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Double Chocolate Chip Brownie Cookies

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Would you like a cookie?

Dark, chocolatey, gooey, cakey, chewy brownie cookies… It is like eating a fudge brownie and a chocolate-chip cookie at the exact same time. For any chocolate lover, these are a MUST-TRY!

Or would you prefer a brownie?

These double chocolate chip cookies are rich, dark, chocolatey, gooey, cakey, chewy… In other words, it is like eating a fudge brownie and a chocolate-chip cookie at the exact same time.

They are a must-try for chocolate lovers!

healthy chocolate cookies

By the way:

No one should ever make you choose between brownies or cookies.

That is just cruel.

Dark, chocolatey, gooey, cakey, chewy brownie cookies… It's like eating a fudge brownie and a chocolate-chip cookie at the exact same time. For any chocolate lover, these are a MUST-TRY!


Chocolate Brownie Cookies

  • 1/2 cup spelt flour (or ww pastry or white flour. You can use Arrowhead Mills’ gf mix if you add a little extra liquid so the dough is less crumbly.) (70g)
  • 1/4 cup cocoa powder (20g)
  • 1/4 tsp baking powder
  • 1/4 tsp salt (just under level)
  • 1/4 plus 1/8 tsp baking soda
  • 1/4 cup xylitol or sugar (45g)
  • 1 NuNaturals stevia packet, or 1 tbsp extra sugar
  • 1 tsp pure vanilla extract
  • 5 tbsp vegetable or coconut oil (50g)
  • If needed: 1-2 tbsp milk of choice or more oil
  • 1/3 to 1/2 cup mini chocolate chips (50-65g) (Technically, you can omit… but the recipe is so much better if you don’t! Mini chips are ideal; if you must use regular-sized, I recommend chopping them up to be smaller so you get chocolate in every bite.)
  • optional: a few drops of pure almond extract, for a fun flavor variation

In a mixing bowl, combine all dry ingredients and stir very well. In a separate bowl, mix all liquid ingredients. Now pour wet into dry, stir to combine fully, transfer the dough to a big plastic bag, and smush into one big ball while still inside the bag. Remove from bag and make mini balls, place on a greased cookie sheet, then fridge at least 30 minutes, or freeze 15 minutes. (If you want crispy healthy cookies, you can skip this step and bake immediately.) Preheat oven to 325 F, then bake 10 minutes. They will look underdone when they come out, but that is ok. Just be sure to let them cool at least another 10 minutes before trying to pick the cookies up. (If you want flatter cookies than the ones in the photos, you can flatten them before or after they go in the oven.) Makes 14-17 cookies. For soft cookies, store in a lidded plastic container; for crispy cookies, store in a glass container.

View Nutrition Facts 


chocolate brownie cookies

Question of the Day:

What is your favorite holiday cookie?

Mine is probably chocolate-chip. I’m boring! But I also used to really like these mini pecan tarts my grandmother made, with a buttery cream-cheese crust. At some point I want to create a healthy and vegan cookie from that recipe. Also: thanks for all the unusual cookie suggestions the other day. I’m still trying to decide which idea to play around with first. The cream puff suggestion seems to be winning at the moment, even though it’s not a cookie!

Link of the Day:

healthy peanut butter cookies
….No-Bake Peanut Butter Cookies

One of my favorite cookie recipes ever… Happy National Cookie Day!!

Katie is the baker, photographer, and author of the popular blog Chocolate-Covered Katie. Her favorite food is chocolate, and she believes in eating a balanced diet that includes dessert every single day. More about Katie—> 
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  1. Marissa says:

    Wow, I didn’t even read the post yet and I wanted to eat one. Your photos need a like button.

    1. Thanks :).
      I feel like the photos don’t even do the cookies justice… you can’t see any of the chocolate chips or how melty-delicious they are!

    2. Haha… that’s the way I always feel with Katie’s photos!

  2. Samantha says:

    So perfect and wonderful for this rainy day! I am excited to bake these after I get a bit of work done. :) I could make them right now without the chocolate chips (finished off my bag yesterday :)) but I think they would be so much better after a trip to the store. Thank you!

    1. Ann says:

      These are ADDICTIVE! I can’t stop eating them. Someone please help! 😕 😉

  3. Nykole says:

    When I was younger (and not yet vegan) my mom and I would do holiday baking sprees, making all these fancy cookies like peanut butter cookies with mini Reeses cups in them, peppermint swirl cookies with Hershey’s kisses on top, walnut-thumbprint cookies with raspberry jam filling, and these really good sweet cherry bars! Personally, for the holidays, I love anything involving peppermint and chocolate… Last year I made these peppermint sugar cookies with a chocolate-peppermint frosting, and they are a definite repeat for this year!!

    1. Samantha says:

      You are making me want to try peppermint extract on this recipe! You are right, with chocolate that is a great mix.

  4. I was gonna say, HOW is it possible to chose between a cookie and a brownie?!?!

    This looks toooo good!

  5. Cookies and brownies. My two favorite foods. Put them together and you are now my favorite person in the whole world. :)

    My favorite holiday cookies are molasses cookies. There’s something about the combination of ginger and molasses that I can’t get enough of.

  6. I do have an abundance of mini chocolate chips to use up….. I guess I should make these because the chocolate chips will absolutely go bad if I don’t, and then I’ll have wasted all that chocolate! Just kidding, but these brownie cookies look fantastic! I’ve always been more a fan of that chewy rich brownie texture than of cookies, but roll them both up into a neat little package and it’s even better! And you definitely canNOT omit chocolate chips from a brownie recipe in my set of rules – you’d have to be absolutely mad!

