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Carefully separate the egg whites from the yolks. In a clean, dry bowl, whip the egg whites until they form stiff peaks.

Add the sweetener to the whipped egg whites. Gently fold it in, being careful not to deflate the airy texture.

Gradually fold in the cocoa powder, a little at a time, ensuring it is fully incorporated while maintaining the airy consistency of the mixture.

Gently fold in the 90% dark chocolate chips until they are evenly distributed throughout the brownie cookie dough.

Preheat your oven to 180°C (350°F) or your air fryer to the same temperature. Line a baking sheet or air fryer basket with parchment paper. Shape the mixture into individual cookies and place them on the prepared surface.

Bake the cookies. If using an air fryer, cook for 8-10 minutes. If using a conventional oven, bake for 12-15 minutes, or until the cookies are set and have a slightly crisp exterior.


Carefully separate the egg whites from the yolks. In a clean, dry bowl, whip the egg whites until they form stiff peaks.

Add the sweetener to the whipped egg whites. Gently fold it in, being careful not to deflate the airy texture.

Gradually fold in the cocoa powder, a little at a time, ensuring it is fully incorporated while maintaining the airy consistency of the mixture.

Gently fold in the 90% dark chocolate chips until they are evenly distributed throughout the brownie cookie dough.

Preheat your oven to 180°C (350°F) or your air fryer to the same temperature. Line a baking sheet or air fryer basket with parchment paper. Shape the mixture into individual cookies and place them on the prepared surface.

Bake the cookies. If using an air fryer, cook for 8-10 minutes. If using a conventional oven, bake for 12-15 minutes, or until the cookies are set and have a slightly crisp exterior.
