A rich and cake-like chocolate brownie cookie that is gluten and dairy-free with an awesome texture.

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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.

Flourless brownie cookies
Yields 16
Print
Cook Time
12 min
Cook Time
12 min
174 calories
22 g
29 g
10 g
2 g
6 g
39 g
94 g
18 g
0 g
3 g
Nutrition Facts
Serving Size
39g
Yields
16
Amount Per Serving
Calories 174
Calories from Fat 88
% Daily Value *
Total Fat 10g
15%
Saturated Fat 6g
31%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 3g
Cholesterol 29mg
10%
Sodium 94mg
4%
Total Carbohydrates 22g
7%
Dietary Fiber 2g
8%
Sugars 18g
Protein 2g
Vitamin A
4%
Vitamin C
0%
Calcium
3%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/2 cup softened butter (dairy-free if needed)
  2. 1/2 cup raw sugar
  3. 1/2 cup white sugar
  4. 1 egg
  5. 1 tsp baking soda
  6. 1 tsp vanilla
  7. 1 cup cocoa powder
  8. 1/2 cup white chocolate chips
  9. 1/2 cup milk chocolate chips
Instructions
  1. Preheat oven to 180C.
  2. Cream butter and sugars until very well mixed. And then keep mixing for another few minutes.
  3. Add egg and vanilla and mix well.
  4. Separately mix baking soda and cocoa powder and gradually add to butter/sugar mixture.
  5. Stir in chocolate chips.
  6. Put in refrigerator for 10-20 minutes.
  7. Drop by tablespoon-size amounts onto a baking tray and bake for 10-12 minutes.
  8. Leave to cool slightly on baking tray before removing to a wire tray to finish cooling.
beta
calories
174
fat
10g
protein
2g
carbs
22g
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flourless-brownie-cookies