I freaking love brownies. I make them in baked oatmeal form. I make them in breakfast cookie form. I even put zucchini in them. But these are real cookies, and they taste like little brownies with crispy edges and soft centers. They’re so rich and chocolaty, and they’re even better the next day (if they make it that long). So, if you like those kinds of things (and who doesn’t?!), I think you’ll love these too. Plus, it’s a great use of the aquafaba we usually end up throwing down the drain! So don’t let that go to waste. Make brownie cookies instead. 😉
They taste even better than they look, which is incredible because they look freaking delicious. I’m sad that I don’t have any more of them as I type this post for you guys. But we make something with beans nearly every other day, so I’m sure I’ll “need a reason” to use up the aquafaba. Or, seeing as I make the week’s menu, I should make sure we have falafel or something. Haha!
Because these brownie cookies are worth it! And I did a really cool thing with two that managed to see a second day (and I thought they were even better the next day!). That recipe (and so many more) will show up in an upcoming cookbook project I can’t wait to share with you all! For now though, you can have a peanut butter version of this recipe in a FREE cookbook I’m giving away for signing up for my newsletter. Get more info about that right here!
I am all about dessert, so you’ll find quite a few dessert recipes on this blog. But some of my favorites include chocolate zucchini brownies, quinoa flour chocolate chip cookie bars, French toast cookies, sweet potato mousse, and fluffy chocolate cupcakes!
Let me know if you try this recipe! Comment below, rate it, or take a photo and tag me @fruitsohard on Instagram. I’d love to see your creations. And don’t forget to cultivate some positivity and gratitude today. Tell me in the comments what you’re grateful for if you’d like. Vibe high, my friends!
Chocolaty brownie cookies made with almond butter, aquafaba, and coconut sugar. They're crispy on the outside, chewy on the inside, and delicious all over!
- 1/3 cup cacao powder
- 1/2 cup coconut sugar
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- (optional) 1/4 tsp turmeric
- Pinch of salt (pink Himalayan preferred)
- 1/2 cup natural almond butter (or other nut/seed butter)
- 1/4 cup aquafaba
- 1/2 tsp vanilla
- (optional) 1/4 cup mini chocolate chips
Preheat oven to 350 degrees F (176 C) and ready a baking sheet with parchment paper.
In a medium bowl, mix cacao powder, coconut sugar, baking soda, baking powder, and salt together until mixed well.
In a separate medium bowl, stir almond butter, aquafaba, and vanilla together until mixed well.
Add wet mixture to the dry mixture and stir until mixed well and a dough forms. Then fold in the (optional) chocolate chips.
Drop cookie dough in 1-2 tbsps on the baking sheet lined with parchment paper, keeping them spaced apart. The cookies will spread while baking.
Bake for 10 minutes and then let cool for another 10 minutes. Transfer to a plate or cooling rack to finish cooling before enjoying.
*Time does not include cooling time. **Inspired by Holistic Hormone Help.