Flourless Chocolate Brownie Cookies
Are you or someone you know following a gluten free diet or trying to cut out traditional flour? I know for us, it is rather difficult and unfair for me to bake traditionally so I have sort of given it up. My four year old has a gluten intolerance so long gone are the days of regular cookies, and cakes. It took a little while to get used to, but I finally (almost) have gluten free baking figured out.
I have wanted to try flourless chocolate brownies out for the longest time. However, since I am partaking in a cookie month challenge, I decided that I woudl make flourless chocolate brownie cookies…sounds great huh? I think I really need to give my KitchenAid Stand Mixer all the credit for this recipe because without it, the consistency of these cookies would be totally grainy, and off. Once you start this easy to make batter, you will notice that it is super thick, and sort of hard to scoop out. My ice cream scooper really came in handy!
- 2 1/4 cups of confectionery sugar (powdered sugar)
- pinch of Sel Gris French Sea Salt
- 1 cup cocoa powder
- 3 large egg whites
- 2 teaspoons of gf vanilla extract
- Pre-heat your oven to 350 degrees
- line two standard sized baking sheets with parchment paper, grease the paper
- In your stand mixer, mix all the ingredients until smooth-scrape the sides, and mix once more
- Using an ice cream scoop drop about 1 1/2 tablespoons of batter onto your paper
- Allow cookies to bake for 8 minutes
- They will have flaky, shiny tops-allow them to cool for at least 20 minutes
- Makes 12 medium sized cookies