If a brownie and a cookie had a baby, this would be it

Brownie Cookies 🍫➡️🍪

Do you know Claire Saffitz? I totally love her! And was just served her 3yo video on “How To Make Brownies 3 Ways” where she transforms her go-to brownie recipe into a skillet sundae, a brownie cookie, and a decadent cake. So let’s apply her techniques and try turn OUR gf/df brownie recipe into brownie cookies!!! 😍

My Inspo/Claire’s Video:

https://youtu.be/cxDroV_k0qI?si=5-x6GJxlak2EmuQP

Our Brownie Recipe (Tim Hortons GF Dupe):

https://youtu.be/2yhXhTDTf8g?si=czWoqeqM__CBH9Cs

For an 8x8 pan recipe, she adds an extra 1/4c flour for structure (amt will vary per recipe), and 1 tsp baking soda for spread.

I’m made a half-batch using our Tim Hortons GF/DF Dupe, and added 2 tbsp of extra almond flour, 1 tbsp of coconut flour and 1/2 tsp of baking soda.

Brownie Cookies:

* 1 egg

* 1/2 cup granulated sweetener of choice

* 1/4 cup coconut oil melted

* 1 tsp vanilla

* 6 tbsp almond flour

* 2 tbsp + 2 tsp cocoa powder

* 1 tbsp coconut flour

* 1/2 tsp baking soda

* 1/8 tsp sea salt

* 1/4c choc chips

Combine dry, and then add wet and chocolate chips.

Chill until batter, thickens, and a scoopable

Divide batter into 6-7 cookies (approx 45-50g each). Do not flatten.

Bake at 325F for 12 minutes

Let cool & enjoy!

NOTES: 350F is a good starting point at 10-12min if you’re trying this on your own recipe, if they spread too much (ours did), drop temp to 325F next time (worked perfect!!), if they don’t spread enough try 375F next time.