  7. Becca says:

    These look great! I appreciated your “soapbox” moment for the oil in the substitutions page. It’s hard for many people (including myself at times) to grasp the concept of good fats! As for my favorite holiday cookie, that would have to be those cookies (I think they’re peanut butter cookies) with the hersheys kisses on top! The kisses get soft and melty and they are my absolute favorite! :)

  8. Cate says:

    My favorite is Peanut Butter Thumbprints filled with chocolate. Although I found a recipe for Eclair cookies that look good. Just have to figure out how to make them vegan =]

    1. Mae :o) says:

      Did you say Eclair cookies?? Now that would be a fun Christmas treat – Especially in a more healthy variety. I would love to tweak it up. Do you mind sharing the source for these Cate?

      1. Cate says:

        The recipe isn’t that great but I like the idea. Was gonna re-make them. Healthier and Vegan =]

        1. Mae :o) says:

          Awesome-Thanks Cate! You are right… it has nice potential. I’ll give it a healthified whirl. The husband loves eclairs – So this will be a nice surprise.

  9. Cookies are great. Brownies are great. Brownie cookies?? Must be greater than great!! :) Definitely will have to go apron up and try these out…

  10. YUM! My mind is wandering to a peppermint-y version of the above…y’know, for the holidays! 😉

  11. Michelle says:

    wait, wait, wait…!? 61 calories for 17 cookies? Did I read that right. These look perfect! Thanks!

    1. Maise says:

      Maybe she meant the recipe yields 17 cookies, and each one is 61 cals? I didn’t do the math but considering the oils, I doubt it is only 61 cals for 17! lol I mean unless they are teeeeenyyy..

      1. Anonymous says:

        I think Maise is right; each serving size is 21g, and I doubt the entire recipe is 21g 😀 Haha that almost got my hopes up!

    2. Amanda says:

      It definitely wouldn’t be 61 calories per the entire recipe. Katie usually does per serving (1 cookie) nutrient analyses unless she specifically says for the ENTIRE recipe.

  12. oh goodness gracious, those look amazing! And my favorite cookie for the holidays is a sugar cookie with frosting!

  13. Ed says:

    Those look awesome… i know this is against their nature but damn they would be great with some ice cream!

  14. kimthevegan says:

    Oh holy crap! This is super exciting! I’m always having to decide between a cookie and a brownie… quite the conundrum. You have solved my problem =)

    As for my favourite holiday cookie? It’s not really a cookie, but those peppermint pattie things. I just found a vegan version last year, but were full of icing sugar, so I vowed not to make them this year. That is until I found your cool Cosmic-Chocolate peppermint patties. They are *so* good! And lot less guilt ;p

  15. Genius! Now I can eat these instead of eating a cookie AND a brownie when I can’t choose between the two :)

  16. Rena says:

    these look great! i have whole spelt flour, not white kind- will that work?
    also did you use sugar in the ones pictured above or xyilitol?

    1. Yes, when I say spelt flour I always use the whole-grain one.
      I tried both sugar and xylitol for this recipe, and they pretty much look the same regardless.

      1. Rena says:

        yay perfect! i cant wait to try these!

  17. Carissa says:

    Definitely making these today!! Do you think I could use coconut sugar instead of xlyitol/regular sugar? I’m guessing it would be fine.

    1. Carissa says:

      Ooops didn’t read the substitutions until after commenting. I will definitely be making these with coconut sugar 😀 And my favorite holiday cookie would have to be chocolate crinkle cookies (the ones rolled in powdered sugar) with a little bit of peppermint extract and crushed candy canes on top. Mmmm!

  18. Ashleysh22 says:

    oooh! these look like JUST what I need for our bake sale next week! I’m on the oncology interest group and we have a bake sale next week. I’m gonna do it! woohoo!

  19. Kat says:

    Oh.. My.. God… this is awesome

  20. megan says:

    Oh my goodness, my favorite hoilday cookies of all time are those mini pecan tarts (I think they’re called pecan tassies). If you make a healthy version, you will be my hero!!

  21. Isabel Barganier :) says:

    Hi Katie!! I am SO obsessed with these Christmas cookie post!! I can’t wait to make them, they look amazing!! Thank you so much! :)

  22. As the girl who has an excruciating time choosing between her desserts, I’m all over the idea a chocolate cookie and chocolate brownie joining forces!

  23. PS. My grandma makes those same pecan tarts!! I’m not a huge crust girl, so I usually just went all in for the filling. Ever thought of a vegan version? Just an idea!

  24. laura Miller says:

    Yum! Who says you have to pick between cream puffs and cookies either? Just do something similar to your cinnamon cream cheese recipe, only cream puff flavored.

  25. These look and sound awesome! I love that your recipe calls for spelt flour….I’ve had really good results cooking with it. I may try a peppermint version of these. My favortie Christmas cookie would have to be this one..can’t get enough of it!

  26. Wow these cookies look AMAZING! I wish there was a picture for one that’s been bitten into though, I love those pics and they give me a good idea of how the texture of the cookie is… these look kind of crumbly, how do they behave when you bite into one? Does it fall apart?

    1. No, not at all. Just be sure to let them rest at least 10 minutes after removing from the oven.

  27. carolyn says:

    You really expect me to pick a favorite kind of cookie?
    That’s like picking a favorite child.
    Vegan cream puffs sound AMAZING, by the way

  28. Crystal says:

    Holy crap, Katie! I’m sitting here with the bowl of batter eating it with a spoon… I don’t know if I’ll even get to baking these. It’s SO GOOD!

  29. Aja says:

    I want these right now. Especially because it’s national cookie day!

  30. These look so good! Since you are using 5 T coconut oil in them, do they have a slight coconut flavor? I have been wanting to start using coconut oil in baking, but have been afraid because of the strong taste.

    1. Samantha says:

      I can comment on this. I have been surprised before when people have tasted the coconut oil in my cooking (I can’t). What I noticed is that these are people that probably don’t love coconut oil, or is different enough from olive oil that they can simply tell.

