these cookies are brownie-esque in their texture and in their decadent chocolate flavour.
I’ve been struggling with maintaining a grain free (or gluten free) diet 100% of the time, and honestly, that’s okay, because this is just a season of life I’m going through (breastfeeding an infant is probably not helping). Even though my diet isn’t strict at the moment, I genuinely enjoy cooking with almond flour (or coconut flour) and eating my grain free goodies, especially when chocolate is involved, so these cookies were a no brainer. Also I don’t have any recipe like them on my site currently (!) Next on my to do list is also a very simple and classic chocolate chip cookie recipe that’s grain free and refined sugar free so stay tuned for that in the coming weeks.
That being said, I’ve been craving chocolate lately, and I get my fix with Hu Kitchen most of the time, I love that their chocolate bars are refined sugar free, minimal ingredients, minimally processed. So that’s the chocolate bar I used in this cookie recipe – using a chocolate bar that I break up into chunks rather than chocolate chips is what makes these cookies unique, the big pieces of chocolate that you bite into make these cookies that much more amazing.
The cookies themselves are made with almond flour and cacao powder (I use Organic Traditions cacao powder faithfully), which gives the cookies their brownie-like cookie base. You can make them as thick or thin as you like, just flatten them with the palm of your hand to your liking before baking. I like them somewhere in the middle, but I think making them extra thin and a little bit on the crispy side would be really good too.
I also store these cookies in the fridge and I prefer eating them cold (perhaps even frozen??) but warm out of the oven with the chocolate all melt-y is good too, just because as they’ll be more delicate that way. Once they cool down they firm up perfectly.
Enjoy these as your afternoon or midnight treat, grab the full recipe below. Check out a few other cookies on my site shared below, and follow me over on my Instagram for daily inspo!
A few more recipes if you’re looking for some yummy cookie ideas:
- CHERRY PISTACHIO CRUMBLE COOKIES
- PECAN CARDAMOM SHORTBREAD COOKIES
- PUMPKIN PEANUT BUTTER BREAKFAST COOKIES
- MOLASSES MONSTER COOKIES WITH COCONUT FLOUR
double chocolate brownie cookies: ingredients
- 2 cups almond flour
- 1/2 cup cacao powder
- 1/3 cup honey
- 1/3 cup butter or coconut oil melted
- 1 egg medium sized
- 1 tsp pure vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 dark chocolate bar chopped into chunks
double chocolate brownie cookies: how to
- in a large bowl, combine the almond flour, cacao powder, salt and baking soda together.
- add the melted butter (or coconut oil), honey and vanilla, and combine.
- mix in the egg until all combined and place bowl in fridge while you chop up the chocolate (the cooler batter is easier to manipulate).
- chop up the chocolate into big chunks.
- fold the chocolate chunks into the batter and return to the fridge for 30 minutes if you have time. if not, go ahead and prepare your cookies.
- form the batter into little balls (about 2 tbsp per ball) and place the balls on a parchment paper lined baking sheet.
- flatten each ball with the palm of your hand.
- bake in a preheated oven at 350 for 11-12 minutes.
double chocolate brownie cookies
Ingredients
- 2 cups almond flour
- 1/2 cup cacao powder
- 1/3 cup honey
- 1/3 cup butter or coconut oil melted
- 1 egg medium sized
- 1 tsp pure vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 dark chocolate bar chopped into chunks i use Hu Kitchen simple dark chocolate
Instructions
- in a large bowl, combine the almond flour, cacao powder, salt and baking soda together.
- add the melted butter (or coconut oil), honey and vanilla, and combine.
- mix in the egg until all combined and place bowl in fridge while you chop up the chocolate (the cooler batter is easier to manipulate).
- chop up the chocolate into big chunks.
- fold the chocolate chunks into the batter and return to the fridge for 30 minutes if you have time. if not, go ahead and prepare your cookies.
- form the batter into little balls (about 2 tbsp per ball) and place the balls on a parchment paper lined baking sheet.
- flatten each ball with the palm of your hand.
- bake in a preheated oven at 350 for 11-12 minutes.