Gluten-Free Chewy Chocolate Chip Brownie Cookies

Hi Bakers,

I really did make this cookie 5 different ways before I came up with the recipe…and I like it even better than the bakery original! These cookies are richer because I added milk powder and a bit of instant espresso. They have just enough almond flour to give a chewy brownie texture, but not so much that they don’t melt in your mouth a little bit. The perfect mix of rich and sweet, like the edge of a brownie with a sprinkle of sea salt. You need to make these easy and delicious cookies. They are one of my favorites. Enjoy! ~Carolyn

Gluten-Free Chewy Chocolate Chip Brownie Cookies

Makes 18 flat cookies

Dry Ingredients

3 cups powdered sugar

1/2 cup blanched almond flour

2/3 cup cocoa powder

2 tablespoons milk powder

1/2 teaspoon salt

1/4 teaspoon instant espresso powder

Wet Ingredients

3 large egg whites

1 teaspoon vanilla extract

1/2 cup mini chocolate chips (or white chocolate chips)

Optional topping

Extra mini chocolate chips

Maldon or other large grain sea salt

Preheat the oven to 350F. Line a cookie sheet with parchment paper.

Whisk together the dry ingredients in a large mixing bowl. Add the wet ingredients and mix the dough thoroughly. It will be thick, and I like to use a Dutch whisk for this. Stir in the chocolate chips. Let the dough rest for 10 minutes. Scoop dough into 1.5-inch balls and smooth the tops with at least 2 inches between them. Sprinkle with a few extra chocolate chips and sea salt if desired.

Bake at 350F for 8-10 minutes or until the edges are set and the middle is puffed but not set. Cool on the cookie sheet for 10 minutes and then move to a rack to cool completely. The cookies stay moist for a day at room temperature in a sealed container but will stay soft and get even chewier in the fridge. Keep up to 4 days…they won’t last that long!