Flourless M&M Brownie Cookies

Do you follow Jew Hungry? Whitney is one of my favorite bloggers — stylish, funny, and proud mom to an adorable little girl. When she shared her Flourless Chunky Monkey Brownie Cookies, I knew I had to try them. I decided to make mine with peanut M&Ms and dark chocolate chunks because if I added walnuts, I’d probably eat them all and my yoga pants wouldn’t be happy.

One evening I ran out of all-purpose flour and absolutely needed a cookie. After a frantic search through the pantry I remembered: flourless brownie cookies! The batter comes together in under five minutes (it’s more batter than dough, true to the brownie idea). I baked them, let them cool, and disappeared with the first batch.

These cookies are unexpectedly incredible. At first glance they seem like they shouldn’t work — just confectioner’s sugar, cocoa powder, eggs, salt, and mix-ins — but they do. The edges crisp up while the centers stay chewy, giving the same satisfying contrast you expect from a brownie. Because they contain no flour, they are naturally gluten free when made with gluten-free M&Ms.

The texture is different from flour-based cookies but in a very good way: a crisp exterior with a moist, tender interior, a bit like a macaron in structure. You could say they have more protein because of the eggs, but they’re still a treat — the real benefits are the flavor, the brownie-like texture, the short ingredient list, and how fast they are to make.

They went fast in my house — so fast I found myself starting a second batch before the first tin was empty.

Recipe Notes:

Use silpats or silicone baking mats if you have them. If not, lightly grease parchment paper; the cookies like to stick, and removing them from the pan can be difficult without a nonstick surface.
The batter will spread. Place scoops with at least 2 inches between them; they’ll flatten into puddles as they bake.
If you want M&Ms to show on the surface, press a few extra on top of each mound just before baking. Otherwise, the candies you stir in will be hidden surprises inside the cookie.

Rebecca Lindamood

Prep Time
10

Cook Time
15

Total Time
25

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You’d never guess these crisp-edged, chewy brownie cookies studded with M&Ms and chocolate chunks are flourless until you make them yourself. Adapted with thanks to Jew Hungry.

Ingredients

6 cups confectioner’s sugar 1 pound 8 ounces by weight
1 1/2 cups unsweetened cocoa powder 4 1/2 ounces by weight
2 teaspoons kosher salt
4 large egg whites
2 large eggs
1 1/2 cups peanut or plain M&Ms
3/4 cup dark chocolate chunks or semi-sweet chocolate chips

Instructions

Preheat the oven to 350°F. Line two baking sheets with silpats or lightly greased parchment paper and set aside.
In a stand mixer fitted with a whisk (or a large bowl and a whisk), combine the confectioner’s sugar, cocoa powder, and kosher salt. Whisk until smooth and lump-free. Beat in the egg whites and whole eggs until the mixture is glossy and smooth; it may become slightly gluey.
Fold in the M&Ms and chocolate chunks or chips. Using a cookie scoop or tablespoon, drop mounds of batter onto the prepared pans, leaving at least 2 inches between each mound to allow for spreading.
Bake for 14–16 minutes, rotating the pans halfway through, until the edges are set and the tops have a dull sheen and crackly surface. Remove from the oven and let the cookies cool completely on the pans. Use a spatula to lift them from the silpats or parchment.
Store in an airtight container at room temperature for up to 3 days.

Nutrition

Calories: 175kcal
Carbohydrates: 33g
Protein: 2g
Fat: 4g
Sugar: 29g

Nutritional information is an estimate provided as a courtesy. Calculate nutrition using the exact ingredients you use if you need precise values.

Did you make this recipe?

Tag @foodiewithfam on Instagram and use #foodiewithfamily so I can see your creations!