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.)
View The Video Above
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?
Tag @chocolatecoveredkatie on Instagram
More Holiday Cookie Recipes:
Healthy Cookies Recipes – 50 healthier versions of all your favorites
Meg says
There’s no recipe?
Whitney says
I have the same problem. Guess it’s a technical error. Or a plot to get us to pass the time, waiting for it to show up, by scouring all her other cookie recipes… 😉 Very clever.
Chocolate Covered Katie says
Yikes, sorry that was completely my fault. I’d accidentally left out an “r” and so the [insert-recipe-here] shortcode wasn’t pulling up the recipe box ?
Should be fixed now!
Michelle says
These were flippin AMAZING! I’m not even vegan and didn’t miss the eggs one bit! I gave one to my husband and when he said they were good and asked for another, I thought for a second about fibbing and telling him they were gone so I could keep the rest to myself ;). Instead I was nice and shared, vowing to make a double batch next time!
Michelle says
Sorry that wasn’t meant to be a reply to another comment!
SL says
Hi Katie, you used to put metric measurements in your old recipes, but I noticed you no longer do that. Would you consider putting in the metric measurements again?
Jason Sanford says
She asked on social media awhile back and there just wasn’t enough interest. People said it was distracting. But you can always look on the labels of ingredients–such as cocoa and flour–and it should list the gram measurements. Hope that helps!
Jason
Ailicec says
I follow Katie on social media and I never saw the poll asking if people wanted metric measurements. Not all of us who love healthy deserts live in the US. A lot of us live where we use metric measurements! I don’t understand how metric measurements could be distracting. There’s just two sets of options. It’s not that hard.
It’s like people going to Canada and complaining that having French and English on the packaging is confusing. The Canadians just laugh at the dumb people who can’t pick out their own language on a bag of chips. In Europe there are many languages on labels. Just pick the one(s) you read!
Linda Betts says
Right On ~ 🤷♀️
Katherine says
Exactly, pick the language you understand and don’t get hung up on the multiple languages being listed. I personally think it’s awesome having multiple languages or even measurement listings available. It’s a way to be inclusive.
Axr says
USA Is the only country in the world, aside from two tiny ones, using the inaccurate imperial measurement system LOL
Jen says
Oh Katie, I’m so sorry to hear about your running accident! How awful and I can understand needing some extra cookies in your life to get through the hibernation. I hope you’re recovering quickly and not in much pain two weeks after your fall. These cookies look delicious, can’t wait to try this recipe 🙂
Jenny says
Sorry about the face – hope it feels better soon. If you have success with the gingerbread cookies, I’d love a recipe.
Jason Sanford says
She has one in her cookbook! Pasting it here in case you don’t have the book:
2/3 cup oat flour
⅓ cup spelt flour or all-purpose flour
⅓ cup Sucanat or brown sugar
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon ginger
¼ teaspoon cinnamon
¼ teaspoon salt
2½ tablespoons vegetable oil or melted coconut oil
2 tablespoons applesauce
1 tablespoon molasses
½ teaspoon pure vanilla extract Line a baking sheet with parchment paper, and set aside.
In a large mixing bowl, combine the flours, Sucanat, baking soda, baking powder, ginger, cinnamon, and salt and stir very well. In a medium mixing bowl, whisk together all remaining ingredients. Pour wet ingredients into dry, and mix with a spoon until mostly incorporated.
Transfer the crumbly dough to a gallon-sized resealable plastic bag and smush it into one big ball. Open the bag and, using your hands or a cookie scoop, break off small pieces and roll into 15 to 18 balls. Place balls on the prepared baking sheet. Refrigerate for at least 1 hour. Dough balls can also be frozen for up to a month.
When ready to bake, preheat the oven to 350 degrees F. Slide the parchment paper—with the cookies—onto a baking sheet and bake for 10 minutes. Remove from the oven and press the cookies down. The cookies will look underdone at first, but this is what you want; the cookies continue to cook as they cool. Allow to cool for at least 10 minutes before removing from the sheet. Store at room temperature for up to 3 days. For soft cookies, store in a plastic container; for crispier cookies, store in a glass container.
Maureen says
Thank you for posting this gingerbread cookie recipe.
Amy says
So sorry about your accident. Hope you recover quickly. Thank you for all the delicious recipes!
Jess says
Aw I hope you feel better soon ? and I agree with the gingerbread cookies! Would love a recipe when you discover a good one!
Jason Sanford says
She has a recipe in her cookbook! Pasting it here in case you don’t have the book:
2/3 cup oat flour
⅓ cup spelt flour or all-purpose flour
⅓ cup Sucanat or brown sugar
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon ginger
¼ teaspoon cinnamon
¼ teaspoon salt
2½ tablespoons vegetable oil or melted coconut oil
2 tablespoons applesauce
1 tablespoon molasses
½ teaspoon pure vanilla extract Line a baking sheet with parchment paper, and set aside.
In a large mixing bowl, combine the flours, Sucanat, baking soda, baking powder, ginger, cinnamon, and salt and stir very well. In a medium mixing bowl, whisk together all remaining ingredients. Pour wet ingredients into dry, and mix with a spoon until mostly incorporated.
Transfer the crumbly dough to a gallon-sized resealable plastic bag and smush it into one big ball. Open the bag and, using your hands or a cookie scoop, break off small pieces and roll into 15 to 18 balls. Place balls on the prepared baking sheet. Refrigerate for at least 1 hour. Dough balls can also be frozen for up to a month.
When ready to bake, preheat the oven to 350 degrees F. Slide the parchment paper—with the cookies—onto a baking sheet and bake for 10 minutes. Remove from the oven and press the cookies down. The cookies will look underdone at first, but this is what you want; the cookies continue to cook as they cool. Allow to cool for at least 10 minutes before removing from the sheet. Store at room temperature for up to 3 days. For soft cookies, store in a plastic container; for crispier cookies, store in a glass container.
Elise says
I’m so sorry about your fall! I hope you are recovering quickly!
I can’t wait to try these cookies! They sound so good!
Rachel says
Oh Katie nooooo! So so sorry to hear about your fall. Cookie baking is a very good rehab activity. I hope you’re feeling better!
Adeline says
I’ve tripped on an uneven sidewalk more than once and it HURTS! You hit the pavement before you even know what’s happening. I’m really sorry you fell.
Holly says
These are tasty. I made them with oat flour and the batter was really dry. I added an extra splash of milk and I would probably add more next time, maybe 2 tbsp. I also live at high altitude so that may have added to the dryness. But I will def make them again!
Brittany Audra @ Audra's Appetite says
Brownies are literally my favorite dessert ever, with cookies coming in second…these are PERFECT!!! 🙂
Kayla says
OMG! Glad you are okay. That sounds like a horrible fall.
Jen E says
These were so good Katie, thank you! I hope you are feeling better 🙂
Katy J says
I made these this morning and they are delicious! They even pass the non-vegan husband test! I used freshly milled Prairie Gold white wheat whole wheat flour, unrefined coconut palm sugar, and Enjoy Life mini chips. They were slightly crumbly so that I could not effectively use a small scoop, but rolled them in my hands, instead. After baking I lightly pressed down on the puffed balls to get the nice appearance in the posted photos. They seem a bit delicate and susceptible to crumbling and being messy to eat without a plate or napkin underneath, but remarkably tasty. I doubled the recipe and got 49 cookies.
Courtney says
Have you tried putting peppermint in it?! Thinking holiday cookie!
kristina says
I’m so glad I saw your comment before trying them because as soon as I saw it I knew I had to try. The peppermint extract was so good, thank you for suggesting it!
Susan says
So sorry to hear about your running accident! I also had one this week, tripping on a pinecones, breaking my foot and preventing me from bearing any weight or driving for 4 weeks! So with the help of my knee scooter these cookies look like a great way to use my time home bound. Yum! And like you, I’m not sure if I’ll feel like running for quite some time after recovery. Cookies seem safer than running 😉
kristina says
Cookies are safer than running for sure! ?
Hope you both feel better soon!
Katie says
Is this recipe paleo friendly in regards of what flours can I substitute to make it paleo?
Nina says
That recipe looks Devine but how can I omit or replace the oil?? Thanks in advance
Tina says
You could use unsweetened applesauce or plain greek yogurt. I follow weight watchers and those are 2 substitutions I use. You could google it also if you like.
