Go Back
Print

Chocolate Cherry Brownie Cookies

Decadent, chewy, melt-in-your-mouth chocolate cherry brownie cookies taste like a rich dessert, in cookie form. These cookies taste like a brownie, but have the structure of a cookie, and are finished off with a delicious morello cherry jam. Gluten-free, dairy-free, flourless and Paleo-friendly.

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 12 cookies
Author Ashley

Ingredients

  • 2 large eggs
  • 3/4 cup coconut sugar
  • 1 tsp vanilla extract
  • 140 grams dairy-free dark chocolate
  • 3 tbsp coconut oil melted
  • 1/2 cup coconut flour
  • 1/4 cup cocoa powder
  • 2 tsp baking powder
  • 1/4 tsp sea salt
  • 6 tsp cherry jam or any jam of choice

Instructions

  1. Preheat oven to 350 degrees. Line a large baking sheet with parchment paper or make sure it is well greased.

  2. In a large mixing bowl, add the eggs, coconut sugar, and vanilla extract. Whisk together and set aside.

  3. Melt the coconut oil in a measuring cup, then break the chocolate up and add to the measuring cup. Microwave in 30-second intervals until the chocolate is melted into the coconut oil. Let it sit for 1-2 minutes after it is melted to slightly cool.

  4. Add the melted chocolate to the egg-sugar mixture. Whisk together. Add in the coconut flour, cocoa powder, and baking soda. Whisk together, until the batter is smooth (it will be thick, like a brownie batter!)

  5. Roll each cookie into golf ball-sized balls, and place them 1-2 inches apart on the tray. Carefully press a hole into each ball with your thumb. (If it gets sticky just wet your thumb). Place a small spoonful of cherry jam into each hole (about 1/2-3/4 tsp).

  6. Bake for 10 minutes. (Do NOT overbake!!!). Let them cool on the baking sheet for 5 minutes, then transfer to a cooling rack.

  7. Store in an airtight container for up to 5 days.