Chocolate Brownie Cookies | Gluten, Dairy & Oil-Free

Chocolate Brownie Cookies | Gluten, Dairy & Oil Free

Details

Made with a base of dates, walnut and almond flours, cocoa powder, flax eggs and, of course, chocolate, these cookies are ridiculously moist and full of chocolatey goodness — and they also happen to be easy to make.
  • Serves: 12 to 15
  • Active Time: 20 mins
  • Total Time: 40 mins
  • Views: 18,256
  • Success Rating: 92% (?)
    0% - I fed it to the dog
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Steps

Step 1: Making the Cookies

• 1 cup walnuts
• 1 cup almond meal (also known as almond flour)
• 1 tsp baking soda
• 1 tsp baking powder
• 1/4 cup nuts (such as pecans, Brazil or walnuts), chopped*
• 1 cup pitted dates
• 2 tsp pure vanilla extract
• 2 tsp chocolate extract
• 5 tsp flax meal
• 1/2 cup chopped 70% chocolate wafers
• 1/4 tsp fleur de sel (or other quality salt)
• 1/2 cup water
• 1/4 cup cocoa powder
• 1/2 tsp cinnamon
• 1/8 tsp almond extract (optional)

Method

Preheat the oven to 350°F (175°C). Line a cookie sheet with parchment or a silicone baking mat.

Prepare your mise en place.

Combine the flax meal and water in a small bowl. Set aside.

Place the walnuts into the bowl of a food processor fitted with the metal blade. Process for 2 to 3 minutes or until the walnuts start to become moist and a bit oily — almost like walnut butter. Add the almond meal and pulse a few times to combine the two ingredients. Note: if you using a super powerful processor, such as a Robot Coupe, the times mentioned will likely be less.

Place the ground nuts in a medium bowl. Add the cocoa powder, baking soda, baking powder, cinnamon, and salt (grind the salt between your fingers, if the crystals are quite large.).

Place the pitted dates into the food processor (no need to clean the bowl) and pulse until they are in very small pieces. The dates should start to come together in a ball and be smaller than a pea, but not paste-like.

Next, add the vanilla and chocolate extract along with the reserved dry mixture to the date mixture in the food processor. Pulse for just a few turns to combine.

Scrape the mixture back into the mixing bowl. Add the chopped nuts followed by the chopped chocolate wafers.

*Note: For the additional nuts, you can use whatever you like, almonds, walnuts or even pine nuts would work here. To chop the nuts, this can either be done by hand or they can be pulsed a few times in the food processor — after the other nuts have been ground and removed. Also note that a variety of other ingredients could be used here instead, try adding dried cherries, or other dried fruit.

At this point, add the flax and water to the food processor and blend for a minute or so.

Lastly, add the flax egg to the cookie mixture and fold the ingredients together.

Let the mixture sit for a few minutes before forming. This will give the cookie dough time to soak up a bit of the moisture, making the cookies easier — and less messy — to roll.

Step 2: Baking the Cookies

Method

To bake the cookies, roll into round balls and then flatten — the cookies will not spread out during baking.

Place the cookies into the preheated oven and bake for 15 to 18 minutes. When done, the cookies should hold together, yet still be moist in the middle. That being said, the amount of time they will take will depend on your oven, how big the cookies are and how you like your cookies.

Let cool for a few minutes on the baking tray and then carefully remove them and let them cool on a cooling rack.

Like most baked goods, they are best when first made; however, that being said, these cookies are still extremely moist the next day (if they last that long). They are even forgiving enough that if left unbaked, they can be baked the next day. They also freeze well.

Chef's Notes

These cookies are sure to become part of your regular repertoire — and no one will even guess that they are sugar, egg, dairy, and wheat-free.

Try experimenting with these cookies, by playing around with different spices. For example, add a bit of ground ginger and see how you like that. Alternatively, different nuts and or dried fruits could be added as well. If you come up with something really good, please make a comment on the recipe so we can all benefit from your experiments. Enjoy!

