These gluten free chewy chocolate brownie cookies taste just like the delicious fudgy edges of freshly baked dark chocolate brownies.
- 1 3/4 cup creamy peanut butter
- 4 tbsp (2oz) butter, softened
- 2 cups dark brown sugar
- 5 large egg whites, at room temperature
- 1 cup cocoa powder
- 2 tsp baking soda
- 2 tsp salt
- 1/4 tsp ground cayenne pepper
- 6 oz (about 1 cup) honey roasted almonds
- 3 1/2 oz good quality dark chocolate infused with chili (such as Lindt Dark Chili), chopped
(*Using chili infused chocolate is optional. Use any kind of chocolate you like.)
- Add peanut butter, butter, brown sugar, egg whites, cocoa powder, baking soda, salt, and cayenne to the bowl of a standing mixer. Blend on low speed until dry ingredients are moistened, then beat on medium-high speed until the dough is smooth and shiny, 1-2 minutes.
- Add the honey roasted almonds and chopped chocolate and beat on medium speed for about 20 seconds to break up the almonds slightly.
- Line a 9×13 inch baking dish with plastic wrap, leaving an 8-inch overhang on the sides. Press the cookie dough into the pan, spreading it evenly over the bottom of the pan. Wrap the overhanging plastic wrap over the dough to cover completely and refrigerate for at least 4 hours, or overnight.
- Heat oven to 350. Line 4 baking sheets with parchment paper. (Or work with the number of baking sheets that you have, one by one.)
- Remove the dough from the refrigerator and use the plastic wrap to lift it from the baking dish, setting it on a work surface, with a long side in front of you. Cut the block of dough in half vertically, to form two squares. Cut each square in half horizontally to form 4 rectangles of dough. Cut each rectangle into three long strips of dough, then cut each strip into 3 squares.
- Place cookies on parchment lined baking sheets, 12 per sheet, spaced evenly.
- Bake cookies, one sheet at a time, for 10-12 minutes, until just set. Keep remaining dough in the refrigerator until ready to bake.
- Let cookies cool completely on their baking sheets until cool, then store in an airtight container for up to 5 days.