Healthy Flourless Brownie Cookies (Keto, Paleo, Vegan option)

Enjoy the best of both worlds with these healthy flourless brownie cookies! Chewy, gooey and slightly crispy cookies with those gorgeous crackly tops, this easy recipe will be your new favorite! Naturally keto, paleo, gluten free and sugar free, it comes with a tested vegan option! 

Flourless Gluten Free and Keto Chocolate Brownie Cookies made without sugar and without dairy!

Flourless Chocolate Brownie Cookies

We love our cookie recipes here. We also love our brownie recipes here. Some of our favorites include these keto chocolate chip cookies, flourless sugar free cookies, and strawberry oatmeal cookies.

It’s time for a new favorite to take the stage- BROWNIE COOKIES! 

What are brownie cookies?

Brownie cookies are a cross between a flourless brownie and a cookie. Cookie shaped, they are slightly crispy but have the gorgeous crackly tops we love from brownies.

They also are gooey and fudgy in the center, making them a show-stopping dessert. 

Healthy Flourless Brownie Cookies

Yes, the word healthy is in there and it isn’t by accident. 

Inspired by the Starbucks chewy chocolate cookie, my version has all the same flavors, textures and tastes, but with a healthy twist.

It’s 100% sugar free, dairy free, low carb and keto friendly. It is also completely paleo and gluten-free. However, I wanted to make an option without eggs, and as such, we have a vegan option too!

Healthy Flourless Fudgy Brownie Cookies Recipe

Flourless Brownie Cookies Ingredients

You only need FOUR main ingredients to make this flourless brownie cookie recipe.

Sugar Free Powdered Sugar

Sugar free powdered sugar is a keto friendly and low carb alternative to traditional powdered sugar/confectioners sugar. It has the same taste and texture of real powdered sugar, minus the calories!

Using powdered sugar helps produce the glorious crackly tops of the brownie cookies.

Cocoa Powder

Unsweetened cocoa powder provides a rich chocolate flavor. I used standard dutch processed cocoa powder, but I generally prefer using dark cocoa powder

Egg White(s)

Egg whites help bind the cookies together and also keeps the calories super low and higher protein. Depending on how large your eggs are, you may need up to 2. Please check out the tips and tricks section for full details! 

For my vegan friends, there is a tested vegan option which is made without eggs! 

Chocolate Chips of choice

Chocolate chips provide the gooey, fudgy texture, along with a hefty dose of chocolate. I used keto chocolate chips (these are sweetened with stevia) but if you don’t follow a keto diet, you can use these dairy free chocolate chips (paleo and vegan-friendly). 

How to make flourless brownie cookies

  • Preheat the oven to 180C/350F, Line a large tray with parchment paper and set aside.
  • Sift your powdered sugar to ensure no lumps remain. Also, sift your cocoa powder for the same reason. 
  • Add one egg white and mix very well, until a thick, almost frosting-like batter remains. If it becomes too difficult to mix, add the extra egg white. Be wary that adding the extra egg white may make the batter too liquid-like. If that happens, add extra powdered sugar. 
  • Fold in your chocolate chips.
  • Drop spoonfuls of brownie cookie dough batter on the lined pan, 2-3 cms apart (they spread). 
  • Bake the cookies for 10-12 minutes, or until the edges just start to crisp up. Do not overbake them as once they start cooling, they form the crackly tops.
  • Allow cooling completely on the cookie sheet. 

Easy and healthy flourless brownie cookies made without sugar- Keto, paleo, vegan

How to make brownie cookies without eggs (vegan!)

To make a vegan version of brownie cookies, you’ll actually need different ingredients. While they won’t have the crackly tops, they will still ultra fudgy and soft.

I loosely adapted my 3 ingredient flourless brownies recipe and made a few changes. 

Be sure to take note of the cooking time differences for this option. 

Storing Flourless Brownie Cookies

Store leftover brownie cookies at room temperature, in a sealed container. They will keep fresh for up to 1 week.

These cookies are freezer friendly and can be stored in the freezer. Store cookies in a container or ziplock bag. They will keep fresh for up to 6 months. 

