Flourless Brownie Cookies are naturally gluten-free, grain-free, and dairy-free, and super easy to mix up in own bowl. These are a great dessert for Passover or for any special dinner or occasion. You can customize your brownie cookies with chopped walnuts, chocolate chips, and/or a sprinkle of flaky salt. I dropped some off for a friend to try and she said they were “like fluffy clouds of chocolate decadence”.
Kids in the Kitchen:
- Measure! If you want to cut down on the amount of mess you make while cooking with kids (And it can be super messy, right?), pre-measure some ingredients before inviting your little one in the kitchen. Even measuring one or two ingredients together can be a great learning experience.
- Dump! Adding the ingredients to a bowl is fun. Make sure to instruct your child to dump into the center, not on the edge, of the bowl to prevent any spills.
- Stir: Hold the bowl and spoon together and give it a big stir. Or hold the bowl and let you kiddos stir then take turns.
- Scoop: This cookie dough is much more runny than traditional cookie dough, so it might be easier to either scoop the dough by yourself. Or hold the scooper/spoon together as you guide the dough where it needs to go on the baking pan.
Subs and Tips for Making Flourless Brownie Cookies
- Flour(less): Almond flour is the key to making these gluten-free and grain-free (Passover friendly). I always buy my almond flour from Costco, but most grocery stores carry it now. Do not use almond meal. I have not tested any other flours in this recipe, so unfortunately I can’t recommend a substitute.
- Egg-free: I haven’t tested an egg-free version of this recipe, but I think a flax “egg” or similar egg substitute would work.
- Add-ins: stirring chocolate chips into the batter makes these cookies extra chocolatey. If you want these cookies to be dairy-free, make sure to check your chocolate chip ingredients to make sure they are dairy-free. Personally, I love chopped walnuts in them, but I know that can be controversial. Also, melting some chocolate and drizzling it over the cooled cookies is a great way to make them look extra pretty for a special occasion.
- Want to share? This recipe makes about 14 cookies, but it is super easy to double the amounts of everything and make a larger batch.
- Helpful tools: Unbleached parchment paper sheets, cookie scoops (in picture below), and my favorite baking supplies are listed in my Baking Essentials list on Amazon HERE.
Flourless Brownie Cookies
- 1/2 cup natural almond butter (only almonds)
- 1/3 cup unsweetened applesauce
- 1/2 cup coconut sugar or 1/3 cup light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp fine salt
- 1/4 cup unsweetened cocoa powder or cacao powder
- 3/4 cup almond flour
- 1/3 cup chocolate chip and/or chopped walnuts
- Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone baking mats.
- In a large bowl, stir together almond butter, applesauce, and coconut sugar. Mix in egg and vanilla. Add baking soda and salt and stir to combine.
- Stir in cocoa powder (sift it in very clumpy) and almond flour. Fold in chocolate chips and/or walnuts, if using. Your cookie batter should be a little runny but scoopable.
- Scoop heaping 2 tablespoon-fulls of batter onto your prepared pans. Bake until puffed and just set, 8 to 10 minutes. They will still be very soft and look slightly under baked still. Allow cookies to cool completely on the baking sheet. They are delicate, so use a spatual to transfer the cooled cookies to a serving plate.
- If you want to make the cookies look a little extra fancy, melt 1/4 cup of chocolate chips and drizzle the melted chocolate over the cooled cookies. Sprinkle with a pinch of flaky salt.
- Store cookies, loosely covered with parchment paper or wax paper between layers (they get sticky once they sit for a bit so don't store the cookies on top of each other).
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Other Cookie Recipes to try: