Decadent Choc Brownie Cookie

These rich, fudgy brownie cookies are the perfect decadent cookie for little chocolate lovers. Made with wholemeal spelt flour, cacao, and 70% dark chocolate, they offer a more wholesome take on traditional brownies while maintaining that irresistible gooey centre and crisp outer layer. This versatile cookie recipe can easily be adapted to suit different dietary needs, with options for dairy-free, gluten-free, and egg-free variations. If you have a little cookie monster who craves store-bought cookies, these are the cookies to bake - the perfect chocolate cookie to wean them off the store-bought options.

Choc Brownie Cookie

Dietary: VEG, EF, NF

Allergens: Wheat, Dairy

Age group: 24 months +

Serves: 15-20

Prep: 15 mins (+ 15-30 mins refrigeration)

Cook: 15 mins

Equipment: High-speed food processor

Ingredients:

200g 70% dark chocolate, chopped

½ cup (125g) unsalted butter, cubed

¾ (75g) coconut sugar

2 eggs

1 tsp (5ml) vanilla extract

1 cup (140g) wholemeal spelt flour

¼ cup (25g) cacao powder

1 tsp (4g) baking powder

Pinch of sea salt

Method

1. Preheat oven to 180°C and line two baking trays with baking paper.

2. Heat chocolate and butter in a small saucepan over low heat until melted.

3. Place coconut sugar, eggs and vanilla extract into the food processor and process until well combined.

4. Add the melted chocolate-butter and process on medium- low until incorporated.

5. Sift the flour, cocoa, baking powder and salt into a large bowl. Add flour mix to the egg and chocolate mixture and pulse until just combined. Place cookie dough into the fridge to firm up for 15-30 mins (this will make rolling easier).

6. Once mixture has firmed, shape balls and place on the baking tray. Flatten with your fingers into a disk. Make sure to leave a bit of room between each cookie, as they will spread slightly during baking.

7. Bake the cookies for 12 -15 mins (depending on size and texture).

8. Allow to cool completely.

Storing leftovers: Store cookies an airtight container or jar in the fridge for up to 10 days or freeze in small portions for up to 4 months.

Tips:

• Prep tips:
  If dough seems too sticky to roll, use some oil to grease your hands before rolling into balls.

• Easy ingredient swaps:
  Swap dark chocolate for good quality milk chocolate and reduce sugar to 1/3rd cup or leave out.
  For a low sugar version: Reduce sugar to 1/3rd cup or leave out and add a pinch of pure stevia or monk fruit.

• Allergies:

  For a dairy-free version: Swap butter with coconut oil.

  For a gluten-free version: Swap wholemeal spelt flour with brown rice flour or a gluten-free flour mix.

  For an egg-free version: Swap egg for a store-bought egg replacer or use a flax egg (1 egg = 1 tbsp flaxseed meal + 3 tbsp water) or chia egg (1 egg = 1 tbsp chia seed meal + 3 tbsp water).

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