These gluten-free chocolate cookies are like brownies in cookie form: fudgy, chewy, and perfectly crackly on top. With just a few main ingredients, they're easy to whip up and even easier to eat.
Today I’m showing off my classic double chocolate crinkle cookies! These classic cookies have become a staple in my kitchen and is loved by both chocolate lovers and haters. My sisters have said they’re the “best cookies I’ve ever tasted” and “make a double batch right away.” These cookies disappear. Not only are they incredibly delicious, but they're also made flourless and are healthy enough to be eaten for breakfast (or at least I like to think so).
Ingredients you’ll need
Flour-I use a combination of hazelnut flour and arrowroot powder, but you could use almond flour instead of the hazelnut flour.
Baking powder-To help the cookies rise.
Flaky salt-I like to use flaky sea salt to top these cookies off.
Pecans- totally optional but they add an incredible nuttiness and texture to these cookies.
Eggs-two large eggs, room temperature.
Granulated Sugar-This recipe uses regular sugar to sweeten. You could substitute with coconut sugar.
Unsalted Butter -I like to use high quality butter, but you can also use any other type of neutral tasting oil or ghee.
Vanilla extract-for flavor.
Chocolate- I use both cocoa powder and melted chocolate!
Brewed Espresso - optional, but elevates the chocolate flavor.
How to store
Counter/Fridge: Make sure the cookies are cooled completely before storing. Store leftovers in a sealed container on the countertop or in the fridge for 5 days. If you like your cookies slightly warmed, pop them in the oven or microwave for a couple minutes before eating.
Freezer: Store leftover cookies in a freezer-safe ziplock bag for up to 2 months. Defrost naturally on the countertop or in the microwave on the defrost setting. I find it’s best to warm up the cookies in the oven for a few minutes before eating if they have been frozen.
If you tried these Brownie Crinkle Cookies or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Instagram for even more deliciousness!
Flourless Brownie Cookies
Ingredients
9 ounces finely chopped bittersweet chocolate
6 Tbsp unsalted butter
1 Tbsp Jot or brewed espresso
2 large eggs, at room temperature
7 Tbsp granulated sugar
2 tsp vanilla extract
7 Tbsp hazelnut flour
1 Tbsp arrowroot four
1 Tbsp cacao powder
1 teaspoon baking powder
1 cups coarsely chopped & toasted pecans
1 cup chocolate chips
Flaky sea salt, for sprinkling
Instructions
Preheat the oven to 350 F. Line a baking sheet with parchment paper and set aside.
Melt bittersweet chocolate in intervals until fully melted. Mix in melted butter, brewed espresso and vanilla. Set aside to let cool slightly.
Mix together the dry ingredients in a small bowl: hazelnut flour, arrowroot flour, baking powder and cacao powder.
In a medium bowl, whisk the room temperature eggs and 7 tbsp granulated sugar until lightened in color and double in volume, about 5-7 minutes.
Fold in the melted chocolate mixture to the egg mixture. Fold in the dry mixture and mix until just combined. Add the toasted pecans and chocolate chips. The batter should be a brownie consistency. If the batter seems too thin, let rest for 10-15 minutes to thicken and hydrate the batter.
Drop heaping tablespoons of batter onto the prepared baking sheets, spacing them at least 2 inches (5 cm) apart since they will spread while baking. Top each cookie with a pinch of flaky salt. Bake the cookies until puffed and cracked and the edges are set, 8–12 minutes. Let cool slightly and enjoy warm or at room temperature.
Notes
Ingredients
9 ounces finely chopped bittersweet chocolate
6 Tbsp unsalted butter
1 Tbsp Jot or brewed espresso
2 large eggs, at room temperature
7 Tbsp granulated sugar
2 tsp vanilla extract
7 Tbsp hazelnut flour
1 Tbsp arrowroot four
1 Tbsp cacao powder
1 teaspoon baking powder
1 cups coarsely chopped & toasted pecans
1 cup chocolate chips
Flaky sea salt, for sprinkling
Instructions
Preheat the oven to 350 F. Line a baking sheet with parchment paper and set aside.
Melt bittersweet chocolate in intervals until fully melted. Mix in melted butter, brewed espresso and vanilla. Set aside to let cool slightly.
Mix together the dry ingredients in a small bowl: hazelnut flour, arrowroot flour, baking powder and cacao powder.
In a medium bowl, whisk the room temperature eggs and 7 tbsp granulated sugar until lightened in color and double in volume, about 5-7 minutes.
Fold in the melted chocolate mixture to the egg mixture. Fold in the dry mixture and mix until just combined. Add the toasted pecans and chocolate chips. The batter should be a brownie consistency. If the batter seems too thin, let rest for 10-15 minutes to thicken and hydrate the batter.
Drop heaping tablespoons of batter onto the prepared baking sheets, spacing them at least 2 inches (5 cm) apart since they will spread while baking. Top each cookie with a pinch of flaky salt. Bake the cookies until puffed and cracked and the edges are set, 8–12 minutes. Let cool slightly and enjoy warm or at room temperature.
Flourless Brownie Cookies
Ingredients
9 ounces finely chopped bittersweet chocolate
6 Tbsp unsalted butter
1 Tbsp Jot or brewed espresso
2 large eggs, at room temperature
7 Tbsp granulated sugar
2 tsp vanilla extract
7 Tbsp hazelnut flour
1 Tbsp arrowroot four
1 Tbsp cacao powder
1 teaspoon baking powder
1 cups coarsely chopped & toasted pecans
1 cup chocolate chips
Flaky sea salt, for sprinkling
Instructions
Preheat the oven to 350 F. Line a baking sheet with parchment paper and set aside.
Melt bittersweet chocolate in intervals until fully melted. Mix in melted butter, brewed espresso and vanilla. Set aside to let cool slightly.
Mix together the dry ingredients in a small bowl: hazelnut flour, arrowroot flour, baking powder and cacao powder.
In a medium bowl, whisk the room temperature eggs and 7 tbsp granulated sugar until lightened in color and double in volume, about 5-7 minutes.
Fold in the melted chocolate mixture to the egg mixture. Fold in the dry mixture and mix until just combined. Add the toasted pecans and chocolate chips. The batter should be a brownie consistency. If the batter seems too thin, let rest for 10-15 minutes to thicken and hydrate the batter.
Drop heaping tablespoons of batter onto the prepared baking sheets, spacing them at least 2 inches (5 cm) apart since they will spread while baking. Top each cookie with a pinch of flaky salt. Bake the cookies until puffed and cracked and the edges are set, 8–12 minutes. Let cool slightly and enjoy warm or at room temperature.
