These cookies are fabulous. They are quick and easy to make, chocolaty, squidgy, soft, rich, dairy-free and absolutely scrummy. Did I mention they are only around 100 calories each? I think they went down a treat at work.
I needed to create a cookie platter (along with 5-6 other platters) for a recent wine tasting event, where I was donating the catering. Since my cookie recipe repertoire isn’t very big, I scoured the internet for something quick and easy. This platter alone consisted of chocolate chip cookies, peanut butter cookies, lemon bars and these brownie cookies.
I scaled down the original recipe and used olive oil and wholemeal (whole wheat) flour instead. The best thing about this recipe is that the ingredients are most likely already in your kitchen! The dough/batter needs to chill for 1-2 hours, this step is important for the texture and shaping of the cookies. I tried the recipe with and without chilling and found the results were better with chilling.
For a variation, why not throw in a small handful of nuts or chocolate chips?
SQUIDGY CHOCOLATE BROWNIE COOKIES – DAIRY FREE
Adapted from Allrecipes.co.uk – Chocolate Brownie Cookies
- 25 g (¼ c) unsweetened cocoa powder
- 100 g (½ c) raw cane (turbinado) sugar
- 30 ml (2 tablespoons) olive oil
- 1 large egg
- ½ teaspoon vanilla extract
- 65 g (7 tablespoons) wholemeal (whole wheat) flour
- ½ t baking powder
- 1 small pinch salt
- 1-2 tablespoons chopped nuts/chocolate chips (optional)
- icing (confectioners) sugar, sifted to coat
1. Mix the cocoa powder, sugar, olive oil, egg, vanilla, flour, baking powder, salt and chopped nuts/chocolate chips, if using, in a small bowl. Cover and chill for 1-2 hours.
2. Thirty minutes before baking, preheat oven 180°C (350°F), and line a baking tray (sheet/pan) with parchment paper or silicone mat.
3. Take 1 tablespoon of the dough and form into a ball. Roll the ball in icing (confectioners) sugar, but do not shake off the excess. Place onto the prepared tray (sheet/pan) and lightly flatten. Repeat with the remaining dough, leaving 5 cm (2 inch) between each ball.
4. Bake in the middle of the oven for 10-12 minutes. Remove promptly from the oven and let cool on the tray (sheet/pan) for 2-3 minutes, then carefully transfer each cookie onto a wire rack to cool fully. Enjoy!