Double Chocolate Sea Salt Brownie Cookie Recipe
Fudgy middles, chewy edges, & intense chocolate flavour in one easy, homemade cookie recipe. You never have to choose between a brownie and a cookie again, instead give my salted chocolate brownie cookies a whirl.
Servings: 10 cookies
Calories: 221kcal
Ingredients
- ½ cup unsweetened cacao powder
- ½ cup almond flour
- ½ cup tapioca flour
- 1 tsp baking soda
- ⅓ cup brown sugar or golden Lakanto sweetener for sugar free
- ⅓ cup coconut oil
- ¼ cup honey or maple syrup
- 1 tsp vanilla extract
- 1 tbsp almond milk
- 1 egg
- Dark chocolate chunks amount to your liking
- Course sea salt to sprinkle on top
Instructions
- In a medium sized bowl combine the cacao powder, almond flour, tapioca flour, and baking soda.
- In another bowl combine the sweetener, honey, coconut oil, vanilla extract, almond milk, and egg. Then fold in chocolate chunks.
- Combine dry ingredients with wet ingredients, cover, and put in fridge for 2 hours to chill. Batter will look like brownie batter. The chilling important so they flour can absorb the liquid, you can easily roll the dough into balls, and so they cookies will not be too flat.
- Preheat oven to 350F, and line a baking sheet with parchment paper.
- Roll dough into balls, I made 10 medium size cookies, but you can also make 16 smaller ones. Push down cookies slightly with the palm of your hand and sprinkle cookies with sea salt.
- Bake for 8-10 minutes and let cool for 15-20 minutes before eating. These cookies will continue to bake after out of the oven and will firm up! You do not want them to fall apart so be patient!
Nutrition
Serving: 1grams | Calories: 221kcal | Carbohydrates: 27g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 19mg | Sodium: 194mg | Fiber: 2g | Sugar: 16g