      I just halved this recipe easily. Give it a try. Even if you detect coconut oil (which I can’t) strong is not the word I would use. It is good stuff.

      1. Emily says:

        I know what you mean! I’m not a huge coconut fan either. I’d say go half coconut oil, half vegetable oil to start with. That won’t leave a strong taste.

  31. Sherlock says:

    I love that you don’t write so much. All these other food blogs just yap and yap, paragraph after paragraph. You’re funny and get straight to the recipe. These other food bloggers would gain me as a fan but they just bore me with their incessant talking!
    Anyway, These look awesome! Bookmarked for this Christmas.

    1. Tiffany H says:

      Lol, I agree. I think it’s kinda nice that they are willing to share so much with their fans, but I usually just scroll down to the recipe. When this site has posts that are more personal I do read though, it’s actually one of two blogs I will read completely, The rest that I see I don’t regularly visit though, if I did I would probably read them more.

      1. Melba says:

        Wish you had a print button for all your receipes. It would be so much nicer.

  32. My favourite holiday cookie without a doubt is shortbread! My mums shortbread is the best!

  33. Maise says:

    My all time fave Christmas cookies are SUGAR!!!! Sugar all the way, can’t get enough of that stuff….;) lol

  34. Spencer says:

    Looks absolutely delicious! My kids would love them.

  35. Meg says:

    My favorite holiday cookie are my family’s spritz cookies made with my grandmother’s shortbread recipe. Growing up, my mom would make spritz cookies with a little bit of red food coloring in the dough then use the flower-shaped spritz setting and add a butterscotch chip to the middle. She called them her “poinsettia” cookies! Now I totally associate butterscotch with the holidays :)

  36. Maria says:

    Hello Katie,
    Have you tried these with barley flour (I’m interested by barley because it has a lower glycemic index than spelt), or how do you think it would be like? Generally speaking, what would be your substitution note for barley flour instead of spelt flour and other flours?
    If you don’t know pleaaaaaase try it with barley and tell us what to do :):):)

    And again, thank you for your super-amazing blog which inspires me so much.

    1. Sorry, I’ve never tried it.

  37. I am not a big cookie person…would rather a spoonful of PB and some Medjool dates!

  38. Olivia says:

    I love sugar cookies!!!

  39. I just made these and they are DELISH! Except I only got about half in actual cookies cause I ate so much dough! :)

  40. SK says:

    Sorry if you’ve answered this a million times before, but do your calorie counts account for regular sugar or stevia/xylitol?


    1. Xylitol, but it is not a calorie-free sweetener, so numbers shouldn’t vary drastically.

  41. Chelsea says:

    Oh. My. Whoa. These are amazing!! I’ve already had three of the cookie-brownies (browkies?) and can safely say that should I die tonight I will have lived a complete life. 😉 Amazing!

  42. Carissa says:

    These are soooo amazing!! Made them earlier and my whole family loved them, despite the fact that they are healthy 😉 This is making my list of Christmas cookies! Thanks for sharing!

  43. My grandmom used to make candy cane cookies that were amazing! I can’t seem to make them like she did!

  44. Mine was always Smartie cookies. However, sadly, Smarties are not vegan… so they will be a memory :(

  45. Caitlin says:

    Oh my gosh. I just made these and they are amazing…roommates loved them too! Seriously sooo good. But, my one question is I don’t see how you got 17 cookies out of that dough…I followed all the instructions and barely got 12! :(

    1. Jennifer says:

      I think you rolled em too big LOL. I got 18 about the size of Katie’s from the pictures. I was seriously good and didn’t eat any of the raw dough, though, although it was hard!

  46. Heidi says:

    Mmm. you have inspired me. I was bad and thought of a way to add more chocolate to your chocolate brownie cookies… and decided to try it on your no bake peanut butter cookie recipe as well. I made a batch of your chocolate truffle in the microwave and while it was warm, dipped the frozen peanut butter cookie in it… as well as your brownie cookie. It made a nice glaze over them both. Chocolate and peanut butter together is always a winner. I love your recipes… chocolate never tasted so good. Thanks!!

  47. Jennifer says:

    Katie, I made these and between my family and me, they are almost all gone! Definitely a keeper! :)

  48. I don’t have a favorite Christmas Cookie, I think I love them all!! Your cookies looks simply wonderful!

  49. I totally just want to bake this up as a brownie recipe and eat it by the forkful. Is that okay?

    1. Hmmm… I wonder how it would turn out!

  50. Kate says:

    I love, love, love your blog. I’ve had so much success with recreating your recipes that include white beans/garbanzo beans. People cannot believe the ingredients!
    If you are still taking suggestions for cookies I would love to see someone adapt Earl Gray tea cookies, or something chai related. Thanks for being awesome.

  51. Tamar says:

    Can you use oatmeal instead of flour?

    1. Sorry, I haven’t tried it.

  52. These look great. I agree, it is cruel to be forced to choose between a brownie and a cookie.

  53. mackenzie says:

    My favorite type of holiday cookies are those ricotta drop cookies… I could eat an entire batch in one go!

    Also, even though it’s not related to this post at all, I was wondering if you might be able to email me that macaroni and cheese recipe? My3 year old has a dairy allergy (which is how I found your blog in the first place!) and it’s all he wants after he saw some other kids eating it at his daycare! It’s hard to tell him he can’t have it… :( I would really appreciate it!

  54. My favorite cookie Christmas cookie has to be the cut-out cookies with yummy frosting :) These look great!

  55. S says:

    Looks AMAZING! How long do you think these will last in the fridge and freezer?

    1. Fridge a few days… you can freeze the uncooked dough balls for months, then just pop them in the oven when ready to bake!

