Paleo Fudge Brownie Cookies

Do you like brownies or cookies better?  How about we don’t choose and have cookie shaped brownies???

So they aren’t quite brownies, but they satisfy the same craving with a bit of a twist.  They are single serving, so that right there is a total win.  They also have a super crispy outside with a chewy, gooey interior that is so loaded with carob (you’ll use chocolate, I’m not jealous) chips it’s hard to believe.

I took some inspiration from Thin Mints for these cookies by using some mint carob chips.  You could definitely get the same vibe by using dark chocolate min chips or a half teaspoon of pure peppermint extract.

I’ve actually made them both with and without the mint chips and it’s honestly a toss up, depending on what you’re in the mood for.  The ones with mint have a refreshing vibe and you taste way more mint than any other flavor.  The ones without the mint have a seriously rich, unrelentingingly fudgy taste that will satisfy any chocolate lover.  Yep, even if it’s made with carob.

I really wish you all could try some of the brownies, cookies, and cakes I make with carob.  Except for maybe a few super tasters or extremely sensitive palates, I bet you would be totally fooled and blown away by what the little carob pod can create.

Like these cookies that you should create in your own kitchen with carob or dark chocolate.

Paleo Fudge Brownie Cookies

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★★★★★

5 from 1 review

• Author: Laura
• Total Time: 25 minutes
• Yield: About 24 cookies 1x

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Ingredients

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2/3 cup carob or cocoa powder

2/3 cup paleo flour blend

½ teaspoon sea salt

½ cup olive oil

2 tablespoons coconut oil

½ cup coconut sugar

1 large egg

1 teaspoon vanilla bean powder

1 ½ cups carob or dark chocolate chips (mint, or any flavor, if you want)

Flaky sea salt for sprinkling on top

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Instructions

In a large bowl, beat the oil, coconut oil, and sugar until completely combined.  Beat in the egg and vanilla.  Stir in the carob or cocoa powder, flour blend, and salt until just combined.  Stir in the carob or chocolate chips.

 

Refrigerate the dough for at least an hour and up to overnight.  When ready to bake, preheat oven to 350 degrees F and line a cookie sheet with parchment.

 

Form the cookies into golf ball sized portions.  The dough may be crumbly, do your best.  They do not spread much, so they don’t have to be super spaced apart.  Sprinkle with sea salt before baking about ten minutes, until set around the edges but not in the center.  Serve warm or cool completely on the tray.  They are delicate, especially while hot.  Cookies may be stored in an airtight container at room temperature for up to 5 days or frozen, individually wrapped in parchment and foil and placed in a zipper bag.  Thaw at room temperature about an hour or in the microwave about 1 minute.

Notes

Recipe adapted from Food 52

• Prep Time: 15
• Cook Time: 10