If you crave the decadent flavors of a Black Forest cake but want something quicker, easier, and gluten-free, these Black Forest Flourless Brownie Cookies are going to be your new favorite treat. Imagine a fudgy, chewy chocolate cookie, studded with tangy cherries and melty chocolate chips, all in one bite-sized package. They’re the perfect answer to late-night chocolate cravings and special-occasion entertaining alike. You only need a handful of pantry staples and just over 20 minutes to whip up a batch—prepare for your kitchen to fill with the unmistakable scent of chocolate bliss!
Ingredients You’ll Need
Every ingredient in these cookies plays a starring role—intense chocolate, sweet-tart cherries, and even the egg whites amplify the chewy, brownie-like texture. Trust me, sticking close to this ingredient list means every bite will be fudgy, flavorful, and utterly irresistible.
- Powdered Sugar: Acts as both the sweetener and the structure, giving the cookies their crackly tops reminiscent of classic brownies.
- Unsweetened Cocoa Powder: Delivers deep, rich chocolatey flavor that’s bold and not too sweet.
- Salt: Just a pinch makes the chocolate pop and balances the sweetness beautifully.
- Egg Whites: The secret to that irresistible chewy, fudgy texture—no yolks needed!
- Vanilla Extract: Enhances all the flavors and provides a floral warmth in every bite.
- Semi-Sweet Chocolate Chips: Pockets of melty chocolate add gooey goodness and a delicious contrast.
- Dried Cherries, chopped: Tart, chewy bursts that mimic the classic Black Forest combo and offer a pop of color.
How to Make Black Forest Flourless Brownie Cookies
Step 1: Prepare Your Baking Sheet
Set yourself up for success by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This ensures your cookies lift off easily and don’t stick—plus, cleanup will be a breeze!
Step 2: Whisk the Dry Ingredients
Grab a medium bowl and whisk together the powdered sugar, cocoa powder, and salt. This not only removes any lumps but also mixes everything evenly so the cookies bake up with that signature brownie crackle.
Step 3: Add Wet Ingredients
Pour in the egg whites and vanilla extract, stirring the mixture vigorously. It will go from looking clumpy to a thick, glossy batter in about a minute. This shiny batter is exactly what you want for those fudgy cookies!
Step 4: Fold In the Add-Ins
Gently fold the semi-sweet chocolate chips and chopped dried cherries into your batter. The batter will be thick and glossy—think molten brownie. Be careful not to overmix, so those cherries stay nice and defined.
Step 5: Portion and Bake
Using a tablespoon, scoop the batter onto your prepared baking sheet, spacing them about 2 inches apart since they spread a bit. Bake for 10 to 12 minutes, until the tops are shiny, crackly, and just set around the edges. The magic is in that soft, gooey center!
Step 6: Cool and Enjoy
Let the cookies cool on the pan for 5 minutes—they’ll firm up as they rest—then transfer to a wire rack to cool completely. This step is key for getting that perfect chewy, brownie-like interior.
How to Serve Black Forest Flourless Brownie Cookies
Garnishes
Dust your Black Forest Flourless Brownie Cookies with a touch of powdered sugar for snowy elegance, or drizzle with a bit of melted chocolate for a decadent finish. Top with a cherry half for extra Black Forest flair!
Side Dishes
Pair your cookies with a scoop of vanilla ice cream or a dollop of whipped cream—the creamy, cool texture is a perfect contrast to the rich, chocolatey chew. For a lighter option, serve them alongside fresh berries.
Creative Ways to Present
Stack your cookies high on a rustic cake stand for a showstopper cookie centerpiece, or wrap a bundle with ribbon as a thoughtful (and delicious!) homemade gift. They also nestle beautifully next to a cup of espresso for an “afternoon in Vienna” vibe.
Make Ahead and Storage
Storing Leftovers
Keep your Black Forest Flourless Brownie Cookies fresh by storing them in an airtight container at room temperature. They’ll stay fudgy and delightful for up to 5 days, making them perfect for a week’s worth of treats.
Freezing
Want to save some for later? Let the cookies cool completely, then layer them between sheets of parchment in a freezer-safe container or zip bag. They’ll keep beautifully in the freezer for up to 2 months.
Reheating
For that just-baked magic, let cookies thaw at room temperature, then warm them in a low oven (about 300°F) for 3–5 minutes, or zap in the microwave for a few seconds—just until gooey and aromatic again.
FAQs
Can I use fresh cherries instead of dried?
While fresh cherries sound delicious, they add too much moisture, which can make the cookies spread excessively and turn soggy. Stick with dried cherries for the perfect chewy texture and concentrated flavor.
Are Black Forest Flourless Brownie Cookies gluten-free?
Absolutely! These cookies are flourless by design, relying on powdered sugar and cocoa for structure. If you’re baking for someone with celiac or gluten sensitivity, double-check that your cocoa powder and chocolate chips are certified gluten-free.
Can I make these cookies dairy-free?
Yes! Just be sure to use dairy-free chocolate chips. All the other ingredients are naturally dairy-free, so it’s a very easy swap.
Why does the batter look runny at first?
Don’t worry if the batter seems a bit thin at first—let it sit for a minute or two, and it will thicken up as the cocoa and sugar absorb the liquid from the egg whites.
Can I add nuts or other mix-ins?
Definitely! Chopped toasted pecans, hazelnuts, or even white chocolate chips would be delicious options. Just don’t overload the batter; keep mix-ins to about 1 cup total to retain that classic Black Forest Flourless Brownie Cookie texture.
Final Thoughts
I can’t wait for you to taste just how easy and irresistible Black Forest Flourless Brownie Cookies truly are. Whether you’re gluten-free or just a chocolate lover at heart, I promise these cookies will win over every taste tester and might just earn a spot in your regular baking rotation. Give them a try and let the magic begin!
Print
Black Forest Flourless Brownie Cookies Recipe
- Total Time: 22 minutes
- Yield: 18 cookies 1x
- Diet: Gluten-Free, Vegetarian
Description
Indulge in the rich, fudgy goodness of these Black Forest Flourless Brownie Cookies. With a crackly exterior and a soft, chewy center, these gluten-free treats are loaded with cocoa, chocolate chips, and dried cherries for a burst of flavor in every bite.
Ingredients
Dry Ingredients:
- 1 1/2 cups powdered sugar
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon salt
Wet Ingredients:
- 2 large egg whites
- 1 teaspoon vanilla extract
Mix-Ins:
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup dried cherries, chopped
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together powdered sugar, cocoa powder, and salt.
- Add Wet Ingredients: Stir in egg whites and vanilla extract until a glossy batter forms.
- Fold in Mix-Ins: Gently fold in chocolate chips and chopped dried cherries.
- Bake: Scoop batter onto the baking sheet and bake for 10–12 minutes until crackled.
- Cool and Enjoy: Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra richness, consider using dark chocolate chips or a splash of cherry liqueur.
- These cookies have a fudgy texture similar to a brownie.
- Store in an airtight container for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 12g
- Sodium: 25mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
