Flourless Fudge Brownie Cookies

$- 1 cup creamy almond butter (or peanut butter) - 1/2 cup unsweetened cocoa powder - 1 cup brown sugar - 2 large eggs - 1 teaspoon vanilla extract - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup semi-sweet chocolate chips (optional) - Sea salt for sprinkling (optional) These ingredients create a rich, fudgy cookie. The almond or peanut butter gives a nutty flavor. Cocoa powder adds depth, while brown sugar keeps the cookies moist. Eggs bind it all together. You can swap almond butter with peanut butter if you want. Sunflower seed butter works for nut allergies. Use dark cocoa powder for a richer taste. For the sweetener, you can try coconut sugar or maple syrup. Just adjust your wet ingredients if you do. If you want a vegan option, use flax eggs instead of regular eggs. Want to make it even better? Add 1/2 cup of chocolate chips for extra chocolatey goodness. Chopped nuts, like walnuts or pecans, can add a nice crunch. You can also mix in dried fruit for a tart twist. {{ingredient_image_1}} 1. Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper. This will keep your cookies from sticking. 2. In a large mixing bowl, combine 1 cup of creamy almond butter and 1 cup of brown sugar. Mix well until it becomes smooth and creamy. 3. Add 2 large eggs to the bowl, one at a time. Mix well after each egg. Then, stir in 1 teaspoon of vanilla extract for great flavor. 4. In a separate bowl, whisk together 1/2 cup of unsweetened cocoa powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. This is your dry mix. 5. Gradually add the dry mix to the wet mix. Stir until the batter is thick and glossy. If you want, fold in 1/2 cup of semi-sweet chocolate chips. 6. Use a tablespoon or cookie scoop to drop generous balls of batter onto the lined baking sheet. Space them about 2 inches apart. 7. If you like, sprinkle a pinch of sea salt on top of each cookie. This adds a nice touch. 8. Bake the cookies in the preheated oven for 10 to 12 minutes. The edges should look set, and the centers should be slightly soft. 9. Once baked, remove the cookies from the oven. Let them cool on the baking sheet for about 5 minutes. 10. After that, transfer the cookies to a wire rack to cool completely. 11. For a great presentation, serve the cookies on a wooden board. Dust them lightly with cocoa powder. Pair them with a scoop of vanilla ice cream for a delicious treat! To get the best texture for your flourless fudge brownie cookies, focus on mixing. Combine the almond butter and brown sugar until creamy. This step ensures a smooth batter. Add the eggs one by one, mixing well each time. This keeps your cookies from getting too dense. When you fold in the cocoa, be gentle. Over-mixing can make them tough. Aim for a thick, glossy batter. This will give you soft centers with a slight chew. One common mistake is not measuring ingredients correctly. Too much cocoa can make cookies dry. Another error is baking too long. Keep an eye on them; they should be soft in the center. Also, don’t skip the sea salt on top. It enhances the chocolate flavor. Lastly, avoid overcrowding the baking sheet. Space the cookies about two inches apart. This helps them bake evenly. To boost the flavor of your cookies, try adding extra ingredients. A pinch of espresso powder can intensify the chocolate taste. If you love nuts, fold in chopped walnuts or pecans. For a fun twist, swap almond butter for peanut butter. You can also add a splash of almond extract for more depth. Serving them warm with vanilla ice cream creates a delicious contrast. Dusting with cocoa powder before serving adds an elegant touch. Pro Tips Use Fresh Ingredients: Ensure your almond butter or peanut butter is fresh for the best flavor and texture in your cookies. Mix Well: Take the time to mix your wet ingredients thoroughly to achieve a smooth batter that will yield chewy cookies. Experiment with Add-Ins: Try adding nuts or dried fruit to the batter for extra texture and flavor variation in your cookies. Cool Before Serving: Allow the cookies to cool completely on a wire rack for the best taste and texture before serving. {{image_2}} If you want a nut-free version, just swap out the nut butter. Use sunflower seed butter instead. This keeps the cookies creamy and smooth. Sunflower seed butter has a similar texture and flavor. Make sure to check for allergies when serving. To change up the flavor, think about adding different extracts. You can use almond extract instead of vanilla for a new twist. For a minty flavor, add a few drops of peppermint extract. You can also mix in spices like cinnamon or espresso powder for more depth. For a vegan version, replace the eggs with flax eggs. To make one flax egg, mix one tablespoon of flaxseed meal with two and a half tablespoons of water. Let it sit for five minutes to thicken. If you want sugar-free cookies, use a sugar substitute like erythritol or monk fruit sweetener. Just make sure to check the conversion ratio on the package. To keep your flourless fudge brownie cookies fresh, store them in an airtight container. I recommend layering them with parchment paper. This will help prevent sticking. Keep the container at room temperature for up to four days. If you want them to last longer, the fridge is also a good option. Just remember, cold cookies may lose some of their chewy texture. Freezing these cookies is easy and smart. First, let them cool completely. Then, place them in a single layer on a baking sheet. Freeze for about an hour. Once frozen, transfer them to a freezer-safe bag. Be sure to label the bag with the date. These cookies can stay frozen for up to three months. When you want one, just take it out and let it thaw. To enjoy your cookies warm again, you can reheat them in the oven. Preheat your oven to 350°F (175°C). Place the cookies on a baking sheet and heat for about 5 minutes. This will bring back their soft and fudgy goodness. If you're in a hurry, you can use the microwave. Just heat one cookie for about 10-15 seconds. Enjoy the warm, gooey center! Yes, you can use different nut butters. Peanut butter works great in this recipe. Cashew butter or sunflower seed butter are good options too. Each nut butter gives cookies a unique flavor. Experiment to find your favorite! Check the edges of the cookies. They should look set, while the centers remain soft. The cookies continue to bake a bit after you pull them out. Aim for a bake time of 10-12 minutes. Don’t worry if they seem a little gooey; that’s part of their charm! You can replace chocolate chips with nuts, dried fruit, or cocoa nibs. Chopped walnuts or pecans add great crunch. For a fruity twist, try dried cherries or cranberries. Each swap gives a fun flavor change to your cookies! This post guides you through each step to make great cookies. You learned about ingredients, baking methods, and tips to avoid mistakes. Remember that small changes can boost flavor and texture. Try different variations for fun, like nut-free or vegan. Store your cookies well, so they stay fresh. With these tips, you can create delicious treats every time. Enjoy your baking journey and share your cookie creations!$

Flourless Fudge Brownie Cookies

Deliciously rich and chewy cookies made without flour, perfect for chocolate lovers.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 25

Course Dessert

Cuisine American

Servings 12

Calories 150 kcal

Ingredients

1 cup creamy almond butter (or peanut butter)
0.5 cup unsweetened cocoa powder
1 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
0.5 teaspoon baking soda
0.25 teaspoon salt
0.5 cup semi-sweet chocolate chips (optional)
pinch sea salt for sprinkling (optional)

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the almond butter and brown sugar until creamy and smooth.
Crack in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In another bowl, whisk together the cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until fully incorporated and the batter is thick and glossy. If using, fold in the chocolate chips.
Using a tablespoon or cookie scoop, drop generous balls of batter onto the prepared baking sheet, spacing them about 2 inches apart.
If desired, sprinkle a pinch of sea salt on top of each cookie before baking.
Bake in the preheated oven for 10-12 minutes until the edges look set and the centers are slightly soft.
Remove from oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

Serve the cookies on a rustic wooden board, dusted lightly with cocoa powder for an elegant touch. Pair with a scoop of vanilla ice cream for an indulgent dessert!

Keyword brownies, chocolate, cookies, flourless