Fudgy Flourless Crinkle Brownie Cookies with Sea Salt
User Reviews
4.8
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Prep Time
2 hrs 15 mins
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Cook Time
15 mins
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Total Time
2 hrs 30 mins
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Servings
9 servings
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Calories
207 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Fudgy Flourless Crinkle Brownie Cookies with Sea Salt
Description
Made without flour, these brownie cookies rely on almond meal and cocoa powder for their structure. Egg whites are whipped to incorporate air and folded into the dry ingredients along with chocolate chips. The dough is chilled before baking to help maintain shape and achieve the characteristic crinkle exterior. Baking at 350°F yields cookies with slightly set edges and a moist interior.
The flaky sea salt sprinkled on top contrasts with the rich chocolate, enhancing the overall flavor profile. These cookies serve well as a snack or dessert, satisfying chocolate cravings with a fudgy yet flourless base.
The recipe suggests optional substitutions like using sugar instead of monk fruit sweetener and notes the Weight Watchers points when sugar is used. Chilling dough is important for handling and proper texture development.
Ingredients
- cooking spray nonstick
- 2 egg large, whites
- 3/4 cup lakanto monk fruit sweetener (or sugar if you prefer*)
- 1 cup plus 2 tbsp almond meal such as Bob’s Red Mill, finely ground
- 1/2 cup cocoa powder unsweetened
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 3/4 cup chocolate chips (I used Lily's sugar-free)
- sea salt such as Maldon, as needed, flaky
Instructions
- 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.
Notes
- Chill the dough for at least 2-3 hours or overnight to ensure proper texture and easier shaping.
- Sprinkle flaky sea salt just before baking to enhance the chocolate flavor.
- You can substitute sugar for monk fruit sweetener if preferred—note the point values if tracking.
- If dough softens while shaping, briefly return it to the freezer to firm up.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9servings
Amount Per Serving
Calories 207 kcal
% Daily Value*
| Serving | 2cookies | |
| Calories | 207kcal | 10% |
| Carbohydrates | 30g | 10% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Sodium | 189mg | 8% |
| Fiber | 8g | 32% |
| Sugar | 16.5g | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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