KareninStLouis says
Thank you…I was wondering also. Will try cashew yogurt (Cashewgurt).
Kate says
I used applesauce instead of oil, coconut sugar, and refrigerated for 30 minutes. They were AMAZING!
Annapurna Circuit Trek says
Combination of chocolate, brownie and cookies are best.
Cassie Autumn Tran says
Wishing you a safe, speedy, and healthy recovery, Katie! Getting injured that results in a black eye is NO fun. However, good thing you’ve found comfort in your baking! Christmas cookies are so glorious and I’ll be baking some for my food science club meeting on Thursday tomorrow! It’ll be SO FUN! For my own cookie exchange, I definitely will draw inspiration from your brownie cookies and your other recipes!
Bryan says
This seems like an overdose of chocolate BUT in a good way!!!! haha I don’t know if I want to share this with my wife and son though
Erin says
Just made these for the first time and they are great!
I did have to add I extra tbsp of milk and I added half a flax egg just because. I think next time I’ll add a whole one. Anyway, thank you Katie for another great recipe.
Praying for your quick recovery. ?
Kathryn says
I made these last night and they were delish! I did some with mini chocolate chips and some with peppermint chips <3
RoRo says
These are nice! The chocolate flavor is a little intense, but that could be because i’m using cacao instead of cocoa. The flavor almost reminds me of an Oreo? I bet they’d be fantastic warm with a little vanilla ice cream!
So sorry about your running accident, though! I hope you have a good recovery and without too much trouble. Sending well-wishes!
Isabel says
Super good, and even better with 1/4 tsp of peppermint extract added.
Perri says
I just made these and they were amazing! Super chocolatey. Everyone loved them. I did have to add about 2-3 extra tubs of oil and almond milk to get the dough to the right consistency but other than that, I followed the recipe and I flattened out the cookies before baking.
Nina says
Does nyone know how far in advance you can make the cookies ie are they still good the next day? Thanks in dvance for any replies.
Jason Sanford says
Definitely still good the next day 🙂
Amanda says
Can this be made into cookie cake? Searching for something fun for my sons birthday! 🙂
Jason Sanford says
Not the same recipe, but this one is my favorite if you want a brownie cookie cake! https://chocolatecoveredkatie.com/2018/10/29/deep-dish-chocolate-brownie-pie/
Ali says
Delicious and will make again for sure. Double chocolate:)
Grace says
PEOPLE… these cookies are so deceiving amazing. No one would even dare to imagine that there is no dairy in these cookies. And I can’t believe how incredibly easy they were. But more importantly, the taste and texture was so so good. The batter was a bit dry and crumbly but I knew this wasn’t a typical/normal cookie so I trusted the process, and the results were amazing. (I used regular flour and cane sugar, and Trader Joe’s semi-sweet chocolate chips, which are dairy free). I know you have all the ingredients at home, so go and make it!! Thank you so much Katie. You are so awesome.
Jason Sanford says
Such a cute photo!!
Jennifer Cole says
Just made these. Turned out awesome. Thanks.
Crystal says
Wow! I doubled this recipe and shared with a big group of kids plus my own family. Since I’m not vegan, I went ahead and used butter instead of oil, and added 2 eggs (would have used just one, except, again, I doubled the recipe), but otherwise stuck right to the recipe. They were AMAZING!!! They pleased everyone from 3 years old to 38. The taste and texture were just heavenly. This recipe is definitely a keeper worth returning to often! Thank you so much, Katie!
Shelby says
Hi! I’m really hoping I can make these but I only have Hershey’s unsweetened cocoa powder. And as for flour I only have white unbleached all purpose flour. Will any of those be ok? Please say yes as I’m drooling at these pictures lol
Jason Sanford says
You can!
Shellbeee says
awesome!!! thank you! When it said cocoa in recipe she means unsweetened correct? or else do I need to add anything else since I will be using unsweetened? Thank you for helping me out! =)
Jason Sanford says
If it doesn’t specifically say “dutch” in the recipe then yes, it’s just plain unsweetened cocoa 🙂
Tammy says
I used brown rice flour instead of the flours listed, cacao instead of cocoa and added another 3 tbs of almond milk as the dough was a bit crumbly. (I live near the ocean and made these on a rainy spring day with high humidity.) The cookies turned out lovely! Thanks for the recipe.
