Main image of Almond Brownie Cookies

Almond Brownie Cookies

41 min

Dessert

Make-ahead

10 ingredients or less

Pantry-ready

Brownies and cookies, two of the most beloved desserts we can think of. Now imagine both of them merged into one. Yupp, a little bit crunchy on the outside, while soft and fudgy on the inside - a real treat!

cookies

Total

41 min

Prep

10 min

Cook

16 min

Rest

15 min

Contains

Treenut symbol

tree nut

Gluten symbol

gluten

Free from

Soy symbol

soy

Peanut symbol

peanut

Sesame symbol

sesame

Ingredients

  • 2 Tbsp (14 g)
    ground flaxseeds
  • ¼ cup (60 mL)
    water
  • 5.3 oz (150 g)
    dairy-free dark chocolate, broken into pieces
  • 3 Tbsp (41 g)
  • ½ cup (90 g)
    brown sugar, lightly packed, lightly packed
  • ⅓ cup (46 g)
    roasted unsalted almonds, coarsely chopped
  • 1 tsp (5 mL)
  • 1 cup (138 g)
    all-purpose flour
  • ½ tsp
    baking powder
  • ½ tsp
    salt

Optional garnish

  • flaked sea salt

Directions

  1. In a small bowl, mix together the flaxseeds and water. Set aside.
  2. Fill a saucepan halfway with water and bring to a boil. Place a large heat-safe bowl on top of the saucepan. Add the chocolate and coconut oil, mixing until it's all melted.
  3. Then add the brown sugar and mix well. Remove the bowl from the saucepan. Be careful as the bowl will be hot.
  4. To the same bowl, add the flaxseed mixture, almonds, and vanilla. Stir to combine.
  5. Place a sieve over the bowl, and sift in the flour, baking powder, and salt. Stir until just combined, careful not to over-mix. Let the dough rest at room temperature for 15 minutes.
  6. Preheat the oven to 350°F (180°C) and line a baking tray with parchment paper.
  7. Scoop up about 1½ Tbsp fo the dough and roll into little balls with your hands. The cookies don't spread much on their own, so place them on the baking tray and gently press the dough down to create little disks about 1 cm thick. Leave about 5 cm between each cookie on the tray.
  8. To decorate, gently press a couple of small pieces of chopped chocolate and chopped almonds to the top of each cookie before baking in the oven for 10 - 11 minutes.
  9. When the cookies are removed from the oven, sprinkle with some sea salt, if desired. Let cool on the baking tray for a few minutes before transferring to a wire rack to cool completely. Enjoy!

Notes

  • Tip: best to choose a chocolate that's tasty enough that you'd enjoy eating it on its own. Chocolate is one of the main ingredients in this recipe, so the taste of the final cookies depends largely on the taste of the chocolate used.
  • Refined coconut oil is coconut oil that doesn't smell or taste like coconuts. If you prefer a distinct coconut taste, use unrefined coconut oil instead.
  • We've also made this recipe using 1¼ cup (156 g) flour, which yields a more firm, cake-like cookie rather than a soft and brownie-like cookie. Both taste delicious, so you can use whichever measurement you prefer.

Storage

Let us know what you think

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Susmita Biswas - Dec. 4, 2022, 8:04 p.m.

Hey, Sadia and PUL! I tried this recipe today, turned out to be heavenly.
Thank you for creating and blessing your viewers with such a fantastic recipe.
One question though, is it travel-friendly? Also, can it be stored in a refrigerator?

PUL Team - Dec. 5, 2022, 12:43 a.m.

Hey there, Susmita, thank you for the kind words and questions! These cookies are delicious for travels and you can store them in an airtight container in the fridge for around 4-5 days. They start to dry up around 4-5 days in the fridge. In case you're interested and haven't already seen, we have several other on-the-go friendly snacks on our recipe filter page here: pickuplimes.com/recipe/?sb=&a… 🤗

Susmita Biswas - Dec. 5, 2022, 6:14 a.m.

