These cookies are light in texture, but decadent in flavor.  They are perfect for anyone who needs to avoid grains either for the Passover holiday or dietary reasons.  A word of advice – it is a slightly temperamental recipe so measure everything exactly. I have tweaked the original recipe from French baker, Francois Payard, who created it to be a riff on a French macaron. His recipe, among other adaptations, uses a lot more walnuts.  So feel free to go a little crazier with the add-ins.  Also, if you are looking for a perfect ice cream sandwich cookie, this is it! Once you have made the recipe once, you can experiment with other flavors like almond extract, cinnamon and cayenne, cardamom, etc.

Why You’ll Love These Flourless Chocolate Brownie Cookies

• A heavenly treat for my chocolate lovers;
• Perfect for a Passover dessert;
• Customizable! You can add in any flavor, nut, or candy you like!

Ingredients

• Sugar – powdered sugar (if you want this recipe to be 100% grain free, look for one with tapioca starch instead of cornstarch)
• Cocoa powder 
• Sea salt – a must with chocolate
• Arrowroot powder – acts to prevent the batter from being too wet
• Egg whites – do not use whole eggs or aquafaba as a sub here
• Add-ins – semi-sweet chocolate chips, chopped nuts (walnuts are great), or chopped m&m’s (pastel is pretty for spring) 
• Pure vanilla extract 
• Flaky salt – for sprinkling on top. Gives the cookie an extra salty flavor and an additional crunch

How to Make These Flourless Chocolate Brownie Cookies

1. Preheat the oven to 350 degrees F and line two baking sheets with unbleached parchment paper. 
2. Best to whisk by hand. In a large bowl, whisk together the sugar, cocoa powder, salt, and arrowroot. 
3. Add the egg whites and vanilla. Whisk until the batter forms into the consistency of a pourable fudge sauce. At first it will seem like the batter won’t come together, but it will. Do not over-beat. The batter will be runny. Stir in the nuts, chocolate chips or a combination of them.
4. Using a tablespoon size ice cream scoop, scoop mounds of chocolate batter onto the prepared baking sheets. They will spread so make sure to space them out at least 1-inch apart. Allow the batter to sit on the baking sheet at room temperature for 30 minutes before baking. 
5. When ready to bake, sprinkle the top of the cookies with flaky salt. Bake cookies for about 12 minutes, until slightly puffed and the edges are crisp and the center is cracked and shiny. Cool completely before serving. Store in a sealed container at room temp for up to one week.

Tips

• When first mixing the dry and wet ingredients (step 3),  it can be helpful to ditch your whisk for a spatula to combine with more ease (less sticking).
• During step 3, it will seem like the batter won’t come together, but it will! Just keep at it until it does, but do not over-mix. 
• Make sure to allow the cookies to cool completely on the baking sheet.
• Do not make them larger than instructed.
• I think they turn out better with more add-ins.

Substitutions

• Walnuts – nuts of choice
• Chocolate chips – chopped m&m’s
• Arrowroot – cornstarch or omit

Other recipes you may like:

Grain-Free Strawberries and Cream Cookies

Peppermint Chocolate Crinkle Cookies 

Salted Flourless Chocolate Chunk Cookies

Flourless Monster Cookie Bars

If you give these Flourless Chocolate Brownie Cookies a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! Subscribe for free to my site for the latest recipes,  updates and things I’m loving lately.  If you enjoy this recipe, check out my online class here!  I teach a new class every month, which you watch on your own time.  Give me an hour a month, and I’ll make you a better, healthier cook!