These flourless Brownie Crinkle Cookies are rich and fudgy like a brownie but shaped like a cookie. Made lighter, grain-free and gluten-free with almond meal and they have no oil or butter.

Flourless Crinkle Brownie Cookies

Fudgy Flourless Crinkle Brownie Cookies made with no oil or butter! And because they are made with ground almond meal instead of flour, they also happen to be gluten-free. What – no oil or butter in a gooey dessert?! Trust me, you won’t miss it! These Flourless Chocolate Crinkle Cookies are also gluten-free since they’re made with almond meal instead of all-purpose flour. For more gluten-free brownie recipes, try my Flourless Chocolate Zucchini Brownies and Flourless Black Bean Brownies.

These chocolate crinkle cookies are topped with a sprinkle of flaky sea salt, which helps balance out the sweetness. You can store these cookies for up to four days on the counter or seven in the refrigerator, but I doubt they’ll last that long!

How do you make flourless crinkle cookies from scratch?

1. Whisk the egg whites, sugar, and vanilla with a mixer until frothy.
2. In another bowl, whisk the almond flour, cocoa powder, salt, and baking soda.
3. Store in the egg mixture and fold in the chocolate chips.
4. Divide the dough into two balls, wrap in plastic, and refrigerate for a couple of hours.
5. Once chilled, start with one dough ball and roll the dough into 1-oz balls. The dough will be sticky, it helps to moisten the palms of your hands.
6. Flatten slightly on a cookie sheet and sprinkle with flaky salt.
7. Bake for 10-11 minutes – be careful not to overbake! You’ll let the cookies cool for about 15 minutes on the baking sheet, where they will continue to bake.

Why are my crinkle cookies flat?

Your crinkle cookies may be flat if you don’t chill the dough. I recommend chilling it for two or three hours or as long as overnight. Chilling the dough will also make it less sticky and easier to work with.

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