I’m constantly trying to make snacks and sweet treats that don’t contain a ton of sugar or inflammatory ingredients (but don’t sacrifice flavor, either). These brownie-cookies are really fun, even if you’re not a big coffee lover like me. Unlike some of the brownie-cookie recipes you may find, these get their name because they have the fudgy taste of a brownie, but are shaped like cookies. The texture is honestly more similar to a mug cake - they’re a little spongey but not dry, and the coffee taste helps satisfy your sweet tooth without tasting too rich or sickly-sweet. Homemade treats may not seem as convenient as what comes in a box, but these are quick to make and have become one of my favorite desserts.

cold brew brownie cookies

ingredients

Makes 20

½ cup (1 stick) unsalted butter, room temperature (the softer the better for this recipe)
1 cup coconut sugar
2 large eggs
4 ounces cold-brewed coffee (I like this one)
1 teaspoon pure vanilla extract (make your own with my recipe here)
¾ cup raw cacao powder
¼ teaspoon arrowroot powder
½ teaspoon baking powder
1 cup plus 2 tablespoons all-purpose gluten-free flour
¼ teaspoon salt
Optional: cookie cutter

to prepare:

Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
Place the butter and coconut sugar in the bowl of a stand mixer, then beat on high until a little fluffy, about 2 minutes. While the blade is running, add the eggs one at a time. Mix until combined.
Next, mix in the coffee and vanilla.
Add the cacao powder, arrowroot powder, baking powder, flour, and salt. Mix until everything is combined.
Using a wet spoon, scoop tablespoon-size balls onto the prepared baking sheet. Flatten each cookie with the back of the spoon until it's about ½ inch thick. The shape won’t change much as they bake (unlike traditional cookies), so make sure you like the way they look prior to putting them in the oven.
Bake for 12 to 14 minutes, until cooked through.
As they cool, I sometimes use a cookie cutter to re-shape these cookies after they come out of the oven, especially if they flatten a lot while baking (which can happen if your butter was too cold to start with).