Gluten free brownie cookies

Do you want your kids to tell you the dessert “was amazing” and not just “‘twas good”? Do you want to leave them craving those sweet cookies, do you want them to never forget their delicious taste? Then there isn’t anything easier than using this recipe, so let’s dive into it!

Gluten free brownie cookies

For 12 cookies:

Preparation time: 15 minutes

Cooking time: 10-12 minutes

  • 1 cup (250ml) of organic 70% chocolate chunks or chips
  • 4 tbsp. (60ml) of vegan butter
  • 2 tbsp. (30ml) of organic grounded flax seeds
  • 6 tbsp. (90ml) of water
  • 1/2 cup (125ml) of organic brown sugar
  • 1 tsp. (5ml) of vanilla extract
  • 3/4 cup (187.5ml) of organic oatmeal flour
  • 2 tbsp. (30ml) of arrowroot starch
  • 1/2 tsp. (2.5ml) of baking powder
  • a pinch of salt
  • 1/2 cup (125ml) of organic dry roasted walnuts
  1. Preheat your oven to 350º.
  2. In a small bowl, combine the flax seeds and the water and set aside for 10 minutes.
  3. In a small pot, melt the chocolate and the butter. Let it cool for 5 minutes.
  4. In a medium bowl, mix the oatmeal flour, the brown sugar, the arrowroot starch, the baking powder and the salt.
  5. Incorporate the melted chocolate and the grounded flax seeds mix. Stir well. Add in the walnut and continue to mix until all your ingredients are all blended.
  6. Put about 1 tbsp. of batter per cookie on a pan.
  7. Cook them in the oven for about 10-12 minutes, depending on your oven.
  8. When you take them out of the oven, let them cool a bit before you transfer them on a wire rack. If you don’t, they might brake.
  9. Last step is to eat them. Enjoy!

What do our readers say about this recipe?

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“I was reading through your recipe collection, and I think it is amazing that you get such a wide variety of recipes. I like to go to the grocery store and buy ingredients that I would never normally get (like flax seeds). It’s amazing what you can do with little things like that; they add such a great flavor.”

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“The brownie cookies look delish and I’m going to try some of the other things you posted. But I’m wondering if you have a specific problem with gluten intolerance. Would these be okay as long as I don’t use any flour? Or is there something else that might cause problems?”

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