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These rich brownie cookies taste decadent, but are actually flourless and butter-free! Oh, and they are ready in 20 minutes. New favorite sweet treat.

Double Chocolate and Sea Salt Brownie Cookie

The lovechild of a brownie and a cookie - enough said. Surprisingly, these decadent cookies are flourless and butter-free, making them a slightly less guilty treat. Recipe only very slightly adapted from Bon Appetit.

Course Dessert
Prep Time 6 minutes
Cook Time 14 minutes
Total Time 20 minutes
Servings 20 cookies


  • 3 cups powdered sugar If you use gluten free powdered sugar, this becomes a delicious GF treat
  • 3/4 cups cocoa powder
  • 1 tsp kosher salt
  • 2 egg whites
  • 1 egg
  • 4 oz bittersweet chocolate, chopped
  • 4 tbsp bittersweet chocolate chunks
  • flaky sea salt


  1. Place oven racks on upper and lower thirds of the oven. You will be making two cookie sheets at the same time. Preheat oven to 350 degrees F.

  2. Mix the dry ingredients together (powdered sugar, cocoa powder, salt). Add the eggs. Then fold in the chocolates. The batter will be very thick.

  3. Line two baking sheets with parchment paper. Grease a tbsp-sized cookie scoop or measuring spoon and place batter onto the sheets, placing at least 2" apart.

  4. Bake for 14 minutes, rotating the sheets from bottom to top at the 7 minute mark. Cookies will be puffed and cracked, and just set. Allow to cool on a wire rack on the baking sheet to firm up. Sprinkle with flaky sea salt while the cookies cool.

Recipe Notes

Cookies are best served warm and gooey out of the oven, but will be good for approx. 3 days. Store at room temperature in an air-tight container.