Jason Sanford says
So awesome to know they work with brown rice flour!
Bella says
I made this without the chocolate chips, and it definitely doesn’t spread as much. I also added more milk because it was too dry and sandlike. They tasted really good though.
Jaime says
How are these Vegan, if the recipe has milk?
Jason Sanford says
“Milk of choice” means any milk you wish. Katie’s favorite for most recipes is almond or cashewmilk, but rice, soy, oat, etc. all work.
Tess says
These were delish and I made the following changes because of a crumbly dough:
Added extra 3 T of olive oil + 3 T water (subbed for milk). I used blood orange olive oil, as flavor is simply divine with chocolate.
Refrigerate dough minimum 1 hr prior to baking, allow cookies to cool completely then store in refrigerator in air tight container.
Jason Sanford says
Blood orange olive oil sounds amazing!
Wong says
Just tried this yesterday. I used oat flour(I blended oats into flour in my food processor) and soy milk. I had to use about 2 times more the amount of milk to get the consistency of the cookie dough in your video because it was too dry, I think it’s because of the oat flour. I baked it for exactly 9 minutes like you said. It tasted amazing but I felt like it was a little unbaked and it breaks easily. It has a texture of a no baked cookie. I’m thinking it’s because of the timing since I shaped the cookies into rather big pieces and should have left it longer. But still finished the cookies very quickly! Will try this again with buckwheat flour and see if it requires lesser milk! Thanks for the recipe!
Jason Sanford says
Buckwheat flour cookies sound so interesting. Be sure to report back if you try, I’d love to know if that works too!
Jason
Maureen says
Hi Katie,
Hope you’re feeling better now. I have had the same type of accident you had, should have thought to bake cookies! I was wondering in the chocolate brownie cookie recipe, could you substitute 4 tablespoons of natural peanut butter out of the 6 tablespoons of oil. So have 2 tablespoon of oil and 4 tablespoons of peanut butter? Thought for a change have double chocolate peanut butter cookies.
Thanks,
Maureen
Jason Sanford says
Not sure about this one, as we haven’t tried (be sure to report back if you do), but Katie has a different peanut butter chocolate cookie recipe on her site that I love: https://chocolatecoveredkatie.com/2017/12/18/chocolate-peanut-butter-cookies/
Maureen says
Thanks for promptly replying Jason. If I try it that way, I’ll let you know. Thanks for giving me this other recipe. Just love these healthier versions of cookies. Maureen
Priyanshi Bansal says
1 cup is equal to how many grams?ya
Jason Sanford says
Depends on what you’re measuring 🙂
Annika says
I tried this with Chopped almonds instead of chocolate chips and it worked out beautifully! Delicious!
Jason Sanford says
That sounds delicious!
Enya says
I just tried this recipe and used all-purpose flour. It’s so decadent! Thank you for this. I will definitely try this using spelt flour once I get to buy some. ?
Lisa says
Hi there! I used coconut oil, substituted the choc chips with oats, I used brown sugar and used normal full cream cows milk (added a tablespoon extra too) these did not rise or spread but thats okay, I rolled them to small round balls. That is they way they came out baked. Tasted good! Nice and chocolately! Hit exactly the chocolate craving I had today. After doing a workout today its nice to not use butter and to add a bit of oats. Thanks!
Rebecca says
Absolutely delicious-amazing !!
I baked them with sweetener monk fruit.
Georgina says
I just baked these cookies and they’re delicious! I substituted maple syrup for the sugar and they came out great! I used oat flour coconut milk, and grapeseed oil. Crumbly and chocolatey. Perfect with frozen banana or ice cream! Love it, will make again.
Kayla Marie Gilbert says
These were sooo good, and very rich! I added a splash of apple cider vinegar to the wet and used dark chocolate chunks and vegan white chocolate chips to make them triple chocolate. The texture was so good and just melted in our mouths!!
Jason Sanford says
Those look so gorgeous!
Deepika says
Hi Katie!
