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
Notes
Have you made this recipe?
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More Holiday Cookie Recipes:
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s says
Used oat flour and they came out with a cookie dough consistency despite a toothpick coming out clean. Still delicious, jut not quite what was expected. Any idea why that happened?
Shruti says
Can I use vegan butter (Naturli) instead of oil?
Teresa says
They are amazing thank you Katie ! I’m always trying your recipes as I have to watch my sugar intake I love these ! Teresa
Kim says
You never disappoint! Made these for a cookie exchange this year.. so delicious! Thank you 💕🎄😊
Karla Acosta says
Loved them! Perfect consistency. I did had to add more oil because I used almond milk but other than that, amazing.
Sarah B says
I CANNOT stop making these.. it definitely hits hard for us choco-holics. Thank you!!!
Kristine says
Taste wise these were on point! Absolutely delicious. Only thing was they were a little crumbly. I followed the recipe exactly and they just seemed a bit dry. Like they never really looked or felt like cookie dough. I’m a beginner. Any insight as to why? Or suggestions? Full disclaimer: I used coconut oil and all purpose flour (so I needed the extra oil/milk as suggested)