Thanks for the information!
Have a great day.
❤️❤️


Joana - Nov. 23, 2022, 1:16 p.m.

Best self made chocolate cookies!


Lilly - Nov. 18, 2022, 10:02 a.m.

I have made these soooo many times I've never encountered a cookie recipe that tastes more chocolaty and real

PUL Team - Nov. 19, 2022, 7:03 p.m.

Awe so happy the cookies are being enjoyed, Lilly!


Karolina - Oct. 16, 2022, 9:46 p.m.

So easy and super delicious. Thank you for the recipe 😘

PUL Team - Oct. 17, 2022, 12:16 a.m.

Thank you, Karolina 😃


Najmi - Oct. 15, 2022, 11:19 p.m.

Hi Sadia,
I love your recipes. Can these cookies be made with almond flour or GF flour?

PUL Team - Oct. 16, 2022, 6:46 p.m.

Hey Najmi, we can't say with certainty as we haven't had a chance to test it with gluten-free flour. All-purpose flour has gluten which helps give the classic cookie structure.

With that said, a mix of gluten-free flours usually works better than using just one flour on its own. Here's a flour blend recipe from Minimalist Baker that might help: minimalistbaker.com/diy-glute…. If you opt to experiment with only almond flour, perhaps 3/4 cup of almond flour with additional gel made from flaxseeds and water is a start. We suspect the cookies will be too thin and less fudgey with only almond flour though. We hope this helps for now 🙂

Najmi - Oct. 19, 2022, 2:01 a.m.

Thank you. So I ended up using just almond flour because I was out of GF flour and can’t use coconut flour due to FodMap restrictions. I used 1:2 substitution and kept everything else the same (will probably use more gel like you said) but they came out perfect. They were dense in a really good brownie way. Just not as thick (but more gel will help with that) but were not to thin. They were the thickness of a normal baked cookie, not brownie thickness. They were gone in 3 days. Making another batch tonight with same flour ratio but will use more flaxseed gel. This is definitely a winner!!

PUL Team - Oct. 19, 2022, 6:40 a.m.

Aww so glad to hear, Najmi, thank you for the update!


Navrita Beniwal - Oct. 15, 2022, 9:38 p.m.

Recently made the cookies, absolutely loved it!


hortensia - July 13, 2022, 11:52 p.m.

puedo usar aceite de girasol en lugar de coco ? gracias

PUL Team - July 14, 2022, 7:45 p.m.

Hey Hortensia, coconut oil is solid at room temperature which helps the cookies stay firm. You could test them out with an alternative oil if desired although the cookies may end up a bit more crumbly with the taste of the oil being more noticeable. We hope you enjoy the cookies if you give them a try 😃

hortensia - July 14, 2022, 9:03 p.m.

muchisimas gracias !! ya la hice ayer , pero no use el aceite de girasol como no estaba segura y no use el acite de coco puesto que no tenia en casa pero use la margarina y perfecto! salieron deliciosas gracias por todas tus recetas muy ricas . gracias por compartir , y por contestar. que tengas una linda tarde . segire haciendo recetas tuyas . muchsimas gracias .

PUL Team - July 15, 2022, 1:02 a.m.

We're so happy to hear, Hortensia, happy cooking and baking 🙂


Nada Hemida - June 27, 2022, 9:43 a.m.

I made this recipe several times, and every time I love it even more! It doesn’t even stay two full nights in our house because my family love it so much they eat it all. None of us are even vegan, but we are obsessed with this recipe.

PUL Team - June 27, 2022, 3:04 p.m.

So glad to hear the cookies are being enjoyed, Nada, thank you!


Kristýna - June 23, 2022, 3:15 p.m.

Amazing recipe! I make these cookies time and time again and it's always a hit :)

PUL Team - June 24, 2022, 4:21 p.m.

Woohoo! Thank you, Kristýna 🙂


Rajni - June 15, 2022, 11:34 a.m.

These are my go-to cookies, everyone who tries these love them and they never last long at all! It's simple to make these and the result is chocolate cookie heaven! I highly recommend making these!

PUL Team - June 17, 2022, 7:09 a.m.

Oh it means so much, Rajni, thank you for the glowing review!


Erica - June 9, 2022, 7:15 p.m.

Best brookie!!! So gooey and rich. You guys nailed it!


Yusra - May 29, 2022, 2:56 a.m.

It was AMAZING !!!!!! :)


Hakima Tighadouini - May 15, 2022, 9:08 a.m.

Hello sadia,

Can i use this recipe without the sugar? And what can i do instead? Im nog a sugar lover so i want to try this without the sugar. But i want it to know if it will work before i get me hands dirty hihi.

Happy to hear from you,

Love Hakima

PUL Team - May 15, 2022, 11:41 p.m.

Hey Hakima, we haven't tested it out so we can't say with absolute certainty. It would likely impact the taste and texture of the cookies. Do let us know if you experiment with it though! In case you're interested and haven't already seen them, we have cookie recipes here which exclude added sugar: pickuplimes.com/recipe/?sb=co… 🙂

Lie - Sept. 26, 2022, 7:19 p.m.

Dear Hakima, I do not use any sugar when making Sadia's dessert recipes. I use honey instead (one to two tablespoons depending on how much you want), and all recipes are always a huge hit.

hakima - Sept. 26, 2022, 7:28 p.m.

hoii ,
dankjewel voor je tip!!
Heeft me heel goed geholpen.

Groetjes, Hakima


Aysh - May 11, 2022, 3:45 p.m.

I love all your recipes! I'd like to make you recipe and I have a question... Can I substitute the flax's egg, with 1 regular egg?

PUL Team - May 11, 2022, 5:17 p.m.

Hey there, Aysh! Thanks for the question. Since we only use plant-based products here at PUL we haven't tested it out, but we hope you enjoy the cookies if you're able to give them a try ☺️


Jack - April 17, 2022, 3:32 p.m.

Had the intention of making these the first time I saw the video and never got around to it until today.

Well worth the wait- amazing texture and flavour!

PUL Team - April 18, 2022, 2:02 a.m.

So glad they were worth the wait, Jack, enjoy!


Laura - March 13, 2022, 2:55 p.m.

These cookies are so good!! Love that you wouldn't know they're vegan too! Super tasty! Thanks for a great recipe!

PUL Team - March 13, 2022, 4:08 p.m.

We're so thrilled they're being enjoyed, Laura, thanks a bunch!


Rebecca - March 12, 2022, 11:15 p.m.

So delicious and easy to make. Thank you for this incredible recipe Sadia♡

PUL Team - March 13, 2022, 3:55 p.m.

Aw thank YOU, Rebecca 😊


JD Jax - Feb. 15, 2022, 7:03 a.m.

<3 Ah! I’m in love with these cookies. I have substituted and made in different ways every year. But as of today I finally made a keto vegan version and I have to say I was extremely impressed. I made about 30 cookies that I took to my nursing class this evening. Everyone loved them and I even used Cocoa. Thank you so very much for deliciousness! :)

PUL Team - Feb. 15, 2022, 7:41 p.m.

We're so happy the cookies were enjoyed and all the best with your studies, JD Jax 😊


Katie M - Jan. 26, 2022, 10:35 p.m.

Easy and a crowd pleaser!


Audrey - Jan. 17, 2022, 3:08 p.m.

Really nice cookies and easy to make! Next time I will just reduce a bit the amount of sugar for my own taste. Thank you!

PUL Team - Jan. 18, 2022, 12:27 a.m.

So glad the cookies are being enjoyed, Audrey!


Valentina - Dec. 20, 2021, 9:45 a.m.

