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Momofuku Inpsired Paleo Brownie Cookies


  • Author: Laura
  • Total Time: 1 hour
  • Yield: 18 cookies 1x

Ingredients

Scale

Crumbs

2/3 cup paleo flour blend (2 cups almond flour, 1 ¼ cups tapioca starch, ¾ cup coconut flour)

1 teaspoon tapioca starch

½ cup coconut sugar

2/3 cup carob or cocoa powder

½ teaspoon sea salt

1 teaspoon espresso powder

6 tablespoons olive oil

Cookies

¾ cup coconut oil, room temperature

¼ cup olive oil

¾ cup coconut sugar

¼ cup maple sugar

¼ cup pure maple syrup

1 large egg

1 teaspoon pure vanilla extract

1 tablespoon espresso powder

2 ounces carob or dark chocolate, melted

1 ¼ cups paleo flour blend

¾ cup carob or cocoa powder

¾ teaspoon baking powder

¼ teaspoon baking soda

½ teaspoon sea salt


Instructions

Make the crumb.  Preheat oven to 300 degrees F.  Line a baking sheet with parchment.

In a medium bowl, stir together flour, tapioca, sugar, carob or cocoa, salt, and espresso until well incorporated.  Stir in the oil until clumps form.  Spread onto the baking sheet and bake 15-20 minutes until barely beginning to set.  Cool completely on the tray.  Crumbs may be stored in an airtight container at room temperature for up to 1 month, but they won’t last that long.

Make the cookies.  In a large bowl, cream the oils and sugars until well combined and light and fluffy, about 7 minutes.  I did this by hand because I wanted the challenge, but a hand or stand mixer is much more suited to the task.  Beat in the maple syrup, egg, vanilla, espresso, and carob/chocolate until well mixed and once again light and fluffy, 5 minutes more.

Stir in the flour, carob or cocoa powder, baking powder, baking soda, and salt until just combined.  Stir in half the crumb mixture.  Form the cookies into roughly 1/3 cup slightly flattened balls, place on a parchment lined baking sheet, cover with plastic, and refrigerate at least 24 hours and up to 5 days.

When ready to bake, preheat the oven to 350 degrees F.  Place the cookies, well spaced on parchment lined trays and bake for 18 minutes exactly.  Serve warm or cool completely on the tray.  Cookies may be stored in an airtight container at room temperature for up to 5 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months.  Thaw in the microwave 1 minute.

Notes

Recipe adapted from Momofuku Milk Bar

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes