Brownie Edge Cookies

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Meet the brownie cookie.  (Inset self satisfied sigh) This melt in your mouth little piece of chocolatey goodness was born out of laziness, impatience and a monster chocolate craving.

Even those of us who love cooking to little bits and pieces get kitchen lazy and lay on our sofas dreaming of prepared, packaged foods that don't make our bellies hurt.

One aforementioned lazy cooking day, I suffered an impressively persistent chocolate craving. I lay on my couch, staring at brownie recipes and wondering how I could cut down the work and the cooking time and that's how these delicious little morsels of happiness were born.  They're quick to prepare, don't hurt my belly and pop out of the oven in a jiff.  They're not too shabby on the nutrition either (if you don't burst into a chocolate fury and leave nothing but crumbs and a guilty smile before they cool, that is).

In the picture above, I kind of pimped out the brownie cookies.  What you see there is a slab of brownie cookies, separated by layers of lightly sweetened sunbutter and topped with homemade hot fudge?  Do I need to say I made those on a less lazy cooking day?

These puppies freeze well too! It's my intention one day to freeze them (for longer than two days) so I have a ready made chocolate snack when cravings hit.  Until then, I will shamelessly tell you they're AWESOME frozen, and are a little slice of heaven warmed up in the microwave (or toaster) and then slathered with some coconut ice cream or sunbutter or coconut whipped cream? Don't judge me, I eat like a teenage boy. *drool*

On another note - you can't screw these up! Oh you bet your boots I've tried - I've used a rainbow of flours, forgotten a thickener, left out the salt and all in all they're still awesome, so don't start biting your nails on these resilient little cookies behalf!

Yields9 ServingsCategory, , , , , , ,
Yields9 Servings
  cup Coconut Oil
 ¼ cup Teff Flour/Sorghum Flour
 ¼ cup Tapioca or Arrowroot Starch
 2 tbsp Coconut Milk
 2 tbsp Ground Flaxseeds
 1 pinch Baking Powder
 1 pinch Salt
 ¼ cup Cocoa Powder
 ¾ cup Cane Sugar

Preheat the oven to 375. Haul out a cookie sheet and line it with parchment paper.

Mix the dry ingredients together (including the sugar). Make sure to get out any flour lumps.

Carelessly toss the coconut oil and Chia Egg into the dry ingredients and mix.

Wet your hands! Then roll the dough into little balls and squish them down onto the cookie sheet (it keeps them round-ish and pretty - in the photo above, I plopped the whole pile of dough onto the cookie sheet and smoothed it out, then cut when it was cooked) but for cookies, place them about an inch apart. Wetting your hands keeps the dough from sticking all over the place. This works for all gluten free dough. Water = No dough monsters crawling up your arms!)

Bake for 8-12 Minutes depending on the level of chewiness you want (less oven time = more chewiness)

Dive face-down into chocolate cookie gooey-ness. Refuse to apologize for crumb spillage.

Nutrition Facts

Serving Size 1 Cookie

Servings 9


Amount Per Serving
Calories 90
% Daily Value *
Total Fat 4.4g7%
Sodium 32mg2%
Total Carbohydrate 13.4g5%
Dietary Fiber 1.1g5%
Sugars 8.4g
Protein 0.8g2%

Calcium 1%
Iron 1%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

  cup Coconut Oil
 ¼ cup Teff Flour/Sorghum Flour
 ¼ cup Tapioca or Arrowroot Starch
 2 tbsp Coconut Milk
 2 tbsp Ground Flaxseeds
 1 pinch Baking Powder
 1 pinch Salt
 ¼ cup Cocoa Powder
 ¾ cup Cane Sugar

Directions

1

Preheat the oven to 375. Haul out a cookie sheet and line it with parchment paper.

2

Mix the dry ingredients together (including the sugar). Make sure to get out any flour lumps.

3

Carelessly toss the coconut oil and Chia Egg into the dry ingredients and mix.

4

Wet your hands! Then roll the dough into little balls and squish them down onto the cookie sheet (it keeps them round-ish and pretty - in the photo above, I plopped the whole pile of dough onto the cookie sheet and smoothed it out, then cut when it was cooked) but for cookies, place them about an inch apart. Wetting your hands keeps the dough from sticking all over the place. This works for all gluten free dough. Water = No dough monsters crawling up your arms!)

5

Bake for 8-12 Minutes depending on the level of chewiness you want (less oven time = more chewiness)

6

Dive face-down into chocolate cookie gooey-ness. Refuse to apologize for crumb spillage.

Brownie Edge Cookies
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