Fudgy Flourless Crinkle Brownie Cookies with Sea Salt
These flourless Brownie Crinkle Cookies are rich and fudgy like a brownie but shaped like a cookie. Made lighter, grain-free and gluten-free with almond meal and they have no oil or butter.
Foto: SkinnytasteIngredients
- Nonstick cooking spray
- 2 large egg whites
- 3/4 cup lakanto monk fruit sweetener (or sugar if you prefer*)
- 1 cup plus 2 tbsp finely ground almond meal (such as Bob’s Red Mill)
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 3/4 cup chocolate chips (I used Lily's sugar-free)
- Flaky sea salt (such as Maldon, as needed)
Steps
In a medium bowl, whisk the egg whites, sugar and vanilla with a mixer until frothy, 1 1/2 to 2 minutes.
In a large bowl, whisk together the almond meal, cocoa powder, salt, and baking soda.
Add the egg white mixture and stir with a spatula until combined. Fold in the chocolate chips.
With a spatula, roll into 2 balls then wrap with plastic.
Refrigerate 2 to 3 hours or overnight, the dough must be chilled before baking.
Preheat the oven to 350°F. Line 2 cookie trays with parchment.
Working with 1 dough ball at a time (leave the other in the fridge), roll the dough into 2 level tablespoon size balls about 1 oz each. Flatten the dough slightly into a round.
Place 2 inches apart on the prepared baking sheet and sprinkle with flaky salt (if desired). If the dough softens, stick it in the freezer for a few minutes to re-chill it.
Bake for 10-11 minutes, until just set on the edges.
Let the cookies cool on the baking sheet at least 15 minutes. They will continue to cook slightly as they sit on the baking sheet.
Eat warm or let cool and store in an airtight container for up to 4 days. Refrigerate up to 7 days.
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