• Kaylee Cubbison

Chocolate Chip Brownie Swirl Cookies (paleo + vegan)

crisp on the outside, chewy on the inside, with a soft brownie filling


they’re adorable and they taste pretty great too:) one of my fav recipes i've made!!


THE RECIPE:

yields 10 cookies

prep time: 15 min

cook time: 18 min

total time (including cooling): 43 min

ingredients

for the cookie part-

1/3 cup olive oil

1/2 cup coconut sugar

2 tbsp maple syrup

1/4 cup nut or seed butter

1 tsp vanilla

1 cup almond flour

1/4 cup coconut flour

1/2 tsp salt

1/2 tsp baking soda

1/2 cup chocolate chips

for the brownie batter-

2 tbsp olive oil

3 tbsp nut or seed butter

1/4 cup coconut sugar

3 1/2 tbsp non dairy milk

1/2 tsp vanilla

3/4 cup almond flour

3 tbsp cacao/cocoa powder

1/2 tsp baking soda

1/4 tsp salt

1/4 cup chocolate chips

instructions

1. for the cookie part- in a medium bowl mix together the olive oil, coconut sugar, maple syrup, nut or seed butter, and vanilla. then add in the almond flour, coconut flour, salt, and baking soda. then stir in the chocolate chips and set aside

2. for the brownie batter- in a small bowl mix together the olive oil, nut or seed butter, coconut sugar, non dairy milk, and vanilla. then add in the almond flour, cacao powder, baking soda, salt, and chocolate chips

3. on a piece of parchment paper, roll out the cookie dough in a rectangle that’s about 1/2 an inch thick and spread the brownie batter evenly on top. use the parchment paper to roll the cookie dough (like how you would with cinnamon rolls or a roll cake), use the parchment to press the cookie dough and brownie together as you go. once you have a completed cookie dough log, let it chill in the fridge for 30 minutes

4. preheat the oven to 350 F and take the dough out of the fridge. slice about 1 inch thick cookies from the dough, forming them into more of a circle shape with your hands, and place them evenly onto a lined baking sheet. bake for 18-19 minutes, let cool for 10-15 or until hardened, and enjoy!

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