These cookies look amazing! I really want to try them out but I was wondering can I substitute the flax egg?
Thank youuu! I love your work PUL!

PUL Team - Dec. 21, 2021, 5:27 a.m.

Hi there, Valentina, thanks for the question! The flaxseed mixture helps the cookies stick together. Using ground chia seeds in place of flax would work well. Some alternative ideas that we haven't had a chance to test out include half a mashed banana, aquafaba, or silken tofu. Do let us know if you experiment with it ☺️


Janina - Dec. 19, 2021, 12:32 a.m.

Hi
I made this cookies again for Christmas. ☺️ But I just read that you should store it only for 3 days. Is there away to keep them longer fresh?

PUL Team - Dec. 21, 2021, 3:15 a.m.

Hi there, Janina! We haven't tested it out, but you could experiment with refrigerating or freezing the cookies in an airtight container. You might find that the cookies dry up and lose their fresh flavour a bit though. Do let us know how it goes if you try it out 🙂


Maryam - Dec. 17, 2021, 7 p.m.

I used half a cup of almond flour, and half a cup of regular flour- they were less fudgey and less soft but still really tasty! I thought they would probably fall apart if I used only almond flour. I would definitely make them again, so chocolately and I couldn't get enough!

PUL Team - Dec. 20, 2021, 9:38 p.m.

Thanks for sharing the modifications with us, Maryam, it's super helpful to hear 😃


Neha - Dec. 9, 2021, 7:42 p.m.

I couldn't stop eating these...they were oh soo good.. Thankyou for the recipe sadia! Lots of love ❤️

PUL Team - Dec. 10, 2021, 4:18 a.m.

We're so thrilled the cookies are being enjoyed, Neha! Sending lots of love back 😃


John - Nov. 8, 2021, 9:24 a.m.

Could you prepare the chocolate balls ahead of time and store them in the fridge for a couple of days? Taking them out when you want to bake them?

PUL Team - Nov. 9, 2021, 2:13 a.m.

Hi John, thanks for the question! We haven't tested it out although generally, cookie dough refrigerates well for around 2 days in an airtight container. You may find that this batter dries up if stored longer. Do let us know how it goes if you experiment with it though 😊


Alexa - Nov. 7, 2021, 10:22 p.m.

I made these the first time w/ regular flour and they were amazing! My husband, who is not a big sweets eater, ate three immediately. I had to keep them away so they'd last at the party the next night. They are a great flavor, not too sweet, satisfying, rich and delicious.

I recently tried them with bob's red mill 1 to 1 glutten free flour for a neighbor w/ celiacs. They came out amazingly! You *almost* couldn't tell it was GF. The texture was virtually the same, and they held their shape really well. There was a tiny bit of gf flour aftertaste, but that's hard to avoid when using gf flours. Worth a try if you are gf!

PUL Team - Nov. 8, 2021, 12:16 a.m.

Thanks so much for sharing the kind words and insight, Alexa! It's so appreciated and we're so thrilled to hear🤗


Giuditta Pileri - Oct. 27, 2021, 3:11 a.m.

Honestly, these are absolutely delicious!! Not overly sweet, very chocolatey, gooey in the middle. Great recipe!


Rudri - Oct. 6, 2021, 6:45 a.m.

Have already made this recipe a couple of times, and would definitely be making it again! The important thing, as Sadia mentions in the video, is to use a chocolate that you enjoy the taste of as is - it makes a big difference to how the cookies turn out. I also gifted a batch of these to my cousins, and they appreciated these cookies too! Thanks for this lovely recipe!

PUL Team - Oct. 6, 2021, 5:23 p.m.

So kind of you to gift the recipe, Rudri! It means so much that the cookies are being enjoyed 😊


Shruti - Sept. 28, 2021, 11:18 p.m.

