brownie cookies

11/15/2018

perhaps it is your birthday this week, (or your dad's),
perhaps it is your anniversary, (or your parents'),
maybe the video game you anticipated just got released,
or maybe a movie in one of your favourite series is in theatres this weekend?
whatever the reason - here are brownie cookies to help you celebrate!

ingredients:

1 1/2 cup coconut sugar, slightly ground or pulsed in a food processor or coffee grinder for refined texture
1 cup coconut oil
1 egg
2 1/4 cup flour(s) (I chose to use: 1 1/2 cup brown rice flour, 1/2 cup white rice flour, 1/4 cup tapioca starch/flour)
1 tsp baking soda
sea salt
1 cup cocoa powder

[very optional: 1 tsp vanilla extract --- vanilla extracts contain alcohol, and some contain caramel colour, which may contain corn or wheat, depending on how that batch of food colouring is made. please only use vanilla extract if you are certain it will not be a problem for you or those you are making this recipe for.]

instructions:

- heat conventional oven to 375° F
- mix coconut sugar, coconut oil, and egg
- stir in flour(s), baking soda, sea salt, and cocoa powder, [and optional vanilla extract]
- dough will begin looking quite chocolatey
- place dough by rounded teaspoonfuls onto large ungreased baking sheet about 2 inches apart (my batches have contained 22-35 cookies, depending on cookie size)
- raw cookies should look similar to glossy fudge, but once baked they will have a matte, slightly poofy, appearance
- bake 9-13 minutes
- cool slightly; remove from baking sheet

notes:

- these cookies are light in texture, chocolatey not fudgey, with a slightly firm base.
- use care when dipping a cookie in your beverage of choice as all or part of said cookie has the tendency to slip into the beverage; (related note: once dunked into soy milk, fished out with a spoon, and set on a plate, these cookies can be enjoyed using a spoon).