Imagine biting into a cookie that’s so fudgy, it feels like a rich, indulgent brownie had a secret meeting with your favorite dessert. These flourless crinkle brownie cookies, with their crackly tops and chewy centers, are the kind of treat that whisper sweet nothings to your taste buds. Oh, and did I mention they’re gluten-free? It’s like discovering the perfect song on a playlist you never knew you needed.
Steps
- Whisk the egg whites, sugar, and vanilla extract in a medium bowl using a mixer until the mixture becomes frothy, which should take about 1.5 to 2 minutes.
- In another large bowl, combine the almond meal, cocoa powder, salt, and baking soda by whisking them together thoroughly.
- Add the frothy egg white mixture to the dry ingredients and stir with a spatula until well combined. Fold in the chocolate chips, then divide the dough into two balls and wrap each in plastic wrap.
- Refrigerate the dough balls for at least 2 to 3 hours or overnight to ensure they are chilled properly before baking.
- Preheat your oven to 350°F and line two baking trays with parchment paper. Take one dough ball from the fridge and roll it into balls weighing about 1 ounce each.
- Flatten each dough ball slightly and place them on the prepared baking sheet, ensuring they are about 2 inches apart. Optionally, sprinkle with flaky sea salt.
- Bake the cookies for 10-11 minutes until the edges are just set. Allow the cookies to cool on the baking sheet for at least 15 minutes, as they will continue to bake during this time.
- Enjoy the cookies warm or let them cool completely and store them in an airtight container for up to 4 days. Alternatively, refrigerate them for up to 7 days.
Ingredients
- Nonstick cooking spray
- 2 large egg whites
- 3/4 cup monk fruit sweetener or granulated sugar
- 1 cup plus 2 tablespoons finely ground almond meal
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 3/4 cup chocolate chips (sugar-free if preferred)
- Flaky sea salt, to taste
Nutritional Values
Calories: 1863 kcal | Carbohydrates: 270 g | Protein: 54 g | Fat: 108 g | Saturated Fat: 27 g | Sodium: 1701 mg | Fiber: 72 g | Sugar: 148.5 g
FAQ
- How do I prepare flourless crinkle cookies from scratch?
- Begin by whisking egg whites, monk fruit sweetener (or sugar), and vanilla until frothy. In another bowl, combine almond flour, cocoa powder, salt, and baking soda. Mix the egg mixture into the dry ingredients and fold in chocolate chips. Form the dough into two balls, wrap them in plastic, and chill for a few hours. Once chilled, shape the dough into small balls, flatten slightly, sprinkle with flaky salt, and bake for 10-11 minutes.
- Why did my crinkle cookies turn out flat?
- If your crinkle cookies are flat, it might be because the dough wasn’t chilled properly. It’s important to refrigerate the dough for at least two to three hours, or even overnight, to help it firm up and reduce stickiness.
- Can these cookies be stored, and for how long?
- Yes, these cookies can be stored. They will keep for up to four days at room temperature or up to seven days in the refrigerator. However, they are so delicious that they might not last that long!
- What makes these cookies gluten-free?
- These cookies are gluten-free because they are made with almond meal instead of traditional all-purpose flour. This makes them suitable for those with gluten sensitivities.
- How do I prevent the dough from sticking when shaping the cookies?
- The dough can be sticky, so it helps to moisten your palms slightly when rolling it into balls. Additionally, ensure the dough is well-chilled to make it easier to handle.
Tips
- Ensure that you refrigerate the dough for at least two to three hours or even overnight. This not only helps to make the dough less sticky and easier to handle but also prevents the cookies from becoming flat during baking.
- To avoid the dough sticking to your hands while rolling it into balls, try moistening your palms slightly. This makes shaping the cookies much easier.
- Be cautious not to overbake the cookies. They should be removed from the oven when the edges are just set, as they will continue to bake slightly while cooling on the sheet.
- If the dough softens too much while shaping, pop it back in the freezer for a few minutes to re-chill it, ensuring it maintains the right consistency for baking.
Equipment
- Mixer (hand or stand mixer) – For whisking the egg whites, sugar, and vanilla until frothy.
- Parchment paper – To line the cookie trays for baking.
- Cookie trays/baking sheets – If not already available for baking the cookies.
- Spatula – Useful for mixing and folding the ingredients together.
- Measuring cups and spoons – For accurately measuring the ingredients.
- Plastic wrap – For wrapping the dough balls before refrigeration.
- Flaky sea salt (such as Maldon) – If not already available in your pantry for sprinkling on top of the cookies.
