Vegan Double Chocolate Brownie Cookies {gf,v,rsf}

Updated: Apr 30, 2021

When you can't decide between a cookie and a brownie, you don't choose one; you make a dessert that embodies both. These double chocolate brownie cookies are exactly that! Imagine the flavor of a brownie, but in a chewy on the inside, perfectly crisp on the outside cookie. These cookies require very minimal ingredients; ingredients in which are more nutrient dense. These ingredients include: pure maple syrup, coconut sugar, raw cacao powder, unrefined coconut oil, all natural almond butter, and more. These cookies are a 1, 2, 3, done recipe. Plus, they are gluten free, vegan, and refined sugar free! What more could you ask for? They're perfect for crumbling over oats and ice cream, or dunking in a big class of nut milk. They're something the whole family can enjoy.

 
 

RECIPE

Prep time: 5 minutes

Bake time: 10-12 minutes

Serving size: 10 cookies


INGREDIENTS

1c + 1tbs gluten free flour

1/4c melted coconut oil

4tbs raw cacao powder

3tbs coconut sugar

2tbs almond butter (georgia grinders code “wellnesswithmak“)

3tbs pure maple syrup

1-2tbs unsweetened nut milk

1/2tsp pure vanilla

1tsp baking powder

flakey sea salt

vegan chocolate chips/chocolate bar


METHOD

1. Preheat oven to 350 F, and line a baking sheet with baking mat.

2. In a large bowl, mix all ingredients, besides chocolate chips (add nut milk 1tbs at a time and see if it needs more).

3. Once dough starts to form, fold in chocolate chips or chopped chocolate bar.

4. Use a cookie scoop to scoop dough onto prepped baking sheet.

5. Align on the baking sheet evenly, and flatten cookies a good amount.

6. Sprinkle with flakey sea salt and bake for 10-12 minutes.

7. Remove from oven, let cool for 5-10 minutes and enjoy!

 

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