Tips and Tricks to make the BEST Flourless Brownie Cookies

  • If you add the second egg white, be sure the batter isn’t too runny. If it is, add extra sugar free powdered sugar to compensate.
  • DO NOT overbake the cookies- They will achieve the crackly tops while they are cooling. If you overbake them, they will spread out too thinly and be brittle. 
  • If you make the vegan option, the cookies won’t bake like traditional cookies. For soft, fudgy cookies, bake for around 9 minutes. For slightly thicker, firmer cookies, bake for 12 minutes. 
  • Do not refrigerate the cookie dough batter to bake later. It needs to be made fresh and on the spot. 

More healthy chocolate desserts

Healthy Keto and Low Carb Flourless Brownie Cookies made without sugar, without dairy and completely paleo and gluten free!

Flourless Brownie Cookies Recipe made without dairy and without sugar. Keto, Paleo, Gluten Free, Vegan

Healthy Flourless Brownie Cookies (Keto, Paleo, Vegan, Gluten Free)

Enjoy the best of both worlds with these healthy flourless brownie cookies! Chewy, gooey and slightly crispy cookies with those gorgeous crackly tops, this easy recipe will be your new favorite! Naturally keto, paleo, gluten free and sugar free, it comes with a tested vegan option! 
5 from 37 votes
Print Rate
Course: Dessert
Cuisine: American
Keyword: brownies, cookies
Prep Time: 5 minutes
Cook Time: 12 minutes
Servings: 12 Cookies
Calories: 89kcal
Author: Arman

Ingredients

For the vegan (eggless) option

Instructions

  • Preheat the oven to 180C/350F. Line a large baking tray with parchment paper and set aside.
  • In a large mixing bowl, sift your powdered sugar, salt, and cocoa powder. Mix well until combined.
  • Add your egg white and mix very well, until combined and smooth. If the batter is too thick, add an extra egg white. If the batter becomes too thin, add extra powdered sugar. Fold through your chocolate chips.
  • Pour spoonfuls of cookie dough batter on the lined tray, 2-3 cm apart. Bake cookies for 10-12 minutes, or until the edges go slightly crisp. Remove from the oven and allow to cool on the pan completely.

For the vegan (eggless) option

  • Preheat the oven to 180C/350F. Line a large baking tray with parchment paper and set aside.
  • Add all your ingredients, except for the chocolate chips, in a blender. Blend until smooth and combined. Fold in your chocolate chips.
  • Drop cookie dough on the lined pan and bake for 8-12 minutes, or until your desired texture is achieved.
  • Allow cookies to cool on the pan completely.

Notes

* Start with 1 egg white, and only add a second if the batter is too thick.
Healthy Flourless Brownie Cookies (Keto, Paleo, Vegan, Gluten Free) can keep at room temperature, in a sealed container, for up to 1 week.
Cookies are freezer friendly and can be kept frozen for up to 2 months. 
Recipe barely adapted from here. 
 

Nutrition

Serving: 1Cookie | Calories: 89kcal | Carbohydrates: 4g | Protein: 4g | Fat: 6g | Fiber: 2g | Vitamin A: 100IU | Vitamin C: 1.7mg | Calcium: 40mg | Iron: 0.5mg | NET CARBS: 2g
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

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    Categories:

    Chocolate Recipes Cookies Desserts Gluten Free Keto Paleo recipe Vegan

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    Comments

    8 thoughts on “Healthy Flourless Brownie Cookies (Keto, Paleo, Vegan option)

    1. Honestly, the cookie dough might not make it into the oven. Mashed bananas, almond butter, cocoa powder, and a little sweetener sounds like my favorite kind of combination EVER. Almond butter and peanut butter are already two of some vices I eat by the spoonful all the time!

    2. Hey! This recipe looks great but, because it uses egg for binder, it isn’t vegan. Have you tried this with an alternative?

    3. How would it differ if I used the whole egg and not just the white? I would prefer not to have left over egg yolks. Thanks!

    4. Hi arman! Tried these with erithritol and they took much longer to bake and had no structure.. they totally spread and then got quite hard. The taste was not very good. Followed everything to the T so I’m not sure what went wrong. The dough was also a good thickness. I made the keto brownies- they were quite good but the erithritol did not dissolve fully!

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