Brookies

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I hate ultimatums. Why do I have choose one or the other? Why do I have to choose between a brownie or a cookie? I like brownies, I like cookies. If I can’t have both the only obvious thing to do would be to combine them, right? Right.

 

If you’re sick of ultimatums than these babies are for you. Ultra decadent flourless brownie cookies or as I like to call them, “Brookies”, and yes you read that right, they’re flourless. And you know what that means? GLUTEN FREE. Unfortunately  that doesn’t mean “guilt free”… So grab your whisks and bowls and get baking!! 🙂

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“Brookies” 

Makes: 18 Cookies

Prep Time: 5 Minutes

Cook Time: 12-14 Minutes

Ingredients

  • 3 Cups gluten-free powdered sugar
  • ¾ cup unsweetened cocoa powder
  • 1 tsp. Kosher salt
  • 2 large egg whites
  • 1 large egg
  • 4 oz. semisweet or bittersweet chocolate chopped

Directions

Adjust racks so they are at the bottom of your oven; preheat to 350 F. Cover baking sheet with parchment paper and non-stick cooking spray (cookies will stick to parchment paper if not sprayed/oiled). Combine powdered sugar, cocoa, and salt in a large bowl. Add egg whites and egg and whisk until batter is well combined; should be smooth with no remaining dry spots. Fold in the chopped chocolate. Spoon about a tablespoon of batter onto sheet; spreading them apart by about two inches.

Place cookies in oven, rotating baking sheets halfway through baking, until cookies are puffed, cracked and set around the edges–12-14 minutes. Allow the cookies to cool on baking sheets, they will firm as they sit.

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