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.)
View The Video Above
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
I’m so glad I tried your recipe they were the best even my friends loved it and can’t stop thinking about them!
Thank you so much for making them!
can i use dutch processed cocoa powder here?
Vegan cookies don’t contain eggs
Chia or flax egg
These are GREAT! After reading the comments I decided to go a tiny bit heavy handed on the oil and the milk, (I used oat,) and it wasn’t dry at all. I realized I was out of vanilla extract at the last minute, so I substituted with Kahlua and it worked out great! 😀
I added a little cinnamon for magick, added walnuts to half, and the other half I sprinkled with crushed candy canes after baking. Both came out AMAZING! They didn’t last long, I’m glad it’s such a quick and easy recipe because my family is already asking for more!
Your version sounds even better!
I am getting ready to make these cookies. Katie states ” I used a mini cookie scoop and got 19 the size of the ones in the pictures.” However, I don’t know how large a mini cookie scoop is and the pictures only show the cookies. It would be helpful if you could say what size cookie it makes (2′ or 3″, for example) or if you put the cookies next to some common object (a kiwi fruit or a paper muffin baking cup) so we can estimate the cookies size. Thanks for considering this suggestion.
I made these using spelt flour and apple sauce in place of the oil. They turned out just fine. My mini chocolate chips are only 45% chocolate so I think I will substitute regular chips next time as they have a more “chocolatey” taste (55%.) I was surprised that mine looked pretty much like the picture. 🙂
Oh. My. Word. These cookies are so delicious and so easy to make! A keeper for sure. 🙂
Super Delicious ! Easy to prepare.
( used coconut oil for the oil base) Thank you Kate.👌5/5
Thank you so much for making them 🙂
How long do these cookies keep for unrefrigerated?
These are amazing! My husband and I both absolutely love them. I used all purpose flour and plain milk in mine, and for oil I melted coconut oil since I was out of everything else. I’m going to make them again soon using a canola-avocado blend to see which I like best in them. Thank you for sharing 🙂
Oh! And I didn’t have mini chips so I used full-sized ones but it worked out fine. The last few cookies might not have had too many chips but you wouldn’t notice. I made them small and got about 22.
Thank YOU for trying them 🙂