Brownie Batter Cookies (GF/DF/VEGAN)

New year, new me! This year I plan on cutting out all sugar and chocolate. It will be tough, but not too tough because I am 1000% lying right now. If you ever hear me say those words again, I am 1) messing with you, 2) deathly ill, or 3) have been possessed by the most unholy of spirits. New year's resolutions are hack, and if you want to start something don't wait until the new year. Thank you for coming to my TED Talk.

Now that I got that off my chest I would like to help you start the year on the right foot, and that foot is the one carrying these BROWNIE BATTER COOKIES. That's right, all that chocolaty richness in cookie form. These cookies are unique because they hold a batter-like texture even when baked. They're soft, fudgy, and have a slight grittiness (which gives it that authentic batter feel).

As for the informational segment: these cookies are gluten-free, dairy-free, and vegan-adaptable if you substitute the egg with a flax egg.


Ingredients:
  • 1 cup gluten-free flour
  • 1/2 cup almond flour
  • 1/2 cup brown sugar
  • 1/2 cup cocoa powder
  • 1/3 cup maple syrup
  • 1 egg (sub flax egg for vegan)
  • 1/4 cup + 1 tbsp coconut oil (melted)
  • 2 tbsp almond milk
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • pinch of salt
  • 1/2 cup chocolate chips
Instructions:
  1. Preheat the oven to 350°F. Line a cookie sheet with parchment paper and set aside.
  2. In a large bowl, mix together the gluten-free flour, almond flour, brown sugar, cocoa powder, baking soda, and salt. In a separate bowl, combine the maple syrup, coconut oil, egg, almond milk, vanilla extract, and mix well. Add the wet ingredients to the dry ingredients and mix thoroughly. 
  3. Fold in chocolate chips. Roll into ~1.5 inch balls and flatten slightly. If you're feeling frisky, press in extra chocolate chips into the top of the cookies.
  4. Bake for about 12-14 minutes, or until done. Cookies remain quite soft, even when fully baked. Enjoy!
Recipe Notes:
* If you're using a flax egg, make sure to prepare it beforehand and chill for 15 minutes so it can coagulate.  

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May your 2019 be filled with brownies and cookies,
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