1-Bowl Chocolate Brownie Cookies

Decadent & fudge-y brownie cookies that are a match made in heaven for all chocolate lovers! Any brownie fan will love the chewy texture and chocolate-y taste of these delicious and surprisingly wholesome cookies.

Today we are combining two delicious and decadent desserts into one! Meet the cookie that tastes like a brownie. They are made with wholesome ingredients, are naturally sweetened, and are whipped up in ONE BOWL. That’s right – we’re talkin’ easy and quick results! No melting chocolate or fussiness.

I love this recipe so much because right after we gobbled up the first batch, I immediately made another! They’re thick, chewy, fudge-y, and extremely addictive.

They are also perfect for the current holiday season but can be enjoyed year round because they are just too yummy not to make on repeat!

Ingredients You’ll Need

I luckily had all the ingredients I needed for these cookies already in my pantry – and you may already have them too! If not, I’m also sharing some easy ingredient substitutions if needed. Heres the full list:

• cocoa powder: I recommend using a sweetened version.
• oat flour: swap for regular all-purpose flour or blend whole oats in a blender until consistency is like flour.
• coconut sugar: this is a fantastic natural & unrefined sweetener but you can also swap for brown sugar instead.
• butter: I used vegan butter to keep it dairy-free but regular (unsalted) butter is also a great option.
• egg: room temperature.
• chocolate chips: I used dark chocolate chips – you can also use semi-sweet or use a chocolate bar chopped into small pieces.
• baking powder

How to Make Brownie Cookies (1 bowl) – Step by Step

First, whisk together the cocoa powder, butter, and sugar. Then whisk in the egg.

Add dry ingredients to wet and mix.

Fold in chocolate chips to cookie dough.

Then use a cookie scoop and roll dough into balls and place 2-3 inches apart. Bake for 9 minutes at 350F then cool for 10 minutes!

Extra Helpful Recipe Tips

Flour options: I love using oat flour in this recipe for it’s nutritional benefits (like fiber, antioxidants, and vitamins). You can make your own oat flour by blending oats in a blender/food processor or purchase it. You can also use regular all-purpose flour too.

Gluten free option: I recommend using 1 to 1 gluten-free flour blend.

Tips for storing & freezing cookies: Keep leftover cookies in an airtight container or ziplock bag – store at room temperature for 3-5 days or refrigerated for 5-7 days. Freeze for 2 months.

Since these cookies are rich in taste and thick + chewy in texture I love enjoying them with a hot cup of coffee – or serve with milk if that’s your thing.

They are absolute deliciousness and I hope you love them just as much as we do!

More Decadent Cookie Recipes to Try

• Chewy Ghirardelli Chocolate Chip Cookies
• Flourless Peanut Butter Cookies
• Chewy Gluten Free Peanut Butter Cookies
• Almond Butter Cookies
• Chewy Gingerbread Molasses Cookies

If you tried this Chocolate Brownie Cookies recipe or any other recipe, don’t forget to rate the recipe and let me know what you think. I love hearing from you! You can also follow me on PINTEREST, INSTAGRAM, and FACEBOOK for more crave-worthy content.

Chocolate Brownie Cookies

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Decadent & fudge-y brownie cookies that are a match made in heaven for all chocolate lovers! Any brownie fan will love the chewy texture and chocolate-y taste of these delicious and surprisingly wholesome cookies.

Servings 14

Prep Time: 8 mins

Cook Time: 9 mins

Course: Dessert

Cuisine: American

Tags: brownie cookies, chocolate brownie cookies, double chocolate chip cookies

Freezer Friendly: Yes

Calories: 178 kcal

Author: Bethany Kramer

Ingredients

• 1/2 cup cocoa powder (sweetened)
• 3/4 cup coconut sugar
• 1/2 cup melted butter (vegan or regular)
• 1 teaspoon vanilla extract
• 1 egg
• 1 1/3 cup oat flour (or regular flour)
• 1/2 teaspoon baking powder
• 1/2 cup dark chocolate chips
• 1/4 teaspoon salt

Instructions

1. Preheat oven to 350F. First, whisk together cocoa powder, coconut sugar, vanilla, and melted butter. Then mix egg in – do not over beat egg.

2. Then add dry ingredients with wet ingredients – oat flour, baking powder, and salt. Last, fold in chocolate chips.

3. Use a cookie scooper to measure dough then roll into balls. Set dough balls 2-3 inches apart on a sheet pan lined with parchment paper – use hand to lightly press down to flatten and help cookies spread.

4. Bake cookies for 9 minutes – they will appear very soft but will set while they cool. Let cool for 5-10 minutes then enjoy! See notes for storing & freezing tips.

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