The Best Rich Brownie-in-a-Cookie!
I loveeee brownies. Any chocolate chocolate chip cookie that is NOT as chewy or scrumptious as a brownie is already a failure to me. So I spent awhile trying to perfect a brownie cookie recipe that still had the richness of a gourmet brownie but in the size (and ease) of a personal cookie. Yummm.
You do need a light caramel sauce to help sweeten the cookies without overloading it - I have only ever used the one I make at home, linked here. You won’t need all of it, so you can use the rest for [another batch of these cookies or] apples, celery, or ice cream!
Active Time: 20 Inactive Time: 30 mins Yields: 18 cookies
Per Serving: 159 cal 2g protein 9g fat 17g carbs
Ingredients:
84 g (1/2 cup) refined coconut oil, melted and cooled slightly
1 egg (at room temperature)
10 g (1 tsp) almond butter
180 g (~1 cup + 1 tbsp) coconut sugar
1.5 + 1/8 teaspoon pure vanilla extract
65 g (~2/3 cup) unsweetened cacao powder
75 g (3/4 cup) blanched almond flour
1/2 tsp baking soda
3/4 tsp baking powder
1/8 tsp sea salt
70 g (1/4 cup) mini chocolate chips (I use Enjoy! because they’re allergen friendly, but I just pick them up at the local store!)
40 g of my Paleo Caramel Sauce
Directions:
1. In a microwave safe bowl, melt the coconut oil. Then add the egg, almond butter, sugar, and vanilla; cream with a whisk or spatula until well combined.
2. Add the almond flour, cocoa powder, baking soda, baking powder, and salt. Mix until a dough forms. Then fold in the caramel sauce and chocolate chips.
3. Chill the dough for 20 mins in the fridge. Near the end, preheat your oven to 350 degrees, and prepare a baking sheet with parchment paper.
4. Use an ice cream scooper (I use this one and lovee) to scoop the dough onto the parchment paper, about 2” apart. I fill the scooper up about 50-75%. You’ll need to do this in 2 batches!
5. Bake for 12 mins, then allow to cool for 5 mins on the baking sheet before transferring to a wire rack.
6. Repeat steps 4-5 for the rest of the dough. Allow to cool fully on the wire rack before transferring to an air-tight container. They’ll taste their best within 3 days, but can last up to a week at room temperature.
8. Enjoy!
