Salted choc fudge almond butter brookies , where have you been all my life?!

Crispy on the edges, super fudgy, soft and chewy in the middle!

So, SO good!

For the longest time I thought I was team crunchy when it came to cookies, but, this stack of tall dark and handsome deliciousness may have converted me from team crispy to team chewy . . .

If you’ve ever wondered what would happen if a super fudgy, rich, dark chocolate brownie and a crisp and crunchy choc chip cookie had delicious little babies . . . then wonder no more my friend.

And yes, they are as incredible as you’ve always dreamed they would be!! Possibly better!

I mean, can you even!

They even have that awesome brownie crackle going on!

Super simple to make, made with no refined flours or sugars using just a handful of ingredients that I bet you have on hand already and come together in 1 bowl with one spoon but, there is a catch . . .

The trick to getting the best ever, super fudgy, nice and chewy brookie of your dreams may test your patience a little.

You see, the trick to getting that perfect chewy, texture is that you have to chill the cookie dough for at least 30 minutes (or you could speed it up and pop it in the freezer for 15 instead) !

Will waiting be a little difficult? Possibly for some (some being me).
Will it be worth it . . . absolutely,  100%, without question, so, SO worth it!

See stack of tall dark and handsome deliciousness . . .

Also,  see super fudgy, seriously chocolaty, soft and chewy centre . . .

Note – you can chill the dough for longer than 30 minutes so if you’re seeing this and it’s nearing bed time here’s what I suggest you do . . . head to the kitchen, mix up your brookie dough, it will take 2 minutes, cover it up then pop it in the fridge. Tuck your fine self into bed, have an amazing sleep dreaming about the incredible brookies you will get to devour when you wake up in the morning.

Side note – brookies are made primarily with eggs and nut butter  and also have a pinch of espresso so they automatically become acceptable for breakfast consumption. You’re welcome.

Upon waking, have yourself a nice hot shower, turn on your oven, bake up your cookies, 6 – 8 minutes later your current , brookie eating self will be totally high five-ing your last nights self for doing the work and mixing up that cookie dough for your morning self to enjoy with a monster size cup of coffee because, yes!

And , if you’re reading this and it’s past breakfast time and you still have 45 minutes before bed then I’m not saying that you have to but, if you wanted to, stack em’ up and add a scoop (or 2) of your fave ice cream , I wouldn’t be mad about it, and I don’t think you would be either . . .

Gluten Free – Dairy Free – Grain Free – Refined Sugar Free – Low Carb – Keto – Paleo – Vegan Friendly

All natural, quick and easy, deliciously indulgent, secretly healthy, soft and chewy, super fudgy, seriously chocolaty lightly salted almond butter brookies . . .

100% worth it!

Salted Choc Fudge Almond Butter Brookies

Gluten Free – Dairy Free – Grain Free – Refined Sugar Free – Low Carb  – Keto – Paleo – Vegan Friendly

Makes 10-12 deliciously indulgent, secretly healthy, soft and chewy, super fudgy, seriously chocolaty lightly salted almond butter brookies

Ingredients –

1 egg – or flax egg

1/2 cup of almond butter

2 Tablespoons of coconut oil, melted and cooled

2 Tablespoons of maple syrup

1 teaspoon of vanilla

3/4 cup of almond flour/meal

1/4 cup of cacao

1/4 cup of monk fruit sweetener or coconut sugar

1 teaspoon of baking soda

1/2-1 teaspoon of instant espresso – optional to help enhance the richness of the chocolate

1 pinch of cinnamon

1 pinch of salt

Optional add ins;

Dark chocolate – chips or chopped – measure with your heart

1 scoops of unflavored collagen – for gut health

1 teaspoon of maca – hormone balance

Method –

1 – Place egg, almond butter, coconut oil, maple syrup and vanilla in to a bowl and stir until smooth, creamy and well combined.

2 – Add almond flour, cacao, instant espresso, baking powder, baking soda, cinnamon and salt and stir to combine.

3  –  Fold in your chocolate , if using. Now comes the hard part – place your cookie dough in the fridge for 30 minutes to chill (or freezer for 10-15) DO NOT SKIP THIS STEP this is what helps your cookies maintain their shape and ensures they get that dreamy, fudgy, chewy, brookie texture!

Note – You can chill for longer then 30 minutes,  you can even mix it up and leave over night if you like.

Once your dough has chilled – and you’re ready to bake –

4 – Preheat your oven to 175’C / 350’F line a baking tray with baking/parchment paper (or a silpat mat) and set aside.

5 – Use a cookie scoop or spoon to portion out your dough and roll into desired shape and size.

Note – they should not spread much so shape them roughly how you want to eat them.

6 – Bake for smaller cookies for 6-8 minutes – larger cookies for 8-10

DO NOT OVER BAKE – they will still be slightly soft, that’s what you want – set them aside for 2-3 minutes to cool – they will now be nice and chewy.

Enjoy xo

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Question of the day –

Do you prefer crisp and crunchy or soft and chewy cookies??

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your brookies (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to ox

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