These are the best healthier brownie cookies. Perfectly fudgy and sweet, beautiful crinkle tops, and a rich, decadent chocolate flavor. Plus, made slightly better for you with a few, simple swaps. You will fall in love with these cookies at first bite!
the best healthier brownie cookies
You definitely want to put these healthier brownie cookies on your Christmas baking list. They are absolutely delicious and made healthier through some simple, easy swaps.
It’s an irresistible mashup of a brownie and cookie. It features the fudge-like gooey goodness of a brownie with the slightly chewy texture of a cookie. To make them even better, they are topped with melty dark chocolate chips and sea salt. Pure heaven!
ingredients
- good quality dark chocolate. I think these cookies taste best using high quality 70% dark chocolate (I used Lindt but other high quality brands like Ghiradelli or Guittard work too). It gives them a richer, more sophisticated taste.
- dutch process cocoa powder. Amps up the chocolate flavor to make this cookies user fudgy and rich. I use dutch process because it provides a smoother chocolate flavor. Again, I recommend using a high quality brand like Ghirardelli or Rodella. These cookies are all about the chocolate, so that’s why I suggest using the best, more flavorful chocolate.
- espresso powder. Helps deepen and enhance the chocolate flavor (but don’t worry, it doesn’t add any coffee flavor!).
- eggs. Make sure the eggs are at room temperature, which helps create a smooth, lump free batter. The eggs also provide structure to the cookie, helping them keep their cookie shape.
- coconut and brown sugar. Together it helps create a chewy and perfectly sweet cookie. The coconut sugar also helps cut down the refined sugar and it’s dark, more molasses like flavor helps make these cookies taste richer and more decadent.
- butter. Melted with the chocolate, it provides the rich, luscious flavor to these cookies. Plus, the warm melted chocolate butter mixture helps the cookies achieve those crinkle tops!
- oat flour. I love using oat flour because it closely mimics white flour while adding fiber and nutrients. You just need a little to help add stability to these cookies.
- salt. Salt is an integral part of baking. It helps enhance and balance the flavors in sweet baked goods. Without a little salt, you treats would taste bland and boring!
how to make brownie cookies lighter
When thinking about how I wanted to lighten up this recipe, I was very cognizant that these cookies needed certain ingredients to create the beautiful crinkle tops, rich, chocolate flavor, and a gooey but chewy texture; all features that these cookies needed to be great!
Thus, there was some ingredients that were integral to creating this cookie: butter, a type of granulated sugar, and chopped chocolate bits,. However. I lowered the quantity of the butter and sugar (some recipes call for more than a cup and a half of sugar and over a stick of butter). I only used 5 tablespoons of good qualify, real butter. I also replaced some of the refined sugar with unrefined coconut sugar to strike a good balance and achieve the perfect sweetness.
Further, I used a high quality, dark chocolate for the base of these cookies. I chose 70% dark for that ultra rich and luxurious chocolate flavor. Dark chocolate also contains much less sugar than milk chocolate, making it a healthier choice.
Finally, I replaced the white flour with fiber rich and gluten-free oat flour.
These easy swaps help make these cookies a bit healthier without sacrificing flavor.
how to make these healthier brownie cookies
Add the chopped chocolate and butter to a medium-sized microwave safe bowl and heat in the microwave, on 60% power, in increments of 45 seconds, until fully melted and smooth. Let cool slightly.
In a medium sized bowl, shift together the flour and cocoa powder. Whisk in the baking powder, espresso powder, and salt. Set aside.
In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs, sugars, and vanilla on high for 5-6 minutes, or until the batter is thick, creamy, and frothy. This step is important as it helps create the beautiful crinkle tops that are a signature of a brownie cookie.
Reduce the mixer speed to low and slowly add in the melted chocolate mixture. Then, stir in the dry ingredients until just combined, and you’re ready to scoop and bake.
Scoop out all the batter onto parchment lined baking sheet. Bake for 8 minutes at 350 degrees. Add a handful of dark chocolate chips to the top of each cookie and bake for an additional minute. Take out and let set.
It’s as easy as that!
other cookie recipes
Ultimate Almond Butter Cookies
Brown Butter Pumpkin Chocolate Chip Cookies
enjoy!
If you make these holiday brownie cookies, please leave a comment below. I absolutely love to hear from you guys and your thoughts on my recipes. And of course, if you do make this recipe, don’t forget to tag me on Instagram or pin it on pinterest, cuz sharing is caring!
Healthier Brownie Cookies
Perfectly fudgy and sweet, beautiful crinkle tops, and a rich, decadent chocolate flavor. Plus, made slightly better for you with a few, simple swaps.
Ingredients
- 7 oz 70% dark chocolate chopped
- 5 tablespoons unsalted butter
- 1/2 cup + 2 tablespoons oat flour
- 2 1/2 tablespoons dutch process cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon espresso powder
- 2 eggs room temperature
- 1/2 cup coconut sugar
- 1/3 cup brown sugar
- 1 teaspoon vanilla
- 1/2 cup dark chocolate chips
- Flaky sea salt for topping
Instructions
-
Pre-heat the oven to 350 degrees. Cover a large cookie sheet with parchment paper or a silicon baking mat.
-
Add the chopped chocolate and butter to a medium-sized microwave safe bowl and heat in the microwave, on 60% power, in increments of 45 seconds, until fully melted and smooth. The mixture should be warm to the touch, but not hot.
-
In a medium sized bowl, shift together the flour and cocoa powder. Whisk in the baking powder, espresso powder, and salt. Set aside.
-
In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs, sugars, and vanilla on high for 5-6 minutes, or until the batter is thick, creamy, and frothy. This step is important as it helps create the beautiful crinkle tops that are a signature of a brownie cookie.
-
Reduce the mixer speed to low and slowly add in the warm melted chocolate mixture. Then, stir in the dry ingredients until just combined.
-
Scoop out the batter into 18 servings using two spoons (the batter will be like a thick brownie batter, you may need to help shape them into a cookie shape). Make sure to leave plenty of space between each cookie as they will spread as they bake. Also. make sure to scoop out the cookie batter right after it’s mixed as the batter will thicken quickly.
-
Bake for 8 minutes. Take out and top each cookie with desired amount of chocolate chips. Bake for another 1-2 minutes so the chocolate melts on top and the cookies are just set. They will continue to cook as they cool. Make sure not to ove-bake!
-
Allow to cool slightly. Top with flaky sea salt, if desired. Enjoy!
