Small-batch Brownie Cookies
Low sugar, delicious cookies that happen to be fudgy like brownies.
Servings: 8 cookies
Calories: 129kcal
Ingredients
- 1/4 cup nut/seed butter (64 g) sub melted butter or coconut oil
- 1/4 cup maple syrup (84 g) sub sugar-free syrup
- 1 tbsp (nut) milk (15 g) I use unsweetened almond milk
- 1/4 tsp vanilla extract
- 1/3 cup flour (40 g) gf all purpose if desired
- 1/4 cup cocoa powder (24 g)
- 1/4 tsp baking soda
- pinch of salt
- 1/4 cup chocolate chips (45 g) dairy-free if desired
Instructions
- Preheat oven to 350F and line a baking sheet with parchment.
- Mix together nut butter, syrup, milk, vanilla until smooth. You might need to warm this a little in the microwave to fully combine.
- Whisk together the flour, cocoa powder, baking soda, salt.
- Combine the two with a spatula. If your dough is too dry, add 1 tsp additional nut milk at a time and combine until you get a soft cookie dough.
- Fold in the chocolate chips.
- Using your palms make balls of dough, place on parchment and flatten gently.
- Bake for 8 minutes (we’ll underbake these slightly on purpose so they’re soft in the middle like brownies). Let them cool on the baking sheet, they will firm up!
- Dig in cookie-monster style. Or brownie-monster style. Whichever monster you wanna be is okay with me as long as you give this recipe a try!
Notes
- I’ve made them with almond butter, peanut butter and tahini, all were delicious. Use cashew butter for a more neutral flavor. You can probably also sub melted butter or coconut oil.
- The recipe as written is sweet enough for breakfast or mid-day snacks. If you prefer a cookie that is good for dessert, add 2 tbsp sugar with the maple syrup and that should do it!
Nutrition
Calories: 129kcal | Carbohydrates: 18g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 43mg | Potassium: 128mg | Fiber: 2g | Sugar: 10g | Vitamin A: 13IU | Vitamin C: 0.03mg | Calcium: 51mg | Iron: 1mg