Description

These Black Forest Flourless Brownie Cookies combine the rich, fudgy texture of a flourless brownie with the delightful chewiness of cherries and the intense flavor of dark chocolate chips. Naturally gluten-free and perfect for any chocolate lover, these cookies have a glossy, cracked top with soft centers, offering a decadent treat that’s easy to whip up in under 30 minutes.

Ingredients

Dry Ingredients

3 cups powdered sugar
¾ cup unsweetened cocoa powder
½ tsp sea salt

Wet Ingredients

3 large egg whites
1 tsp vanilla extract

Add-ins

¾ cup dark chocolate chips
½ cup dried cherries (or dried sour cherries), roughly chopped

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to ensure the cookies do not stick and bake evenly.
Mix Dry Ingredients: In a large mixing bowl, whisk together the powdered sugar, unsweetened cocoa powder, and sea salt thoroughly. This helps to incorporate air and ensures an even distribution of flavors.
Add Wet Ingredients: Add the egg whites and vanilla extract to the dry mix. Stir continuously until the batter becomes thick, glossy, and smooth, which indicates that the egg whites are fully incorporated and the mixture is ready.
Fold in Add-ins: Gently fold in the dark chocolate chips and chopped dried cherries. Be careful not to overmix, as you want the batter to remain light and airy.
Scoop Batter: Using a tablespoon or cookie scoop, place heaping tablespoons of batter onto the prepared baking sheets. Make sure to space them about 2 inches apart to allow room for slight spreading during baking.
Bake Cookies: Bake in the preheated oven for 10 to 12 minutes. The cookies are done when the tops turn glossy and crack slightly, the edges are set, and the centers remain soft and fudgy.
Cool Cookies: Remove the baking sheets from the oven and let the cookies cool for 10 minutes on the sheets. Then transfer them carefully to a wire rack to cool completely before serving or storing.

Notes

For an even richer flavor, use high-quality dark cocoa powder and dark chocolate chips above 60% cacao.
These cookies are naturally flourless and gluten-free, perfect for those with gluten sensitivities.
Make sure not to overbake—the centers should remain soft for the best fudgy texture.
Storing cookies in an airtight container at room temperature will keep them fresh for up to 5 days.
You can substitute dried sour cherries with regular dried cherries or cranberries for a slightly different tartness.