Fudgy Flourless Crinkle Brownie Cookies with Sea Salt

These flourless Brownie Crinkle Cookies are rich and fudgy like a brownie but shaped like a cookie. Made lighter, grain-free and gluten-free with almond meal and they have no oil or butter.

Fudgy Flourless Crinkle Brownie Cookies with Sea Salt
Flourless Crinkle Brownie Cookies

Fudgy Flourless Crinkle Brownie Cookies made with no oil or butter! And because they are made with ground almond meal instead of flour, they also happen to be gluten-free. What – no oil or butter in a gooey dessert?! Trust me, you won’t miss it! These Flourless Chocolate Crinkle Cookies are also gluten-free since they’re made with almond meal 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 Cookies with Sea Salt

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

How do you make flourless crinkle cookies from scratch?

  1. Whisk the egg whites, sugar, and vanilla with a mixer until frothy.
  2. In another bowl, whisk the almond flour, cocoa powder, salt, and baking soda.
  3. Stir in the egg mixture and fold in the chocolate chips.
  4. Divide the dough into two balls, wrap in plastic, and refrigerate for a couple of hours.
  5. Once chilled, start with one dough ball and roll the dough into 1-oz balls. The dough will be sticky, it helps to moisten the palms of your hands.
  6. Flatten slightly on a cookie sheet and sprinkle with flaky salt.
  7. Bake for 10-11 minutes – be careful not to overbake! You’ll let the cookies cool for about 15 minutes on the baking sheet, where they will continue to bake.

Why are my crinkle cookies flat?

Your crinkle cookies may be flat if you don’t chill the dough. I recommend chilling it for two or three hours or as long as overnight. Chilling the dough will also make it less sticky and easier to work with.

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

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Fudgy Flourless Crinkle Brownie Cookies with Sea Salt
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4.92 from 24 votes
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Fudgy Flourless Crinkle Brownie Cookies with Sea Salt

7
7
7
SP
207 Cals 6 Protein 30 Carbs 12 Fats
Prep Time: 2 hrs 15 mins
Cook Time: 15 mins
Total Time: 2 hrs 30 mins
Yield: 9 servings
COURSE: cookies, Dessert
CUISINE: American
These flourless Brownie Crinkle Cookies are rich and fudgy like a brownie but shaped like a cookie. Made lighter, grain-free and gluten-free with almond meal and they have no oil or butter.

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

  • In 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.
    almond meal brownie cookies
  • 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.
    brownie cookies
  • 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.

Video

Nutrition

Serving: 2cookies, Calories: 207kcal, Carbohydrates: 30g, Protein: 6g, Fat: 12g, Saturated Fat: 3g, Sodium: 189mg, Fiber: 8g, Sugar: 16.5g
Blue Smart Points: 7
Green Smart Points: 7
Purple Smart Points: 7
Points +: 6
Keywords: almond meal chocolate brownie cookie, crinkle cookie, flourless cookies

 

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73 comments

  1. Excellent cookie! Thank you! I found it easier to shape the dough into rectangles to refrigerate. Once chilled I sliced through the middle and then to size for baking. Quick shape and onto the pan to bake. So much easier than trying to roll the dough and then flatten to bake with your hands. Hope this suggestion is helpful.

  2. Is raw sugar the same as the “sugar in the raw” brand? It is very granular and the sugar in your video doesn’t look like that. Wondering if I can still use it. 

  3. Can you use Dutch process cocoa with this recipe?

  4. Why was the mixed dough very sticky? I had to spray my hands to remove it from the bowl, & also had to spray the plastic wrap from Sticking? What did do wrong? 

    Thanks 

  5. These are so good! Tastes just like a brownie but with a lighter texture because of the egg white. 

  6. These cookies were extremely easy to make (coming from someone who typically does not enjoy cooking or baking) and were delicious!!! I highly recommend!

  7. I was skeptical of this recipe but ended up loving it. They baked well after 10 minutes, soft on the inside and crispy on the out. Good flavor and texture. 100% recommend.

  8. I have a nut allergy what can be used in place of the almond meal?

  9. Ridiculously easy and delicious. Yes, you do need to read recipe ahead of time to figure out that refrigerating is essential (I did overnight).

