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!
Here is what you will need to make these flourless chocolate brownie cookies:
- 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
~I loved these flourless chocolate brownies cookies, and will be adding them to my official go-to desserts list.
Renee Patterson Travis says
These look so good :)
Do you have the nutrition info for this? :)
Per cookie: 121 calories, 0.7g fat, 2.2g protein, 54.1g carbs :)
Whoops wrong recipe. This one:
111 calories, 1g fat, carb 26.4g, protein 2.3g
Lisa Langston says
Wow, so delicious looking, I could eat the page. These I have to make!! Thank you!!
How many cookies does this recipe make? Calculating cals before I make it. Thanks!!
It made 12 medium sized cookies :) I should have included that
gf vanilla extract??? really? I am new to the gluten free thing and am trying to accommodate some friends. what contains gluten in vanilla?
Hi Keely, to be honest my daughter & husband have never reacted with regular McCormick, but there is such a thing as GF Vanilla Extract because it is made in a certified gluten free facility. Technically there is ZERO gluten in it..it is more of a caution thing.
We dont use sugar here…. would honey work?
Hi Amanda, I’m sorry! I do not know!
Tiffany Lopez says
Can I use regular salt for this?
Hi Tiffsny, you can use any brand sea salt, or a tiny pinch of table salt. Sea salt is less salty and better for baking.
I am trying this now without a mixer and it seems to be missing a liquid ingredient. The 3 egg whites are not wet enough to coat the batter and its pretty loose. Could I add water, you think?
Hi Charlene, I can not recommend that because I do not want your cookies to come out weird. If you used the 2 teasp. of extract, and the 3 large egg whites that is correct.
Rave!! I haven’t had much success with gluten free baking, so I went into this with baited breath. I followed this recipe exactly (even to the extent of borrowing my mother’s Kitchen Aid mixer) and these turned out wonderfully! This recipe is most definitely a keeper! Thanks so much!
Hi Lisa, it makes me so happy that these turned out awesome for you as well!! Thank you for the wonderful feedback!
Silly question … Is a standing mixer necessary? Can I use a hand mixer?
Hi Catherine, YES! I suggest using a deep bowl because the powders will fly..start on slow, and increase gradually until your mixture is thoroughly wet, and blended. thanks for stopping by!