Healthy Chocolate Brownie Cookies

Another quick and healthy guilt-free recipe for your mid-night cravings in just one bowl!

If you are pondering what to bake this weekend and cannot make up your mind between a brownie and a cookie, these fudgy brownie cookies are the perfect sweet treat for you. So let’s bake these healthy fudgy brookies and continue deciding.

Why bake these delicious double chocolate cookies?

• Easiest one bowl chocolate cookie ever!
• Prep in 15 minutes
• Bake time 15 minutes
• Quick make-ahead cookie dough
• Best freezer-friendly recipe of all time!

In a nutshell

How to make the best brownie cookies from scratch

For best results let the cookie dough chill overnight. The wheat flour in the dough needs time to hydrate and soften. So the more you let it soak, the more fudgy chocolate cookies you get. I try to substitute wheat flour to my baking whenever possible just to make it a bit more healthy. You can also try the chocolate almond cake or the whole wheat cumin cookies or the maple apple cake. They are heavenly and healthy!

Being lazy and dreading sink work, I tried making the dough with a spatula but turned out to be intensive manual labour. The dough was on the harder side and not so sticky. So use a beater to make the cookie dough.

When the dough is thoroughly mixed with the chocolate chips, cover the bowl with plastic wrap and let it rest overnight in the refrigerator without fail.

Before making the cookie balls, remove the cover and let the cookie dough rest until pliable. It took me about 10 minutes.

Scoop golf ball size dough. Place it in your palm and gently roll it.  They need not look all smooth and perfect because they are going to turn crinkly after baking.

To ensure the cookies cook uniformly, try making the balls the same size. I visualize a golf ball and make sure the dough balls atleast resemble a bit like it.

Arrange the dough on a lined baking tray making sure to leave at least 1-inch gap between each cookie ball. The cookies would flatten a bit but not that much.

To know if the cookie is baked, the top should be cracked and the cookie would still be soft but completely dry.

They become crisp once they rest for a few minutes on the baking tray.

How to store brownie cookies?

These cookie balls are freezer friendly. Make the dough into golf-sized balls, arrange them on a baking tray and freeze them. Once frozen remove them from the tray and cover each ball in plastic wrap. Then store all the balls together in an airtight Ziploc bag together for up to 2 months.

When you want one remove a cookie ball from the cover, defrost and bake. I use them as a treat to myself for keeping up my exercise goals for the week! The perfect motivator… Don’t you think?

The dough can also be chilled for up to 3 days before making the cookies.

The cookies can be stored in an airtight container for up to one week on the counter.

If you baked these delicious brownie cookies, be sure to tag me on Instagram. I would also love to hear your comments and any substitutions or changes you made to these fudgy brookies!

Looking for more healthy cookie recipes? Try

• Crisp cumin crackers
• 4 ingredient peanut butter cookies

Print Recipe

Healthy Chocolate Brownie Cookies

(5 votes, average: 4.60 out of 5)

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Serves: 15 cookies

Prep Time: 15 minutes – Cooking Time: 12-15 minutes

Another quick and healthy guilty free recipe for your mid-night cravings in just one bowl!

Ingredients

• 80 grams butter, softened
• 130 grams brown sugar
• 1 egg (55 grams)
• 1 teaspoon vanilla essence
• 100 grams whole wheat flour
• 40 grams cocoa powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 100 grams semi-sweet chocolate chips

Instructions

1

In a medium-sized bowl, add the butter, egg, sugar and vanilla. Beat until well incorporated.

2

Sift the whole wheat flour, baking soda and cocoa powder into the butter. Mix until just combined.

3

Stir in the chocolate chips.

4

Cover with plastic wrap and chill for at least an hour. For the best-tasting fudgy cookies, chill overnight.

5

Before baking, remove the cover and let the dough rest on the counter until pliable for about 10 minutes.

6

Preheat the oven to 170°C( 350°F). Line a baking tray with parchment paper.

7

Using a spoon, scoop dough in the size of a golf ball. Gently roll it in your palms to form a ball. Arrange it on the baking tray leaving at least 1-inch gap between each cookie ball.

8

Repeat the above process until you finish the cookie dough.

9

Make sure the cookie balls are similarly sized for uniform baking.

10

Bake for 12-15 minutes until the middle of the cookie is just cracked. The cookie would be still soft but should look completely dry.

11

Let the cookies rest for 10 minutes on the baking tray.

12

Transfer them to a wire rack and let them cool completely.

Notes

• The dough can be chilled for up to 3 days before baking the cookies. • The cookies can be stored in an airtight container for up to one week on the counter. • These cookie balls are freezer friendly. They can be frozen for up to 2 months in an airtight bag.