Fudgy Brownie Cookies (GF, Vegan, + Refined Sugar-Free)

food

Have you ever dreamed of a scrumptious, decadent, warm brownie cookie that simply melts in your mouth? Paired with a cup of milk and it almost  suddenly feels as if the world is free of problems. I think about such chocolate-y goodness on a daily basis, but the sad reality of the poor nutritional value of a brownie cookie permits me to consume only a few in a month. However, a wave of excitement recently inundated my insides when I discovered that sweet potatoes make an incredibly convincing substitute for butter and sugar. Additionally, a simple swap of all purpose flour to oat flour lowers the glycemic index of the cookies and adds a boost of fiber to a diet. All natural ingredients packed in one cookie. Let’s stop blabbing and just get to the recipe…


Fudgy Brownie Cookies (GF, Vegan, + Refined Sugar-Free)

(Scroll below recipe for step pictures)

yield: 9 cookies

Ingredients:

  • 3/4 c. mashed sweet potato (yellow and purple yams work as well; I just a yellow yam)
  • 1/4 c. nut butter (I recommend almond or cashew butter; peanut butter will overpower the chocolate flavor) (Here is the recipe for 1 ingredient homemade almond butter)
  • 1 1/2 tbsp. oat flour
  • 2 tbsp. non-dairy milk
  • 2 1/2 tbsp. unsweetened dark cocoa powder
  • 1/2 tsp. baking powder
  • 1 tbsp. liquid sweetener (i.e. agave or maple syrup)
  • 3 tbsp. dark chocolate chips
  • chopped nuts (optional)

Directions:

  1. Preheat the oven to 350 °F.
  2. In a blender, combine the sweet potato, nut butter, liquid sweetener, and milk for about 30 seconds until mixture is smooth and evenly incorporated.
  3. Add in the oat flour, cocoa powder, and baking powder until the mixture is the consistency of cookie dough. Fold in the chocolate chips and nuts.
  4. Wet hands to prevent the dough from sticking. Roll the dough balls and pat down slightly to form cookies on a greased cookie sheet or non-stick pan.
  5. Bake in the oven for approximately 12 min.
  6. Remove from the oven and let them set for approx. 10 minutes. Transfer to a cooling rack and enjoy with a cup of milk!

The cookies will come out of the oven a little fudgy, but I like them best when they have set for a little, hardened a bit on the outside, and pipe hot steam when broken apart. These cookies are ideal for breakfast on to go or as a snack, and will fuel your day without a doubt. Fiber from the sweet potatoes and oats ensure lasting energy, and Vitamin E and monounsaturated fats from the almond butter helps maintain heart and brain health.

Whip these cookies up, give it a try, and I can guarantee you that you may not want to return to an original cookie recipe because of how delightful and nutritious these fudgy cookies are!

ingredients

Cookie ingredients

cooies

pre-baked cookies

cokie

baked cookies

Fudgy brownie cookies

-Jamie

 

 

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