I have mashed up two of my absolute favourite things - cookies & brownies, in order to give you my fabulous flourless brownie cookies. The funny thing is I thought that the kids may not be too keen on them since they are quite dark and decadent and they prefer milk chocolate to dark but they went absolutely mad over these cookies.
You can definitely add milk chocolate chips instead of dark chocolate chips if that is what floats your boat. The cookie dough is quite wet so I would definitely recommend chilling them before baking otherwise they might spread out too much while in the oven and become a tad bit flat.
Remove the cookies from the oven when they are still slightly under-baked. Let them finish baking while on the hot baking tray once you remove them from the oven. Make sure that you bake them on parchment paper because they are quite hard to remove even with the parchment paper. You will need to wait for them to cool completely. Something in the whole cooking process transforms the outside to crunch and inside to chewy.
You can easily add nuts to the cookie dough as well but I generally prefer my cookies nut-free. All you need is a tall glass of milk to go with these beauties!
Learn how to make these gorgeous Brownie Cookies which are absolutely delicious! The icing on the "brownie cookie" is that they are gluten-free as well.
Whip up the whole egg and extra egg white till it becomes light and fluffy. Slowly add in the coconut sugar/brown sugar and beat till the sugar is dissolved. Sift the cocoa powder, cornstarch and salt together. Add one tablespoon at a time into the egg mixture and continue to whip till mixed together.
Pour in the vanilla essence and fold in the chocolate chips. Now chill your mixture in the fridge for at least 30 mins.
Peheat your oven to 175C. Remove the cooke dough from the fridge and scoop into a parchment paper lined baking tray. Place in the oven for 10-12 mins depending on the size of the cookies. Make sure to remove them from the oven when they are still slightly underbaked. Cool completely and store in an airtight container.
Ingredients
Directions
Whip up the whole egg and extra egg white till it becomes light and fluffy. Slowly add in the coconut sugar/brown sugar and beat till the sugar is dissolved. Sift the cocoa powder, cornstarch and salt together. Add one tablespoon at a time into the egg mixture and continue to whip till mixed together.
Pour in the vanilla essence and fold in the chocolate chips. Now chill your mixture in the fridge for at least 30 mins.
Peheat your oven to 175C. Remove the cooke dough from the fridge and scoop into a parchment paper lined baking tray. Place in the oven for 10-12 mins depending on the size of the cookies. Make sure to remove them from the oven when they are still slightly underbaked. Cool completely and store in an airtight container.
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