  56. Speaking 100% honestly, the only two sweets I would never be able to give up are brownies and cookies – so this is a bit of a dream recipe. Also, I just tried your chocolate pumpkin pie brownies and they are phenomenal – I have never managed to taste ones so close to the box kind but without sugar! I used the agave sub because I like mine dense and chewy and that’s exactly how they came out!

  57. Steph says:

    I’m intrigued! But quick question….are they cakey or chewy? You used both adjectives to describe theses cookies and I always associate cakiness with a soft, light cookie and chewiness with more dense, thick ones.

    1. Sherlock says:

      Mine were more of a soft cookie. Not as dense as a brownie.

  58. Melba says:

    Wish you had a print button to copy your receipes. It would be easier. Thanks

  59. Dara says:

    Would it be an issue to make a post for this?
    It is for a great cause and the family are wonderful people:

    This is a fundraiser to raise money for the purchase of an Action Track Wheelchair for my son, Chris Kemp. This Chair will allow him to be able to go all the places that he can not go in his wheelchair he has now such as the beach,the dunes, mud pits at Mud Fest, the woods or anywhere else he decides he wants to go.
    The cost for a new one is about $13,000.
    They have a demo chair that they will let us have for $5000.

    The carrier for the chair that hooks into the trailer hitch is another $500.
    If we can get at least 500 people to donate $10 each we can get this chair for him!! But any amount will add up!!
    Even if you can’t donate, you can help by sharing this to your friends! The more people that hear about it the closer we will get to getting the wheelchair for him!!
    Use Email Address:
    Or contact Beverly Hill either on facebook or at 361-813-7059!
    Thank you in advance for your donations!!

  60. Sherlock says:

    Followed the recipe to a T. I have an electric scale so everything was spot on. First of all, they were pretty good. Definitely a cookie that tasted like a brownie. The dough was drier than I expected it to be. By squeezing them into balls they managed to hold together. They rose beautifully in the oven. Didn’t have to freeze or refrigerate them to get soft cookies. They weren’t dense but just soft. Ever so slightly crumbly but won’t fall apart on you. I might make these again.

  61. These are such cute plumped up brownies!

  62. Christie says:

    Seriously. So. Good. Go bake these ASAP :]

  63. Emily says:

    Katie, if you could find a way to make cream puffs vegan before the holiday baking season is over, I’d go crazy with happiness! Haven’t had a cream puff for so many years, and I’ve never been able to find a vegan recipe!
    Please, pretty please Santa, tell Katie to work her magic and make vegan cream puffs. :)

  64. Kathy says:

    I love this idea! Have you ever made/thought about making “healthier” peanut brittle? I love the stuff, but don’t like that it is usually made with corn syrup/sugar/butter… Any suggestions?

  65. Melissa says:

    I just made these earlier today. I used half white flour and half regular whole wheat flour (I didn’t have whole wheat pastry flour on hand) and coconut oil and they turned out great. I didn’t take the time to let the dough sit in the fridge, though, because I was worried about the coconut oil making them hard and crumbly. So I baked them without cooling them, and they turned out nice and soft anyway. I brought them to share with a bunch of people at a meeting, all of whom are non-vegan, and they were a hit. A+ for this recipe.

  66. Richa says:

    darn i want some right now. back to the kitchen!

  67. Debbe says:

    Well, that tears it. I have to give you your own board on my Pinterest. Love your recipes!

    Oh, yes, and I would LOVE to try the pecan tart recipe you mentioned. It’s got to have the texture of pecan pie, and I don’t know how you’ll be able to achieve that, or even if it’s possible. Hope you get to it SOON. I’ve been hankering for pecan pie for awhile now, and I’m gonna break down and make one soon!

    And did I mention, LOVE your recipes!

  68. Irene says:

    These look yummy. Why are they so small, Katie? There is probably 10 of them could fit on a regular napkin? Btw, I love your recipes.

  69. Brittany says:

    These Look AMAZING!!! My daughter is allergic to wheat and oats and milk, and I agree it’s very hard for a child to watch all the other kids get fun stuff and not her. But she’s 7 and she knows how much better she feels without those foods so she doesn’t throw fits about it. She’s so mature!! Anyhow……. I was wondering if I can use agave nectar instead of the xylitol. My dr has put me on a type of alkaline diet and xylitol is off limits! Agh! I haven’t been a sugar eater for about 10 years and I have ALWAYS used xylitol. What do you think??

  70. These look incredible! There is only one thing that tops a cookie…and that’s a double chocolate one! yum!

  71. Dawn Laughlin says:

    Can’t wait to try these!!

  72. Lia says:

    Yum! I agree that nobody should have to choose. I’m a huge fan of brownies, not as much the chocolate cookie. These look so fluffy and adorable. Good for a cookie plate at a party.

  73. Bryan Ferraez says:

    So I made these yesterday. They taste great. I will note that using all coconut oil definitely makes these taste like coconut. I think next time I will use 1/2 coconut and 1/2 veggie oil. My kids still loved them!!

  74. I could probably eat 5,000 of these in one sitting! Yum!

  75. Ann says:

    Pls remake the pecan tart cookie-that’s definitely one of my favs. I also love almond cookies, any type with a good almond flavor, especially with a crispness that then melts in your mouth! I am gluten free now though and i haven’t yet sought out a gluten free almond paste.

  76. HCT says:

    Thank you so much for this great recipe! I made these and added a scoop of vanilla whey protein. I had to add a little more oil and milk and bake them about 18 minutes. I didn’t change any other ingredients or quantities. They came out delicious – it is combo of a brownie and cookie, like you say. I didn’t chill the dough and it was soft when it was still warm and when it cooled it was a little crispy but not crunchy. The only thing is that the protein powder probably made it a bit dry but it would be great with milk! I think my son will love these.

  77. These look deliciously chocolaty. I think my favourite holiday cookie is gingerbread because I only make it at Christmas.

