These gooey triple chocolate brownie-like cookies are sure to satisfy any chocolate lovers craving! They have sort of a merengue-like consistency outside, and a creamy chocolate center inside. Containing only seven ingredients total, they are super simple to make, and are healthy too (about as healthy as a cookie can get). These are flourless (so gluten-free), and contain cacao nibs which add an extra chocolate crunch when you bite. The recipe is adapted from Bon Appetit, in which I substituted Cacao powder for cocoa, Pink Himalayan Salt for regular, and they came out perfectly. Bake these for your lover for Valentine’s Day and keep them coming back for more…
-3 cups gluten-free powdered sugar
-¾ cup Cacao Powder
-1 teaspoon Himalayan Pink Salt
-2 large egg whites
-1 large egg
-4 oz. bittersweet chocolate, chopped
-3 tablespoons cacao nibs
Place racks in lower and upper thirds of oven; preheat to 350°. Whisk powdered sugar, cocoa powder, and salt in a large bowl, then whisk in egg whites and egg; fold in chocolate and cacao nibs. Spoon batter by the tablespoonful onto 2 parchment-lined baking sheets, spacing 2” apart.
Bake, rotating sheets once, until cookies are puffed, cracked, and set just around the edges, 14–16 minutes.
Transfer baking sheets to wire racks and let cookies cool on pan (they’ll firm up).
Cookies can be baked 3 days ahead. Store airtight at room temperature.