, you won’t be sorry!


Flourless Chocolate Brownie Cookies

Makes 2 dozen

Ingredients:
3 cups confectioners sugar
2/3 cups unsweetened Dutch-processed cocoa powder
1/4 teaspoon salt
3 large egg whites, room temperature
1 tablespoon vanilla extract
1 1/2 cups milk chocolate chips

Directions:
Preheat oven to 350 degrees Fahrenheit.  Line baking sheets with parchment paper and set aside.

In a large bowl mix together confectioners sugar, cocoa powder and salt.  Add in vanilla extract and egg whites just until combined.  Stir in chocolate chips.

Spoon small dollops of batter on baking sheet.  Set in refrigerator for about 5 minutes for batter to set.  

Bake in preheated oven for 10-12 minutes until tops are lightly cracked.  Cool on wire rack. 

Adapted from Creative Kitchen originally adapted from Recipe Girl.  


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28 Comments

  1. I was just eating something very similar to this today but it definitely had flour in it. We’re on the same wavelength though with this brownie cookie! I love it and I’m definitely going to be making this soon as I was clearly craving brownie cookies today 🙂

  2. A brownie cookie is like a perfect marriage in a cookie! Love this! I will have to give these babies a try… plus all of your other recipes. I’m going to be stuck on your site forever!

  3. Hi 🙂 I made these today and I wonder if I did something wrong. The cookies were crunchy on the exterior, like a meringue cookie. The inside was chewy, but almost hollow. Is that how they’re meant to be? It’s not that I don’t like them, it’s just not what I imagined when I read “brownie cookie.”

    1. Thanks so much for your comment. Glad to hear you gave these a try. The consistency you are describing sounds pretty much as how these are. The outside is cracked and crunchy, but not to hard. Similar to the top of a brownie. The interior should be chewy, again like a brownie but since these do not contain any flour or leavening agents they will not rise much so the outcome will be a thinner cookie. These are a great alternative if you don’t eat gluten but I would recommend maybe trying a brownie cookie that contains flour if you want a thicker cookie like I think you would like.

  4. Hi, I’m planning to try this recipe tonight, and I have a little question. You don’t whip up the eggs like to stiff peaks, do you? You just mix them in, right?
    Thanks!
    Jasmine

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