Decadent Flourless Chocolate Fudge Brownie Cookies
Recipe type: Dessert
  1. Preheat oven to 350 F and line a baking sheet with parchment paper.
  2. Blend sunflower seeds in a food processor for about 1½ minutes, until it resembles coarse flour. Pour into large bowl.
  3. Pour raw honey into bowl with ground sunflower seeds.
  4. Add cacao powder, sea salt, almonds and mini chocolate chips and mix to combine. Set aside.
  5. In another large bowl, using an immersion blender, whip egg whites until foamy but not stiff (about 30 seconds).
  6. Add egg whites to the rest of the ingredients and stir gently to combine.
  7. Spoon batter onto prepared baking sheet in 15 evenly spaced mounds, leaving about 2 inches in between.
  8. I add a little more sea salt to the tops of the cookies.
  9. I made 2.5 inch cookies in the photo, but you can make any size you'd like, just note the time changes below.
  10. Bake for 12 minutes, until cookies are slightly puffed.
  11. Let cool for a minute or eat warm.
  12. Enjoy!
NOTE: This recipe makes 15, 2.5 in. cookies. If you make larger cookies add ~1 minute to baking time, if you make smaller size than the 2.5 in, be sure to lessen the baking time by 1- 1.5 minutes. And the cookies do not flatten while baking, whatever shape they are in going in, they are coming out.
Recipe by Melissa Malinowski, ND at