Fudgy gooey dark chocolate goodness, let's make some healthy brownie cookies! You only need 1 bowl to make these cookies! These cookies are eggless (just like my chewy oatmeal cookies), using a banana to replace what an egg would do!
What are Brownie Cookies?
Some may call these 'brookies', as they are cookies made from brownie batter! They are soft and gooey just like a brownie is, and they are very intensely chocolatey like my 4 ingredient recipe for sweet potato brownies!
I have been making this fudgy recipe for years, it's awesome recipe for those who like to eat cookie batter! As there are no eggs in these cookies, you can enjoy them uncooked, frozen, or baked (I know from experience that they taste awesome in all those ways)!
Ingredients and Substitutions
Seen below are the 9 ingredients needed to make these brownie cookies.
- Almond Flour, is blanched ground-up almonds. Using almond flour instead of traditional flour makes these cookies higher in protein and gluten-free.
- Cocoa powder is used to make these brownie cookies super chocolatey.
- Baking powder and baking soda are both used in this recipe.
- Coconut Oil is the 'fat' we use in these cookies for a good texture. I also tested this recipe with grapeseed oil and it works great as a substitute. Canola oil would work fine too.
- Coconut Sugar sweetens these cookies or you can substitute this for brown sugar.
- Mashed bananas increase moisture and help in binding the cookies together. This is why we can make these cookies eggless. 1 banana is about ½ cup which is what is needed for this recipe.
- Vanilla always enhances the flavor!
- Chocolate Chips for that extra chocolate rich flavor and those sweet bites.
See the recipe card for quantities.
See below each step to make these simple cookies in one bowl.
In a medium bowl place the melted coconut oil, coconut sugar, mashed banana, vanilla, stir until well combined.
On top of the sugar and banana mixture, place the almond flour, cocoa powder, baking powder, baking soda, and chocolate chips then mix very well.
Make dough balls and place them on a greased cookie sheet. Press down each cookie slightly. Bake for 7-8 minutes, they should still look soft inside.
Let them cool on the pan for 5 minutes and they will become harder, but still like a brownie. Then place them on a cookie rack to cool completely.
Hint: Using a cookie scoop helps make all the cookies the same size, I used a 1.5 tablespoon scoop. As the batter is quite thick I found running my scoop under water first before scooping each cookie ensured they came out of the scoop well.
The key to making these brownie cookies is not overbaking them! Keep an eye on the oven once they have been in there 7 minutes, then they may need 1-3 more minutes depending on your oven. These brownie cookies will still look a bit raw when you take them out of the oven but as they cool on the pan (for 5 minutes) they will become the perfect fudgy texture.
These cookies can be frozen as dough balls for three to six months if they are packaged well. Make them into dough balls and place them on a cookie sheet, freeze for 1 hour+ until they are completely frozen. Then place each cookie in a sealed bag or container, then in the freezer until you would like to bake them. When you want to bake them preheat the oven to 350 F, place them on a cookie sheet, bake for 4 minutes then press them down, bake for another 5-6 minutes. (This is a minute or two longer than the original baking time because they are frozen.)
These cookies can also be frozen after they are baked. If they are packaged well they will last up to six months.
The base of these cookies is almond flour which is a good source of protein, it is highly nutritious and will keep you full longer than a white flour cookie.
Good quality cocoa powder, and dark chocolate chips, are high in antioxidants and anti-inflammatory properties.
Coconut sugar is less refined than other sugars, meaning there are some vitamins and minerals still in tack. However, coconut sugar has similar calories and sugar content to other sugars, therefore, enjoy it like other sweeteners - in moderation.
Bananas are high in fiber, potassium, vitamin C, magnesium, and many other nutrients. Use organic bananas if you can, as they aren't sprayed with fungicides and pesticides.
Yes! These cookies can easily be doubled. I like making double batches of these cookies and freezing half of them for later in the week.
Other Recipes You May Like:
Looking for other healthy snacks that are easy to make? That's what I share on this food blog! Try these:
Healthy Brownie Cookies (eggless)
- 1 Cookie Sheet
- 1 cups Almond Flour 96 grams
- ½ cup Cocoa powder 50 grams
- ½ teaspoon Baking powder 2.4 grams
- ½ teaspoon Baking soda 3 grams
- ¼ cup Melted Coconut Oil* 54 grams
- ½ cup Coconut Sugar** 85 grams
- ½ cup Ripe Mashed Banana 150 grams
- 1 teaspoon Vanilla 4.2 grams
- ¼ cup Dark Chocolate Chips 40 grams
- Turn the oven on to 350F (177C).
- In a medium bowl place the melted coconut oil, coconut sugar, mashed banana, vanilla, stir until well combined.
- On top of the sugar and banana mixture, place the almond flour, cocoa powder, baking powder, baking soda, and chocolate chips then mix very well.
- Use a cookie scoop (or else use a tablespoon) to make dough balls and place them on a greased cookie sheet. Press down each cookie slightly. Bake for 7-8 minutes, they should still look soft inside. Let them cool on the pan for 5 minutes and they will become firmer, but still like a brownie!
- *Coconut oil can be replaced with canola oil or grapeseed oil.
- **You can replace the coconut sugar with ½ cup (100 grams) of brown sugar.
- As the batter is quite thick I found running my scoop under water first before scooping each cookie ensured they came out of the scoop well. Greasing your scoop will help too!
- Watch the cookies closely between 7-10 minutes and take them out when they are still soft, or else they will become cake-like. At my house 8 minutes is the perfect timing, however, the elevation you live at can change baking times. Read about it here.
- Store these cookies in an airtight container. They will last 3 days in your cupboard or a week in the fridge. See the notes above on how to freeze these cookies.