19 Comments

  • Mims E
    Mims E
    what is a chocolate wafer?
  • Kirk B Rouxbe Staff
    Kirk B
    Hi Mims and thanks for your question. So Chocolate Wafers are pieces of chocolate, similar to chocolate chips. They have a bittersweet cocoa flavor and are dark in color. My kids love to snack on them! I hope this helps. Thanks again, for baking with Rouxbe! Chef Kirk
  • Adaire O
    Adaire O
    Hi : ) What can be used as a substitute for the chocolate wafers? The recipe calls for 70% chocolate wafer (so... I was thinking it was "chocolate" wafer discs, not cookies). I have 70% bittersweet chocolate chips on hand (but it isn't a cookie), will these work in the wafer's place? Mahaloooooo!!
  • Lauren L Rouxbe Staff
    Lauren L
    Hi Adaire! Thank you of your question. You are correct. The wafers that we are referring to are chocolate. You can absolutely substitute chocolate chips. Chips are engineered to hold their shape while wafers melt, lacing your cookies with little pockets of chocolate. Some prefer chips, some prefer wafers. It would be a fun experiment to try both and see what your preference is! Mahalo, Lauren
  • Michele C
    Michele C
    Can I substitute almond meal with hazelnut meal? That’s what I have on hand... sorry and also I have pecans on hand, can I use those instead of walnuts.... I’m sorry, I live in an isolated small town and I have to plan everything so if I do this spur of the moment I have to improvise..... a lot usually. Thanks
  • Brian S Rouxbe Staff
    Brian S
    Hello there Michele, I understand that you improvise depending on availability, season and location ( that's what I love about cooking ). You can absolutely substitute both the hazelnut meal as well as Pecans for this recipe. We often use Hazelnut meal for baked items at our place as well. Enjoy playing with your food. Brian
  • Michele C
    Michele C
    Thanks :)
  • Jennifer E
    Jennifer E
    Is the chocolate extract important? I can't find it anywhere.
  • Lauren L Rouxbe Staff
    Lauren L
    Hi Jennifer. Chocolate extract deepens the chocolatey flavor but can be left out. I typically source my chocolate extract at my local spice shop or online. You can add a little more almond extract to lend a stronger almond flavor to these cookies as a great alternative. Enjoy. Lauren
  • Jennifer E
    Jennifer E
    Thanks! I did finally find some online. I can't wait to make them until I get it, though. :-)
  • Luis M
    Luis M
    Thanks) Going to try to make a good ganache.
  • Kris M
    Kris M
    Looking forward to trying this! Is there a way to make it nut free too?
  • Lauren L Rouxbe Staff
    Lauren L
    Hi Kris. This is a super nut heavy recipe. The base and the additions include nuts. I would steer you to a different recipe if you are avoiding nuts. What other restrictions are you working with? Let me know and I'll direct you to a recipe that is suitable or more easily adapted.
  • Kimberly S
    Kimberly S
    These are DELICIOUS!!! My children gobbled them up and so did I. I read that they hold up well in the freezer. How long can I freeze the dough. I'd love to have some dough on hand to make whenever we want something chocolatey and sweet.
  • Char N Rouxbe Staff
    Char N
    Hi Kimberly--this is a fun recipe. Glad the children enjoyed the cookies. The dough can last in the freezer for three (3) months. When you are ready to bake, before using it, allow it to defrost in the refrigerator, and then, when thawed, get ready to bake. Sometimes, I will bake an entire batch, then freeze the cookies. Sounds as though you had fun baking these delicious cookies. Good to hear from you, Char
  • Murielle O
    Murielle O
    Can I use either natural cocoa powder or Dutch process cocoa powder without changing the formula? Thank you
  • Fran C Rouxbe Staff
    Fran C
    Hi Murielle, If you use natural (non-alkalized) cocoa powder instead of the ducted (alkalized) listed in the recipe, you need to change the leavening. Baking soda is used in recipes using natural cocoa. Here, I'd eliminate the baking powder and use 1 1/2 tsp baking soda. The color of the cookies will likely be changed and the flavor too. If you've had hot cocoa makde with natural cocoa powder and with Dutch-process, you know that already. If I were makig the change you propose, I would cut the recipe in half and do a test wtih the natural cocoa powder/ change in leavening. Let us know how it goes. Fran
  • Murielle O
    Murielle O
    Thank you for your answer Fran. I just can't find quality Dutch processed cocoa powder near me at the moment! Will let you how it goes!
  • Char N Rouxbe Staff
    Char N
    Hi Murielle: Thx for writing back. We'll let Fran know that you keep us apprised of your cookie endeavors. Cheers, Char

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