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 were amazing cookies and if you are reading reviews and debating whether they are worth it to make, I promise that they are. This recipe is so simple and I am so happy they are vegan. I used about 1/3 cup sugar and they were still delicious and so rich. The batter was dry but it’s nothing a little more almond milk can’t fix. Thank you so much Katie!! 🙂
Thank you 🙂 🙂
We made it today.
Simply, the best health cookies I have eaten so far.
Looking forward to make brownies.
Thanks
I used whole wheat flour and coconut sugar, but otherwise followed the recipe exactly. These are hands down THE BEST and MOST DELICIOUS cookies I’ve ever made! Perfectly sweet and so fudgy! Thanks for the wonderful recipe!
Thank you so much for trying them!
Do I need to chill the dough? It was not clear…
Really yummy and very satisfying for when a chocolate craving hits 🙂 I used almond flour, almond butter in lieu of oil, and added an egg! It worked a charm, though the batter was quite loose and difficult to shape (like brownie batter). Thanks for this great recipe!
Hiya, love your recipes, but would it be possible to have measurements in grams as well? Could be me, but when I measure in cups amounts are sometimes off, so treats dont come out as they should.
Thank you for all your hard work and providing me with such amazing recipes. 🙂
Hi! One cup of loosely packed flour should be around 120 grams. Half a cup of cocoa powder is 40 grams. And half a cup of sugar weighs around 100 grams.
Oil is technically about 15 grams per tablespoon, but some always stays in the measuring spoon so we usually go with around 12 grams per tablespoon if using grams to make a recipe written out in cups.
Hope that helps!
Amazing recipes, but could we have measurements in grams please? Thank you for all your hard work. 🙂
The flavor is there, but the texture did not work out for me. When I first mixed the dough together, exactly as stated in the recipe, it was crazy dry and crumbly. It reminded me of press in the pan pie crust (before pressing). I added as little milk and oil as possible to get it to come together, but it was still on the dry side. A note about the texture of the dough in the recipe could be helpful. I baked them per the directions, but even after sitting for 20 minutes, they seem really soft, almost too soft to pick up. That did not deter my husband from eating one before the set time was up, however, and he says they are delicious.
This is not a party cookie, due to texture, but the taste is good. I wonder what could be done to help the dough hold together better….
So goooooood. I only wish they were healthier 🙁
Thank you so much for making them 🙂
I need to put this batter into one of your ice creams that have PB in it!
That sounds amazing!