  78. Sharon says:

    Just made a batch–the cookies are delicious! I was very sad that I was only able to make 6 cookies (not the 14-17 in the recipe, though I made the full batch!). My cookies were 2″ in diameter. Next time, I’ll have to double (or triple) the recipe!

  79. Suzie says:

    Made these this evening, and OHHHHHH how AWESOME they are!! My new fave cookie!!
    I used half Xylitol half raw coconut crystals (no stevia, just the extra TB of coconut crystals), 5 TB coconut oil and 1 TB of So Delicious Plain unsweetened Coconut Milk.
    I used a tablespoon and did one level scoop to make small balls. I got 14 cookies that way.
    I also froze half the cookies for 15 min’s while I baked the rest right away. Honestly, I didn’t find any difference between the two. Both were slightly crispy outside, but smooth and soft on the inside!
    You DEF want to leave them alone when they come out of the oven! They’re a delicate cookie, and even after they’re cooled 10 minutes, they’re still a light and easy to break cookie.
    But it doesn’t matter–they’ll be gone too fast for you to care that they may break apart easy if rough handled!!
    Thank you Katie….these are DEEEELISH!!!!

  80. Chris says:

    I made these tonight and the dough was great! I wish I had left some in the freezer. I did need to add quite a bit more soy milk to the recipe though, I used regular whole wheat flour (not pastry) and I had zero problems taking them off of the baking sheet right away because of the recipe changes 😛

  81. YUM YUM YUM. Thanks Katie for a great recipe. With a tall glass of almond milk both Santa and I will be thrilled! 😉

  82. Bek @ Crave says:

    I’m not a big cookie eater but I loved the white choc and cranberry I had at NZ!

  83. Rachel Emily says:

    I subbed applesauce for 2tbs of the oil (still leaving 3tbs of oil in the recipe!) and used 1.5tbs of milk, and the cookies came out WONDERFULLY. They definitely aired more on the side of brownie than cookie, but as a ferocious chocoholic, I’m not complaining in the least. Still delicious, still totally indulgent, only a teeeeny bit less regrettable in the morning :)

  84. shaina says:

    i made these the other night, they have a great flavour, but mine turned out a bit dry- i’m guessing it’s because i left them in for an extra minute or 2.. hey, a girl gets distracted every once in awhile 😛 . but as i type I am eating the most delicious breakfast – cooked rolled oats, flaxseed, soy milk, peanut butter, cinnamon, AND a few almonds and 2 crumbled cookies on top! OH MY GOD, SOOO GOOOD! and giving me tons of energy and healthy fats ;P THANKYOU!

  85. Sarah says:

    This is my new go to recipe when I just want some cookie dough! I actually haven’t baked them, but it was by far the best cookie dough I have ever had!

  86. Sherlock says:

    Made these again replacing all sugars with PUREED DATES. They’re delicious and far more dense and less crumbly. More brownie like for sure. I used 3/4 cup of pitted dates and pureed them with a little bit of water just until a thick consistency. All I did was then add the pureed dates with the liquids until my desired sweetness was achieved. Simple. So for anyone interested in replacing all sugars with something more natural and healthy for you…try it out.

    1. Misty says:

      Thanks for sharing…I must bought a huge thing of dates from Costco!

  87. Sherlock says:

    …almost forgot, I didn’t add the chocolate chips either. I only added a few chips to the top then baked them.

  88. MarieEve says:

    Holly Chocolate!!!! I just put these in the fridge, but before I ate the uncooked left of et batter and these are SOOOOOOOO delicious! I can’t wait to taste them cooked!!!
    Thanks Katie, you’ve done it yet again!!
    I heart these cookies <3

  89. Stephanie says:

    I subbed applesauce for all 5T of the oil and these turned out AWESOME. Seriously so good I could cry and then scarf down the entire plate. YUM!!!

  90. Misty says:

    These are awesome! I made mine with half wholewheat half unbleached, a little less sugar and a little less oil, they turned out awesome. Thanks for another great recipe!

  91. Maya says:

    I made these and they were awesome! Kind of reminded me of oreos. I’m thinking about using the dough as some sort of crust for something else delicious…I’m like you and don’t have a super sweet tooth so I think I could cut down on the sugar next time.

    Also, I didn’t do the whole smushing it in a plastic bag part and it worked fine to just smush each one around in my hands! I’m a weirdo that washes and reuses plastic bags and was feeling lazy :)

  92. Bailey Rathbun says:

    Hi Katie!
    Today I made this batch times 10. I mixed it all with one of those zig-zaggy potato mashers in a giant stock pot because I didn’t have a big enough mixing bowl. My mom and I managed to make over 70 big cookies despite my brother (and myself I must admit) eating a ton of the dough. I thought of you as I created this tenfold monstrosity of your recipe, knowing that you would be simultaneously pleased and amused by my ambition. Thank you for you continued commitment to chocolatey excellence.

  93. Kim says:

    these cookies are awesome!!! i had to heat my batter in the microwave for a few seconds so the coconut oil would melt enough to mix the dough together (I wasn’t sure if the oil should be solid or melted according to the recipe). Instead of choc chips, I used 1/8 cup of toffee bits in half my batter and 1/8 cup PB chips in the other half. Both turned out amazing!!!

  94. Hannah says:

    My against-healthy-desserts sister took one taste of the dough of these cookies and told me to double the recipe.

    Super brilliant! Thank you!

  95. Kathy says:

    Katie being new to your blog I notice you never use Splenda? Is xylitol or stevia your preference? I don’t use white flour and prefer not use sugar so I use Splenda but am open to change!

    1. I don’t know much about artificial sweeteners, so I don’t trust them. I also found splenda to have a weird aftertaste… but that’s just a personal preference.