I've made these cookies 4 times, and they're absolute ooey-gooey deliciousness! This is one of my favourite cookie recipes, and I keep coming back to it! They're the perfect treat, and they aren't overly-sweet like many cookies tend to be.

PUL Team - Sept. 29, 2021, 7:13 p.m.

Such a big compliment, Shruti, thanks a bunch! 🤗


Katelyn O’Neill - Sept. 11, 2021, 12:37 p.m.

Could this recipe be used as a normal choc chip recipe by just adding the chocolate chopped up into the batter instead of melted?? ❤️

Katelyn - Sept. 11, 2021, 2:38 p.m.

Ok so update I tried this and they worked out so well! I just added probably 1/4-1/3 of a cup more flour and they were perfect 😍

PUL Team - Sept. 12, 2021, 3:48 a.m.

Mmm sounds tasty! Thank you for sharing the update, Katelyn 😃


Sophie - Sept. 5, 2021, 10:38 a.m.

LOVE these cookies! to me, they're the perfect cookie. I'm not usually a fan of very chocolaty cookies but these are just amazing. I would say too much salt, but that's easily fixed :)


Rajoshi - Aug. 25, 2021, 3:23 a.m.

Love this cookie. I always end up overbaking (~16 mins) because at 11minutes it looks barely ready. However, I read in another similar brownie cookie blog that it's supposed to come out soft and hardens as it cools. Will try that next time.

PUL Team - Aug. 25, 2021, 4:49 a.m.

Thank you for sharing, Rajoshi, letting the cookies cool on the baking tray indeed will allow them to harden more 😃


Erin - Aug. 18, 2021, 12:59 a.m.

These cookies are delicious, I love to make them as gifts for friends and everyone raves about them! I sub roasted pumpkin seeds for those that can't eat nuts. Like most vegan cookies, they are a bit crumbly, but that doesn't matter because it's all about the taste!

PUL Team - Aug. 19, 2021, 10:57 p.m.

Hey there, Erin! Cookies that come out crumbly might mean there's too much flour in comparison to oil and sugar. Did you measure using the gram and mL amounts listed, or using the cup and Tbsp amounts?

In case you use cup measurements, perhaps it might help to ensure that the flour isn't too packed in the cup, but rather, gently spooned into the measuring cup and levelled. This will ensure that not too much flour is added if you give the recipe another try. So happy the cookies were enjoyed in any case 😊


Hannah - Aug. 6, 2021, 9:37 p.m.

The cookies are delicious! However, they spread quite a bit even though I distanced them. I’ve made another cookie recipe from PUL and those spread as well. I can’t for the life of me think of what I’m doing wrong. However, since they are so tasty, next time I’ll just put the cookie mixture into a baking dish and make cookie bars :)

PUL Team - Aug. 7, 2021, 2:56 a.m.

Hey Hannah, so glad you liked the cookies! Spreading out might be because there's too much fat/oil in the batter. If you ever try them again as cookies, perhaps try either decreasing the fat a bit, or increase the flour a touch. That should do the trick. If it's also warm where you are, popping the cookie balls into the fridge or freezer to chill for about an hour or so, and then baking can also help. Last tip: making sure you're using a silicone mat or baking paper, instead of greasing straight onto the baking tray, as this can also cause cookies to spread. I hope these tips help 🤓


Lindsay 🇺🇸 - July 29, 2021, 3:54 p.m.

Oh my!!! These are absolutely amazing! They taste like brownies but with a nice chewy crunch like the outside rim of the brownie pan. Everyone who tasted these wanted more!

PUL Team - Aug. 1, 2021, 8:25 a.m.

So glad the cookies have been enjoyed, Lindsay!


Kayla - July 27, 2021, 7:19 a.m.

Rich, decadent and a real indulgence....I need to make these again soon!


Lea - July 26, 2021, 6:38 p.m.

Really delicious and easy to make!
I used sliced almonds, so it was even easier to make :)


Yoana - July 23, 2021, 9:50 p.m.

