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Healthy Brownie Cookies recipe is made with better-for-you ingredients, yet still has the perfect sweet, chocolate flavor. These fudgy double chocolate chip brownie cookies are great any time of the year, but they are especially perfect for enjoying during the holiday season!
Easy Chocolate chip Brownie Cookies are a combination of two of my favorite desserts! They are perfectly chewy, fudgy, and delicious. One bite and you will not be able to get enough of this healthy and delicious treat! They are perfect for chocolate lovers and for those times when you’re not sure whether you want a rich, fudgy brownie or a warm, baked cookie! They’re perfect for late-night cravings, parties and holiday cookie trays. They are only about 100 calories each and made with healthier ingredients, so there’s no need to feel guilty about enjoying two or three!
Love brownies but looking for a low-carb and keto version, check out our keto brownies recipe.
Reasons to love this recipe
- So delicious: These are perfectly soft and tender with wonderful chocolate flavor. You might want to double the recipe because these will go fast!
- Healthier: Unlike most cookie recipes, these brownie cookies contain nutritious ingredients. The base is made with oat flour and naturally sweetened with coconut sugar. Each cookie only has about 105 calories!
- Easy to make: mix the dry ingredients in one bowl and then add the wet ingredients, stir, and fold in the chocolate chips. No mixer is required!
- Great for meal prep: To keep these fresh for longer, store them in the fridge, so you can snack on them throughout the week. Also, make an extra batch to keep in the freezer, for a quick treat when you’re craving something sweet.
Ingredients needed
This brownie cookie recipe uses simple ingredients, most of which you probably already have in your kitchen! You’ll need:
- Flour: We love the texture and extra nutrition that oat flour gives these cookies, but feel free to use all-purpose flour, Spelt, or wheat flour.
- Cocoa powder: Adds the perfect fudgy flavor.
- Sugar: We’re sweetening these with all natural coconut sugar. However, you can use brown sugar or cane sugar, if you’d like.
- Baking staples: Like almost all cookie recipes, you’ll need baking powder, baking soda, salt, and vanilla extract for flavor.
- Oil: Coconut oil or avocado oil will add moisture without having to use butter.
- Milk: Use almond milk or any preferred milk to give the dough the right consistency.
- Mini chocolate chips: For extra chocolate goodness! We like dark chocolate but use any preferred variety.
How to make this Brownie cookies recipe
- Prep: Preheat the oven to 350ºF and line a sheet pan with parchment paper.
- Whisk dry ingredients: In a large mixing bowl, add the flour, coconut sugar, cocoa powder, baking powder, baking soda, and salt. Stir together to combine.
- Add wet ingredients: Next, add in the milk, vanilla, and oil. Using a spatula gently stir to combine and a doughy mixture is formed. Depending on the type of flour used, if the dough is still crumbly, you may add 1 tablespoon of milk or water at a time and continue to mix until you get a dough texture.
- Add chocolate chips: Fold in the chocolate chips. Mix to combine.
- Scoop dough: Using a small scooper, place 16-18 equal-sized scoops of cookie dough on the prepared sheet pan. Press a few chocolate chips into the top, if you’d like, for presentation.
- Bake: Place in the oven and bake for 8-10 minutes. Remove from the oven and allow the cookies to cool for at least 10 minutes before serving.
Expert tips
- Extra chocolate chips: Before baking, press a few chocolate chips into the top of each cookie dough ball, if you’d like, for presentation.
- Don’t grease the pan: Line your baking sheet with parchment paper or a nonstick silicone mat to prevent sticking. Greasing the baking sheet creates an overly greasy foundation, which can cause too much spreading.
- Baking tip: The cookies will look “uncooked” when you remove them from the oven, but allowing them to cool will do the trick. They will shrink a bit.
- Gluten-free: To make these cookies gluten-free, simply use oat flour.
- Vegan: To ensure the cookies are vegan, use nondairy milk and check to make sure the chocolate chips you’re using don’t contain dairy.