Wonderful eggless recipe. I had to add more milk & oil to the recipe as the dough was crumbly & not holding together. The end result was gooey & delicious soft cookies 🙂
Thanks for the recipe.
Nat says
Hi can I please have the metric measurement version of this recipe?
Thank you!
Emma Radwick says
Just made my second batch of these beauties! I used half coconut flour and half buckwheat flour and they were delicious! Not too sweet but sweet enough that my kids liked them! Thanks Katie! 🙂
Jessica Redmond says
Oh my goodness!!!! These cookies came out delicious!!! I used the recommended spelt flour. Now I have a cookie recipe to make for my non vegan friends!
Karina says
These cookies are DELICIOUS and I love how healthy they are! Thank you so much for this recipe — the world needs more healthy dessert recipes like this one. I used whole wheat flour and a combination of olive and canola oils. They are also good with mint chocolate chips. Although I’m not vegan (or gluten free), I’ve already made these twice will definitely make them again in the future.
Chocolate Covered Katie says
Thank you so much for making them!
Alicia says
Hi, I wonder if I could use agave syrup instead of sugar? These look so yum!
Daphne says
I used unbleached enriched flour and no mini chips and they turned out great!
Low this recepie!
Pinned!
Jennifer says
These were amazing! I used applesauce in place of oil. My mix was not dry at all (maybe because of the sauce?), actually too wet to roll so i used a 1 1/2 TBSP cookie scooper and it worked great. I refrigerated about 45 min. before baking, smashed them down when they came out of the oven.
One question – how do you store them after baking?
CCK Media Team says
Hi, store as you would regular cookies! Or you can freeze them 🙂 🙂
AvidBaker says
Please add the metric conversion if possible 🙏🏻 I can convert things but it’s so much better to have it included in my printed recipe. I like my recipe pages top be neat.
Sophia says
Just made these and added Dandies marshmallows to the center… 4 kiddos gobbled up the entire pan 😀 Thanks!
Elly says
I absolutely love this recipe – been using sugar free white and milk chocolate chips, as well as putting some peppermint essence in the mix, creating delicious triple choc mint cookies 🙂
Ray says
These are little pieces of heaven! Made me believe in healthy vegan desserts!! So far the bezt recipe I ever tried!!
Jo tavone says
Hi Katie, there seems to be an error in this recipe. I measured all ingredients exactly and there was definitely not Enough liquid to make cookie come together. Please check
CCK Media Team says
Hi, what specific ingredients did you use? There are a bunch of successful reviews so the recipe definitely doesn’t have a typo, but we’d love to help troubleshoot yours!
Sarah says
I had the same issue – carefully measured ingredients, I used canola oil for the oil and almond milk for the milk. Definitely not enough liquid and the dough was very dry and crumbly. I added extra almond milk a splash at a time until I had a workable dough. The cookies turned out delicious. I’m guessing if I hadn’t added extra liquid they would’ve just been crumbly and crunchy/chewier.
Christene says
I had the same issue. I added milk until it looked right and they came out perfect.
Roberta Gordon says
These are delicious! I used white whole wheat flour, and it required a bit more oil and milk to get a consistency where it would stick together. They are quite crumbly, but very good.
Ugeta Sekar says
I’m so glad I tried your recipe they were the best even my friends loved it and can’t stop thinking about them!
CCK Media Team says
Thank you so much for making them!
Gira says
can i use dutch processed cocoa powder here?
Briana says
Vegan cookies don’t contain eggs
Tessa Tomlinson says
Chia or flax egg
Briana says
These are GREAT! After reading the comments I decided to go a tiny bit heavy handed on the oil and the milk, (I used oat,) and it wasn’t dry at all. I realized I was out of vanilla extract at the last minute, so I substituted with Kahlua and it worked out great! 😀
I added a little cinnamon for magick, added walnuts to half, and the other half I sprinkled with crushed candy canes after baking. Both came out AMAZING! They didn’t last long, I’m glad it’s such a quick and easy recipe because my family is already asking for more!
CCK Media Team says
Your version sounds even better!
