Fudgy Flourless Crinkle Brownie Cookies with Sea Salt

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These flour-free brownie crinkle cookies are rich and fudgy like a brownie, but shaped like a cookie. Lighter, grain-free, and gluten-free made with almond flour and they have no oil or butter.

Flourless Crinkle Brownie Cookies

Fudgy Flourless Crinkle Brownie Cookies with no oil or butter! And because they’re made from ground almond flour instead of flour, they’re gluten-free too. What – no oil or butter in a sticky dessert ?! Trust me you won’t miss it! These flourless chocolate crinkle cookies are also gluten-free as they are made with almond flour instead of all-purpose flour. For more gluten-free brownie recipes, try my Flourless Chocolate Zucchini Brownies and Flourless Black Bean Brownies.

Fudgy Flourless Crinkle Brownie Biscuits with Sea Salt

These chocolate crinkle cookies are topped with a pinch of flaky sea salt to balance out the sweetness. You can keep these cookies on the counter for up to four days or in the refrigerator for seven days, but I doubt they’ll last that long!

How do you make flour-free crinkle cookies from scratch?

  1. Mix egg white, sugar and vanilla with a mixer until foamy.
  2. In another bowl, whisk together the almond flour, cocoa powder, salt and baking powder.
  3. Store in the egg mixture and fold in the chocolate chips.
  4. Divide the dough into two balls, wrap in plastic and refrigerate for a few hours.
  5. After cooling, start with a ball of dough and roll the dough into 1-ounce balls. The dough will become sticky, it will help moisten the palms of your hands.
  6. Press it flat on a baking sheet and sprinkle with flake salt.
  7. Bake for 10-11 minutes – do not bake! You let the cookies cool for about 15 minutes on the baking sheet, where they continue to bake.

Why are my crinkle cookies flat?

Your crinkle cookies can be flat if you don’t refrigerate the batter. I recommend chilling for two or three hours, or as long as overnight. Cooling the dough also makes it less sticky and easier to work with.

flourless brownie cookiesgluten free brownie cookiesFudgy Flourless Crinkle Brownie Biscuits with Sea Salt

More gluten-free dessert recipes you’ll love:

Fudgy Flourless Crinkle Brownie Biscuits with Sea Salt

Preparation time: 15th min

Cooking time: 15th min

Total time: 30th min

These flour-free brownie crinkle cookies are rich and fudgy like a brownie, but shaped like a cookie. Lighter, grain-free, and gluten-free made with almond flour and they have no oil or butter.

  • Non-stick cooking spray
  • 2 large egg white
  • 3/4 Cup Raw sugar
  • 1 Cup plus 2 tbsp finely ground almond flour, like 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 Lilys sugar free
  • Flaky sea salt, like Maldon as needed
  • Preheat the oven to 350 ° F. Line 2 baking sheets with parchment.

  • In a medium-sized bowl, stir the egg white, sugar and vanilla with a mixer for 1 1/2 to 2 minutes until frothy.

  • In a large bowl, whisk together the almond flour, cocoa powder, salt and baking powder.

  • Add the egg white mixture and stir with a spatula until combined. Fold in the chocolate chips.

  • Roll into 2 balls with a spatula and wrap with plastic.

  • Chill for 2 to 3 hours or overnight, the dough must be refrigerated before baking.

  • Using 1 ball of dough at a time (leave the other in the refrigerator), roll the dough into 2 balls, about 1 ounce each tablespoon size. Round the dough slightly flat.

  • Place 2 inches apart on the prepared baking sheet and sprinkle with flaky salt (if desired). When the batter becomes soft, place it in the freezer for a few minutes to cool again.

  • Bake for 10-11 minutes, until just set around the edges.

  • Let the cookies cool on the baking sheet for at least 15 minutes. They continue to cook lightly while sitting on the baking sheet.

  • Eat warm or let cool and store in an airtight container for up to 4 days. Store in the refrigerator for up to 7 days.

Portion: 2Cookies, Calories: 207kcal, Carbohydrates: 30thG, Protein: 6thG, Fat: 12G, Saturated fatty acids: 3G, Sodium: 189mg, Fiber: 8thG, Sugar: 16.5G

Blue Smart Points: 7th

Green Smart Points: 7th

Purple Smart Points: 7th

Keywords: Almond Meal Chocolate Brownie Biscuit, Crinkle Biscuit, Flourless Biscuits

Posted December 22, 2020 by Gina

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