You know that feeling when you’re experimenting with recipes in the kitchen but you don’t really know what you’re doing? A little apprehensive about using up your good ingredients, but still needing something allergy-friendly and sweet. That’s me all the time, well most times I bake.
I break all the rules of baking and experimenting with recipes, like you’re not supposed to change more than one thing at a time in a recipe. Yeah, I’ve broken that rule so many times it pretty much doesn’t exist in my house.
Fortunately for me (and my family’s tastebuds), many of my experiments actually turn out pretty well, like these Double Chocolate Brownie Cookies. I knew I wanted to make something other than brownies with this mix, but I also knew I was going to be really cranky if I messed up that beautiful box of allergy-friendly brownie mix. I rolled the dice and came up with these!
You can press the top of the cookie dough ball in sugar before baking if you like
Making cookies instead of brownies out of this brownie mix makes it a bit easier to control my portions so I’m not inhaling the entire pan of brownies, cuz you know that happens. Since the brownie mix already has flax seed meal in it and some thickening starches, I didn’t need to worry about replacing the egg here. This mix binds well without egg replacer, so you won’t need to worry about that when making these cookies.
NOW Foods gave me the brownie mix and coconut oil used in this recipe
And I had to add some extra chocolate with some chocolate chips, of course! I was really excited about the NOW Foods line of gourmet oils (Ellyndale Naturals) that includes the butter flavored coconut oil so I added it into these cookies to make them buttery and it was awesome. And it’s dairy free and vegan, so it’s allergy-friendly. It adds a nice flavor to baked goods and sauteed foods. I made some pancakes with it, too, and they turned out great.