These tasted heavenly! The best chocolate cookies I have eaten! Thank you for all these wonderful recipes dear Sadia and the whole pickuplimes team. ♥

PUL Team - July 25, 2021, 9 p.m.

Such a compliment, Yoana, thank you for sharing! It means so much 😊


Nat - July 23, 2021, 1:57 p.m.

The cookies turned out great even though I forgot to add the flax egg :P the chocolate solidified cuz I was too slow, I tried to heat it back up on the double boiler, but it didn't really work because I had already added the flour. I kept heating it, and all was fine after I added about 4 tablespoons of soy milk. Many thanks for the recipe :O)

PUL Team - July 25, 2021, 7:42 p.m.

Thanks a bunch for sharing your experience with this one, Nat!


Valerie - July 22, 2021, 6:28 p.m.

These cookies simply taste amazing! I made them several times and everyone loved them! This is my go-to cookie recipe, even though I am not vegan (yet)


Anu - July 22, 2021, 12:49 p.m.

Hello, this cookie recipe sounds yum! One question though, can these be made oil-free? What could I substitute instead of the oil?

PUL Team - July 23, 2021, 2:24 a.m.

Hey Anu, we haven't tested it out, but perhaps applesauce or mashed banana may work! We hope you enjoy the recipe if you experiment with it 🙂


Teresa - July 15, 2021, 10:32 p.m.

Hello! I love all your recipes, and PUL has been so helpful to me because I am a new vegan! My family are not a big fans of nuts in their treats so could I leave them out or substitute them for vegan chocolate chips?
Thanks xx

PUL Team - July 18, 2021, 2:16 a.m.

Hi Teresa! Feel free to omit the almonds, or substitute them for another desired ingredient such as chocolate chips, dried fruit, coconut flakes, or seeds 🙂


Saskia - July 11, 2021, 11:04 a.m.

I made these a couple times now as house-warming gifts and the recipients always said that they were the best cookies they've ever had. They never last long as they are so addictively delicious :) I highly recommend everyone to make them asap!

PUL Team - July 16, 2021, 6:37 a.m.

So honoured PUL cookies are being enjoyed on these special occasions! Thank you for sharing, Saskia 😃


Voluntarily Committed - July 10, 2021, 11:48 p.m.

Wow. Just made these and they are delicious. We are sitting here enjoying them with a hot cup of coffee.
I did have to make a couple of subs. The only chocolate I had were some sugar free dark chocolate chips, so I used those. Also, I only had walnuts.
These are so delicious! This one is print worthy! It’ll be added to my favorites list!

PUL Team - July 15, 2021, 3:21 p.m.

So honoured to hear, and thanks for sharing your substitutes!


Lola - July 10, 2021, 2:34 p.m.

These are an absolut treat !
😍😍😍


Lorraine - July 10, 2021, 1:12 p.m.

Une de mes recettes favorites ! Je ne compte plus le nombre de fois que je l'ai réalisé ^^
La texture fondante avec le croquant des amandes est une merveille


Neha Kale - July 9, 2021, 10:43 a.m.

These were sooo good i literally couldn't stop eating them 😭❤️


Els - July 8, 2021, 11:04 p.m.

I will definitely make these again! They taste super rich. Everybody that tasted them was an immediate fan.


Kirstyn - July 8, 2021, 9:03 p.m.

These have become my go-to cookie recipe. DELCIOUS and a big hit with my family.


Sara Scaletti - July 8, 2021, 6:14 p.m.

I made these several times and they are amazing!!! Everyone loved them and no one could tell they were vegan😜


Caterina - June 29, 2021, 8:19 a.m.

Hello Sadia! Love your videos and your personality!

I was wondering if is it ok to use almond flour in this recipe? :)

Thanks a lot!

PUL Team - June 30, 2021, 2:52 a.m.

