Cookies

Name: Vegan Oatmeal Chocolate Chunk Cookies
Prep time: 20 min
Cook time: 20 min
Total time: 50 min
Yield: 12
Cuisine: American
Ingredients: 1/2 cup plant-based butter stick, softened; 1/2 cup brown sugar, packed; 1/4 cup coconut sugar; 1 egg alternative (see note); 1 tsp vanilla extract; 1 cup all-purpose flour; 1 cup quick oats; 1/2 tsp baking soda; 1/4 tsp salt; 1 tsp cinnamon (optional); 1 Tbsp water; 1/2 cup dairy-free chocolate chips; 1/2 cup chopped dairy-free chocolate; Flakey sea salt to sprinkle (optional)

Vegan Oatmeal Chocolate Chunk Cookies

May 21, 2020 by Rachael Ng 2 Comments

Soft-baked Oatmeal Chocolate Chunk Cookies made totally vegan without any dairy or eggs! These easy and quick cookies are delicious, and they taste just like the “real deal”!

Vegan Oatmeal Chocolate Chunk Cookies

Okay, so if you know me then you know I don’t actually follow a vegan diet (many of my recipes include eggs), but I do love to provide vegan recipes for all my vegan and egg-avoiding friends out there!

I decided to bake these cookies on a whim last week, and when I saw that we were out of eggs and flaxseed meal – my go-to vegan egg replacer – I figured it was time I gave the Bob’s Red Mill Egg Replacer in my pantry a go. And you guys. These cookies came out soft, tender, and just like how I would expect a regular oatmeal chocolate chunk cookie to taste! This post isn’t even sponsored. I’m just a big fan of how the BRM Egg Replacer made my cookies taste, and I want to share the goodness with you!

My favorite way to eat these cookies is right out of the oven, with a sprinkle of sea salt on top. They’re warm, gooey, and tender when warm, but these cookies were still soft the next day. And the next. Feel free to play around with the chocolate. I added dark chocolate chunks (from a sea salt caramel chocolate bar!) and semi-sweet chocolate chips for an ultimate chocolate experience. Yum!

How to Make Vegan Cookies

In order to make these cookies vegan (without any animal products), you’ll need a stick of plant-based butter and a good egg replacer. Now, for the cookies pictured here, I used a Country Crock Plant Butter stick with avocado oil and Bob’s Red Mill Egg Replacer (the gluten-free one). Since oatmeal cookies are a bit more forgiving, I believe that flax egg will also work in this recipe. Whichever egg replacer you choose will affect how much water you’ll need to add to the dough. If you decide to use flax egg, you’ll only need to add 1 additional Tbsp of water to the dough. Take a look at the recipe and recipe notes for a breakdown.

Some of the ingredients for these cookies + substitutions:

Plant-based butter is the perfect vegan replacement for real butter. It’s tasty and adds that buttery flavor we all love. I like to use the Country Crock Plant Butter sticks with avocado oil.

Coconut sugar is one of my favorite better-for-you sugars. It’s low GI, unrefined, and tastes nothing like coconut! If you don’t have any on hand, I recommend using your favorite granulated cane sugar (raw, white, or brown).

Brown sugar adds moisture and sweetness to these cookies! For a healthier cookie, you can use coconut sugar in its place.

Egg replacer is what makes these cookies vegan! Since oatmeal cookies are more forgiving than a traditional chocolate chip cookie, you can use flax egg (see recipe notes) or the Bob’s Red Mill Egg Replacer.

Quick oats keep these cookies soft and help create that perfect cookie shape. I haven’t tried this recipe with old-fashioned oats.

Water is added in at the last step to bring moisture to the cookie dough. How much water you’ll need will depend on which egg replacer you use (see recipe notes).

Yield: 12 Cookies

Vegan Oatmeal Chocolate Chunk Cookies

Soft-baked oatmeal cookies made without any dairy or eggs! These delicious cookies are full of warm cinnamon and dark chocolate chunks, and they taste just like the cookies we all know and love!

