Brownie Cookies (Dairy Free) Recipe

Chocolatey oil-based brownies without butter. Thicker, chewier center and crispy edges. This simple one-bowl recipe rests for 15 minutes. 

– 100 g or ½ cup avocado oil or something flavorless, olive oil works too if you like the flavor with chocolate – 155 g or ¾ cup brown sugar – 2 tablespoons granulated – 50 g or ½ cup dutch process cocoa – 1-2 teaspoons pure vanilla extract – ½ tsp fine sea salt – 1 large egg – ¼ tsp baking powder – ¾ tsp baking soda – 1 tablespoon cornstarch – 125 g or 1 cup all purpose flour




Put the sugar and olive oil in a large bowl and whisk the mixture very well for one minute. Mix the vanilla and sea salt together with a whisk.

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STEP  1 .

When you add the egg, whisk very hard for one minute. If the cocoa is lumpy, sift it in first, then whisk it in. Mix the baking soda, cornstarch 

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And baking powder together. If you want, you can add chocolate chips or chopped chocolate (but not more than ¾ cup).

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Cover the dough and leave it on the counter for 15 minutes. Warm the oven up to 350 F. Set up two cookie sheets with parchment paper between them.

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To divide the dough into pieces, use a 1.5-ounce scoop. Leave about an inch of space around each piece so the cookies don't stick together.

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If you want, you can add flaky sea salt on top before baking. Set the oven to 10 minutes. When the cookies have puffed up and cracked all over, they are done.

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Take it out of the pan when it's cool. For overnight storage, leave at room temperature in a container that won't let air in.

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-Protein:2g -Fat:8g -Saturated Fat:2g -Polyunsaturated Fat:2g -Monounsaturated Fat:3g -Trans Fat:1g -Cholesterol:20mg -Sodium:117mg -Potassium:97mg -Fiber:2g -Sugar:23g -Vitamin A:434IU -Calcium:18mg -Iron:1mg

See Also

Milk Bread Sticky Pecan Buns Recipe