Description
Rich and fudgy chocolate brownie cookies made with oat flour and almond flour for a wholesome twist. These cookies have crisp edges, soft centers, and plenty of chocolate in every bite.
Ingredients
- 1 cup oat flour
- 2 tbsp almond flour
- 1/4 cup cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 6 tbsp butter, melted and cooled for 5 minutes
- 1/2 cup coconut sugar (or brown sugar)
- 1 egg
- 2 tsp vanilla extract
- 1 tbsp 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 (175°C) and line a large baking sheet with parchment paper.
- In a medium bowl, whisk together oat flour, almond flour, cocoa powder, baking soda, and salt.
- In a separate large bowl, whisk together the melted and cooled butter with the coconut sugar until well combined. Whisk in the egg, vanilla extract, and milk.
- Gradually add the dry ingredients to the wet ingredients and mix until combined. Fold in the chocolate chips and chopped dark chocolate.
- Scoop the dough into 12 balls (about 2 tablespoons each) and place on the prepared baking sheet. Gently press the tops to slightly flatten.
- Bake for 9–11 minutes until the edges are set but the centers remain soft.
- Remove from the oven and sprinkle with flakey sea salt before serving.
Notes
- Let the cookies cool for a few minutes on the baking sheet to allow them to firm up.
- You can substitute brown sugar for coconut sugar if desired.
- Store cookies in an airtight container at room temperature for up to 3 days.
- For extra richness, add additional chocolate chips on top before baking.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 25 mg
