Flourless Chocolate Brownie Cookies

Recipe Description:

This fudgey cookie is easy to make. It’s crisp on the outside with little cracks and has a soft and moist center.

Prep Time: 15 Minutes

Cook Time: 10 Minutes

Servings: 3 dozen

Difficulty: Moderate

Recipe Ingredients:

6 oz. bittersweet chocolate (70% or more cacao), chopped

2 large pastured egg whites, at room temperature

1/8 tsp. cream of tartar (can omit)

1/2 tsp. pure organic vanilla extract

1/4 cup grade B maple syrup or sucanat

3/4 cup very finely chopped crispy walnuts or crispy pecans

Recipe Instructions:

Line 2 baking trays with parchment paper and preheat oven to 350 degrees. Position oven racks in the upper and lower third of the oven. (Or if your oven is temperamental like mine, leave one rack in the middle and bake one sheet at a time. It will not hurt the other batch to sit out while one is baking)

Melt chocolate over a double boiler. Set aside.

In a stand mixer, beat eggs and cream of tartar (if using) until soft peaks form. Slowly add maple syrup or sucanat and continue to beat until stiff peaks form.

Pour the melted chocolate and chopped nuts onto the beaten egg whites. Gently fold until the color evens out and there are not more white streaks.

Spoon by teaspoons onto the parchment paper 1-inch apart and bake 10-12 minutes or until the tops are cracked. They will be firm on the outside, but gooey when pressed. Allow to cool on wire racks.

2 thoughts on “Flourless Chocolate Brownie Cookies”

This looks super yummy. I’ll have to try it!

can you sweeten w/ Honey?
Can you use cocoa powder and butter to substitute the chocolate??
thanks,
Lornel

Recipe Description:

Recipe Ingredients:

Recipe Instructions:

2 thoughts on “Flourless Chocolate Brownie Cookies”

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