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Flourless Brownie Cookies

These Flourless Brownie Cookies deliver a chewy, fudgy texture without any flour, creating an indulgent dessert that's perfect for gluten-free diets.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 3 large egg whites Create structure and richness.
  • 1 cup powdered sugar Adds sweetness and helps in achieving a chewy texture.
  • 3/4 cup dutch-process cocoa powder Provides deep chocolate flavor.
  • 1 teaspoon vanilla bean paste or extract Enhances flavor.
  • 1/4 teaspoon fine sea salt Balances sweetness.
  • 1 teaspoon espresso powder Optional; enhances chocolate flavor.
Mix-Ins
  • 1 cup milk chocolate chips Offer a sweet, creamy burst in every bite.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a stand mixer bowl fitted with a whisk attachment, beat together egg whites, powdered sugar, cocoa powder, vanilla bean paste, espresso powder, and fine sea salt until a thick and glossy batter forms.
  3. Gently fold in milk chocolate chips to combine.
  4. Use a number 24 cookie scoop to portion out the batter, placing scoops at least 4 inches apart on the baking sheet.
Baking
  1. Bake the cookies for 8 to 10 minutes; for gooey cookies, remove when centers are dark and glossy; for chewier cookies, remove when tops are matte and crinkled.
  2. Swirl the cookies with a cutter as soon as they come out of the oven to neaten edges. Allow to cool on the baking pan for a few minutes before transferring to a wire rack.

Notes

Let egg whites come to room temperature for better volume when whipped. Use high-quality chocolate chips for a richer flavor profile.