I find myself craving brownies more often than not. I love the corner pieces of the brownies, the crispy chewy pieces. I love a good hot fudgey brownie with ice cream and chocolate sauce on top melting away and mixing with the gooey brownie.. mmmm.. Excuse me. I definitely just had a moment. A chocolate moment.
That’s what these cookies remind me of, brownies. They have the crispy chewy edges and fudgey soft centres like brownies. Speaking of which, I should heat one up and plop some ice cream on it… wait, I have no ice cream. *ugly cries*
Okay so these cookies are not only deliciously fudgey but they’re also gluten and dairy free. These cookies take almost no time to make so you have no excuses! .. Unless you have none of the ingredients.. well then I suggest you bust your butt to the grocery store and get some.
These cookies are customizable to anything you want. Chopped walnuts? Sure! Chocolate chips? Yes please! Peppermint? Yassss.
Prep and notes
Prep time: 5-10 minutes
Cook time: 7-13 minutes
Makes roughly 14 cookies
- The cookies need to rest for about 30 minutes before baking.
- The cookies will be shiney before baking.
- The batter should be a thick and syrupy. It is a batter, not a dough as there is no flour. If you hold the mixing spoon up and it is not dripping in a thick ribbon, just add a little more egg whites until it does.
- Allow longer cooking time if extra ingredients were added.
- 2 1/4 Cups powdered sugar
- 1/4 Tsp salt
- 1 Cup cocoa powder
- 3 Large egg whites
- 2 Tsp vanilla extract
- Optional: chocolate chips, nuts, instant coffee.. if you like coffee and chocolate.. Who doesn’t?!
- Line baking sheets with parchment and grease parchment. I used a paper towel and some butter to grease the parchment.
- Whisk together vanilla extract and egg whites. In a separate bowl, mix together the dry ingredients, except for the nuts or chocolate, if adding any.
- Mix the wet and dry ingredients, making sure to scrape the sides of the bowl completely. Make sure all ingredients are incorporated. The batter should be thick and ribbony, think brownie batter.
- Add extra ingredients now if you are using them. Mix well.
- Spoon batter onto parchment lined baking sheets. A small cookie scoop would work really well for this.. I used a spoon, because let’s face it- I am basic. I spooned the batter into roughly 2-2.5″ circles, once you spoon the batter onto the sheet it will spread and form circles, no need to try and make circles.
- Let the cookies rest for 30 minutes. Just leave the baking sheets on the counter and relax, have a cup of coffee!
- Preheat oven for 350ºF.
- Bake the cookies for 7 minutes for smaller cookies and 9-10 minutes for larger cookies. I baked mine for roughly 11 minutes.
- Remove cookies from oven and let cool on the pan.