Prep Time 20 minutes

Cook Time 20 minutes

Additional Time 10 minutes

Total Time 50 minutes

Ingredients

1/2 cup plant-based butter stick, softened
1/2 cup brown sugar, packed
1/4 cup coconut sugar
1 egg alternative (see note)
1 tsp vanilla extract
1 cup all-purpose flour
1 cup quick oats
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon (optional)
1 Tbsp water
1/2 cup dairy-free chocolate chips
1/2 cup chopped dairy-free chocolate
Flakey sea salt to sprinkle (optional)

Instructions

Preheat your oven to 350°F and line two baking sheets with parchment paper. Prepare your egg replacer with 3 Tbsp of water (see note).
In a large bowl, use a hand mixer to cream together the plant butter and sugars until combined and fluffy. Beat in the vanilla and then the egg replacer; set aside.
In a medium bowl, whisk together the flour, oats, baking soda, salt, and cinnamon. Add the dry ingredients to the wet and mix with a large spoon or spatula. Stir in the water and then the chocolate, saving a little of the chocolate to top your dough balls (you can also use any extra chocolate on hand to top the dough balls).
Scoop dough balls 3 Tbsp in size, placing six on one of your prepared baking sheets. Roll each dough ball smooth and press extra chocolate pieces into the tops of each one. Flatten the dough balls until they resemble thick discs.
Bake cookies at 350°F for 7 minutes, then lower the temperature to 300°F and bake for an additional 2 minutes (you want these cookies to be sightly under-baked). Allow cookies to cool on the baking sheet for 5 minutes before gently moving to a cooling rack. Sprinkle the baked cookies with flakey sea salt.
Bake the remaining cookie dough. Once your cookies have cooled, you can store them in an airtight container at room temperature.

Notes

Be sure to use a full 3 Tbsp of water for your egg alternative. If using the Bob's Red Mill Gluten-Free Egg Replacer, the package will direct you to use only 2 Tbsp of water; go ahead and use 3. For a flax egg, mix 1 Tbsp flaxseed meal with 3 Tbsp of warm water; mix and allow to thicken for 5 minutes.

Brownie Sandwich Cookies with Peanut Butter Frosting (dairy-free)

May 15, 2020 by Rachael Ng 2 Comments

These mini Brownie Sandwich Cookies make for a delicious and indulgent cookie treat! A sweet peanut butter frosting is sandwiched between two chewy brownie cookies. Serve them fresh or pack them up in the refrigerator to snack on cold – yes, they’re delicious cold! Whatever you do, you will love these!

Brownie Sandwich Cookies with Peanut Butter Frosting

Okay, you guys have been killing it with my Olive Oil Brownie Cookies – they’re hands down my most popular recipe over on Instagram and here on the blog! And I’ve loved seeing so many of your results from baking those cookies. So I decided to take the beloved brownie cookie up a notch by A) making them smaller and B) sandwiching them with an easy peanut butter frosting.

You guys. These cookies are so good. Eat them fresh while the frosting is nice and soft or pop them in your refrigerator to pop out and eat cold (my favorite way to eat them!). These cookies are so soft and chewy that even when cold, you can bite right into what tastes like brownie batter with a hint of sweet peanut butter. I couldn’t ask for a better chocolate snack, could you?

How to make Brownie Sandwich Cookies

These cookies are made just like my original Weeknight Brownies but with more flour to make the batter thick enough for cookies. The key to getting a consistent cookie across all of the batches is to allow the batter to sit at room temperature for around 30 minutes. This dries the batter out a bit, stiffening it up enough to scoop like regular cookie dough.

For the mini cookies, I found it easier to scoop the dough balls onto my parchment-lined baking sheet and then use my fingers to shape them while they’re on the sheet. Once all of the cookies are baked and cooled, you’ll whip up a simple buttercream frosting with plant-based butter, peanut butter, powdered sugar, and a little “milk”.

You can use a piping bag or ziploc bag fitted with a large, circular piping tip (or a star shape for a fancier look!) to pipe the frosting onto half of the cookies. Sandwich the cookies together and you’ve got a decadent little, peanut butter brownie treat! Yum!

Some of the ingredients + substitutions for this recipe:

Chocolate chips help give these cookies that crinkly, brownie-like top. I like to use a semi-sweet chocolate chip, but you can use dark or milk chocolate.