Frequently asked questions
We like the flavor of dark chocolate chips in our double chocolate cookies. The bittersweet flavor of the dark chocolate balances out the sweetness of the cookie dough, resulting in a well-balanced taste.
These brownie cookies are healthier than most. They are made with whole grains and are naturally sweetened with coconut sugar. They also don’t contain any butter or eggs and just a small amount of oil.
These cookies are just over 100 calories each and have only 7 grams of fat. All of the other nutrition information can be found in the recipe card.
Variations
We love these healthy brownie cookies as-is, but here are a few suggestions to change them up:
- Baking chips: Try using peanut butter chips for a Reese’s flavored chocolate cookie!
- Dried fruit: You could add in dried cranberries or cherries for chewy bursts of sweetness.
- Flaky sea salt: Sprinkle the top of each cookie with flaky sea salt immediately after removing them from the oven. Love sweet and salty!
- M&Ms: Consider using mini M&Ms instead of chocolate chips to make these bright and festive.
- Nuts: If you like a nutty crunch in your cookies, add in some chopped pecans, walnuts or almonds.
Storage recommendations
- To store: Place any leftover brownie cookies in an airtight container and keep them at room temperature for the first day or two, then store them in the refrigerator for up to about 5 days.
- To freeze: You can freeze the cookie dough or the fully baked cookies!
- Cookie dough: Flash-freeze cookie dough balls on a cookie sheet for about 30 minutes, then store in a freezer bag for up to 3 months. Bake from frozen, adding a minute or two to the bake time.
- Baked cookies: Once completely cool, place them in an airtight container lined with wax or parchment paper or a freezer-safe bag before storing them in the freezer for up to 3 months. When ready to eat, simply thaw at room temperature.
More healthy cookie recipes
- Chocolate Oatmeal Cookies
- Cranberry Almond Breakfast Cookies
- Apple Oatmeal Cookies
- Flourless Peanut Butter Cookies
- Chocolate Chip Pumpkin Cookies
- Carrot Cake Cookies
- Vegan Chocolate Chip Cookies
- Easy Peanut Butter Cookies
- Healthy Oatmeal Raisin Cookies
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Brownie Cookies Recipe
Ingredients
- 1 cup oat flour, spelt, wheat, or all-purpose work
- 1/2 cup cocoa powder
- 1/2 cup coconut sugar, (brown or cane sugar)
- 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tbsp milk, or almond milk
- 1 tsp vanilla extract
- 6 tbsp coconut oil or avocado oil
- 1/3 cup mini dark chocolate chips
- 2 tbsp mini dark chocolate chips to top, optional
Instructions
- Preheat the oven to 350ºF and line a sheet pan with parchment paper.
- In a large mixing bowl, add the flour, coconut sugar, cocoa powder, baking powder, baking soda, and salt. Stir together to combine.
- Next, add in the milk, vanilla, and oil. Using a spatula gently stir to combine and a doughy mixture is formed. Depending on the type of flour used, if the dough is still crumbly, you may add 1 tablespoon of milk or water at a time and continue to mix until you get a dough texture.
- Fold in the chocolate chips. Mix to combine.
- Using a small scooper, place 16-18 equal-sized scoops of cookie dough on the prepared sheet pan. Press a few chocolate chips into the top, if you’d like, for presentation.
- Bake for 8-10 minutes. Remove from the oven and allow the cookies to cool for at least 10 minutes before serving.
Notes
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- To store: Place any leftover brownie cookies in an airtight container and keep them at room temperature for the first day or two, then store them in the refrigerator for up to about 5 days.
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- To freeze: You can freeze the cookie dough or the fully baked cookies!
-
- Cookie dough: Flash freeze cookie dough balls on a cookie sheet for about 30 minutes, then store in a freezer bag for up to 3 months. Bake from frozen, adding a minute or two to the bake time.
-
- Baked cookies: Once completely cool, place them in an airtight container lined with wax or parchment paper or a freezer-safe bag before storing them in the freezer for up to 3 months. When ready to eat, simply thaw at room temperature.
-
- To freeze: You can freeze the cookie dough or the fully baked cookies!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
