Flourless brownie cookies
A rich and cake-like chocolate brownie cookie that is gluten and dairy-free with an awesome texture.
For some reason I was surfing around on the internet and came across a new website for gluten-free cooking. I found this recipe for flourless brownie cookies and thought I just had to try it. The original recipe comes from yammiesglutenfreedom.com and I adapted as needed for Chilean ingredients (as we were living in Chile at that time).
It’s a cake-y, crunchy texture and is very easy, very yummy. Ticks all the boxes for me!
Couple of points:
- Don’t add all the cocoa at once – you will end up choking through a cloud of cocoa powder as the mixer tries to combine it with the wet ingredients (speaking from experience!).
- The original recipe used brown sugar, but as Chile didn’t seem to have this readily available, I just used raw sugar. It made the cookies a little crunchier, as I think the brown sugar would have made them more soft and fluffy – but you take what you can get!
- Chilling the dough was a recommendation from one of the other users from the website, and it seemed to help the cookies stay together during baking.
- I rolled the dough into little balls and then slightly pushed down on the top – they didn’t spread that much during the baking process.
- 1/2 cup softened butter (dairy-free if needed)
- 1/2 cup raw sugar
- 1/2 cup white sugar
- 1 egg
- 1 tsp baking soda
- 1 tsp vanilla
- 1 cup cocoa powder
- 1/2 cup white chocolate chips
- 1/2 cup milk chocolate chips
- Preheat oven to 180C.
- Cream butter and sugars until very well mixed. And then keep mixing for another few minutes.
- Add egg and vanilla and mix well.
- Separately mix baking soda and cocoa powder and gradually add to butter/sugar mixture.
- Stir in chocolate chips.
- Put in refrigerator for 10-20 minutes.
- Drop by tablespoon-size amounts onto a baking tray and bake for 10-12 minutes.
- Leave to cool slightly on baking tray before removing to a wire tray to finish cooling.