Hi Caterina, thank you for the kind words! We can't say for certain that almond flour will work as we haven't tested it out, although we imagine with some experimenting it could. Perhaps 3/4 cup of almond flour with additional gel made from flaxseeds and water is a good place to start 😊 Let us know how it goes if you give the substitute a try!

Caterina - June 30, 2021, 5:43 a.m.

Thank you Sadia for your reply!

I actually tried using 3/4 cup of almond flour but they spread a lot becoming thin and oily, but still tasty! Next time I’ll t try adding more flexseed gel! Didn’t think about it, thank you for the amazing tip 😌


Christina - June 23, 2021, 9:40 p.m.

just noticed when watching the ChocBrownie cookie video again, it differs from the ingredients list, it says 1&1/4cups flour but the video demos 1cup........🤔😍

PUL Team - June 24, 2021, 6:24 a.m.

Super great eye, Christina! Thank you for pointing this out and for your patience during any confusion this may have caused. When recipe-testing for these cookies, we tried both measurements - 1 cup of flour, and another batch with 1¼ cup flour. Both worked out great! We personally felt the 1 cup flour yielded cookies that were softer and brownie-like, while the 1¼ flour yielded cookies that were a bit more firm and cake-like in texture. We've updated the recipe write-up to make it match the video so as to not cause any more confusion, but either would be alright depending on which consistency you prefer. Thanks again for sharing the inconsistency with us, it's a huge help! 😃

Christina - July 16, 2021, 3:19 p.m.

Ooh that's really interesting Sadia! I would prefer the softer style so we've both benefitted from our posts! #winwin 😍, thanks so much 😘💞😋


Deepika - June 22, 2021, 1:57 a.m.

Instead of all purpose flour, I baked these cookies with rolled oats flour and they turned out to be pretty awesome and crunchy.
Cookies taste yum. Thanks for the recipe. Really deserves 5stars :)

PUL Team - June 22, 2021, 5:29 a.m.

Thank you for sharing, Deepika - so glad to hear the cookies were enjoyed!


Christina Cardle - June 21, 2021, 5:07 p.m.

just finished baking these - waweeee, sooooooo deeeeelishhhhh


Selena - June 8, 2021, 12:39 p.m.

These cookies were awesome! You know they're great when you can't wait to make another batch, to make double that time, and to give em to all your family and friends! And they were great even though I didn't have the total amount of chocolate, and I swapped a flax egg for a chia egg, and because I didn't have so much chocolate I added cocoa powder to the flour. Yum yum yum!

PUL Team - June 9, 2021, 5:34 a.m.

Aww so sweet of you to make the cookies for your friends and family, Selena! Lovely substitutions as well 🤗


Ying - June 6, 2021, 11:32 a.m.

Hello,

Could I substitute the flour with some healthy options like oat flour?

Thank you.

PUL Team - June 6, 2021, 10:07 p.m.

Hi Ying, thanks for the question! We'd suggest trying half oat and half all-purpose flour to start if possible, and see how you like it. Then try the next time with all oat flour if it turns out well. All-purpose flour has gluten in it, which helps give the classic structure of a cookie. Oat flour might not offer this, but it could be a fun one to experiment with since we haven't had a chance to yet 🙂 If you give it a try do let us know how it goes! 🤗


Cris S - June 5, 2021, 6:16 p.m.

My cookies come out too hard, I'm probably doing something wrong with the oven as I could never bake biscuits, but the taste is good for who knows how to bake 😄!

PUL Team - June 6, 2021, 12:50 a.m.

Hmm ovens can be tricky since they're all so different! Reducing the heat and using the middle rack may be a good idea to help prevent things from getting too hard or burning easily. Glad you still enjoyed the cookies, Cris 🤗

Cris S - June 6, 2021, 7:34 a.m.

Thank you greatly for all your replies and suggestions! I love your dedication to the cause of nutrition and I hope I didn't flood you! 🤗


Steffi - June 1, 2021, 10:50 a.m.

