Description
Delicious fudgy brownie cookies that combine the portability of cookies with the gooey heart of brownies—perfect for any occasion.
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup coconut sugar
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup dairy-free chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the almond flour, cocoa powder, coconut sugar, baking powder, and salt. Whisk briefly to distribute.
- In a separate bowl, mix the melted coconut oil, maple syrup, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the dairy-free chocolate chips if using.
- Scoop the dough onto the prepared baking sheet, spacing them a couple of inches apart. Flatten slightly.
- Bake for 10–12 minutes, until the edges are set but the centers are still soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For the fudgiest center, slightly underbake the cookies and cool on the baking sheet before transferring. Store in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 16g
- Sodium: 75mg
- Fat: 11g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2.5g
- Protein: 3g
- Cholesterol: 0mg