Fudgey Brownie Cookies (Gluten-Free & Refined Sugar-Free

These soft, gooey cookies are to die for!! They’re even better the next day!!

Ingredients

• 1 cup grass-fed salted butter, ghee or vegan butter

• 1/3 cup unsweetened cocoa powder

• 2 eggs

• 2 tsp vanilla

• 1 Tbsp arrowroot starch

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/4 tsp Himalayan salt    

• 2 cups gluten-free flour, not packed (Or use this blend of flours together: 1 c. fine almond flour, 3/4 c. arrowroot flour, & 1/4 c. coconut flour, packed)

• 2 cups of coconut sugar

• 1/2 cup of Chocolate Chips (I use Hu)

Directions

Read ALL the instructions because this cookie recipe is different compared to others! Also, make sure to add the sugar AFTER the flour.

1. Set the oven to 350°F.

2. Melt the butter & cocoa together in a medium microwave safe bowl for 2-3 minutes, stirring every 30 seconds. Take out of the microwave when the butter is completely melted.

3. Add the vanilla & eggs to the cocoa/butter mixture. Mix with a handheld mixer or whisk, making sure you mix quickly after the eggs are added, so the eggs don’t cook.

4. Add the arrowroot starch, baking powder, baking soda, salt, and mix. DON’T add the sugar yet!

5. Add the flour and combine with a spoon or with your hands, working in the flour. The dough will be tough but trust the process.

6. Now it’s time to add the coconut sugar! Mix in the coconut sugar with your hands, kneading until it’s all mixed in. The dough will become “oily.” This seems odd, but it will give the cookies a moist touch and the moisture on the outside will create a perfect little butter crunch on the edges while they bake.

7. Mix in the chocolate chips

8. Roll the cookie dough into lumpy balls about the size of a golf ball. Set them on a cookie sheet about cookie width apart.

9. Bake for 12 minutes! Let them sit to set up for about an hour. Enjoy!