Indulge in Black Forest Flourless Brownie Cookies

If you’re craving the perfect combination of rich chocolate and tart cherries, look no further than these Black Forest Flourless Brownie Cookies. Inspired by the classic Black Forest cake, these cookies are a deliciously decadent treat that features a soft, fudgy brownie base filled with a luscious whipped cream and cherry filling. The cookies are flourless, making them a great option for gluten-free baking without sacrificing flavor. Ideal for special occasions, holidays, or simply when you’re in the mood for a chocolate-cherry combo, these cookies are sure to impress!

Ingredients: What You’ll Need

For the Cookies:

• 1 cup dark chocolate chips
• ½ cup unsweetened cocoa powder
• ½ cup almond butter (or any nut butter)
• ½ cup maple syrup
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup chocolate chunks (or chocolate chips)

For the Cherry Filling:

• ½ cup cherry preserves or cherry pie filling (or ½ cup fresh or frozen cherries, chopped)
• 1 tablespoon sugar (if using fresh or frozen cherries)

For the Whipped Cream Filling:

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract

Step-by-Step Directions: How to Make Black Forest Flourless Brownie Cookies

1. Prepare the Cookies
   • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
   • In a microwave-safe bowl, melt the dark chocolate chips in 30-second intervals, stirring in between, until smooth.
   • In a large bowl, combine the melted chocolate, cocoa powder, almond butter, maple syrup, eggs, vanilla extract, baking soda, and salt. Stir until well mixed.
   • Fold in the chocolate chunks.
   • Scoop the batter onto the prepared baking sheet, leaving space between each cookie.
   • Bake for 10-12 minutes, or until the cookies are set but still soft in the middle.
   • Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
2. Make the Cherry Filling
   • If you’re using fresh or frozen cherries, cook the cherries with 1 tablespoon of sugar in a small saucepan over medium heat for 5-7 minutes, until the mixture thickens slightly. Let it cool.
   • If you’re using cherry preserves or cherry pie filling, you can skip this step.
3. Make the Whipped Cream Filling
   • In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Be careful not to overwhip the cream.
4. Assemble the Cookies
   • Once the cookies are cooled, take one cookie and spread a layer of whipped cream on the bottom.
   • Add a spoonful of the cherry filling on top of the whipped cream.
   • Place another cookie on top to create a sandwich.
   • Repeat with the remaining cookies to create delicious Black Forest cookie sandwiches.

Tips and Techniques: Perfecting Your Flourless Brownie Cookies

• Flourless Baking: These cookies are naturally gluten-free since they don’t contain flour. Be sure to double-check your cocoa powder and baking soda to ensure they are gluten-free if needed.
• Cherries: For a more intense cherry flavor, you can also add a dash of cherry liqueur or a little bit of cherry extract to the cherry filling.
• Nut Butter Options: While almond butter works well for this recipe, feel free to use other nut butters like peanut butter or cashew butter for a different flavor twist.
• Storage: Store these cookie sandwiches in an airtight container in the refrigerator for up to 3 days.

Why You’ll Love Black Forest Flourless Brownie Cookies

These Black Forest Flourless Brownie Cookies bring together the best of both worlds: rich, fudgy chocolate and sweet-tart cherries. The whipped cream adds a light, airy texture that contrasts beautifully with the dense brownie cookies. Whether you’re serving these up for a festive occasion or as an indulgent treat for yourself, the combination of flavors and textures is simply irresistible. Plus, since they’re flourless, they cater to those with gluten sensitivities without compromising on flavor. Make them once, and they’ll quickly become a favorite in your dessert rotation.