crinkle cookie

These flourless Brownie Crinkle Cookies are rich and fudgy like a brownie but shaped like a cookie. Made lighter, grain-free and gluten-free with almond meal and they have no oil or butter.

Fudgy Flourless Crinkle Brownie Cookies with Sea Salt

Nonstick cooking spray

sugar

almond meal (such

cocoa powder

baking soda

salt

vanilla extract

chocolate chips (I used Lily's sugar-free)

Flaky sea salt (such as Maldon, as needed)

In a medium bowl, whisk the egg whites, sugar and vanilla with a mixer until frothy, 1 1/2 to 2 minutes.

In a large bowl, whisk together the almond meal, cocoa powder, salt, and baking soda.

Add the egg white mixture and stir with a spatula until combined. Fold in the chocolate chips.

With a spatula, roll into 2 balls then wrap with plastic.

Refrigerate 2 to 3 hours or overnight, the dough must be chilled before baking.

Preheat the oven to 350°F. Line 2 cookie trays with parchment.

Working with 1 dough ball at a time (leave the other in the fridge), roll the dough into 2 level tablespoon size balls about 1 oz each.  Flatten the dough slightly into a round.

Place 2 inches apart on the prepared baking sheet and sprinkle with flaky salt (if desired). If the dough softens, stick it in the freezer for a few minutes to re-chill it.

Bake for 10-11 minutes, until just set on the edges.

Let the cookies cool on the baking sheet at least 15 minutes. They will continue to cook slightly as they sit on the baking sheet.

Eat warm or let cool and store in an airtight container for up to 4 days. Refrigerate up to 7 days.

These Flourless Brownie Crinkle Cookies are rich and fudgy like a brownie but shaped like a cookie. Made lighter, grain-free and gluten-free with almond meal and they have no oil or butter. 

PRINT RECIPE: https://www.skinnytaste.com/fudgy-flourless-crinkle-brownie-cookies-with-sea-salt/

Flourless Brownie Crinkle Cookies

<p>Soft matcha cookies with a sweet and crispy exterior and slightly fudgy centre. These crinkle cookies are the perfect balance of sweet and bitter, and the vibrant green makes it perfect for your Christmas baking list!</p>

Soft and Fudgy Matcha Crinkle Cookies

Sugar (1/4 cup)

95 g Plain flour (3/4 cup)

g Matcha (2 tsp)

tsp Baking powder

g Butter, melted (1 tbsp and 1 tsp)

Caster/Superfine sugar, for rolling

Icing/Confectioners sugar, for rolling

Add the flour, sugar, matcha powder and baking powder in a mixing bowl, whisk to combine

Add the melted butter and egg, mix well with a spatula/wooden spoon

Roll into 5 balls and place into the freezer for at least 1 hour

Remove from freezer and roll each ball in caster (superfine) sugar, followed by icing sugar

Place on a baking sheet lined with baking paper or silicone and bake for 15 minutes

I just made these today and they are FANTASTIC 😍 I’ve never had a more perfect home made cookie in my entire life! The consistency is perfect. I’ll be forever thankful for you sharing these recipes ✨🍵

Do you think you can make these a different flavor? Removing the matcha and adding maybe almond extract (amaretti flavor) or even add cocoa powder?  Or would it change  the dough way too much?

https://www.youtube.com/watch?v=Kk8eGAhn8lQ

Soft and Fudgy Matcha Crinkle Cookies | Quick and Easy | Recipe | Catty Cakes

The perfect chewy gingerbread crinkle cookie! Easy to make and is perfect for the holidays!

Gingerbread Crinkle Cookies

yellow cake mix

eggs

vegetable oil (or melted butter)

tsp ginger

½ tsp ground cloves

cinnamon

molasses

preheat

Preheat oven to 350°F and line a baking sheet with parchment paper.

dry ingredients

In a mixing bowl combine cake mix, eggs, oil, ginger, cloves, cinnamon, and molasses.

roll

Drop spoonfuls of batter into the powdered sugar and roll them around so they are completely coated. The batter is really sticky so this part gets a little messy.

bake

Place on prepared baking sheet and bake for 10-12 minutes.

enjoy

https://www.youtube.com/watch?v=D0cAxH8w-RI

Perfect soft and chewy gingerbread cookies! Easy to make and perfect for the holidays!

Recipe here: https://www.atablefullofjoy.com/soft-gingerbread-cookies/

#gingerbread #cookies #christmas

Easy Gingerbread Cookies

These Meyer lemon crinkle cookies are made with fresh Meyer lemon juice and zest. They&#39;re perfectly sweet with a slightly crisp exterior and a moist but not cakey middle.

Meyer Lemon Crinkle Cookies

all-purpose flour

Meyer lemon zest

unsalted butter

Meyer lemon juice

In a mixing bowl, add 2 cups all-purpose flour, ½ teaspoon salt, 1 teaspoon baking soda, and 2 tablespoons of Meyer lemon zest. Whisk together and set aside.

In the bowl of a stand mixer with the paddle attachment, or in a large mixing bowl with a hand mixer, add ¾ cup unsalted butter and 1 cup sugar. Mix at medium speed until light and fluffy, about 2-3 minutes. Add 1 teaspoon vanilla extract and a ¼ cup of freshly squeezed Meyer lemon juice and mix until combined.

Add the egg and egg yolk, one at a time, mixing until fully incorporated and no visible streaks of egg remain. The mixture will look curdled, this is normal because of the lemon juice.

Now add the dry mixture in 2-3 increments, mixing until just combined. The cookie dough will be very soft and a bit tacky. Cover and refrigerate for at least 2-3 hours or overnight.

Preheat the oven to 350°F / 180°C and line a baking sheet with parchment paper or a silicone baking sheet. Let the cookie dough sit at room temperature while the oven heats. Add a ¼ cup granulated sugar to a bowl and ¾ cup of powdered sugar to another bowl.

Scoop the dough out with a small cookie scoop (#60) or a tablespoon measuring spoon. Place 12 scoops on the cookie sheet. Working one at a time, roll the dough in your hands to form a smooth ball, then lightly coat it in the granulated sugar and then heavily coat it in the powdered sugar. Repeat until you have all 12 cookies rolled and placed about 2 inches apart.

Bake on the center rack for 9-11 minutes. The cookies should just barely start to show browning and look a bit underdone. Remove and let cool on the cookie sheet for 3-5 minutes. This helps them finish baking and setting before trying to move them. Once cooled slightly, transfer to a cooling rack to finish cooling completely.

Keep the dough refrigerated between batches and allow the pan to cool completely before making the next batch. Alternatively, you can use two baking sheets, but bake them one at a time for better air flow around the cookies. Repeat this process until you run out of dough and enjoy the cookies!

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Top 4 crinkle cookie recipes from across the web

The most viewed crinkle cookie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Fudgy Flourless Crinkle Brownie Coo...

Soft and Fudgy Matcha Crinkle Cooki...

Gingerbread Crinkle Cookies

Meyer Lemon Crinkle Cookies

The most viewed crinkle cookie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine