FUDGY FLOURLESS CRINKLE BROWNIE COOKIES WITH SEA S
Category
Desserts - Breads
Sub
Category
Gluten-Free
Servings
18 cookies
Preptime
2hrs 30min Total
Ingredients
Nonstick cooking spray
2 large egg whites
3/4 cup raw sugar
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
n 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.
Originally Submitted
10/7/2022
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