This 3 Ingredient brownie cookie recipe combines the rich, chocolatey flavor of a brownie with the satisfying crunch of a cookie. There is no flour or grains needed.
Preheat the oven to 160C/320F. Line a large baking tray with parchment paper and set aside.
In a large mixing bowl, add the powdered sugar and cocoa powder and mix until combined.
Add your egg white and mix very well, until combined and smooth. If the batter becomes too thin, add a little extra cocoa powder.
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.
Notes
TO STORE: Transfer these flourless cookies into an airtight container or bag once they cool. Keep them at room temperature for up to a week. TO FREEZE: Freezing these cookies may not be the best idea as they will absorb moisture and soften as they thaw.