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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