Brownies and cookies are two of my favorite kinds of desserts, so why not combine the two to create the ultimate hybrid dessert? If you’ve never tried a brownie cookie before, the texture is like the crinkly tops of fudge brownies. They are delicate to bite into and melt in your mouth. The center is super fudgy and honestly, I may like these better than actual brownies!
The best brownie cookies
These flourless brownie cookies are a dream come true for all my lazy brownie lovers. The recipe came by accident by when I was working on my flourless cake but the batter become too thick so I thought.. why not bake them as cookies and voila: these were born!
Only 3 ingredients. You need three staple ingredients to make cookies that have a rich chocolate flavor. Like no bake brownies, there is no flour, butter, or oil on the list. Easy and quick. Not only does this recipe call for only three simple ingredients but it also takes only 20 minutes to make. Perfectly fudgy. Made without flour, these cookies turn out fudgy and chewy like your favorite brownie (if you’ve tried flourless brownies before, you will adore these).
How to make brownie cookies
Making this brownie cookie recipe is certainly a lot easier than making a brownie. Here’s how you make them.
Cocoa powder. I use Dutch process cocoa powder for these cookies. It is unsweetened, has a dark chocolate color, and a rich flavor. Powdered sugar. The powdered sugar mixes well with cocoa powder and dissolves very easily in egg whites.
Egg whites. The main component of these flourless cookies. It helps the cookies hold their shape and gives them a nice chewy texture.
Watching your carbs or cutting out sugar? You can use a powdered sugar substitute instead. If you can’t tolerate eggs or follow a vegan diet, you can experiment by swapping out the egg whites for aquafaba or another egg substitute. Step 1 – Make the cookie dough Start by mixing the cocoa powder with powdered sugar. Add the egg whites and whisk until a smooth batter remains. As you mix the egg whites, they will continue to break down and absorb more cocoa powder and powdered sugar. You should end up with thick and sticky butter. If it is still a little runny, add a tablespoon more cocoa powder. Step 2 – Shape the cookies and bake Use a 2-teaspoon cookie scoop to make uniform cookies. Release the scooped dough on a large baking sheet lined with parchment paper or a silicone mat. Leave 2 inches of space between the cookies as they will spread as they bake. Bake the cookies in the oven preheated to 320F/160C degrees. Bake for 15 to 18 minutes or until the cookies are puffy and shiny. Allow the cookies to cool on a baking sheet before you store them away. To store: Transfer these flourless cookies into an airtight container or bag once they cool. Keep them at room temperature for up to a week. To freeze: Freezing these cookies may not be the best idea as they will absorb moisture and soften as they thaw.
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