Rich, dark, chocolatey, fudgy, chewy, secretly vegan, and addictively delicious chocolate cookies…
First of all, thank you for every kind word about the Chocolate Covered T-Shirts.
And of course a huge thank you to everyone who’s been buying them.
(The shirts make great gifts, and 100% of the profits from each shirt sold will be donated to Doctors Without Borders.)
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I had to start cookie season a little early this year…
Two weeks ago while out running, I caught my foot on a raised sidewalk and slammed into the concrete, scraping my entire body, breaking my nose, and receiving a black eye more appropriate for Halloween than Thanksgiving. By some miracle, I didn’t break any other bones; but unsurprisingly I’ve had absolutely no desire to run since then.
Instead I’ve been hibernating inside my apartment, recovering and baking cookies – peanut butter cookies, Vegan Chocolate Chip Cookies, gingerbread cookies, shortbread cookies, oatmeal cookies, and these chocolate brownie cookies.
It’s like a full Keebler cookie factory over here, just without the elves.
The brownie cookies have been one of the favorites among my taste-testers and myself.
It’s hard to go wrong with double chocolate!
These cookies are like eating a fudge brownie and chocolate chip cookie, all in the same dessert!
You can even make the dough ahead of time if you wish and freeze individual chocolate cookie dough balls, to keep on hand for a cold or rainy day when you want a quick homemade cookie fix, without all the work.
Apparently the unbaked cookie dough balls are also reallllly good eaten straight from the freezer.
Not that I know this from experience or anything…
Chocolate Brownie Cookies
Ingredients
- 1 cup spelt, white, or oat flour
- 1/2 cup cocoa powder
- 1/2 cup sugar, unrefined if desired
- 3/4 tsp baking soda
- 1/4 tsp + 1/8 tsp salt
- 1/4 tsp baking powder
- 6 tbsp oil
- 2 tbsp milk of choice
- 1 1/2 tsp pure vanilla extract
- 1/3 cup mini chocolate chips or sugar free chocolate chips
Instructions
- *For a keto version, try these Keto Chocolate Cookies.Combine dry ingredients in a large mixing bowl. It’s important to stir well so you don’t end up with a clump of baking soda in the finished cookies. Stir remaining ingredients in to form a batter (see video for a visual of the steps). If using all purpose flour, you might need to add 2-3 tsp more oil or milk of choice. Roll into balls. You can refrigerate overnight or even freeze for a later date if desired. When ready to bake, preheat oven to 325 F and grease a cookie sheet. Bake 9 minutes – they should look underdone when you take them out. Let sit 10 minutes and they will firm up. I pressed each cookie down after baking. Notes: Feel free to make whatever sized cookies you wish. I used a mini cookie scoop and got 19 the size of the ones in the pictures. I’ve not tried the recipe without the mini chips or using any flour not listed above, so make substitutions at your own risk.View Nutrition Facts
Video
Notes
More Holiday Cookie Recipes:
Healthy Cookies Recipes – 50 healthier versions of all your favorites
There’s no recipe?
I have the same problem. Guess it’s a technical error. Or a plot to get us to pass the time, waiting for it to show up, by scouring all her other cookie recipes… 😉 Very clever.
Yikes, sorry that was completely my fault. I’d accidentally left out an “r” and so the [insert-recipe-here] shortcode wasn’t pulling up the recipe box ?
Should be fixed now!
These were flippin AMAZING! I’m not even vegan and didn’t miss the eggs one bit! I gave one to my husband and when he said they were good and asked for another, I thought for a second about fibbing and telling him they were gone so I could keep the rest to myself ;). Instead I was nice and shared, vowing to make a double batch next time!
Sorry that wasn’t meant to be a reply to another comment!
Hi Katie, you used to put metric measurements in your old recipes, but I noticed you no longer do that. Would you consider putting in the metric measurements again?
She asked on social media awhile back and there just wasn’t enough interest. People said it was distracting. But you can always look on the labels of ingredients–such as cocoa and flour–and it should list the gram measurements. Hope that helps!
Jason
I follow Katie on social media and I never saw the poll asking if people wanted metric measurements. Not all of us who love healthy deserts live in the US. A lot of us live where we use metric measurements! I don’t understand how metric measurements could be distracting. There’s just two sets of options. It’s not that hard.
It’s like people going to Canada and complaining that having French and English on the packaging is confusing. The Canadians just laugh at the dumb people who can’t pick out their own language on a bag of chips. In Europe there are many languages on labels. Just pick the one(s) you read!
