Made with almond flour, these gluten-free brownie cookies are soft and crunchy. A mix between brownies and cookies that everyone will love!
What Are the Ingredients for These Gluten-Free Cookies?
Just a few healthy ingredients:
- Almond flour
- Coconut sugar
- Coconut oil
- Egg
- Cacao powder
- Macadamia nuts
- Chocolate chips
Make it Vegan
You can easily replace the egg in the recipe with flax egg. Just combine 1 tablespoon ground flaxseed meal with 3 tablespoons of water. Le it rest for 10-15 minutes.
Tips to Perfect This Recipe
- Use good quality cacao to get that rich flavour.
- Place cookie dough in the fridge for 30 minutes to set. Popping the dough in the fridge allows the fats to cool. As a result, the cookies will expand more slowly, holding onto their texture.
- Don’t overcook the cookies. Use a toothpick to make sure they’re cooked. They will continue cooking when you remove them from the oven.
- Let them rest a couple of minutes before serving.
What is Coconut Sugar?
Coconut sugar comes from the coconut palm tree. It is sweet and has a similar taste as brown sugar with a slight hint of caramel. Compared to refined sugar, it’s not as processed.
Can I Substitute Coconut Sugar?
Yes. You can easily substitute coconut sugar with brown sugar for this recipe.
Can I Freeze Gluten-Free Brownie Cookies?
Yes you can. Make sure they cool down completely. Put them on a cooking pan in the freezer for an hour. Then transfer them to a container or a Ziploc bag. They will last up to 2–3 months.
Love cookies? Try my almond butter cookies here.
Gluten-Free Brownie Cookies with Macadamia Nuts
10
servings15
minutes11
minutes30
minutes56
minutesMade with almond flour, these gluten-free brownie cookies are soft and crunchy. A mix between brownies and cookies that everyone will love!
Ingredients
½ cup of unsalted butter
½ cup of coconut sugar
1 egg
1 tsp of vanilla extract
1 ½ cup of almond flour
½ tsp of baking soda
Pinch of salt
⅓ cup of cacao powder
½ cup of macadamia nuts, chopped
½ cup of dark chocolate chips
Instructions
- Preheat the oven to 350 degrees F.
- In a big bowl, combine the egg, butter, vanilla and sugar. Mix well with a whisk or a fork.
- In another bowl, combine almond meal, baking soda, salt and cacao.
- Fold the wet ingredients into dry ingredients. Mix well.
- Add macadamia nuts and chocolate chips, reserving some for toppings. Mix well.
- Refrigerate cookie dough for 30 minutes to set.
- Put parchment paper on a baking pan.
- With a spoon, create 10 balls. Roll them with your hands and press to form cookies. And put each one on the parchment paper.
- Add extra nuts and chocolate chips on top of each cookie.
- Cook for about 10–12 minutes.
- Let them rest.
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