Fudgy Flourless Crinkle Brownie Cookies with Sea Salt
If you’re on the hunt for a decadent yet simple dessert, look no further than these Fudgy Flourless Crinkle Brownie Cookies with Sea Salt. They are everything you could want in a cookie: rich, fudgy, and oh-so-chocolatey! With the added touch of flaky sea salt, each bite balances sweetness and depth, creating an irresistible treat that’s perfect for any occasion. Plus, they come together in under an hour and require no flour, making them a great option for gluten-free enthusiasts. Let’s dive into the delightful world of these cookies!
Why It Deserves a Spot
These Fudgy Flourless Crinkle Brownie Cookies with Sea Salt deserve a spot in your dessert repertoire for several reasons. First, their texture is simply divine—think of a brownie in cookie form, with a soft center and a slightly crisp exterior. The use of almond meal not only adds a nutty flavor but also keeps these cookies wonderfully moist. Secondly, they are quick and easy to whip up, making them a perfect solution for unexpected guests or a midnight chocolate craving. Finally, the combination of monk fruit sweetener and dark chocolate chips means you can indulge a little without the guilt!
Your Shopping Guide
Before you get started, here’s everything you’ll need to gather for your Fudgy Flourless Crinkle Brownie Cookies with Sea Salt:
- Nonstick cooking spray: To ensure easy removal of the cookies from the baking sheet.
- 2 large egg whites: These provide structure and help bind the ingredients together.
- 3/4 cup Lakanto monk fruit sweetener: A low-calorie sweetener that keeps the cookies sweet without the sugar crash.
- 1 cup plus 2 tbsp finely ground almond meal: A gluten-free flour alternative that lends a nutty flavor and rich texture.
- 1/2 cup unsweetened cocoa powder: For that deep chocolate flavor.
- 1 teaspoon baking soda: Helps the cookies rise and achieve that crinkle effect.
- 1/4 teaspoon kosher salt: Enhances the overall flavor profile.
- 1 teaspoon vanilla extract: Adds warmth and depth to the cookie flavor.
- 3/4 cup chocolate chips: I used Lily’s sugar-free for a healthier option, but feel free to use your favorite type.
- Flaky sea salt: Such as Maldon, for sprinkling on top before baking.
Equipment & Tools
To create these delicious cookies, you will need the following tools:
- Baking sheet: Where the magic happens!
- Parchment paper: For lining the baking sheet to prevent sticking.
- Mixing bowls: For combining your ingredients.
- Whisk: To mix the egg whites and dry ingredients thoroughly.
- Spoon or cookie scoop: For portioning out the cookie dough.
- Cooling rack: To let the cookies cool properly after baking.
Fudgy Flourless Crinkle Brownie Cookies with Sea Salt Cooking Guide
Now that you have all your ingredients and tools ready, let’s get cooking with this simple step-by-step guide.
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C). This will ensure that your cookies bake evenly and develop that perfect crinkle.
Step 2: Prepare the Baking Sheet
Line your baking sheet with parchment paper and lightly spray it with nonstick cooking spray to prevent any sticking.
Step 3: Whisk the Egg Whites
In a mixing bowl, whisk the 2 large egg whites until they are frothy. This helps incorporate air into the mixture, contributing to a lighter texture.
Step 4: Combine the Sweetener
Add the 3/4 cup of Lakanto monk fruit sweetener to the whisked egg whites and mix until well combined and slightly thickened.
Step 5: Mix the Dry Ingredients
In another bowl, combine the 1 cup plus 2 tbsp finely ground almond meal, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking soda, and 1/4 teaspoon kosher salt. Stir until fully mixed.
Step 6: Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture into the egg mixture. Stir gently until just combined. Be careful not to overmix.
Step 7: Add Vanilla and Chocolate Chips
Stir in the 1 teaspoon of vanilla extract and 3/4 cup of chocolate chips until evenly distributed throughout the cookie dough.
Step 8: Scoop and Bake
Using a spoon or cookie scoop, drop generous tablespoon-sized portions of cookie dough onto the prepared baking sheet, leaving space between each cookie. Sprinkle a pinch of flaky sea salt on top of each cookie before baking.