Vegetable oil adds tons of moisture to these cookies. I used olive oil in my cookies but avocado oil, melted coconut oil, or any kind of melted butter will work, too.

Instant Coffee (or espresso powder!) adds depth to the chocolate flavor. It’s totally optional, so don’t fret if you don’t have any.

Sugar sweetens these cookies, and I’ve successfully used coconut sugar, white granulated sugar, raw sugar, and brown sugar.

Dutch process cocoa powder adds a deeper chocolate flavor and color than regular, natural cocoa powder. You can use regular cocoa powder, but I recommend grabbing a box of the Dutched cocoa – it’s so good in many chocolate desserts!

Natural peanut butter is used to flavor the buttercream frosting. I’ve only used the natural kind (the only ingredient being peanuts) for this specific recipe. If you want to use a no-stir peanut butter with added oil, sugar, etc, you may need more or less milk or powdered sugar.

Yield: 15 Sandwich Cookies

Brownie Sandwich Cookies with Peanut Butter Frosting

Mini brownie cookies sandwiched together with an easy peanut butter frosting! These chewy, little cookies are delicious as-is or pop them in the refrigerator for a cold chocolatey snack.

Prep Time 1 hour

Cook Time 40 minutes

Additional Time 20 minutes

Total Time 2 hours

Ingredients

Brownie Cookies

1 cup dairy-free chocolate chips
1/3 cup vegetable oil (I used olive oil)
1 tsp instant coffee granules (optional)
2 large eggs, room temp
3/4 cup sugar (coconut or cane)
1 tsp vanilla extract
1/4 cup Dutch process cocoa powder
3/4 cup + 2 Tbsp all-purpose flour
1/2 tsp baking powder
1/2 tsp salt

Peanut Butter Frosting

3 Tbsp plant-based butter, softened
3 Tbsp natural peanut butter, room temp
1/4 tsp vanilla extract
1 cup powdered sugar
2-4 tsp plant-based milk

Instructions

Make the cookies:

Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes.
In a small, microwavable bowl, melt the chocolate chips along with the oil and instant coffee. Heat in 30 second intervals, stirring each time, until chips are melted and smooth; set aside.
In a stand mixer fitted with the whisk attachment, add the eggs and sugar. Whisk on medium-high until thick, fluffy, and light in color, about 5 minutes.
Meanwhile, in a medium bowl, sift the cocoa powder, flour, baking powder, and salt. Whisk until combined and uniform in color; set aside.
Once the egg/sugar mixture has fluffed up and thickened, whisk in the vanilla. Then add the melted chocolate mixture and gently fold it into the egg/sugar mixture until totally combined. Add the dry ingredients and mix until just combined.
The dough will be like a very sticky, thick brownie batter. Allow it to sit at room temperature, uncovered, for 30 minutes. This allows the batter to stiffen up a bit so you can scoop the dough balls.
Preheat your oven to 350°F and line two baking sheets with parchment paper. Scoop cookies, eight at a time, 1 Tbsp in size onto one baking sheet. Gently shape and smooth each dough ball (optional). The dough balls should spread/flatten a bit once they're scooped. If not, go ahead and use your fingers to gently flatten the tops of the dough balls.
Bake the cookies at 350°F for 5-7 minutes or until the centers no longer look wet. Let cool on the baking sheet for 2 minutes before carefully transferring to a cooling rack.
Meanwhile (or while the cookies are baking), use the room temperature baking sheet to prepare another batch of dough for the oven. Continue until all cookies are baked. Allow your cookies to cool completely before making the frosting.

Make the frosting + assemble:

In a medium bowl beat together the butter and peanut butter. Beat in the vanilla and powdered sugar. Finally, beat in the milk 1 tsp at a time until the frosting comes together and his thin enough to pipe but thick enough to hold its shape.
Add the frosting to a piping bag or large ziploc bag fitted with a large, circular piping tip. Pipe the frosting onto half of the cookies, holding the bag upright in the middle of the cookie and applying a steady pressure until the frosting nearly reaches the edge.
Sandwich the frosted cookies and plain cookies together, pressing gently until the frosting reaches the cookies' edges.
Enjoy right away or store cookies in an airtight container in the refrigerator and eat them chilled like I do!