The cookies are absolutely delicious! I was wondering is it possible to substitute the sugar with something healthier or completely even avoid it?

PUL Team - June 2, 2021, 3:29 p.m.

Hey there, Steffi, thanks for the question! We can't say with certainty as we haven't had a chance to test it out. You could likely avoid or cut it down, although the cookies will be less sweet and may have a slightly different texture. Do let us know if you have a chance to experiment though 🤗


Akina - May 30, 2021, 11:22 p.m.

Okay, these are great! I added in some peanut caramel chocolate because I had to use it up and some cashew better for another layed of flavor and they came out great. I baked them in 2 batches and noticed a big difference. The first one I baked for a little too long and they turned out more crunchy, great to dip in milk or tea. The second I baked less and it came out really chewy which I love. Also sprinkled some coarse salt on top of the chewy ones and it made them even more delicious. Thank you for the recipe x

PUL Team - June 2, 2021, 3:26 p.m.

Ooo thanks so much for sharing this with us, Akina! Love the idea to add a sprinkle of salt on top 😍


Mailie - May 29, 2021, 1:57 p.m.

This Brownie/cookie is amazing ! But i do a mistake, I have used a chia flour instead of ground flax seeds. So the cookie rised not. I don't understand all this instructions I am a french student. But thank's for the receape, next week I will make again this cookie receape. Even if it take a strange texture it's so good !

PUL Team - May 30, 2021, 8:19 a.m.

Hello Mailie! So amazing that you're practicing your language skills. Perhaps an online translator may be helpful? The flax seeds with water form a mixture that helps the cookies stick together. We're so glad that you're enjoying the cookies regardless 😃


Chantal - May 4, 2021, noon

I've baked these 3 times this week! To eet and to give : they ask for the recipe! Yes, they are so perfect!!!

PUL Team - May 8, 2021, 10:13 p.m.

Such a lovely gift to give, Chantal! We appreciate you taking the time to share this so much 🙂


Michelle - April 22, 2021, 2:55 p.m.

Just baked these tonight and holy smokes they were amazing!!! Thanks for the awesome recipes :)

PUL Team - April 24, 2021, 1:32 a.m.

Hi Michelle, thank you for the review! So glad you enjoyed the cookies :)


Ishi - April 18, 2021, 5:43 p.m.

Oooh!! I tried these cookies today and it turned out to be soooo perfect. Melt in mouth goodness with just the right amount of crunch. The roasted almonds do a great job in adding layers of flavour. I really enjoyed baking these. Very simple recipe. I wish to pass this down to my friends and family.

PUL Team - April 19, 2021, 3:21 a.m.

This is so lovely to hear, Ishi, and so happy you enjoyed the cookies. Thank you :D


Megan - April 1, 2021, 9:51 p.m.

These cookies are AMAZING 🤩 I love making a batch and enjoying them with a nice hot cup of tea.

I didn’t have flaxseeds so I used ground chia seeds and through a little trial and error I’ve found they work as a perfect sub as long as I add 2 extra Tbsps of water as the chia seeds gel up a bit more than flax. So tips for anyone trying to sub out the egg substitute😄

Thank you for this beautiful recipe 🙏🏻 Currently making a batch to bring over to my grandma right now💕

PUL Team - April 3, 2021, 1:39 a.m.

Thank you for the awesome tip, Megan! We're so happy you've enjoyed the cookies. So kind of you to make some for your Grandma too 🥰

Joanne Henderson - Oct. 29, 2021, 9:22 a.m.

Will be trying this with Chia seeds too!!! Thank you Sadia & Megan xxoo


Claire - March 24, 2021, 8:01 p.m.

We love those cookies. They really are like an individual portion brownie like. This has became my go to chocolate cookies

PUL Team - April 2, 2021, 5:28 a.m.

We appreciate this so much, Claire, and are so happy you're enjoying the cookies 😍