Flourless, FUDGY Brownie Cookies
Fudgy centres. Crackly tops. Deep chocolate flavour. And naturally flourless.
Ingredients
• 250-300g blended coconut sugar, do less if you want (remember these are a every now and then treat. Just pulse coconut sugar in a food processor and blender until it becomes similar consistency to powdered sugar
• 60–65g cacao powder (8–10 tbsp, use 60g for slightly sweeter cookies)
• ½ tsp salt
• 3 large egg whites, save the yolks to make homemade icecream to go with it!
• ½–1 cup dark chocolate chips (optional but recommended adjust to your taste)
• 1 tsp vanilla bean paste
• I also added ½ cup pecans but you could add any other mix ins
Method
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Preheat oven to 175°C. Line a tray with parchment and lightly butter so they don’t stick.
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In a large bowl, mix powdered sugar, cacao, salt, egg whites & vanilla until a thick, glossy batter forms.
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Fold through chocolate chips if using.
If your batter feels super runny, refrigerate 30–60 mins before baking.
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Scoop 2–3 tbsp per cookie onto the tray, leaving 4–5 inches between each (they spread a lot). Four per tray is safest.
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Bake 8–10 minutes in the centre of the oven.
– 8 mins = ultra fudgy
– 10 mins = set but still soft (don’t go longer) -
Immediately after baking, use a round bowl or glass to gently shape the cookies into perfect circles.
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Transfer off the hot tray straight away and cool completely on a rack.
Let them cool fully before eating (if you can). The texture sets into that perfect brownie-meets-cookie texture.