S’mores Chocolate Chip Cookies (dairy-free)

May 12, 2020 by Rachael Ng Leave a Comment

These soft S’mores Chocolate Chip Cookies are stuffed with marshmallow, tons of chocolate chips, and plenty of graham cracker crumbs and pieces! Topped with a pool of melty dark chocolate, these cookies are sure to quickly become a favorite!

S’mores Chocolate Chip Cookies

I’ve been in a very marshmallow-y mood lately, and now that Summer is on the horizon, I’ve been very into all things s’mores. S’mores cheesecake? I want it. S’mores pie? Ohhh yeahhh. S’mores cookies? NEED THEM. You get the idea.

These cookies are everything you want in a good cookie: they’re soft, sweet, loaded with three different chocolates (mini chips, regular chips, and that sweet hunk of dark chocolate on top), and each cookie is made up of three whole tablespoons of dough. Not to toot my own horn, buuut my husband, who usually avoids sweets, quickly proclaimed these as his new favorite cookie. This is a big deal coming from a guy who I usually have to convince to even taste test for me. But then again, look at these cookies. Who can resist snagging one up?! These cookies have a lot going on, and they’re irresistible. So be forewarned: if you bake them in a household of more than a couple of people, they will be gone. Quickly.

How to Make S’mores Chocolate Chip Cookies

These cookies come together just like a traditional chocolate chip cookie. Well, at least the dough does, anyway. Once your cookies are scooped, you’ll flatten each dough ball in your hand, place a half or whole marshmallow in the center, and then fold the dough up and over the mallow, covering it up. You’ll flatten the dough balls slightly, top them with a big chunk of chopped chocolate, and then bake them.

Now, these cookies are pretty likely to leak during the baking process, so you want to bake them just until the marshmallow is peaking through the top. If you over bake these, you run the risk of the mallow melting out all over the baking sheet. Plus, the kind of marshmallows you use will affect your cookies. In my experience, the traditional store-bought mallows made with corn syrup tend to melt into the cookie, resulting in a flatter, chewier cookie with a bit of visible marshmallow (these are the kind of mallows I used for my cookies).

On the other hand, I’ve found that marshmallows made without corn syrup tend to hold their shape, resulting in a thicker, puffier cookie with a more obvious marshmallow “pull” when breaking a warm cookie in two. Whatever happens, I’m confident your cookies will be delicious!

Some of the ingredients + substitutions for these cookies:

Graham crackers makes these cookies into s’mores cookies. I bought a box of graham crackers and then crushed 3-4 of them into crumbs. Then I used more crackers to break into bigger pieces.

Plant-based butter is the perfect substitute for regular butter. But if you don’t adhere to a dairy-free diet, regular butter will work just fine for these cookies.

Brown sugar has molasses added to it, so its moisture content is higher than regular white sugar. If you’d prefer, you can use coconut sugar in its place.

Egg adds moisture and chew to these cookies. I haven’t tested a vegan option, so I have no recommendations at this time.

Semi-sweet chocolate chips are the tried and true chocolate for cookies. They hold their shape and taste delicious. If you’d like, you can use mini chips in their place.

Semi-sweet mini chocolate chips are fun to use and result in more chocolate dispersed throughout the cookie. Feel free to use more regular chips in their place.

Chopped dark chocolate is totally optional, but if you want to replicate the glorious pool of chocolate like my cookies have, then it’s a must. Chopped chocolate won’t hold shape like a chocolate chip, so one big hunk will melt into a nice liquid pool. I recommend the Pound Plus bars from Trader Joe’s. Both of the dark varieties are dairy-free, and you get a pound of chocolate for about $5.

Marshmallows are another main component of these cookies. I’ve only tried store-bought mallows for this recipe, and the ones I used had corn syrup (which makes the marshmallow spread during baking).

Yield: 14 Cookies

S'mores Chocolate Chip Cookies

Big chocolate chip cookies stuffed with marshmallow and graham cracker! Topped with a melty pool of dark chocolate, these cookies are sure to become a favorite.

