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
This seems like an overdose of chocolate BUT in a good way!!!! haha I don’t know if I want to share this with my wife and son though
Just made these for the first time and they are great!
I did have to add I extra tbsp of milk and I added half a flax egg just because. I think next time I’ll add a whole one. Anyway, thank you Katie for another great recipe.
Praying for your quick recovery. ?
I made these last night and they were delish! I did some with mini chocolate chips and some with peppermint chips <3
These are nice! The chocolate flavor is a little intense, but that could be because i’m using cacao instead of cocoa. The flavor almost reminds me of an Oreo? I bet they’d be fantastic warm with a little vanilla ice cream!
So sorry about your running accident, though! I hope you have a good recovery and without too much trouble. Sending well-wishes!
Super good, and even better with 1/4 tsp of peppermint extract added.
I just made these and they were amazing! Super chocolatey. Everyone loved them. I did have to add about 2-3 extra tubs of oil and almond milk to get the dough to the right consistency but other than that, I followed the recipe and I flattened out the cookies before baking.
Does nyone know how far in advance you can make the cookies ie are they still good the next day? Thanks in dvance for any replies.
Definitely still good the next day 🙂
Can this be made into cookie cake? Searching for something fun for my sons birthday! 🙂
Not the same recipe, but this one is my favorite if you want a brownie cookie cake! https://lett-trim.today/2018/10/29/deep-dish-chocolate-brownie-pie/%3C/a%3E%3C/p%3E
Delicious and will make again for sure. Double chocolate:)
PEOPLE… these cookies are so deceiving amazing. No one would even dare to imagine that there is no dairy in these cookies. And I can’t believe how incredibly easy they were. But more importantly, the taste and texture was so so good. The batter was a bit dry and crumbly but I knew this wasn’t a typical/normal cookie so I trusted the process, and the results were amazing. (I used regular flour and cane sugar, and Trader Joe’s semi-sweet chocolate chips, which are dairy free). I know you have all the ingredients at home, so go and make it!! Thank you so much Katie. You are so awesome.
Such a cute photo!!