    Mine flattened out a bit too much but will adjust size next time before baking. The salt puts them over the top!

    Imagining vanilla ice cream and/or caramel to make ice cream sandwiches for the next time also — I will double the recipe as they go fast! Thanks Gina for another amazing recipe (exactly as printed)!

  10. We love love these cookies… Everyone that eats them are like WOW!!! THE ABSOLUTE best recipe for Brownie Cookies!!

  11. Wow.  I am keto so I subbed 1 cup of Allulose for the raw sugar and followed all other ingredients and instructions.  I did use the Lily’s white chocolate chips (about 1/2 c. and 1/4 c. LIlly’s milk chocolate chips).  These were perfectly sweetened (not too sweet).  So chewy and a bit crunchy on the edges.  I did bake closer to 12-14 minutes.  Husband loved them too.  Thank you, Gina!

  12. These are absolutely delicious! The flaky sea salt makes the cookie! How long can you freeze the cookies for?

  13. I have a nut allergy what can I use in place of the almond meal?

  14. These just came out of the oven and they are PHENOMENAL 💜

    • I think they turned out textbook!   Hardly wait for them to cool so I can freeze them. Then they’ll be perfect. Lol 

  15. So. Good.  

  16. This recipe is definitely a keeper! I was making them for my grandchildren, so instead of salt I used leftover crushed candy canes on some and powdered sugar on others. I made 18 and baked then for 10minutes, they were perfect. Thank you Gina! . 

  17. these are delicious cookies!

    great for a chocolate fix!

  18. Just made this now and its so yummyyy. I used almond flour. Thanks for the recipe!

  19. Do you think these would work with an egg substitute like Bob’s Red Mill? Or can you recommend something else to sub for the egg whites? I have a grandson who is no wheat, dairy or eggs. 

    • Have you considered a flax egg? I think the sub is 1 tbsp ground flaxd, mixed with 2 tbsp water and let sit for 5 mins. that’s the replacement for one egg <3

  20. Made these wonderful cookies last week and they are fabulous! The sea salt just ads a pop of flavor and the family loved them.

  21. This recipe was delicious!  I used my big cookie scoop and then flattened the cookies with my palm. Got 20 cookies. My kids loved them and the sea salt on top was perfect. Will definitely make again. 

  22. Can you use maple syrup instead of raw sugar? and how much?

  23. Instruction #1 should come after #6, I was quite surprised to learn that the dough needed to be refrigerated for at least two hours before baking.

  24. Has anyone tried making these with a sugar substitute? 

    • These were so ridiculously good, I subbed the sugar with palm sugar and used 1/2c instead of 3/4c of the raw sugar. Just as delicious!

  25. Holy cow these are good!  I used regular sugar and mini chocolate chips because that’s what I had on hand. I may have slightly over baked them because they were a bit crunchier on the edges than I thought they would be.  Plus, I think I mad them too big…  only got 12 out of the recipe.  Gina, how many cookies should the recipe yield?
    I will definitely be making these again!

  26. Will bake these tonight and report on the results later.
    I first printed the recipe after scanning the ingredients to make sure I had everything. I gathered the ingredients and then read the directions before starting to measure ingredients and was shocked and very disappointed to read that I had to refrigerate the dough for at least two hours. Yikes! That would have been nice to know beforehand, especially before preheating the oven.
    It is important to know before starting to make these that you need more than two hours to complete the baking.
    Please replace step one with instructions to mix the dough and then refrigerate. Preheating the oven should be the last step preceding rolling out the cookies.
    Besides, if I followed the directions precisely, my oven would be on for two hours while the dough is chilling in the fridge.
    It may seem like a small thing, but since I started the process in mid-afternoon, I did not have time to bake these since I had other things to do, like prepare dinner.

    • I have updated the prep time! Sorry for any inconvenience!

      • The steps are still not updated. Step 1 should be listed after Step 6. I was caught with the same issue so I placed the dough in the freezer for 25 minutes instead of the recommended 2 hours of refrigeration – they were delicious!

  27. I followed the directions, only swapping Heath toffee chips for the chocolate chips (as those are my kiddo’s favorite). The point value on the WW blue was driven up to about 6 per cookie with this swap so as much as I love my kid, I won’t do that again. I only got 15 cookies out of the batch so that drove the points up a bit too.