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Ingredients

1 1/2 cups all-purpose flour
1/2 cup crushed graham cracker crumbs (3-4 graham crackers)
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 cup plant-based butter, softened (regular butter works, too)
1/2 cup brown sugar, packed
1/4 cup granulated sugar (cane or coconut)
3/4 tsp vanilla extract
1 large egg, room temp
1/3 cup dairy-free mini chocolate chips
1/3 cup dairy-free chocolate chips
2/3 cup broken graham cracker pieces (2 graham crackers)
6-12 large marshmallows
~3oz dairy-free dark chocolate, chopped

Instructions

Preheat your oven to 350°F and line two baking sheets with parchment paper. Bring your egg to room temperature by placing it in a glass of warm water for around 10 minutes.
Meanwhile, in a medium bowl, whisk together the flour, graham cracker crumbs, baking soda, baking powder, and salt; set aside.
In a large bowl, use a hand mixer to beat together the butter and sugars. Beat in the vanilla extract and then the egg. Use a large wooden spoon or spatula to gently stir in the dry ingredients and then chocolate chips and graham cracker pieces.
Cut the large marshmallows in half - you can add 1/2 or whole marshmallows to each dough ball, depending on how gooey you want the cookies to be.
Scoop 6 dough balls 3 Tbsp in size. Flatten each dough ball and place 1 marshmallow half (or 1 whole mallow) in the center. Then fold the dough up and over the marshmallow so that it's totally covered.
Slightly flatten each dough ball and top with a chunk of chopped chocolate (this is optional but will give you the pool of chocolate) or more chocolate chips.
Bake the cookies at 350°F for 7-8 minutes or until cookies have spread and the marshmallow has just begun to pop out of the cookies. You'll want to keep an eye on the cookies so the marshmallows don't overflow, though a few leaky cookie is expected.
Immediately shape the hot cookies by using the back of a spoon to gently push in any irregular edges, especially in spots where marshmallow leaked out.
Allow the cookies to cool for 5 minutes on the cookie sheet before transferring them to a cooling rack. Meanwhile, you can bake the second and third batch.
These cookies are best enjoyed warm, but you can store leftovers in an airtight container at room temperature.

Notes

For gooier, chewier cookies, add a whole large marshmallow to each dough ball. But more mallow = an increased chance of the cookies "leaking" during baking, so be prepared for that and keep an eye on the cookies near the end of the bake time.

Iced Strawberry Sugar Cookies (dairy-free)

April 24, 2020 by Rachael Ng Leave a Comment

These soft and chewy strawberry sugar cookies are naturally flavored and topped with a delicious, dye-free strawberry icing! They’re the perfect cookie for your Spring-time berry cravings!

Iced Strawberry Sugar Cookies

We love eating berries at our house. For us, Spring and Summer mean lots of fresh, affordable berries at our local supermarkets, so our refrigerator is always well-stocked. And, for me, berries = Spring! Around this time last year, I attempted to make these strawberry sugar cookies and then forgot about the recipe. Now that it’s Spring time again (and we’re enjoying berries on the daily) I felt inspired to re-bake these strawberry cookies and share them with you all – this time adding a sweet strawberry icing!

Now for these cookies, you actually won’t use fresh strawberries; you’ll need a small bag of freeze-dried strawberries, which pack a bigger flavor punch. And since they’re dried out, you don’t need to worry about adding too much moisture to your cookies.

What are freeze-dried strawberries?

Freeze-dried strawberries are crunchy, dried, and perfect for adding big flavor to your baked goods. The process of freeze-drying removes all the moisture from the fruit but does not leave it frozen. Freeze-dried strawberries are not the same thing as frozen strawberries! You can usually find freeze-dried strawberries in small bags close to the dried fruits and nuts at your local grocery store. If you’re in the U.S. you can find them at Trader Joe’s, Aldi, and Target.

