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
Just made these. Turned out awesome. Thanks.
Wow! I doubled this recipe and shared with a big group of kids plus my own family. Since I’m not vegan, I went ahead and used butter instead of oil, and added 2 eggs (would have used just one, except, again, I doubled the recipe), but otherwise stuck right to the recipe. They were AMAZING!!! They pleased everyone from 3 years old to 38. The taste and texture were just heavenly. This recipe is definitely a keeper worth returning to often! Thank you so much, Katie!
Hi! I’m really hoping I can make these but I only have Hershey’s unsweetened cocoa powder. And as for flour I only have white unbleached all purpose flour. Will any of those be ok? Please say yes as I’m drooling at these pictures lol
You can!
awesome!!! thank you! When it said cocoa in recipe she means unsweetened correct? or else do I need to add anything else since I will be using unsweetened? Thank you for helping me out! =)
If it doesn’t specifically say “dutch” in the recipe then yes, it’s just plain unsweetened cocoa 🙂
I used brown rice flour instead of the flours listed, cacao instead of cocoa and added another 3 tbs of almond milk as the dough was a bit crumbly. (I live near the ocean and made these on a rainy spring day with high humidity.) The cookies turned out lovely! Thanks for the recipe.
So awesome to know they work with brown rice flour!
I made this without the chocolate chips, and it definitely doesn’t spread as much. I also added more milk because it was too dry and sandlike. They tasted really good though.
How are these Vegan, if the recipe has milk?
“Milk of choice” means any milk you wish. Katie’s favorite for most recipes is almond or cashewmilk, but rice, soy, oat, etc. all work.
These were delish and I made the following changes because of a crumbly dough:
Added extra 3 T of olive oil + 3 T water (subbed for milk). I used blood orange olive oil, as flavor is simply divine with chocolate.
Refrigerate dough minimum 1 hr prior to baking, allow cookies to cool completely then store in refrigerator in air tight container.
Blood orange olive oil sounds amazing!
Just tried this yesterday. I used oat flour(I blended oats into flour in my food processor) and soy milk. I had to use about 2 times more the amount of milk to get the consistency of the cookie dough in your video because it was too dry, I think it’s because of the oat flour. I baked it for exactly 9 minutes like you said. It tasted amazing but I felt like it was a little unbaked and it breaks easily. It has a texture of a no baked cookie. I’m thinking it’s because of the timing since I shaped the cookies into rather big pieces and should have left it longer. But still finished the cookies very quickly! Will try this again with buckwheat flour and see if it requires lesser milk! Thanks for the recipe!
Buckwheat flour cookies sound so interesting. Be sure to report back if you try, I’d love to know if that works too!
Jason
Hi Katie,
Hope you’re feeling better now. I have had the same type of accident you had, should have thought to bake cookies! I was wondering in the chocolate brownie cookie recipe, could you substitute 4 tablespoons of natural peanut butter out of the 6 tablespoons of oil. So have 2 tablespoon of oil and 4 tablespoons of peanut butter? Thought for a change have double chocolate peanut butter cookies.
Thanks,
Maureen
Not sure about this one, as we haven’t tried (be sure to report back if you do), but Katie has a different peanut butter chocolate cookie recipe on her site that I love: https://lett-trim.today/2017/12/18/chocolate-peanut-butter-cookies/%3C/a%3E%3C/p%3E
Thanks for promptly replying Jason. If I try it that way, I’ll let you know. Thanks for giving me this other recipe. Just love these healthier versions of cookies. Maureen
1 cup is equal to how many grams?ya
Depends on what you’re measuring 🙂