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Fudgy Flourless Crinkle Brownie Cookies with Sea Salt

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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, monk fruit sweetener or 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

4.84 from 43 votes
5
Cals:207
Protein:6
Carbs:30
Fat:12
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.
Course: cookies, Dessert
Cuisine: American
Fudgy Flourless Crinkle Brownie Cookies with Sea Salt
Prep: 2 hrs 15 mins
Cook: 15 mins
Total: 2 hrs 30 mins
Yield: 9 servings
Serving Size: 2 cookies

Ingredients

  • Nonstick cooking spray
  • 2 large egg whites
  • 3/4 cup lakanto monk fruit sweetener, or sugar if you prefer*
  • 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.

Last Step:

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Video

Notes

Using sugar, WW points are 9.

Nutrition

Serving: 2 cookies, Calories: 207 kcal, Carbohydrates: 30 g, Protein: 6 g, Fat: 12 g, Saturated Fat: 3 g, Sodium: 189 mg, Fiber: 8 g, Sugar: 16.5 g

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120 comments on “Fudgy Flourless Crinkle Brownie Cookies with Sea Salt”

  1. If I could give this recipe 10 stars, I would. They come together quickly, and everyone raves about them! From comments I see, I believe it’s very important to follow the directions on chilling the dough thoroughly. I’m lucky enough to live in Texas, and the H-E-B almond flour works great for this recipe. Follow the directions and you’ll be fine. Delish!

  2. A- Many reviews talked about how the recipe didn’t turn out. Mine turned out as planned. They certainly fulfill a chocolate craving. However, the almond meal.flour gives it a texture that stood out to me. I’d make this again, but we like the cloud cookies better.

  3. This cookie recipe is amazing. I followed the directions exactly including using GF Jules flour mix. They came out very chewy which I wanted. Be sure to add the sea salt – it’s a nice compliment to the chocolate. 

  4. I had the same experience as others – dry and crumbly dough. I’ve added a bit of strong coffee (about 2T, until it looked like the right consistency). It’s in the fridge now so we’ll see how it comes out! I also added a small sprinkle of chili powder cause why not?

    1. Ooook, I tried a bunch of things here, including adding liquid, lowering the amount of time cooked, and refrigerating overnight. Sadly, all versions came out kind of flat and chewy, more like the crispy edge of overcooked brownies, not like the photo or video. BUT, they made *great* ice cream sandwiches, so they were effectively repurposed. 

      One note: I was never able to get the eggs ‘frothy’. They became much more like marshmallow cream which may explain the chewy consistency. If I tried again, I’d probably beat the eggs to a frothy consistency alone  and then add the sugar and vanilla. Still – no complaint about ice cream sandwiches!

  5. I was excited to try these after seeing the recipe on Instagram. I’m not sure what I did wrong, but the dough was dry and crumbly and didn’t come together well. Refrigeration did not improve the situation. It seemed like the recipe needed more liquid. I’ve never had a Skinnytaste recipe be a fail for me, but unfortunately this one was.

  6. These cookies are delicious!  So glad I found this recipe.  I used Bob’s Red Mill almond flour because my grocery didn’t have meal .

  7. Hi, do you have to add anything to the mix if using oat flour or gluten-free flour? And if yes, how much? Thanks.

  8. I had made this before when the recipe called for raw sugar. Now the recipe changed… I just made them exactly as written, with the lakanto monk fruit sweetener, but the raw cookie dough is extremely dry and crumbly….as if it’s missing more eggs? Or a liquid?
    I’m going to fridge them and hope for the best. Any tips?

  9. I would love to try these, could I substitute raw sugar with a sugar replacement like Swerve or Monkfruit?

    1. I just made them substituting the sugar for allulose. They’re delicious! And keto friendly. ~3 net carbs per cookie.

  10. Look so good but I can’t have almonds .
    What can I use to replace the almond meal.
    Thanks in advance
    Love all your recipes all the time.

    1. If you want low-carb, you could replace with coconut flour, but if so, you’d definitely want to add some more liquid/moisture.

      Could also do something like tigernut or cassava flour [have not tried cassava, but have heard it’s a decent sub]. If not low-carbing, you could probably get away with oat flour, or normal flour/GF flour – maybe adding a teeny bit of baking powder if using normal flour.

  11. Love these! I refrigerate overnight, then use a scoop to carve out round cookies that I flatten slightly with wet fingers. I make my own almond meal, use regular choc chips, and omit the salt. I store them in the freezer, and they are perfect after dinner.

  12. These cookies are delicious.  Chilled the dough for 3 hours and it was sticky, but manageable.  Will make again.