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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.
Ingredients
- 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)
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.
Video
Notes
Using sugar, WW points are 9.
Nutrition
Serving: 2cookies, Calories: 207kcal, Carbohydrates: 30g, Protein: 6g, Fat: 12g, Saturated Fat: 3g, Sodium: 189mg, Fiber: 8g, Sugar: 16.5g
- WW Points: 5