Happy Friday everyone! I am currently stuck in bed sick. I’ve been listening to Cherry Bomb Radio and Don’t Salt My Game all day long while wrapped in my duvet, slowly sipping on teas and napping with my cat. It sounds nicer than it actually was – what with the sick part and all.
It’s been a magical whirlwind of fog and sunny skies over here. The days are bright and blue, but come dusk the air fills with a swirling dense fog that makes it almost impossible to see the road in front of you. Biking to work the other morning was a light show before my eyes. The pinky rays of sun climbing through that sparkling mist made me want to stop at every street corner to just gaze in wonder. Although, I will say that the bike ride home through the pitch dark foggy night was less nice.
I am hoping that I’ll be well enough this weekend to take a trip to North Van and do some walking through Lynn Valley. It’s rare that the sun is shining for so many days in a row and I want to take advantage of it as much as I can.
So! These cookies. They really are what the title suggests: gooey, chocolatey, brownie-like cookies that almost melt in your mouth. They are tender and soft while still maintaining their deep chocolate flavour. I added chopped mint chocolate to these cookies, but you can really go for whichever chocolate bar is your favourite. Mint seemed extra festive and fitting for this time of year. While I am slightly adverse to posting holiday themed recipes (I don’t know exactly why, it just doesn’t feel like me) these would clearly be a good addition to any cookie parties you’re planning on attending 😉 .
Sending hugs, crisp fresh snow, and warm blankets to all! xx
PS. Sebastian just told me that I have to write that these are THE BEST cookies. I don’t usually make claims like that but I will second him that they are pretty darn good.
Double Chocolate Brownie Cookies
Makes 12-14 cookies
- 1/2 cup nut butter (I used sun butter but almond would also work)
- 1/4 cup maple syrup
- 1/4 cup brown sugar
- 1/4 cup cashew mik
- 2 tbsp sunflower oil
- 1 tsp vanilla
- 1 tbsp ground flax + 2 tbsp water
- 1/2 cup cacao powder
- 1 cup spelt flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 100g chopped chocolate (use your favourite dark chocolate bar)
Preheat oven to 350 and line a cookie sheet with parchment paper.
In a small bowl whisk together the ground flax and water. Set aside to thicken for 5 minutes.
In a large mixing bowl whisk together the nut butter, maple syrup, brown sugar, cashew milk, sunflower oil, and vanilla. Whisk in the flax egg. Whisk in the cacao powder until the dough is smooth with no clumps. Add the spelt flour, baking powder, baking soda, and salt. Using a spatula or wooden spoon stir the dry ingredients into the wet until fully incorporated. Add the chopped chocolate and stir again to combine.
The dough will be fairly wet – this is good. Wet your hands to prevent the dough sticking to them and scoop 2 tbsp sized balls of dough onto the prepared parchment paper, rolling them into round-ish balls between your palms. You don’t need to press them down. Bake for 10-12 minutes. Let cool and then store in an airtight container for 3-4 days.