Flourless Chocolate Brownie Cookies

Flourless Chocolate Brownie Cookies | Big Girls Small Kitchen

Some days require a quick chocolate fix, and these gluten-free cookies are just the ticket.

Deeply fudgy and altogether satisfying, they take just minutes to whip up and don’t require any flour. I think they might be a miracle cookie. With a crispy outside and a brownie-like fudgy interior, there is something for every chocolate lover in these cookies. A glass of milk is almost a required accompaniment. When a midnight craving hits, keep this recipe close at hand. That is, if you don’t memorize it after the first few times making it.

I like to think these are healthy-ish, too, with no butter or egg yolks to speak of. The espresso powder is optional, but if you have it on hand (perhaps from making the Cappuccino Marshmallows), you won’t notice a coffee flavor, but instead a more intensified chocolate flavor. Parchment paper will make taking these delicate-when-hot cookies off the tray much easier. If you wait until they cool, they are prone to fall apart, so grease the cookie sheet well or use parchment paper and slide them onto the cooling tray while still warm. They retain their fudginess when cooled, but are especially delicious warm.

Natalie of Good Girl Style joins us each month to share incredible desserts with Big Girls, Small Kitchen readers–desserts that are entirely gluten-free, but not like obviously gluten-free. That means no specialty flours or hard-to-find ingredients, just lemons, lemons, and more lemons.  Want even more GF desserts? Check out Natalie’s Lemon Pudding.

**Recipe**


Flourless Chocolate Brownie Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 2¼ cups powdered sugar
  • 1 cup cocoa powder
  • 1 teaspoon espresso powder, optional
  • ¼ teaspoon salt
  • 3 egg whites
  • 2 teaspoons vanilla extract
Instructions
  1. Preheat the oven to 350°F and grease or line 2 cookie sheets with parchment paper. In a medium bowl, stir together all ingredients. Drop by heaping tablespoon onto the prepared baking sheets. Bake for 8 to 10 minutes, until the cookies are firm on the edges, shiny, and starting to crack a bit. Let cool for a few minutes on the baking sheet before cooling on a wire rack.
Notes
Adapted from King Arthur Flour.

 

  • http://www.cakeydreamer.blogspot.com/ Sian Edwards

    These look so good! My friend is gluten intolerant and I’ve been looking for something nice and easy that I can make one night and take into work the next day, so I’ll definitely use these!

    Sian xo
    http://www.cakeydreamer.blogspot.com

  • Candis Scott

    I must have stirred mine too much. It turned into a liquid mess

    • http://www.biggirlssmallkitchen.com/ BGSK

      You can always add a little more powdered sugar if the batter is too wet. But, it is a messy-looking batter that only transforms in the oven. Sorry you didn’t love these!

      • Candis Scott

        I still baked them and my 19yo son loved them. I will make these again. I just made them into brownies.

  • Michele

    I want to try these. Do they keep very long or do you have to eat them all right away?

  • Rhonwyyn

    Why are only egg whites used in this recipe? what would happen if I used whole eggs?

  • jannann

    Awesome but very runny.

  • jmarie

    I would leave the espresso out next time. Very easy otherwise, though.

  • Cynthia Cohen

    I will make these for Passover!

  • Jess

    I just made these. I ended up needing 4 egg whites. They are SO yummy and super easy to make. The batter was pretty runny but it firmed up in the oven. They taste like chocolate meringue cookies, only with less time and effort! I’ll be making them again for my gluten free friend

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