Today is National Brownie Day!
Sometimes I think it’s so ridiculous how there’s a “Day” for everything. But one thing I love is chocolate. I love chocolate cake and brownies…And…well, everything chocolate really. When it comes to desserts I don’t discriminate. That’s why ZenSweet is so important to our family. Sweets are meant to be eaten in moderation, but when we bake with ZenSweet we can eat dessert more often. And, I always feel good about sharing with Adeline.
So, Yah for National Brownie Day! This year because we’ve been keeping low/no carb during the week I made Brownie Cookies with Almond Meal instead of flour. These brownie cookies work well with gluten-free flour, whole wheat flour, or any kind of nut meal really. It is a very easy, versatile recipe. This is a cookie but so dark and chocolatey you’ll think it’s a brownie. The cookies will puff up a bit more when made with flour instead of nut meal, but is really delicious either way.
1/2 cup gluten-free flour, whole wheat flour or almond meal
1/4 cup of cocoa powder (unsweetened, high quality, dutch pressed)
1/4 tsp. baking powder
1/4 tsp. plus 1/8 tsp. baking soda
1/8 tsp sea salt
1/4 cup plus 1 Tbsp. ZenSweet
1 tsp. pure vanilla extract
5 Tbsp. coconut oil or vegetable oil of choice
If needed: 1 Tbsp. milk of choice of more oil
Combine all dry ingredients and stir well with a whisk to break up any clumps. As you see in the mixture in the top picture is very clumpy. But if you take just a minute to whisk and even use your fingers to break up the clumps (the bottom picture) the mixture will be much smoother when you incorporate the wet ingredients.
Melt the coconut oil on low heat and add the vanilla extract. I never need to use extra milk/oil in this recipe but if your mixture is dry you may need to stir it in later.
Now..pour wet ingredients into dry and mix well.
Use a small scoop about the size of a melon baller to scoop 15-17 small cookies onto a parchment paper lined baking sheet. You can also just scoop roughly tablespoon size portions, roll into a ball and place on cookie sheet.
Place cookie sheet in the freezer for 15 minutes or the refrigerator for 30 minutes to firm up the cookies. This step is important because the cookies bake slower and do not spread as much when they are cold. Bake at 325 degrees for 8 minutes. Let cool before removing from baking sheet so the cookies hold together.