Fudgy Flourless Crinkle Brownie Cookies with Sea Salt
Indulge in these decadent Brownie Crinkle Cookies that deliver the intense chocolatey goodness of a brownie, but in a delightful cookie form. Crafted with almond meal, these treats are not only grain-free and gluten-free, but they also skip the oil and butter for a lighter option. A sprinkle of sea salt elevates their flavor, making them irresistibly delicious.
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Ingredients
- Nonstick cooking spray
- 2 large egg whites
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 3/4 cup chocolate chips
- Flaky sea salt
- 1/2 cup unsweetened cocoa powder
- 3/4 cup lakanto monk fruit sweetener
- 1 cup plus 2 tbsp finely ground almond meal
Instructions
- 1
In a medium-sized mixing bowl, beat the egg whites, sugar, and vanilla together using a mixer until the mixture becomes frothy, which should take about 1 1/2 to 2 minutes.
- 2
In a large mixing bowl, combine the almond meal, cocoa powder, salt, and baking soda, whisking them together thoroughly.
- 3
Incorporate the egg white mixture into the dry ingredients, using a spatula to mix until everything is well blended. Gently fold in the chocolate chips.
- 4
Using the spatula, form the dough into two balls and wrap each one in plastic wrap.
- 5
Chill the dough in the refrigerator for 2 to 3 hours or overnight, as it needs to be cold before baking.
- 6
Preheat your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper.
- 7
Take one dough ball out of the fridge at a time (keep the remaining dough chilled), and roll it into two equal-sized balls, each about 1 ounce or 2 tablespoons. Slightly flatten the balls to form a round shape.
- 8
Arrange the dough balls on the prepared baking sheet, spaced about 2 inches apart, and sprinkle with flaky salt if desired. If the dough becomes too soft, pop it into the freezer for a few minutes to firm it up.
- 9
Bake the cookies for 10 to 11 minutes, or until the edges are just set.
- 10
Allow the cookies to cool on the baking sheet for at least 15 minutes, as they will continue to cook a bit while resting on the sheet.
- 11
Enjoy them warm, or let them cool completely and store in an airtight container for up to 4 days. They can also be refrigerated for up to 7 days.
Nutrition Information
Notes & Tips
- Using sugar, WW points are 9.