    Regardless, they were easy to make and delicious …they tasted like the crispy edges of a brownie!! Nom nom nom. I will absolutely make these again.

  28. These cookies are amazing! I made them today, Christmas 2020. I put 2 together filled with peppermint frozen custard, as frozen custard sandwiches. Maybe the best dessert I’ve ever made! Thanks Gina for the recipe! 

  29. These were a huge hit tonight! Easy to make too 🙂 Gina’s recipes are always dependable!!

  30. Looking forward to trying this, after reading a successful comment about using allulose! I am using sugar substitutes, so almost skipped the recipe after seeing all the sugar you used. I lost family to diabetes, and really need to watch my carbs.

    Thank you for all your delicious recipes this year! You made our dinners so much tastier.

  31. Made these as a last minute addition to the (unhealthy) Christmas cookies we already made; delicious!  We love these, will definitely be making them again.  Also made your twice baked potatoes for dinner – also a winner.  Thank you!

  32. Made these last night and wish I doubled the recipe so I would have some to give away. My kids loved these!  Used Bobs Red Mill Fine Almond flour and they turned out amazing.  My husband asked me to roll some in powdered sugar and they turned out great that way too! Thank you Gina!

  33. These came out so amazing. I used Allulose instead of raw sugar and the egg white/sweetener mixture still frothed. Otherwise I followed the recipe as written (I refrigerated overnight). They crisped up on the edges and are fudgey on the inside. Thank you Gina!! 

  34. Do you think liquid egg whites (in the carton)would work ? 

  35. Why do you preheat the oven in step one if you put the dough in the fridge for 2 hours in step 6?

  36. Excellent texture and chocolatey flavor! I used almond flour, mini chocolate chips and did not have raw sugar so we used granulated sugar.

  37. Can these be frozen

  38. I am allergic to almonds. What other flour can I use? I do not need gluten free. Thank you!

  39. What can we use to swap out the almond flour? We have peanut/tree nut allergies in our home. These look to good to not make. 

    • Its not a simple swap. You may need to add oil.

    • My kid has deadly peanut and treenut allergies too. I was thinking about trying this recipe with pumpkin seed flour. Gerb’s online sells this. They also sell clean sunflower seeds (with no cross contamination) that you can easily make into a flour if you have a food processor, but sunflower seeds do tend to change to a greenish color in the presence of baking powder and soda. You probably wouldn’t be able to tell in these cookies, though.

  40. This may sound like a dumb question but under the section “How do you make flourless crinkle cookies from scratch- #3. it states – “store in egg mixture”. Is this a technique or a typo? I am not a baker at all and I wanted to clarify before I attempt to making these delicious looking cookies and mess something up.
    Thanks!

    • Good to assume it’s a typo (have been baking for 50 yrs now).  Must be STIR, not “store” so proceed with just stirring (not vigorously) in the egg mixture.  I’m making these today since these are GF (which I have to be, not by choice) and uses only 3/4 cup of sugar.  I will, though, reduce to 2/3 cup + 1 TBS homemade brown sugar, or use equivalent of Trivia Brown Sugar (to reduce calories).  I don’t like Lily’s chips, so will use Nestle’s 53% dark chocolate chips (these are GF and lusciously good!),  Will write review once I’ve sampled, but I have good hunch these are going to be great!😊

    • It looks like a typo.  Go to the actual recipe.  Steps are clear.  

  41. Can you use monkfruit instead of raw sugars 

  42. Hi Gina! Do you think I could use coconut sugar instead?

  43. I’m really interested in making these! However, my son is allergic to tree nuts so no almond flour for me…is there a substitute flour that I can use?? 

  44. What would be a good swap for almond flour. We have peanut and tree nut allergies in the house.

  45. Hi! Can I use egg replacer instead of egg white?

  46. The recipe said almond meal but the Facebook post says almond flour. Can I use almond flour?

  47. Can you use regular flour?

  48. I’d like to try these but I’m allergic to almonds never used almond flour? Anything else to substitute it wit ? 

  49. The ingredients say almond meal, but directions say almond flour. Which do we use? 

  50. If I don’t have raw sugar can I use brown sugar or granulated sugar?

  51. Would the directions change at all if I were to use AP flour instead of almond flour?