Fudgy Brownie Crinkle Cookies
These brownie crinkle cookies are a chocolate lover's dream! With a chewy, fudgy middle and crinkle top, they're like brownies in cookie form. Best of all they're gluten free and dairy free so everyone can enjoy a cookie!
Servings: 12 cookies
Calories: 282kcal
Ingredients
- 1 cup dark chocolate chips plus more to top if desired (divided, ⅔ cup and ⅓ cup)
- 1 cup semi-sweet chocolate chips plus more to top if desired (divided, ⅔ cup and ⅓ cup)
- 3 tablespoon coconut oil
- 2 eggs room temperature
- 1 cup coconut sugar
- 1 teaspoon vanilla
- ½ cup almond flour
- 2 tablespoon cacao powder
- 1 teaspoon espresso
- 2 teaspoon baking powder
- ¼ teaspoon sea salt
Instructions
- Preheat oven to 350 F. In a skillet, add ⅔ cup each of dark chocolate chips and semi-sweet chocolate chips along with the coconut oil. Place the skillet on top of a simmering pot of water heated over low-heat and allow the indirect heat to melt the chocolate. Stir until melted then let cool to lukewarm
- Beat the eggs, coconut sugar, and vanilla together with a stand-mixer or hand-mixer on medium speed until the mixture doubles in size (~5 mins). Add the melted chocolate and mix on low speed until the chocolate is incorporated.
- Slowly add the almond flour, cacao powder, espresso, baking powder, and sea salt and mix until no flour clumps remain; do not overmix.
- Fold in the remaining ⅓ cup each of dark chocolate and semi-sweet chocolate chips. Use a cookie scoop to spoon the dough onto a baking sheet lined with parchment paper and bake for 10 - 12 minutes until the edges begin to get crispy. Let cool and enjoy! If storing, place cookies in an airtight container on the counter for up to a week!
Nutrition
Calories: 282kcal | Carbohydrates: 30g | Protein: 4g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 173mg | Potassium: 204mg | Fiber: 3g | Sugar: 20g | Vitamin A: 49IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 2mg