  96. S says:

    Katie, I made these and they are amazing! They hold together really well and are simply delicious. I made them to give as a part of Christmas cookie gifts :)

  97. I just made these using 5 tablespoons of olive oil (regular, not EVOO) since that was all I had, and I used 4 tablespoons coconut sugar + 1 packet SteviaSweet. The dough seemed really, really oily, BUT I baked as directed, let them cool a long time on the sheet, and just ate 3 of them. Perfection! Mine spread quite a bit and became rather thin, but still soft and they definitely have that brownie-taste. Love these!!

  98. Jess says:

    Hey Katie!

    This recipe is wonderful :)

    What font did you use in the last picture? And do you use anything to edit your pics?

    Jess x

    1. Hi Jess,

      I don’t remember the font… maybe Pea AshleyRenee from (great font website!).

      I edit in Photoshop.

  99. sarah d says:

    made these tonight with all applesauce instead of the oil…followed everything else to a T (except I added a bit more stevia than 1 packet…more like 6!). i doubled the recipe and make about 20 small cookies. they’re pretty tasty, and very soft, but not in a gooey way (which is good, in my opinion). i also added maple extract to some of the cookies, peppermint extract to some, and left some plain. all three types were yummy!

  100. Anna says:

    Try not baking the batter: add orange or mint extract, or peanut butter, then pour into a square container and stick in fridge until hardened. Take out, cut into cubes, and enjoy as healthy fudge!! 😀

  101. christy says:

    just made them followed the recipe to the T and now waiting to they cool to try they look so yummy!!!!!

  102. Aiden Cullen says:

    Great recipe! I love my cookies :) Unfortunately I’m celiac so I have to bake everything gluten-free.

    I have to get all my snacks from a Bakery in town that does gluten-free snacks. They have amazing chocolate chip cookies though! I suggest anyone near Toronto check them out! Terra Cotta Cookies.

    Happy Baking!


    1. Erin says:

      I made this with oat flour and it worked perfectly. I added a pinch of tapioca starch and prob about an extra tablespoon of almond milk. I eyeballed it so not sure on the exact amount of extra milk. Just go slowly and stir until the consistency looks right. For the sugar, I used all palm sugar. The cookies turned out to be GF deliciousness! The cookies are delicate, but no too crumbly. So good! Thanks, Katie!

  103. karen says:

    I made these yummy cookies..I used GF flour, they were a little gritty a little crumbly
    definitely chocolatey…I used coconut oil, would you recommend a little more flour or
    more liquid. thanks.

  104. Hannah says:

    I’ve made these, like, six times in the past two months. That’s how good they are.

    Once, I put peppermint extract into the chocolate chips, and another time I put the cookie dough into a pan and made them into actual brownies.

    So. Good.

    Thank you!!!!

  105. Tulip says:

    Just made these and they are amazing, but make 2 batches because it is a lot of work for a few cookies. I skipped the plastic bag part and they turned out just fine.

  106. Ali says:

    This may be a stupid question- but do you melt the coconut oil first? Because I just tried making this recipe and with solid coconut oil it was extremely crumbly…I ended up microwaving the whole thing to get it all to come together properly. They were delicious though- and I added homemade chocolate chips, too! Thanks for the recipe!

  107. Bekah says:

    I made these today for the first time and I just wanted to say they are delicious! My two year old loves them as well :), but he likes all of your recipes. They came out perfect and looking just like yours. It was my first time using spelt flour in a cookie. Definitely will make these again. Oh, and I did something sinful ;), I threw one into a healthy shamrock shake-AMAZING! Ha. Thank you again!

  108. elle says:

    I started making these a few days ago, and they are SO SO SO good!!! My family requests me to make a batch almost every night now!!! Everyone who tries them says they taste like CiCi’s brownies (a pizza buffet chain in the northeast that has these AMAZING tasting brownies). My class who hates eating healthy (think sophomore boys), even request me to make them!

  109. nia says:

    I’ve tried some chocolate cookies before that I didn’t at all like and for a while I thought that nothing could ever beat brownies in terms of ‘chocolate-y godness’ but this recipe has changed my mind. How on earth can people eat those store-bought crunchy and crumbly chocolate cookies (that taste nothing like chocolate at all)? These are awesomely chocolatey and gooey, fresh still crunchy on the outside but not too much. They are the perfect symbiosis between a brownie and a soft chocolate cookie :) I put them in a plastic container because I prefer cookies that aren’t crunchy.

  110. Mitzi Adkinson says:

    These are delicious!

  111. Warren says:

    Have you ever thought about a healthy molasses ginger cookie recipe? I’m not cool enough to think up my own but maybe you can. If you did, I’d make you a trophy out of all the nice things in the world like romantic comedies and baby laughter.

    1. There is one going in my cookbook :)

  112. autumn says:

    Hi, I just made these and they are AMAZING!!!! My only problem is they were really really crumbly (and I waited 10 min for them to cool). I want to make another batch because they are so delicious but i want to know what I can do next time to help them from falling apart when eaten.

  113. Paula says:

    I’m confused… the nutrition page says the information is for all 17 cookies but the whole recipe couldn’t possibly be just 61 calories….right? that’s just wishful thinking lol

    1. Karen w. says:

      I think it is per cookie if you split the dough into 17 cookies.

  114. Boredom=Baking says:

    Great recipe! I was wary at first when they came out of the oven because they were so soft, but just like you said they had to cool and harden first. So easy and delicious!

  115. Winter says:

    I blended some oats and subbed it for the flour and it came out AMAZING! Thanks for the recipe!

  116. Megan Lewis says:

    I put these cookies in place of the homemade Oreos in your healthy cookies and cream milkshake… so I guess that would be a brownie milkshake! Ha ha! Either way, it was so delicious that my family was licking the cup! I just love this website!

