Fudgy Flourless Crinkle Brownie Cookies with Sea Salt
These flourless Brownie Crinkle Cookies are rich and fudgy like a brownie but shaped like a cookie. Made lighter, grain-free and gluten-free with almond meal and they have no oil or butter.
Servings:
9
yield(s)
Prep Time:
135
mins
Cook Time:
15
mins
Total Time:
150
mins
Ingredients
-
Nonstick cooking spray
-
2
large egg whites
-
3/4
cup
raw sugar
-
1
cup
plus 2 tbsp finely ground almond meal, such as Bob’s Red Mill
-
1/2
cup
unsweetened cocoa powder
-
1
tsp
baking soda
-
1/4
tsp
kosher salt
-
1
tsp
vanilla extract
-
3/4
cup
chocolate chips, I used Lily's sugar-free
-
Flaky sea salt, such as Maldon, as needed
Instructions
-
In a medium bowl, whisk the egg whites, sugar and vanilla with a mixer until frothy, 1 1/2 to 2 minutes.
-
In a large bowl, whisk together the almond meal, cocoa powder, salt, and baking soda.
-
Add the egg white mixture and stir with a spatula until combined. Fold in the chocolate chips.
-
With a spatula, roll into 2 balls then wrap with plastic.
-
Refrigerate 2 to 3 hours or overnight, the dough must be chilled before baking.
-
Preheat the oven to 350°F. Line 2 cookie trays with parchment.
-
Working with 1 dough ball at a time (leave the other in the fridge), roll the dough into 2 level tablespoon size balls about 1 oz each. Flatten the dough slightly into a round.
-
Place 2 inches apart on the prepared baking sheet and sprinkle with flaky salt (if desired). If the dough softens, stick it in the freezer for a few minutes to re-chill it.
-
Bake for 10-11 minutes, until just set on the edges.
-
Let the cookies cool on the baking sheet at least 15 minutes. They will continue to cook slightly as they sit on the baking sheet.
-
Eat warm or let cool and store in an airtight container for up to 4 days. Refrigerate up to 7 days.