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
These cookies are DELICIOUS and I love how healthy they are! Thank you so much for this recipe — the world needs more healthy dessert recipes like this one. I used whole wheat flour and a combination of olive and canola oils. They are also good with mint chocolate chips. Although I’m not vegan (or gluten free), I’ve already made these twice will definitely make them again in the future.
Thank you so much for making them!
Hi, I wonder if I could use agave syrup instead of sugar? These look so yum!
I used unbleached enriched flour and no mini chips and they turned out great!
Low this recepie!
Pinned!
These were amazing! I used applesauce in place of oil. My mix was not dry at all (maybe because of the sauce?), actually too wet to roll so i used a 1 1/2 TBSP cookie scooper and it worked great. I refrigerated about 45 min. before baking, smashed them down when they came out of the oven.
One question – how do you store them after baking?
Hi, store as you would regular cookies! Or you can freeze them 🙂 🙂
Please add the metric conversion if possible 🙏🏻 I can convert things but it’s so much better to have it included in my printed recipe. I like my recipe pages top be neat.
Just made these and added Dandies marshmallows to the center… 4 kiddos gobbled up the entire pan 😀 Thanks!
I absolutely love this recipe – been using sugar free white and milk chocolate chips, as well as putting some peppermint essence in the mix, creating delicious triple choc mint cookies 🙂
These are little pieces of heaven! Made me believe in healthy vegan desserts!! So far the bezt recipe I ever tried!!
Hi Katie, there seems to be an error in this recipe. I measured all ingredients exactly and there was definitely not Enough liquid to make cookie come together. Please check
Hi, what specific ingredients did you use? There are a bunch of successful reviews so the recipe definitely doesn’t have a typo, but we’d love to help troubleshoot yours!
I had the same issue – carefully measured ingredients, I used canola oil for the oil and almond milk for the milk. Definitely not enough liquid and the dough was very dry and crumbly. I added extra almond milk a splash at a time until I had a workable dough. The cookies turned out delicious. I’m guessing if I hadn’t added extra liquid they would’ve just been crumbly and crunchy/chewier.
I had the same issue. I added milk until it looked right and they came out perfect.
These are delicious! I used white whole wheat flour, and it required a bit more oil and milk to get a consistency where it would stick together. They are quite crumbly, but very good.