    1. Megan Lewis says:

      Oh! Also, I think I figured out the crumbly situation. I live in a very dry climate, so I baked them for 7-8 minutes, and they came out perfect. The first batch came out crumbly (which is why I put them in the milkshakes), so I was forced to make them again…. Darn. How “unfortunate”. 😉 Ha ha!

  117. Macy says:

    Wow! I made these Friday with all 5 Tbsp applesauce, and they are delicious! The chocolate melts in my mouth and oh, I can’t even describe it. They are very fragile–probably due to the lack of oil, but it doesn’t take away from the experience. Yes, eating one of these cookies is an experience. I might try using them in place of Oreos in the cookies and cream milkshake. Thanks, Katie! I’m going to bring these to a party at the end of the month, and to camp in two weeks. Yum yum yum!

  118. McKenna says:

    Delicious! I ate some of the dough and could barely bring myself to bake the cookies! Yum yum yum!

  119. McKenna says:

    Double-posting on this recipe just to say best chocoholic cookies EVER. Melt in your mouth quality, perfectly sized morsels. Omnomnom, don’t stop me now!

  120. Patricia says:

    And now I have learned why I’ve been told not to use all regular whole wheat flour in my baked goods. Doing so works fine for bar cookies, but I tried it here and my dough got all crumbly. >.< Fortunately, they still taste dee-licious! =D

  121. Fuchigirl says:

    I just made these. Heaven on earth!!! I can’t wait for your book!

  122. Laura says:

    Do you happen to know the calorie count for these?

  123. izzy says:

    can you omit the oil and use milk?

  124. Trisha says:

    Amazing. I did make these with regular whole wheat flour and they turned out perfectly.

  125. Shannon says:

    How much stevia is in a NuNaturals packet?

  126. Emily Jolkovsky says:

    OH MY GOD THESE ARE AMAZING! They taste like these sinfully delicious cookies my mom makes BUT I DON’T FEEL GUILTY WITH THESE!!!!!! Seriously the best things EVER!

  127. Christine says:

    Wow- my husband made these for a surprise for me and they were amazing! I couldn’t believe how yummy they were and we didn’t have any chocolate chips so it was only with cocoa powder and it was so delicious. I love your recipes, thank you!

  128. Hillary says:

    I doubled the recipe and ended up with 15 cookies. I must’ve made them considerably larger; they took approximately 17 minutes and are still a little doughy in the middle.
    Either way, they turned out delicious (SUPER rich!). I used this recipe as an alternative to the holiday’s chocolate crinkle cookies and they turned out the exact same (I also rolled them in powdered sugar). Very happy with the results.
    I always have to play around with the temperature/time with your recipes. Not completely sure why. I blame electric.
    And if anyone’s wondering, I used spelt flour, coconut sugar, and vegetable oil. I’m hoping to try these again closer to the holidays using applesauce, xylitol, and maybe oat flour.

  129. Farzana says:

    Yum ! Is Xylitol okay for us? Sounds like a chemical, no?

  130. Leanne says:

    Made these cookies today for Santa with my 6 yr old daughter and honestly, I don’t know if Santa is going to get any! We didn’t add the nuts but they are still deliciously yummy! Thanks for posting such amazing healthy recipes which kids (& adults alike) love! Merry Xmas!!!!!

  131. Cheryl says:

    I did this and me and my bf liked it. I make it crispy but next time I will do the softer version. Thank you of the recipe!

  132. Jordan says:

    Hi Katie, i made the brownie cookies today, they were so simple to make and so yummy ! They taste really “bad” and not healthy at all, what a win! Defiantly a keeper! Hope you have a great new year, and keep up with the great work.

  133. Ana says:

    I just made some of these today, and absolutely fell in love with them! The texture was perfect, and it had just the right amount of sweetness and chocolatey taste. Thank you so much for sharing!

  134. mayacook says:

    these are wonderful!!! I used Kahmut flour and 2/3 coconut oil, 1/3 soy cream….thanks!

  135. Katherine says:

    this satisfied my PMS dark chocolate and carb craving :)
    I used whole wheat flour, and then for the oil issue, I used 3 tbsp canola oil, and then 2 tbsp applesauce. Really good cookies. I used just under 1/2 cup white sugar for the entire recipe, so it isn’t really sweet at all, but they are still very good, just dark chocolate. oh and i omitted the chocolate chips.

  136. Liz dG says:

    GUYS you are probably not as silly as me BUT: If you want to do almond extract instead of vanilla, make sure to do the “few drops” Katie says and NOT the exact substitution (1tsp) I completely wrongly assumed (whoops!) – because it tastes REALLY GROSS if you do this! But, the texture is really spot on, and if I hadn’t screwed that u these cookies would be amazing. And btw you can make them in muffin tin shapes with cupcake papers if you want! One recipe yields half a dozen.

  137. Jude says:

    Cookies are in the fridge to cool! The batter tasted delicious. I used whole spelt flour (brown), xylitol and high quality rapeseed oil and no chocolate chips. I’m curious!

  138. Jessica says:

    Hi Katie! I made these cookies tonight for the first time and while I’ve used some of your recipes before as inspirations for my own creations, this is the first time I’ve followed one of your recipes word-for-word…. well, I did omit the chocolate chips (which you totally gave the option to do!) and I subbed in salted peanuts instead. Oh geez, while I’m writing this I’m also realizing that I used maple syrup instead of sugar…!! Oh well… My point is that they LOOK just amazing! Puffy and beautiful JUST LIKE your photos! I have about 4 minutes left in the cooling process before I can taste one….. sooooooooooooo excited!

    Thank you, Katie! Your site is the best! I use it all the time!

  139. Kate says:

    OMG I could eat the batch of batter alone with a spoon! I was almost tempted to not even bake the cookies, but to just eat the dough! So tasty.

