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Top view of stacked Chocolate Brownie Cookies spread out on a white plate..

Brownie Cookies

These Chocolate Brownie Cookies are soft, fudgy and crafted with a symphony of rich dark chocolate, coconut sugar, and cacao powder for the perfect blend of two classic desserts in one. Elevate your gluten-free and dairy-free dessert game with these irresistible chocolate fudge cookies that redefine sweet satisfaction.

Course Dessert
Cuisine American
Keyword brownie cookies, chocolate cookies, chocolate fudge cookies
Prep Time 8 minutes
Cook Time 11 minutes
Total Time 16 minutes
Servings 12 cookies
Calories 147 kcal
Author Kelly

Ingredients

  • 4 oz 227 g dairy-free dark chocolate of choice, , chopped, (regular will work too if you're not dairy-free)
  • 3 Tbsp dairy-free butter , melted and cooled. Ghee or unsalted butter will work too if you're not dairy-free.
  • 1 large egg , at room temperature
  • 1/4 cup granulated pure maple sugar , you can also sub with granulated sugar / granulated sweetener of choice.
  • 3 tablespoons coconut sugar , you can also sub with brown sugar / or brown sugar substitute of choice.
  • 1 tsp vanilla extract
  • 2 Tbsp cacao powder
  • 1/2 tsp baking powder
  • 1/8 tsp salt
  • 1/4 cup gluten-free 1-to-1 baking flour , fluffed, spoon then leveled (all purpose flour will work too if you’re not gluten-free)
  • 2 tbsp dairy-free chocolate chips , you can also use regular if you're not dairy-free
  • Flaky sea salt , for sprinkling

Instructions

  1. Preheat the oven to 350 F. Line a large baking sheet with parchment paper.
  2. In a heat-safe bowl, melt the chopped chocolate and butter either in a double-boiler over the stove or in the microwave (in 20 second increments - stirring well in between), until smooth. Let it cool slightly while you mix the other ingredients.
  3. In a mixing bowl (or to the bowl of a stand mixer with the whisk attachment), add the maple sugar, coconut sugar, egg and vanilla. Use a hand mixer on high speed and beat for 6 minutes. Add the melted chocolate mixture and mix until combined.
  4. Place a large sieve / sifter over the bowl and sift the cacao powder, baking powder, salt and flour into the wet ingredients. Use a spatula or a wooden spoon to stir until just combined, and you have a soft cookie-dough batter. Stir in the chocolate chips.
  5. Using a large cookie scoop or a spoon, measure out 1 1/2 tablespoon-sized cookie dough portions and arrange them on the prepared baking sheet, leaving at least 2-inches apart from each cookie. Place the baking sheet in the oven and bake for 10-12 minutes, or until the tops are cracked. The cookies will be soft but will continue to bake and firm up while they cool.
  6. Remove the pan from the oven and use a slightly larger-sized circle cookie cutter and place them over each cookie to shape them into a more uniform circular shape.
  7. Let the cookies cool on the pan for 10 minutes then transfer the cookies to a wire rack and allow them to cool completely before serving. Sprinkle a few of the cookies with a tiny sprinkle of flakey sea salt.

Recipe Notes

How to store:

  • Store in an airtight container at room temperature for up to a week.
  • Freeze baked cookies for longer storage; thaw at room temperature.
Nutrition Facts
Brownie Cookies
Amount Per Serving (1 cookie)
Calories 147 Calories from Fat 117
% Daily Value*
Fat 13g20%
Carbohydrates 6g2%
Fiber 3g12%
Sugar 2g2%
Protein 4g8%
Vitamin C 1mg1%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.