I am so excited to share my chocolate brownie cookies with y’all today! Every once in a while you just need a little something sweet. I am not going to try to pass these off to you all as a health food, because they clearly are not.
But they are a delicious little treat that won’t set you back TOO far. At 2 PointsPlus on Weight Watchers and only 80 calories a piece, you can enjoy one of these without feeling too down on yourself.
These taste like a cross between a cookie and a brownie, and they are so good! My husband and my toddler happily gave the stamp of approval.
I am starting to experiment with coconut oil more in my cooking. I used it in these cookies, and the results were pretty good. I do detect a very faint coconut flavor, but it does not bother me in these cookies. I wondered to myself if I would have even noticed, had I not made them myself. If you are anti-coconut, feel free to use butter instead.
This recipe was inspired by Cooking Light’s Cocoa Fudge Cookies. I stayed pretty close to the original recipe, except for using coconut oil and greek yogurt, rather than plain yogurt. I also prefer using a silicon baking mat, rather than cooking spray.
Chocolate Brownie Cookies
These chocolate brownie cookies are like a cross between a brownie and a cookie, and they are made with coconut oil and Greek yogurt.
- 1 cup flour
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 5 tablespoons organic unrefined coconut oil
- 7 Tablespoons unsweetened cocoa powder
- 2/3 cup white granulated sugar
- 1/3 cup brown sugar
- 1 teaspoon pure vanilla extract
- 1/3 cup Fage 2% plain Greek yogurt
Mix the flour, salt and baking soda in a bowl and set aside.
In a large saucepan, melt the coconut oil over medium heat until fully liquified.
Remove oil from heat, and stir in sugars, cocoa and vanilla until well-combined.
Stir in Greek yogurt.
Mix in dry ingredients until well-combined.
Form dough balls (about 2 tablespoons) and place on a cookie sheet lined with a silicon baking mat or parchment paper.
Press each dough ball in a criss-cross pattern with a fork.
Bake at 350 degrees for about 8-9 minutes.
Cool for about 3 minutes on the cookie sheet, and then transfer to wire rack to cool for a few more minutes.
A nutrition label generator was used to calculate nutritional information, and all information is approximate.
This recipe was adapted from Cooking Light's Cocoa Fudge Cookies
Be sure and let me know if you try these chocolate brownie cookies! Leave me a comment.
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