Healthy Chocolate Brownie Cookies
Chocolate brownie cookies that are perfectly chewy on the edges and irresistibly gooey in the center. Homemade and healthy, with deep chocolate flavor, they are made from real cocoa and dark chocolate chips. Almond flour and a banana make these cookies have a fudgy, moist texture. No eggs are needed in this recipe which make it the perfect chocolate cookie dough to enjoy even without baking (sometimes I eat half and bake the other half...).
Servings: 15 Cookies
Equipment
Ingredients
- ¼ cup melted coconut oil* 54 grams
- ½ cup coconut sugar or brown sugar 85 grams
- 1 teaspoon vanilla 4.2 grams
- ½ cup ripe mashed banana (about 1 banana) 150 grams
- 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 dark chocolate chips 40 grams
Instructions
- Turn the oven on to 350 Fahrenhiet (177C).
- In a medium bowl, place the melted coconut oil, coconut sugar, mashed banana, and 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 a tablespoon) to make dough balls and place them on a greased cookie sheet. Press down each cookie slightly. Bake at 350 degrees Fahrenheit (177C) 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!
Notes
- *Coconut oil can be replaced with any other oil or melted butter.
- Baking time: 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.
- Freezing cookies: Package these cookies well - in a sealed bag or container - and they will last up to six months frozen.
- Freezing before baking: These cookies can be frozen as dough balls for three to six months if they are packaged well, (I like to do this to have fresh cookies in minutes!). 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 Fahrenheit (177C), place them on a cookie sheet, bake for 4 minutes, then press them down, and bake for another 5-6 minutes. (This is a minute or two longer than the original baking time because they are frozen.)
Nutrition
Calories: 167kcal | Carbohydrates: 13g | Protein: 4g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Cholesterol: 0.03mg | Sodium: 65mg | Potassium: 90mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg