Description
These Black Forest Flourless Brownie Cookies are rich, fudgy, and naturally gluten-free. Bursting with deep chocolate flavor and studded with dried cherries and dark chocolate chips, they’re inspired by the classic Black Forest dessert in chewy cookie form.
Ingredients
Dry Ingredients
- 3 cups powdered sugar
- 3/4 cup unsweetened cocoa powder
- 1/2 tsp salt
Wet Ingredients
- 3 large egg whites
- 1 tsp vanilla extract
Add-ins
- 1/2 cup dark chocolate chips
- 1/2 cup dried cherries, chopped if large
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, whisk together 3 cups powdered sugar, 3/4 cup unsweetened cocoa powder, and 1/2 teaspoon salt until well combined.
- Add Wet Ingredients: Add 3 large egg whites and 1 teaspoon vanilla extract to the dry mixture. Stir until a thick, brownie-like batter forms, ensuring ingredients are fully incorporated.
- Fold in Add-ins: Gently fold in 1/2 cup dark chocolate chips and 1/2 cup dried cherries (chopped if large) to evenly distribute throughout the batter.
- Shape Cookies: Scoop tablespoon-sized mounds of batter onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake for 10–12 minutes, or until the tops are glossy and cracked, indicating the cookies are set but still fudgy inside.
- Cool: Let the cookies cool completely on the baking sheet before removing, as they will firm up during cooling for the perfect chewy texture.
Notes
- Use room-temperature egg whites for easier mixing and better batter consistency.
- Store cookies in an airtight container for up to 4 days to maintain freshness.
- For a nutty twist, add 1/4 cup chopped pecans or walnuts to the batter before baking.