  140. Natalie S says:

    These look AMAZING! *she said in a singsongy voice*
    I’ve started to eat pretty healthy and go running, but I LOVE chocolate. I’m good about not having too much, but sometimes you just gotta have some. Which is also why I LOVE your website. :)
    I do have a question though, I read your substitutions and such, but:
    Can I make these with oat flour? Or will they be too dense or dry?

    Thanks -Natalie

  141. Teddi says:

    Hey this is the first recipe I ever made from this site! At my own risk, I subbed 1/4 of the ww pastry flour for one scoop chocolate protein, and it turned out great! Just a bit crumbly,but probably bc the protein powder! Thanks Katie!!!!!!

  142. Kristen Caradonna says:

    I just made these and they are DELICIOUS! It made me realized that you don’t need all of the butter and eggs to make great cookies. I’m a serious chocolate lover and they are fantastic. But they are a little crumbly so I might add more liquid next time. But great taste!

  143. Carissa says:

    Making these for the second time this week! They are fantastic! I used coconut sugar and replaced the oil with 2 TBSP of peanut butter, 1/4 c applesauce & a splash of soy milk. Worked great! Thanks for the awesome recipe!

  144. Rihab says:

    the first time I made this, I followed the recipe exactly. it turned out a little but oily. the second time around. I put 2 1\2 Tbsp of Oil and 2 tbsp of milk. it turned out G R E A T.

    and I also put 1\8 brown sugar. 1\8 white sugar.

    I don’t know if this increases the calories in the cookies or not. But the 5 tbsp of oil were too much for me.

    maybe it was the flour that made them oily, but either way. less oil worked out for me!

  145. Jennifer Mcpeek says:

    So glad I found this!!! Cant wait to try them all!

  146. these look really yummy! healthy is always better!:) especially if it doesn’t taste healthy

  147. Yolo says:

    How many cookies does this make?

  148. nuts4knits says:

    These taste great, and I followed the recipe pretty closely. I used my tiny scoop and made 20 cookies. The only pitfall is that the resulting cookie is delicious, but very crumbly — not a problem as these are one-biters. Super chocolately, but not overly sweet.

  149. kalena says:

    I made these the other day and they tasted fantastic.

  150. Jannah says:

    Made these. They were Devine!! Love homade chocolate chip cookies and brownies and these tasted like both. Soft and moist. No need to push down the dough balls after placing in freezer for 15 min. They came down the shape of cookies automatically once they baked. 10 minutes for mine was a little too soft so I cooked mine for 13 minutes was perfect. Will be makeing again thanks for the great recipies katie!!

  151. Marta says:

    So… I just baked this and they are sooooooo good!!! The perfect chocolate shot for these cold days 😀 I am becoming such a fan of your website!

    However, I wanted to bake some of these as a homebaked gift, and because you can feel the crunch of the sugar, do you think I could process cane sugar to granulate it or make it thinner??


    1. Unofficial CCK Helper says:

      You can always experiment! If you do experiment, be sure to report back!

  152. Lucia says:

    Hi, I want to try an make this but I don’t quite understand the part of the plastic bag. I just need to put the mix on a bag and make a ball, nothing more?

    1. Unofficial CCK Helper says:

      Yes, put in a bag and make a ball from inside the bag. It is less messy this way.

  153. Sheila says:

    I’m very new to GF baking. When you say “add a little extra liquid” exactly what do you mean? Thanks so much!!

    1. Unofficial CCK Helper says:

      Until it resembles the texture of cookie dough. Or if you have her cookbook, try the chocolate pixie cookies recipe. Gluten free option, and they are probably my favorite cookies I have ever made!

  154. Sarah says:

    I cant believe they’re so delicious! I just made them .. and wow! I think I’m going to marry this side :)
    Thanks for the great, healthy and yummy recipes Katie!

  155. Jasmijn says:

    Hey Katie,
    Last night i made these cookies and they turned out delicious!
    I just have one question. I first started measuring the ingredients with cups but then i weighed them and it turned out things weren’t the same. half a cup of flour weighed 90 grams, not 70 so i’m kinda confused wich one to choose…
    I used the grams and the cookies turned out really flavourful only a little bit dry. I also thougt i used way to much oil for the small amount of dry ingredients but i don’t know anymore . Anyways, thank you for all your awesome recipes!

  156. Jasmijn says:

    Hey Katie,
    Last night i made these cookies and they turned out delicious!
    I just have one question. I first started measuring the ingredients with cups but then i weighed them and it turned out things weren’t the same. half a cup of flour weighed 90 grams, not 70 so i’m kinda confused wich one to choose…
    I used the grams and the cookies turned out really flavourful only a little bit dry. I also thougt i used way to much oil for the small amount of dry ingredients but i don’t know anymore . Anyways, thank you for all your awesome recipes!

    1. Unofficial CCK Helper says:

      What type of flour did you use? Grams are always more accurate because with cups it can be packed or loose, and that makes a difference.

      1. Jasmijn says:

        I used white flour (wheat). But next time i’ll try the cups.

  157. Emily says:

    These cookies had delicious flavor but we’re very crumbly. Any idea what I did wrong? Love your recipes-there’s nothing else like your blog!!

  158. Rachel says:

    I subbed the oil for 1 banana and added 2 tbsp of almond milk. They needed freezing for about 20 minutes but they’ve turned out pretty yummy! They have a slight hint of banana, which is perfect for banana lovers like me! And mine were only 60 calories per 1/16 cookie.

  159. Alyssa says:

    I used a mashed up banana as a healthier substitute for oil and they taste amazing, just a heads up if you aren’t a fan of oil :)

  160. ckwebber says:

    best choc cookies i’ve ever made. My daughter, MIL and basically everyone who tried it Loved it! like serious love no kidding! thank you for this wonderful piece of creation! x