How to make Iced Strawberry Sugar Cookies

Grind up the freeze-dried strawberries using your favorite food processor or blender. If you have neither, try adding the berries to a plastic baggie and smashing them with a rolling pin, or use a mortar and pestle to grind them up. For these cookies, the smaller the chunks, the better – you’re looking for a coarse powder.
Make your cookie dough by combining the wet ingredients and the strawberry powder. Then combine the dry ingredients. You’ll use a large wooden spoon or silicone spatula to mix everything together.
Allow your dough to sit at room temperature for around 30 minutes so that it can dry out just a bit. This way it becomes less sticky and easier to handle.
Bake the cookies for only 6 or 7 minutes. That’s right – you don’t need to bake them for long! The cookies will puff up and crack slightly.
Ice the cooled cookies. Use a spoon to swirl the icing on top of each cookie – you want the icing to be just thin enough that it spreads smooth but thick enough that it won’t drip off your cookies.

Some of the Ingredients + Substitutes for Iced Strawberry Sugar Cookies:

Flour is the main component of these cookies. I like to use unbleached all-purpose flour. If you’re looking for a gluten-free option, I recommend a GF all-purpose blend.
Egg + egg yolk both keep these sugar cookies chewy and soft. The extra yolk brings moisture for maximum chewiness! I don’t recommend any substitutes.
Sugar is what makes these sugar cookies! I like to use raw can sugar as it’s what we keep stocked in our pantry, but you can use regular white cane sugar or even coconut sugar (though coconut sugar will result in brown cookies).
Vegetable oil adds tons of moisture and chewiness to these cookies. I like to use avocado oil or light olive oil. I don’t recommend coconut oil for these cookies.
Freeze-dried strawberries are processed/ground/blended into a powder to give these cookies their strawberry flavor and beautiful icing! For this recipe, you need to use powdered freeze-dried strawberries – do not attempt to use fresh strawberries as that will add too much moisture to these cookies.

Yield: ~16 Cookies

Iced Strawberry Sugar Cookies

Soft and chewy strawberry sugar cookies topped with strawberry icing! Naturally flavored and dye-free, these strawberry gems are the perfect Spring cookie!

Prep Time 30 minutes

Cook Time 15 minutes

Additional Time 1 hour

Total Time 1 hour 45 minutes

Ingredients

Strawberry Cookies

1 large egg + 1 large egg yolk
3/4 cup cane sugar (raw or refined)
1/3 cup vegetable oil
2 tsp vanilla extract
1/4 cup freeze-dried strawberry powder
1 1/2 cups all-purpose flour
3/4 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt

Strawberry Icing

1 1/2 cups powdered sugar
3 Tbsp freeze-dried strawberry powder
1/2 tsp vanilla extract
~2 Tbsp plant-based milk

Instructions

In a medium bowl, whisk together the egg, egg yolk, sugar, oil, and vanilla extract. Mix in the freeze-dried strawberry powder and set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Add the liquid ingredients and use a large wooden spoon to work the ingredients together - the dough may seem dry at first but keep mixing*.
Allow the mixed dough to sit at room temperature for 30 minutes, which gives it time to dry out a bit and make it easier to handle. Meanwhile, preheat your oven to 350°F and line a baking sheet with parchment paper.
Roll dough balls 1 1/2 Tbsp in size. Bake eight at a time on your prepared baking sheet for 5-7minutes at 350°F. Allow cookies to cool on the baking sheet for 2 minutes before moving to a wire cooling rack. Continue until all cookies are baked.
Once your cookies are totally cool, you can make the icing. In a medium bowl, add the powdered sugar, strawberry powder, vanilla extract, and 1 Tbsp of the milk. Mix until combined. Then add more milk, 1 tsp at a time, until you've got a thick glaze - when you drizzle the glaze on itself, it should take a few seconds for the ribbons to disappear.
Spoon the glaze/icing onto each cookie, using the back of your spoon to spread the icing over the cookie surfaces. Enjoy right away or allow icing to set.
Store any leftovers in a single layer in an airtight container, being sure you don't store them until the icing is set.

Notes

*if your dough still seems dry, you can add a tiny bit of water - 1/2 tsp at a time - until the dough comes together

Olive Oil Brownie Cookies (DF)

March 17, 2020 by Rachael Ng 24 Comments

These cookies are literal brownies in cookie form. They taste like brownies, look kinda like brownies, and come together just like brownies! The batter is basically brownie batter but with a little more flour and a bit of baking powder.

