Cosmic Brownie Cookies
Ultra fudgy Cosmic Brownie Cookies topped with chocolate ganache and sprinkles! These gluten-free, dairy-free, refined sugar-free cookies are so easy to make.
Ingredients
Cookies
- 1 egg, room temp
- 1/2 cup creamy almond butter or cashew butter *do not use peanut butter
- 1/4 cup almond flour
- 1/2 cup coconut sugar
- 1/4 cup cacao powder
- 1 tsp vanilla extract
- 1 tbsp melted coconut oil
- 1/2 tsp baking soda
- 1/4 tsp sea salt
Ganache
- 1 cup chocolate chips
- 1 tbsp coconut oil
- 3 tbsp coconut cream (solid part from the top of a can of coconut milk)
- natural sprinkles
Instructions
- Preheat oven to 350F. Line a baking sheet with parchment paper.
- In a bowl, combine all of the ingredients until a thick dough forms. Roll the dough into balls, or use a cookie scoop, and place on the cookie sheet. Flatten each cookie slightly.
- Bake in the oven for 10 minutes. The tops should be crackly. Don't over-bake! remove from the oven and allow to cool completely.
- To make the ganache, add the chocolate and coconut oil to a heat proof bowl. Microwave for 30 second increments, stirring between each, until completely melted. Then stir in the coconut cream. It should start to thicken up. (I like to place mine in the fridge for 15 minutes to thicken it up even more, but this is optional).
- Add some ganache to each cookie, spreading it out. Then top with sprinkles.
- Place the cookies in the fridge for 30 minutes. This helps harden the ganache and the cookies become EVEN fudgier!! Don't skip! Store in the fridge in an air-tight container. You can leave them out at room-temp for 5-10 minutes prior to eating if you don't like a cold cookie.
Video
Notes
These are date-sweetened chocolate chips!