Healthier Brownie Cookies

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Get ready for a flavour-packed adventure with these Oatmeal-Almond Butter Brownie Cookies! These little bundles of joy are not your average cookies—they’re chewy, chocolatey, and downright irresistible. Made with the goodness of oatmeal and almond butter, they’re a delightful twist on the classic brownie. So, grab your mixing bowl and let’s whip up a batch of these scrumptious treats that are sure to bring a smile to your face!

Why You’ll Love This Recipe:

Healthier Ingredients: Made with oatmeal flour, cocoa powder, almond butter, and dark chocolate, these cookies are packed with wholesome ingredients that offer a boost of nutrients. Oatmeal flour provides fibre and complex carbohydrates, while almond butter adds healthy fats and protein. Plus, using a blend of sweetener and brown sugar helps reduce the overall sugar content without sacrificing sweetness.

Decadent and Delicious: You will love the rich, fudgy texture and intense chocolate flavour of these cookies. Melted dark chocolate adds depth and richness, while a hint of vanilla extract enhances the overall taste. Whether enjoyed as an afternoon treat or dessert, these cookies are sure to delight your taste buds.

Easy to Make: With simple instructions and minimal prep time, these Healthier Brownie Cookies are perfect for both novice and experienced bakers.

Nutritional Facts:

• Oatmeal Flour: Rich in fibre and complex carbohydrates, oatmeal flour provides sustained energy and promotes digestive health.
• Almond Butter: A good source of healthy fats, protein, and vitamin E, almond butter offers numerous health benefits, including heart health and satiety.
• Dark Chocolate: High in antioxidants and flavonoids, dark chocolate may help reduce inflammation and improve heart health when consumed in moderation.

A few notes about Erythritol:

As you’ll see in the ingredients, I’m using a combination of Erythritol and brown sugar in this recipe. This is intended to reduce the overall sugar content in this recipe.

Erythritol is a sugar alcohol that is commonly used as a low-calorie sweetener.

It contains zero calories and has a glycemic index of zero, making it suitable for individuals on low-carb or ketogenic diets.

Erythritol is not metabolized by the body like sugar and does not raise blood sugar levels. However, consuming large amounts may cause digestive issues in some individuals. As always, moderation is key!

Tips to Make This Recipe:

• Choose Quality Ingredients: Opt for high-quality dark chocolate and almond butter to enhance the flavour and nutritional profile of your cookies.
• Avoid Overmixing: Be careful not to overmix the cookie dough, as this can result in tough cookies. Mix until just combined to maintain a tender texture.
• Watch the Baking Time: Keep an eye on the cookies while they’re baking to prevent them from overcooking. The edges should be set but the middle should still be slightly gooey for the perfect fudgy texture.

Frequently Asked Questions:

Can I use regular sugar instead of sweetener in this recipe?

Yes, you can substitute regular sugar for the sweetener if you prefer. Keep in mind that this will increase the overall sugar content of the cookies.

Can I freeze the cookie dough for later use?

Yes, you can freeze the cookie dough for up to 3 months. Simply shape the dough into individual cookie balls, place them on a baking sheet lined with parchment paper, and freeze until solid. Once frozen, transfer the cookie dough balls to a resealable bag or airtight container and store them in the freezer until ready to bake. Allow the dough to thaw in the refrigerator before baking as directed.

Can I add mix-ins like nuts or chocolate chips to these cookies?

Absolutely! Feel free to customize these cookies by adding your favourite mix-ins like chopped nuts, chocolate chips, or dried fruit. Fold them into the dough just before scooping and shaping the cookies for an extra burst of flavour and texture.

Watch the Recipe’s video:

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Healthier Brownie Cookies Ingredients: 100g oatmeal flour 30g cocoa powder 1 tsp baking powder 100g sweetener (I’m using erythritol in this recipe) 90g brown sugar 230g melted dark chocolate 100g almond butter 2 eggs 1tsp vanilla extract Pinch of salt Instructions: Preheat your oven to 180 degrees Celsius. Make your oatmeal flour by simply putting your oats in a blender and blending until it gets to a flour consistency. Melt the chocolate with the almond butter together. You can do this either in the microwave (in 30-second bursts to avoid burning the chocolate), or in a saucepan over low heat, making sure you’re always stirring so it doesn’t burn, this is only to melt the chocolate so once you have enough heat to melt it, take the mixture off the stove and transfer to a bowl. Leave aside for 1-2 minutes to slightly cool down. In another bowl, combine the eggs, sweetener, brown sugar, and vanilla extract for about 3 minutes until the mix goes pale in colour. Then add this to the bowl with the melted chocolate and almond butter and fold using a spatula until it’s fully combined. Fold in the oat flour, cocoa powder and baking powder until just combined. (I like sieving the flour, cocoa and baking powder to avoid any lumps). Scoop the cookies into a pre-lined baking tray and use a wet fork to help you shape and flatten the cookies a little bit. (If you can’t bake them all at once, make sure you scoop all of them out so the batter doesn’t solidify). Bake the cookies in the oven for 8-10 minutes until the edges are set but the middle is still gooey. Let them chill on the tray for 10 minutes and enjoy! #easyrecipe

♬ What Falling in Love Feels Like – Eva Tiedemann