3-Ingredient Flourless Chocolate Brownie Cookies

Ingredients

• 175 g powdered sugar (1½ cups)
• 35 g unsweetened cocoa powder (⅓ cup)
• 2 large egg whites (about 60–70 g)

If needed to adjust the consistency: add additional cocoa powder and powdered sugar using a 1:4 ratio (for example, 1 teaspoon cocoa powder with 4 teaspoons powdered sugar).

Instructions

1. Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. In a medium bowl, whisk together the powdered sugar and cocoa powder until well combined.
3. Add the egg whites and mix until a smooth, glossy batter forms.
4. If the batter seems too thin (egg white sizes can vary), add a little more cocoa powder and powdered sugar using the 1:4 ratio until the batter is thick enough to scoop.
5. Scoop the batter into small rounds, leaving space between the cookies—they will spread!
6. Bake for 15 minutes.
7. Allow the cookies to cool completely on the baking sheet before removing. They are delicate while warm but will firm up as they cool.

Printable Recipe!

*This is how I store my bread! If you're looking for an alternative to plastic bread bags, our beeswax bread bags are a healthy way to store your bread!

Used in this Recipe

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Also try my Big Chocolate Chip Oatmeal Cookies or my Perfect Chocolate Chip Cookies!