Flour-less Brownie Cookies / Gluten Free

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With rich dark chocolate, impossibly gooey centres and perfect crispy edges, these Flour-less Brownie Cookies are irresistibly delicious. A quick, small-batch batch recipe that can easily be doubled or tripled.
Notes:
*This is a small batch recipe that makes about 7 cookies. Simply double or triple for a larger batch. 
*The dough can be frozen for up to one month. Shape into balls and place in a freezer bag, push out all the air and place in the freezer. They can be baked straight out of the freezer, no need for thawing. They might need an additional minute or two of baking time. 
*Many readers have mentioned that their cookies didn’t look as dark as mine. The recipe uses dutch-processed cocoa AND 60% dark chocolate which lends to a darker, earthier cookie. If you do not have dutch-processed cocoa, you can use regular cocoa powder.
*The almond meal can be substituted with cornflour or regular flour. 
*This recipe will NOT work with milk chocolate and milk chocolate will not be able to provide the same structural integrity to the cookie.

Ingredients:

  1. 110 g dark chocolate, roughly chopped (at least 60% cocoa)
  2. 15 g unsalted butter, cubed
  3. 1 egg
  4. 65 g castor sugar
  5. 1 teaspoon dutch-processed cocoa powder
  6. 1/4 teaspoon baking powder
  7. 15 g almond meal / ground almonds
  8. Flaky sea salt, to sprinkle on top

Method:

  1. In a small heatproof bowl, add the butter and chopped chocolate. Microwave at 20 second intervals, stirring between each session. Set aside to cool.
  2. In a medium sized bowl, add in the egg and whisk for about 1-2 minutes until light and frothy. Add in the sugar and whisk well for about 3-4 minutes.
  3. Whisk in the cooled chocolate until smooth and glossy.
  4. Next, add in the almond meal, baking powder and cocoa powder. Fold together to combine. The mixture will be quite runny. Place the bowl in the fridge for 1.5 hours. When the mixture has solidified a bit, take it out and using a tablespoon, drop the batter onto a tray lined with parchment paper, leaving 2-3 inches between each cookie as they will spread. Place in the freezer for 20 minutes.
  5. Meanwhile pre-heat your oven to 180°C.
  6. Bake cookies straight out of the freezer for 8-10 minutes. Open the oven at the 6 minute mark and sprinkle some flaky sea salt on top of each cookie. Once the time is up, take the tray out of the oven and let cookies cool completely on the tray. They will still be soft in the middle but will continue to set as they cool.
  7. The dough can also be frozen after it has been shaped into balls.