Chocolate Brownie Cookies

Gluten Free
Dairy Free
Low Fod Map
Chocolate Brownie Cookies
45 min.
24
101kcal

Suggestions


Indulge in the rich and chewy delight of Chocolate Brownie Cookies, a dessert that perfectly marries the decadent flavors of brownies with the charm of cookies. This recipe offers a guilt-free way to satisfy your sweet tooth, as it is gluten-free, dairy-free, and low FODMAP, making it accessible for a variety of dietary preferences. With just 101 calories per cookie, you can treat yourself without compromise!

Imagine sinking your teeth into a warm, fudgy cookie, with bits of bittersweet chocolate and crunchy cacao nibs providing amazing texture and depth of flavor. The combination of egg and whipped egg whites gives these cookies their perfectly puffed shape, while a sprinkle of kosher salt enhances the sweetness, creating a beautiful balance that delights the palate.

In less than an hour, you can whip up a batch of these heavenly treats, perfect for sharing at gatherings or enjoying as an evening snack. The best part? These cookies can be baked up to three days in advance, allowing you to prepare ahead of time. Store them in an airtight container, and they’ll remain just as delicious as the day they were baked.

Whether you are treating yourself or hosting friends, Chocolate Brownie Cookies are sure to impress. Get ready to savor each bite of this delightful dessert that checks all the boxes for flavor and lifestyle!

Ingredients

  • ounces bittersweet chocolate chopped
  • tablespoons cacao nibs 
  • large eggs 
  • large egg whites 
  • teaspoon kosher salt 
  • cups powdered sugar gluten-free
  • 0.8 cup cocoa powder unsweetened

Equipment

  • frying pan
  • baking sheet
  • oven
  • whisk

Directions

  1. Place racks in lower and upper thirdsof oven; preheat to 350°F.
  2. Whisk powderedsugar, cocoa powder, and salt in a largebowl, then whisk in egg whites and egg; foldin chocolate and cacao nibs. Spoon batterby the tablespoonful onto 2 parchment-linedbaking sheets, spacing 2" apart.
  3. Bake, rotating sheets once, until cookiesare puffed, cracked, and set just around theedges, 14–16 minutes.
  4. Transfer baking sheets to wire racks andlet cookies cool on pan (they'll firm up).
  5. DO AHEAD: Cookies can be baked 3 daysahead. Store airtight at room temperature.

Nutrition Facts

Calories101kcal
Protein5.52%
Fat23.48%
Carbs71%

Properties

Glycemic Index
0
Glycemic Load
0
Inflammation Score
-1
Nutrition Score
2.1830434851024%

Flavonoids

Catechin
1.74mg
Epicatechin
5.28mg
Quercetin
0.27mg

Nutrients percent of daily need

Calories:101.3kcal
5.07%
Fat:2.82g
4.34%
Saturated Fat:1.62g
10.14%
Carbohydrates:19.2g
6.4%
Net Carbohydrates:17.71g
6.44%
Sugar:16.49g
18.32%
Cholesterol:8.03mg
2.68%
Sodium:105.76mg
4.6%
Alcohol:0g
100%
Alcohol %:0%
100%
Caffeine:10.24mg
3.41%
Protein:1.49g
2.98%
Manganese:0.17mg
8.37%
Copper:0.16mg
8.2%
Fiber:1.49g
5.96%
Magnesium:23.43mg
5.86%
Iron:0.72mg
4%
Phosphorus:36.55mg
3.65%
Selenium:2.06µg
2.94%
Zinc:0.34mg
2.25%
Potassium:75.32mg
2.15%
Vitamin B2:0.03mg
1.96%
Source:Epicurious