Wheatless Wednesday – Flourless Chocolate Brownie Cookies


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Chocolate is one of the world’s favorite foods and GoodMotherDiet  is not immune.  Sometimes we need a break from cauliflower, quinoa and butternut squash.  Can dark chocolate really be part of a healthy diet (and not just wishful thinking)?   There are reputable claims  that dark chocolate is good for your heart (lower blood pressure +),  brain (improved cognitive function), blood sugar (what?), teeth (no way!) and even your cells (antioxidants). Dark chocolate is also high in vitamins and minerals (copper, potassium, magnesium and iron).  For specific nutritional data (or if you don’t believe me that dark chocolate is good for your teeth) click here:  http://www.fitday.com/fitness-articles/nutrition/healthy-eating/6-health-benefits-of-dark-chocolate.html

Sometimes we do know what we need.  So now the question is Cookies or Brownies?  Why choose?  These tasty morsels are a cross between a fudgy brownie and a chewy chocolate chip cookie. Need I say more?  They are also flour free and gluten free (as long as you are using a powdered sugar that doesn’t have flour added for fluffiness – yes they do that so check the label).  Should I go on or do you just want to make them now?

Flourless Chocolate Brownie Cookie

  • Servings: 24
  • Difficulty: easy
  • Print

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3 cups powdered sugar
3/4 cup unsweetened cocoa powder
1 tsp kosher salt
2 large egg whites
1 large egg
4 oz. bittersweet chocolate or 2/3 cup bittersweet chocolate chips
3 Tbsn dark chocolate (70% or higher cacao)
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  • Chop chocolate into small pieces.
  • Mix powdered sugar, cocoa powder and salt in a large bowl, then whisk in egg whites and egg.

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  • Fold in chopped chocolate.

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  • Spoon batter by the tablespoonful onto parchment-lined baking sheets, spacing 2″ apart.
  • Bake  at 350 degrees until cookies are puffed, cracked, and set just around the edges, 14-16 minutes.
  • Transfer baking sheets to wire racks and let cookies cool before removing them from parchment.

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