Chocolate Protein Brownie Cookies
This easy brownie cookie recipe has all the best parts of a brownie. Extra fudgy. Crinkly tops. Chewy middle. Crispy edges. Not to mention they are packed full of protein! Making them a perfect healthier treat. You'll love these protein brownie cookies.
Equipment
- 1-2 Mixing bowl
- 1 Whisk
- 2 Cookie Sheet Pan
- 2 Parchment Paper Sheets
- 1 Cookie Scoop
- 1 Rubber Spatula
Ingredients
Chocolate Peppermint Brownie Cookies
- ½ cup dark chocolate chips I use Guittard Santa 72% coconut sugar chocolate chips
- 3 tablespoons grass fed butter or coconut oil
- ½ cup organic coconut sugar or organic cane sugar
- 1 room temperature egg or 1 flax egg replacement
- ¼ cup organic all purpose un bleached flour or Bob's Redmil cup for cup gluten free flour blend
- ¼ cup Just Ingredients chocolate based protein powder I like chocolate peppermint
- 1 pinch Redmond sea salt
- 1 tablespoon freshly ground organic coffee beans optional
Instructions
- Start by preheating the oven to 350 degrees Fahrenheit and line 2 cookie sheets with parchment paper.
- Then in a small bowl add chocolate chips and butter. Place in the microwave for 30 seconds. Remove and mix. Then place back into the microwave for 30 more seconds if not fully melted. Remove, mix and set aside for later.
- In another bowl add coconut sugar and 1 room temperature egg. With a whisk beat the two together for 3 minutes until thick and light in color.
- Pour the slightly cooled chocolate into the sugar and egg mixture and stir until just combined.
- Add the flour, protein powder, salt and freshly ground coffee (if using) to the batter. Gently fold the ingredients into each other until just combined. Stop Mixing the moment the last bit of flour disappears.
- With a small to medium cookie scoop, scoop 6-8 brownie cookies onto a cookie sheet lined with parchment. Evenly space for even baking.
- Bake the cookies for 8-10 minutes at 350 F. Be careful not to over bake. The cookies are done when the tops are shiny and centers are slightly underbaked.
- Let the cookies cool and enjoy!
Notes
If you would like to turn this recipe into regular brownies just double the recipe. Then pour the batter into a lightly greased 8x8 baking pan and bake at 350 F for 20-25 minutes. Just until the center of the brownies no longer jiggle and are set to the touch. If testing with a toothpick, the toothpick should come out dirty with a fudge like texture but not be wet. The brownies will continue to bake as they cool in the hot pan so don't over bake.