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Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat 2g10%
 Saturated Fat g%
Cholesterol 8mg
Sodium 20mg
Total Carbohydrate 183.5g417%
 Dietary Fiber 1g2%
 Sugars 15g34%
Protein 1g2%
Prep Time
Cook Time
Total Time

10 min.

15 min.

25 min.



Gluten - Free Black Pepper Brownie Cookies

Try this chewey-gooey cookie to satisfy that after school snack or just for a chocolate fix. Gluten-free and low in sodium


2 egg whites
1 egg yolk
3 oz. of chopped chocolate
3/4 cup of cocoa (dutch processed)
1 tsp of black pepper (add more if you want)
3 cups of powdered sugar


1Heat oven to 350 degrees
2Move your oven racks to the lower part of your oven. Grab two cookie or baking sheets, and cover each with parchment paper.
3In your mixer, with the whisk attachment quickly mix the cocoa, powdered sugar, and black pepper (1min -2 mins)
4Add the chopped chocolate, egg yolk, and egg whites to the mix on medium speed until all the dry ingredients are wet.
5The mixture should be very gooey-chocolatey. Using a silverware spoon or tablespoon carefully spoon out and drop a tablespoon of batter onto the parchment paper covered baking sheets. Spread out 1.5 to 2 inches apart. These cookie will expand. After you have filled up each cookie sheet place the cookies into the oven. You'll know they are done when a risen-brownie like center tops over the darker edges. Remove once the tops start to crack or are fully extended ( approx. 15 mins.)
6Once removed from oven, set up a cooling rack and place the parchment paper (with cookies attached) to cool on the racks. Do not try to remove the cookies until fully cooled. If you remove them while hot, the bottoms of the cookies will stick to your spatula. Once cooled the cookies will pop off very easily.