Name: Brownie cookies
Prep time: 5 min
Cook time: 9 min
Total time: 34 min
Ingredients: 90 gr oat flour ((=approx. 1 cup)); 60 gr unsweetened cocoa powder ((=approx. ½ cup)); 100 gr raw (caster) cane sugar ((I prefer caster sugar because it is finer)(=approx. ½ cup)); 3 gr baking powder ((=approx. ¾ tsp)); 2 gr sea salt ((=approx. ½ tsp)); 84 gr coconut oil ((=approx. 7 tbsp)); 16 gr oat milk ((or other type of milk)(=approx. 3 tbsp)); 6 gr pure vanilla extract ((=approx. 1½ tsp)); 60 gr dark chocolate chips ((=approx. ⅓ cup))

I don’t know about you, but I can be woken up for chocolate in the middle of the night; chocolate mousse, bonbons, brownies, chocolate bark, you name it, I love it. I am not the only one in the family. Hubby here used to reach for his beloved chocolate first thing in the morning. ‘Chocolate, the breakfast of champions’ he used to say. And my little ones LOVE brownie cookies. So much it was time for me to come up with a healthy recipe for it.

We have blind tested several batches of these healthier brownie cookies until we all agreed they were as good as the OG. Another great one to put on my ‘healthy baking with the kids list!’ SWOON!

heart shaped brownie cookies — _{Heart shaped brownie cookies for Valentine’s; in stead of using an ice cream scooper, scoop batter in a heart-shaped cookie cutter with a spoon, lift up the cookie cutter from the lined baking tray and your brownie cookies will be heart-shaped!}

These brownie cookies are easy to make, ask for only 10 minutes of your effort, they are gluten free, vegan and super fudgy. Ready to bake a batch of the browniest cookies?

How I make these healthy brownie cookies?

Mixing the ingredients

I start by mixing all the dry ingredients in a medium size bowl. In another bowl I mix the wet ingredients. Now I fold in the wet ingredients and the chocolate chips into the dry ingredients with a wooden spoon/spatula until just combined. Keep in mind: it will be a stiff dough. If it is too dry add a bit more milk (start with just 1 tbsp). It should be too wet though!

To make it easier scoopable, I refrigerate the dough for 20-30 minutes. It will also make these brownie cookies more fudgy!

scoopin’ and bakin’

I scoop the chilled cookie dough with an ice cream scope (but using a spoon will totally work as well; 1½-2 tbsp) spacing them evenly on the baking mat allowing room for them to spread (just a little bit). No need to press the cookies down. This way they will stay fudgy and gooey on the inside. I bake them in a preheated oven for 9 minutes. They will seem undercooked, but that is exactly what you want. Trust me. They will crisp up when they cool off and stay gooey and fudgy on the inside.

And enjoy!

Let your brownie cookies set on the baking sheet for a few minutes before you carefully transfer them to a cooling rack for further cooling. That is if you can wait that long. But let me warn you! The inside is extremely hot… don’t burn your tongue (like I did). Enjoy!

Like I said, another one to put on my ‘healthy baking with the kids’ list. We make brownie cookies all the time now that I came up with this healthier version. We all love them and I am sure you do too. They are

loaded with chocolate – fudgy – soft – healthyish – and ridiculously delicious

Brownie cookies

Brownie cookies are fudgy, chocolaty and they melt in you mouth. These healthy brownie cookies are gluten free and vegan. Great to bake with your kids.

Print Recipe

Prep Time 5

Cook Time 9

Resting time 20

Total Time 34

Course Cookies

Servings 12 cookies

Calories 156 kcal

Equipment

ice cream scoop (optional)

Ingredients

90 gr oat flour (=approx. 1 cup)
60 gr unsweetened cocoa powder (=approx. ½ cup)
100 gr raw (caster) cane sugar (I prefer caster sugar because it is finer)(=approx. ½ cup)
3 gr baking powder (=approx. ¾ tsp)
2 gr sea salt (=approx. ½ tsp)
84 gr coconut oil (=approx. 7 tbsp)
16 gr oat milk (or other type of milk)(=approx. 3 tbsp)
6 gr pure vanilla extract (=approx. 1½ tsp)
60 gr dark chocolate chips (=approx. ⅓ cup)

Instructions

Mix all the dry ingredients in a medium size bowl.
In another bowl mix the wet ingredients.
Fold in the wet ingredients and the chocolate chips into the dry ingredients with a wooden spoon until just combined. It will be a stiff dough, if it is too dry add a bit more milk (start with just 1 tbsp). It shouldn't be too wet though!
Place the batter in the refrigerator for about 20-30 minutes to stiffen up.
In the meantime preheat the oven to 325F/ 165C. And line a baking sheet with parchment paper or a nonstick baking mat.
Scoop batter with an ice cream scoop (or you can also use a spoon (1½-2 tbsp)). Space them evenly on the baking mat allowing room for them to spread a little bit. No need to press the cookies down.
Bake the cookies for 9 minutes. They will definitely still look underbaked, but take them out anyway for a fudgy-centered cookie. Leaving them in longer will result into dry cookies.
Let them set on the baking sheet for a few minutes before transferring them to a cooling rack for further cooling. They are best if you eat them straight away. If you do want to store them, it is best to do so in a glass container. I wouldn't recommend storing them for more than a day or two. But who knows? I have never been able to keep cookies that long..

Notes

Nutritional information:

the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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