Description
These healthy chocolate brownie cookies are rich, fudgy, and packed with chocolate flavor while using oat flour and almond flour for a wholesome twist. Perfect for a quick dessert or snack with crisp edges and soft centers.
Ingredients
- 1 cup oat flour
- 2 tablespoons almond flour
- 1/4 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons butter (melted and cooled for 5 minutes)
- 1/2 cup coconut sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 tablespoon milk
- 1/2 cup chocolate chips
- 1/4 cup dark chocolate bar (chopped)
- Flakey sea salt, for sprinkling
Instructions
- Preheat the oven to 350°F and line a large baking tray with parchment paper.
- In a medium bowl, whisk together the oat flour, almond flour, cocoa powder, baking soda, and salt.
- In a separate large bowl, whisk together the melted butter and coconut sugar until smooth. Add the egg, vanilla extract, and milk, whisking until combined.
- Gradually add the dry ingredients into the wet ingredients and mix until a dough forms. Fold in the chocolate chips and chopped dark chocolate.
- Scoop the dough into 12 balls, about 2 tablespoons each, and place them on the prepared baking sheet. Gently flatten the tops slightly.
- Bake for 9 to 11 minutes until the edges are set and the centers remain soft.
- Sprinkle with flaky sea salt while warm and allow the cookies to cool slightly before serving.
Notes
- For a dairy-free option, use vegan butter and dairy-free chocolate chips.
- Do not overbake to maintain a fudgy brownie-like texture.
- Store cookies in an airtight container at room temperature for up to 4 days.
- These cookies freeze well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 11 g
- Sodium: 110 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 28 mg