Vivian says
I am getting ready to make these cookies. Katie states ” I used a mini cookie scoop and got 19 the size of the ones in the pictures.” However, I don’t know how large a mini cookie scoop is and the pictures only show the cookies. It would be helpful if you could say what size cookie it makes (2′ or 3″, for example) or if you put the cookies next to some common object (a kiwi fruit or a paper muffin baking cup) so we can estimate the cookies size. Thanks for considering this suggestion.
Vivian says
I made these using spelt flour and apple sauce in place of the oil. They turned out just fine. My mini chocolate chips are only 45% chocolate so I think I will substitute regular chips next time as they have a more “chocolatey” taste (55%.) I was surprised that mine looked pretty much like the picture. 🙂
Angela says
Oh. My. Word. These cookies are so delicious and so easy to make! A keeper for sure. 🙂
Anne Verrelli says
Super Delicious ! Easy to prepare.
( used coconut oil for the oil base) Thank you Kate.👌5/5
CCK Media Team says
Thank you so much for making them 🙂
Ramya says
How long do these cookies keep for unrefrigerated?
Terri says
These are amazing! My husband and I both absolutely love them. I used all purpose flour and plain milk in mine, and for oil I melted coconut oil since I was out of everything else. I’m going to make them again soon using a canola-avocado blend to see which I like best in them. Thank you for sharing 🙂
Terri says
Oh! And I didn’t have mini chips so I used full-sized ones but it worked out fine. The last few cookies might not have had too many chips but you wouldn’t notice. I made them small and got about 22.
CCK Media Team says
Thank YOU for trying them 🙂
Ishika says
These were amazing cookies and if you are reading reviews and debating whether they are worth it to make, I promise that they are. This recipe is so simple and I am so happy they are vegan. I used about 1/3 cup sugar and they were still delicious and so rich. The batter was dry but it’s nothing a little more almond milk can’t fix. Thank you so much Katie!! 🙂
CCK Media Team says
Thank you 🙂 🙂
Odilon Fernando Alexandre says
We made it today.
Simply, the best health cookies I have eaten so far.
Looking forward to make brownies.
Thanks
Charlotte says
I used whole wheat flour and coconut sugar, but otherwise followed the recipe exactly. These are hands down THE BEST and MOST DELICIOUS cookies I’ve ever made! Perfectly sweet and so fudgy! Thanks for the wonderful recipe!
CCK Media Team says
Thank you so much for trying them!
Cynthia says
Do I need to chill the dough? It was not clear…
Nik says
Really yummy and very satisfying for when a chocolate craving hits 🙂 I used almond flour, almond butter in lieu of oil, and added an egg! It worked a charm, though the batter was quite loose and difficult to shape (like brownie batter). Thanks for this great recipe!
Chinelle says
Hiya, love your recipes, but would it be possible to have measurements in grams as well? Could be me, but when I measure in cups amounts are sometimes off, so treats dont come out as they should.
Thank you for all your hard work and providing me with such amazing recipes. 🙂
CCK Media Team says
Hi! One cup of loosely packed flour should be around 120 grams. Half a cup of cocoa powder is 40 grams. And half a cup of sugar weighs around 100 grams.
Oil is technically about 15 grams per tablespoon, but some always stays in the measuring spoon so we usually go with around 12 grams per tablespoon if using grams to make a recipe written out in cups.
Hope that helps!
Chinelle says
Amazing recipes, but could we have measurements in grams please? Thank you for all your hard work. 🙂
Pamela says
The flavor is there, but the texture did not work out for me. When I first mixed the dough together, exactly as stated in the recipe, it was crazy dry and crumbly. It reminded me of press in the pan pie crust (before pressing). I added as little milk and oil as possible to get it to come together, but it was still on the dry side. A note about the texture of the dough in the recipe could be helpful. I baked them per the directions, but even after sitting for 20 minutes, they seem really soft, almost too soft to pick up. That did not deter my husband from eating one before the set time was up, however, and he says they are delicious.
This is not a party cookie, due to texture, but the taste is good. I wonder what could be done to help the dough hold together better….
Melinda says
So goooooood. I only wish they were healthier 🙁
CCK Media Team says
Thank you so much for making them 🙂
Jessica R says
I need to put this batter into one of your ice creams that have PB in it!
CCK Media Team says
That sounds amazing!
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!!!