Step 9: Bake to Perfection
Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are set but the centers remain soft.
Step 10: Cool and Enjoy
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a cooling rack. Once cooled, indulge in your Fudgy Flourless Crinkle Brownie Cookies with Sea Salt!
Ingredient Swaps & Substitutions
If you’re missing an ingredient or looking to customize your Fudgy Flourless Crinkle Brownie Cookies with Sea Salt, consider these swaps:
- Almond meal: Substitute with finely ground hazelnut meal or sunflower seed flour for a different flavor.
- Monk fruit sweetener: Use coconut sugar or granulated sugar if preferred.
- Cocoa powder: Swap with carob powder for a caffeine-free alternative.
- Chocolate chips: Use dark chocolate, semi-sweet, or white chocolate chips based on your preference.
Learn from These Mistakes
To ensure your baking experience goes smoothly, here are some common pitfalls to avoid:
- Overmixing the dough: This can lead to tougher cookies. Mix until just combined.
- Skipping the cooling time: Letting cookies cool on the baking sheet helps them set properly.
- Not preheating the oven: Always preheat to ensure even baking.
- Using the wrong type of cocoa powder: Ensure you’re using unsweetened cocoa powder for the best results.
Storing Tips & Timelines
To keep your Fudgy Flourless Crinkle Brownie Cookies with Sea Salt delicious and fresh, follow these storage tips:
- Room Temperature: Store cookies in an airtight container at room temperature for up to 5 days.
- Refrigerator: For longer freshness, store in the fridge for up to 10 days.
- Freezing: Freeze cookies in an airtight container or freezer bag for up to 3 months. Thaw at room temperature or warm them up in the oven for a gooey treat.
Quick Q&A
Can I use whole eggs instead of egg whites?
Yes, you can use whole eggs, but it will alter the texture slightly, making the cookies a bit denser.
What if I don’t have almond meal?
You can substitute almond meal with finely ground oats or another nut flour, but be aware that it may change the flavor.
Are these cookies suitable for vegan diets?
To make these cookies vegan, replace egg whites with a flaxseed or chia seed egg (1 tablespoon of ground seeds mixed with 2.5 tablespoons of water).
How do I know when the cookies are done baking?
The edges should be set and slightly firm, while the centers should still look a bit soft. They will continue to cook as they cool.
Hungry for More?
If you loved these Fudgy Flourless Crinkle Brownie Cookies with Sea Salt, you’re in for a treat! Be sure to check out other delightful recipes that offer the same level of indulgence and satisfaction. From classic chocolate chip cookies to innovative dessert bars, the world of baking is full of amazing possibilities. Your sweet tooth will thank you!
Elevate your baking game with these Fudgy Flourless Crinkle Brownie Cookies with Sea Salt. Whether you’re enjoying them with a cup of coffee, sharing them with loved ones, or savoring them solo, you’ll appreciate the blend of flavors and textures that make these cookies a true delight. Happy baking!
Fudgy Flourless Crinkle Brownie Cookies with Sea Salt
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: Line your baking sheet with parchment paper and lightly spray it with nonstick cooking spray.
- Step 3: In a mixing bowl, whisk the egg whites until frothy.
- Step 4: Add the monk fruit sweetener to the whisked egg whites and mix until combined.
- Step 5: In another bowl, combine the almond meal, cocoa powder, baking soda, and kosher salt.
- Step 6: Gradually add the dry mixture to the egg mixture and stir gently until just combined.
- Step 7: Stir in the vanilla extract and chocolate chips until evenly distributed.
- Step 8: Drop tablespoon-sized portions of cookie dough onto the baking sheet and sprinkle with flaky sea salt.
- Step 9: Bake for 10-12 minutes until edges are set but centers are soft.
- Step 10: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Notes
- Store cookies in an airtight container at room temperature for up to 5 days.
- For longer freshness, keep in the fridge for up to 10 days.
- Freeze cookies for up to 3 months for a delicious treat later.
