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.
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.
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?
- Whisk the egg whites, monk fruit sweetener or sugar, and vanilla with a mixer until frothy.
- In another bowl, whisk the almond flour, cocoa powder, salt, and baking soda.
- Stir in the egg mixture and fold in the chocolate chips.
- Divide the dough into two balls, wrap in plastic, and refrigerate for a couple of hours.
- 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.
- Flatten slightly on a cookie sheet and sprinkle with flaky salt.
- 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.
More Gluten-Free Dessert Recipes You’ll Love:
- Gluten-Free S’mores Tartlets
- White Chocolate Oatmeal Lace Cookies
- Coconut Cookies
- 5-Ingredient Nutella Almond Butter Cookies
- Deep Dish Chocolate Chip Cookie Pie
Fudgy Flourless Crinkle Brownie Cookies with Sea Salt
- 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
- 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.
- 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.
- 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.
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