Right On ~ 🤷♀️
Exactly, pick the language you understand and don’t get hung up on the multiple languages being listed. I personally think it’s awesome having multiple languages or even measurement listings available. It’s a way to be inclusive.
USA Is the only country in the world, aside from two tiny ones, using the inaccurate imperial measurement system LOL
Oh Katie, I’m so sorry to hear about your running accident! How awful and I can understand needing some extra cookies in your life to get through the hibernation. I hope you’re recovering quickly and not in much pain two weeks after your fall. These cookies look delicious, can’t wait to try this recipe 🙂
Sorry about the face – hope it feels better soon. If you have success with the gingerbread cookies, I’d love a recipe.
She has one in her cookbook! Pasting it here in case you don’t have the book:
2/3 cup oat flour
⅓ cup spelt flour or all-purpose flour
⅓ cup Sucanat or brown sugar
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon ginger
¼ teaspoon cinnamon
¼ teaspoon salt
2½ tablespoons vegetable oil or melted coconut oil
2 tablespoons applesauce
1 tablespoon molasses
½ teaspoon pure vanilla extract Line a baking sheet with parchment paper, and set aside.
In a large mixing bowl, combine the flours, Sucanat, baking soda, baking powder, ginger, cinnamon, and salt and stir very well. In a medium mixing bowl, whisk together all remaining ingredients. Pour wet ingredients into dry, and mix with a spoon until mostly incorporated.
Transfer the crumbly dough to a gallon-sized resealable plastic bag and smush it into one big ball. Open the bag and, using your hands or a cookie scoop, break off small pieces and roll into 15 to 18 balls. Place balls on the prepared baking sheet. Refrigerate for at least 1 hour. Dough balls can also be frozen for up to a month.
When ready to bake, preheat the oven to 350 degrees F. Slide the parchment paper—with the cookies—onto a baking sheet and bake for 10 minutes. Remove from the oven and press the cookies down. The cookies will look underdone at first, but this is what you want; the cookies continue to cook as they cool. Allow to cool for at least 10 minutes before removing from the sheet. Store at room temperature for up to 3 days. For soft cookies, store in a plastic container; for crispier cookies, store in a glass container.
Thank you for posting this gingerbread cookie recipe.
So sorry about your accident. Hope you recover quickly. Thank you for all the delicious recipes!
Aw I hope you feel better soon ? and I agree with the gingerbread cookies! Would love a recipe when you discover a good one!
She has a recipe in her cookbook! Pasting it here in case you don’t have the book:
2/3 cup oat flour
⅓ cup spelt flour or all-purpose flour
⅓ cup Sucanat or brown sugar
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon ginger
¼ teaspoon cinnamon
¼ teaspoon salt
2½ tablespoons vegetable oil or melted coconut oil
2 tablespoons applesauce
1 tablespoon molasses
½ teaspoon pure vanilla extract Line a baking sheet with parchment paper, and set aside.
In a large mixing bowl, combine the flours, Sucanat, baking soda, baking powder, ginger, cinnamon, and salt and stir very well. In a medium mixing bowl, whisk together all remaining ingredients. Pour wet ingredients into dry, and mix with a spoon until mostly incorporated.
Transfer the crumbly dough to a gallon-sized resealable plastic bag and smush it into one big ball. Open the bag and, using your hands or a cookie scoop, break off small pieces and roll into 15 to 18 balls. Place balls on the prepared baking sheet. Refrigerate for at least 1 hour. Dough balls can also be frozen for up to a month.
When ready to bake, preheat the oven to 350 degrees F. Slide the parchment paper—with the cookies—onto a baking sheet and bake for 10 minutes. Remove from the oven and press the cookies down. The cookies will look underdone at first, but this is what you want; the cookies continue to cook as they cool. Allow to cool for at least 10 minutes before removing from the sheet. Store at room temperature for up to 3 days. For soft cookies, store in a plastic container; for crispier cookies, store in a glass container.
I’m so sorry about your fall! I hope you are recovering quickly!
I can’t wait to try these cookies! They sound so good!
Oh Katie nooooo! So so sorry to hear about your fall. Cookie baking is a very good rehab activity. I hope you’re feeling better!
I’ve tripped on an uneven sidewalk more than once and it HURTS! You hit the pavement before you even know what’s happening. I’m really sorry you fell.
These are tasty. I made them with oat flour and the batter was really dry. I added an extra splash of milk and I would probably add more next time, maybe 2 tbsp. I also live at high altitude so that may have added to the dryness. But I will def make them again!