For these cookies, you’ll whisk the eggs and sugar together until they’re nice and thick – this helps add lift to the cookies. You’ll want to make sure your eggs are room temperature for maximum thickness. Then you’ll add in the melted chocolate and oil and then the dry ingredients. Allowing the sticky batter to sit at room temperature for 30 minutes allows it to thicken just enough that you can scoop the cookie dough without trouble. If you prefer extra round cookies, like me, you can even roll and shape the scooped dough balls on the cookie sheet. The batter will be very soft, but it’s still roll-able. You’ll bake the cookies until they’re cracked and puffy and the centers no longer look wet.

Some of the ingredients I like for this recipe:

Chocolate chips bring tons of moisture and chocolate flavor to these cookies! I recommend using semi-sweet chips and steering clear of any chocolate bars – I’ve found the chips help with the crackly textured top.

Olive oil is a delicious, dairy-free alternative to butter. It’s better for you and, of course, lends a hand to the chewy texture of these cookies.

Instant coffee deepens the chocolate flavor of these cookies. Instant espresso powder works, too. If you don’t have any on hand, don’t fret, the cookies will still be delicious.

Eggs are necessary for traditional brownies, and I don’t recommend using any egg substitutes – the batter may spread in the oven and never set up into cookies.

Dutch process cocoa powder is a richer cocoa powder with more chocolate flavor. These cookies are best with Dutched cocoa! I’ve made them with regular, natural cocoa powder and though the cookies will turn out, they’re not as chocolate-y.

Yield: 11 Cookies

Olive Oil Brownie Cookies

Big, chewy chocolate cookies made from the most delicious homemade brownie batter!

Prep Time 20 minutes

Cook Time 20 minutes

Additional Time 30 minutes

Total Time 1 hour 10 minutes

Ingredients

1 cup dairy-free chocolate chips
1/3 cup olive oil
1 tsp instant coffee granules (optional)
2 large eggs, room temp
3/4 cup sugar (coconut or white cane)
1 tsp vanilla extract
1/4 cup Dutch process cocoa powder
3/4 cup + 2 Tbsp all-purpose flour
1/2 tsp baking powder
1/2 tsp salt

Instructions

Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes.
In a small, microwavable bowl, melt the chocolate chips along with the olive oil and instant coffee. Heat in 30 second intervals, stirring each time, until chips are melted and smooth; set aside.
In a stand mixer fitted with the whisk attachment, add the eggs and sugar. Whisk on medium-high until thick, fluffy, and light in color, about 5 minutes.
Meanwhile, in a medium bowl, sift the cocoa powder, flour, baking powder, and salt. Whisk until combined and uniform in color; set aside.
Once the egg/sugar mixture has fluffed up and thickened, whisk in the vanilla. Then add the melted chocolate mixture and gently fold it into the egg/sugar mixture until totally combined. Add the dry ingredients and mix until just combined.
The dough will be like a very sticky, thick brownie batter. Allow it to sit at room temperature, uncovered, for 30 minutes. This allows the batter to stiffen up a bit so you can roll the dough balls.
Preheat your oven to 350°F and line two baking sheets with parchment paper. Scoop cookies, six at a time, 3 Tbsp in size onto one baking sheet. Gently roll and smooth each dough ball (optional). Flatten the tops of the dough balls so they look like thick discs or hockey pucks.
Bake at 350°F for 8-10 minutes or until the cookies look a bit crackly all over and the centers no longer look wet. Let cool on the baking sheet for 2 minutes. Meanwhile, use the room temperature baking sheet to bake the rest of the cookies.
Enjoy these cookies warm - my favorite way! Then store any leftovers in an airtight container at room temperature.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 213Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 34mgSodium: 143mgCarbohydrates: 26gFiber: 1gSugar: 22gProtein: 2g

calculated nutrition information may not always be accurate

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Iced Strawberry Sugar Cookies

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Some of the Ingredients + Substitutes for Iced Strawberry Sugar Cookies:

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