# Flourless Brownie Cookies (3 Ingredients)

### No flour, lower sugar, and zero chill time.

[Arman Liew](https://substack.com/@thebigmansworld)

Dec 02, 2025

Some people love the corner brownie pieces, some like the gooey middles, but me? I love the crinkly tops.

There have been many occasions I’ve taken off the tops of my **[flourless brownies](https://thebigmansworld.com/6-ingredient-flourless-fudge-brownies/)**, leaving behind the fudgy base like an abandoned island. I can’t help it: the crackly, shiny crust is my favorite part. If I could just bake a whole tray of _only_ the tops, I would.

So naturally, that led me here: **brownie cookies**.

They are essentially those irresistible crinkly tops… but in cookie form. Thin, crisp, and melt-in-your-mouth rich, they somehow manage to feel both indulgent and effortless at the same time.

And in peak “me” fashion, they require just three ingredients. Yes, three. Because sometimes baking magic really _is_ that simple.

And because I don’t do things in halves (ask anyone who’s seen my recipe-testing grocery receipts), I also tested a sugar-free version. Shockingly- or not shockingly, depending on how much you trust my kitchen obsession- it turns out just as good. Same glossy crackle, same cocoa punch, same “wait, how are these gone already?” energy.

If you’re someone who snacks on the flaky edges of brownies before they cool…I see you. These cookies are basically your personality in dessert form.

## Cooking science

Over the years, working with flourless batters has taught me that texture is all about ratios. Getting enough sugar and cocoa to create that shiny top without weighing down the cookie. This recipe relies on whisking the egg whites last, which gives you that iconic brownie-top sheen. Think of it like building the architecture of a meringue, but way more forgiving (and way more chocolatey).

## Recipe

- 1 1/2 cups powdered sugar (or **[sugar-free confectioners’ sugar](https://thebigmansworld.com/keto-powdered-sugar/)**)
- 1/4 cup + 1 tablespoon cocoa powder
- 2 large egg whites

### Instructions

1. Preheat the oven to 160°C/320°F. Line a large baking tray with parchment paper and set aside.
2. In a large mixing bowl, add the powdered sugar and cocoa powder and mix until combined.
3. Add your egg white and mix very well, until combined and smooth. If the batter becomes too thin, add a little extra cocoa powder.
4. 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.
5. Remove from the oven and allow to cool in the pan completely.

## Recipe tips

- **Don’t use regular cocoa powder for this recipe**. While the Dutch process and regular cocoa powder are interchangeable in most baking recipes, the latter doesn’t work very well for these cookies.
- **Adjust the amount of cocoa powder**. Depending on the size of the egg whites, you may need to add more or less cocoa powder.
- **Don’t bake the cookies in an overly hot oven**. Setting the oven temperature higher than 320 degrees will result in flat cookies.
- **Allow the cookies to cool completely before you remove them from the pan**. Trying to remove the cookies while they are still hot may cause them to break.
- **If you have dark or semi-sweet chocolate chips on hand**, melt them and drizzle them over the cookies for an even richer chocolate flavor.

Love and leftovers,
     Arman

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