Flourless Brownie Cookies
Flourless Brownie Cookies deliver the best of both worlds: the fudgy center of a brownie and the convenience of a cookie! A batch of these rich, dense chocolate cookies takes just 20 minutes from start to finish using minimal ingredients!
Easy Flourless Brownie Cookies
These flourless brownie cookies are pure chocolate bliss that proves simple ingredients can serve up something extraordinary! These cookies have the glossy, crackly tops of a bakery-level brownie and the satisfying chewy texture of a cookie!
To serve up the most incredible chocolate flavor in these flourless cookies, I incorporated espresso powder to enhance the chocolate flavor and mixed mini chocolate chips into the batter! When eaten warm, you’ll be treated to sweet little melty pools of chocolate from the chocolate chips, making these cookies a chocolate lover’s dream!
If brownie-like cookies are your thing, then you may also love my Brownie Mix Cookies that are made with a Ghirardelli Double Chocolate Brownie Mix!
Rebecca’s Recipe Review
Taste: Rich chocolate flavor.
Texture: Slightly crisp edges with soft, gooey centers serving up a chewy, fudgy brownie-like bite!
Ease: 4/10
Pros: A batch of chocolaty goodness takes just 20 minutes, making these the perfect weeknight treat that you can whip up on a whim!
Cons: The batter is a bit gooey, so using a cookie scoop is best to avoid a big mess.
Would I Make This Again? Yes! These brownie cookies hit the sweet spot when paired with an ice-cold glass of milk!
Flourless Chocolate Cookie Ingredients
- Egg Whites
- Powdered Sugar
- Dutch-process Cocoa Powder
- Vanilla Bean Paste
- Fine Sea Salt
- Espresso Powder
- Milk Chocolate Chips
How To Make Brownie Cookies Without Flour
- Preheat the oven and line a baking sheet with parchment paper.
- Beat together the large egg whites, powdered sugar, Dutch-process cocoa powder, vanilla bean paste, espresso powder, and fine sea salt in the bowl of a stand mixer.
- Fold mini semi-sweet chocolate chips into the brownie cookie batter.
- Portion out the batter onto the prepared cookie sheet using a cookie scoop.
- Bake the cookies until mostly matte on top.
- Immediately swirl them with a bowl or biscuit cutter to round them out and thicken them up a bit.
Add the egg whites, cocoa, powdered sugar, vanilla, espresso powder, and salt to a mixing bowl.- Whisk until smooth and thick.
- Add in the chocolate chips.
- Use a cookie scoop to portion out the dough.
- Place the dough on a parchment lined baking sheet and bake.
- Swirl the cookies inside a cookie cutter right after baking.
Rebecca’s Brownie Cookie Tips
- For a completely gluten-free cookie, you’ll want to double-check the labels on the vanilla bean paste and chocolate chips you choose for this recipe.
- This brownie cookie batter is very gooey, so using a cookie scoop is the best way to portion it and transfer it to the cookie sheet without making a mess. I used a #24 cookie scoop for cookies that were about 2 ounces each.
- To prevent the cookies from baking together, they need to be spaced about 4 inches apart. Using a 13×18-inch baking pan allowed me to bake six cookies at a time with that amount of spacing.
- I prefer using vanilla bean paste because it offers a richer flavor profile. However, if you already have vanilla extract on hand, you can use an equal amount of that instead of the paste.
- Though this recipe calls for espresso powder, you don’t need to worry about these cookies having a strong coffee flavor. Instead, the espresso enhances the chocolate flavor.
- Store these Flourless Brownie Cookies in an airtight container at room temperature for 1 to 2 days.
More Flourless Recipes
- Flourless Brownies – Fudgy, chocolatey brownies that are deliciously dense!
- Dulce de Leche Coconut Macaroons – Chewy, tasty treats with a sweet caramelly flavor!
- Flourless Chocolate Torte with Ganache – Made with ingredients you likely already have on hand!
- Blackberry Buttermilk Panna Cotta – A delicious Southern twist on a classic Italian dessert!
- Moelleux au Chocolat – Pure chocolate bliss finished off with a lava-like topping!
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Flourless Brownie Cookies
Ingredients
- 3 large egg whites
- 3 cups powdered sugar 360g
- ⅔ cup dutch-process cocoa powder 70g
- 1 tablespoon vanilla bean paste or extract
- ½ teaspoon fine sea salt
- ⅛ teaspoon espresso powder optional
- 1 cup milk chocolate chips 185g, I use Good & Gather brand
Instructions
- Preheat the oven to 350℉ and line a baking sheet with parchment paper.
- In a stand mixer bowl fitted with a whisk attachment, beat together 3 large egg whites, 3 cups powdered sugar, ⅔ cup dutch-process cocoa powder, 1 tablespoon vanilla bean paste, ⅛ teaspoon espresso powder, and ½ teaspoon fine sea salt until a thick and glossy batter forms.
- Fold in 1 cup milk chocolate chips until evenly mixed.
- Use a #24 cookie scoop to portion out the batter (about 2 ounces per cookie), placing the scoops at least 4 inches apart. You can bake 6 cookies on a 13×18-inch baking sheet.
- Bake for 8 to 10 minutes. For gooey cookies, take them out of the oven when the centers are still dark and slightly glossy. For chewier cookies, remove from the oven once the tops are completely matte and crinkled.
- As soon as they come out of the oven, swirl the cookies with a large cookie or biscuit cutter to neaten the edges and thicken them up a bit.
- Let them cool on the baking pan for a few minutes after swirling to set before peeling them off the parchment and transferring them to a wire rack. Chill the baking sheet in the freezer for a few minutes after removing the cookies, before putting on the next batch.
Notes
- Espresso powder helps to intensify the chocolate flavor but does not make the cookies taste like coffee. You can omit it if desired, as it will not change the cookie’s structure.
- This batter is very gooey, and a cookie scoop is the best way to portion without making a big mess.
Nutrition
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