This past weekend, Austin and I were putting up our Christmas tree – ornaments scattered, lights twinkling, and “A Christmas Carol” on the TV – when a craving hit: something chocolatey and sweet. We didn’t want a complicated recipe or a long baking session, so we turned to one of our all-time favorites: flourless brownie cookies. Quick, easy, fudgy, and naturally gluten-free, they’re the perfect holiday treat. Not to mention, they are incredible with a glass of milk. Santa would approve!

I’ve made plenty of cookies over the years, from shortbread to snickerdoodles, but these are the ones I keep coming back to. And look – I get it. “Gluten-free” doesn’t always mean a dessert will be five stars, but trust me, these are. Just five simple ingredients – egg whites, powdered sugar, unsweetened cocoa powder, vanilla extract, and a pinch of salt – transform into cookies that are crisp on the outside, chewy and brownie-like on the inside, and intensely chocolatey. This time, we skipped the chocolate chips, but they’re a great optional addition if you want extra indulgence.

Because they’re flourless, these cookies have a texture all their own. The outsides are crisp and delicate, almost meringue-like, while the centers remain rich and fudgy. Beating the egg whites with vanilla until soft peaks form gives the cookies lift and structure, while folding in the dry ingredients gently keeps the centers moist and chewy.

The key to success is baking just until the tops are set but the centers are still soft. The cookies firm as they cool, creating a fudgy, chocolatey bite that’s hard to resist.

Tips for the best cookies:

■ Generously spray parchment paper. These cookies can stick when warm, so a light coating and patience as they cool will prevent frustration.

■ Don’t worry if the batter looks delicate. The whipped egg whites may seem fragile, but folding the cocoa and powdered sugar in carefully keeps the light, airy texture.

■ Watch the bake time. Once the tops no longer look wet, they’re done. The centers will set as they cool while staying fudgy inside.

FLOURLESS BROWNIE COOKIES

Prep time: 10 minutes
Cook time: 14–16 minutes
Makes: 12 large cookies

Ingredients:
2–3 large egg whites
1 tablespoon vanilla extract
3 cups powdered sugar
2/3 cup unsweetened cocoa powder (I do prefer dutched)
1/2 teaspoon kosher salt
Optional: 3/4 cup chocolate chips

Directions:
■ Preheat oven to 350°F. Line two baking sheets with parchment paper and spray lightly with cooking spray.
■ In a large mixing bowl, beat the egg whites and vanilla on medium-high speed until soft peaks form.
■ Gently fold in powdered sugar, cocoa powder, and salt until smooth and fully incorporated. Stir in chocolate chips if using. Cover and refrigerate for 30–60 minutes for easier handling.
■ Divide dough into 12 portions (about 2 heaping tablespoons each) and roll into balls. Place six per sheet.
■ Bake 7 minutes, rotate sheets, and bake 5–7 minutes more until tops are set but centers are still soft. Let cookies cool completely on the baking sheets — they will firm up as they cool.