Let me start this recipe with a full disclaimer: these cookies are addictive.
So addictive, in fact, that I made no less than FIVE batches of these cookies at the weekend (please don’t judge!).
Anyway, I can’t think of a better way to kick off National Chocolate Week than by sharing these beauties.
These Salted Rye Chocolate Fudge Brownie Cookies are the best healthy cookies I have ever made (or even tasted, for that matter) and are now perhaps my favourite recipe on this site!
Although, perhaps I should alter the word ‘healthy’ – they are actually healthier, definitely not one to eat by the dozen, even if I did do just that at the weekend!
They are rich, fudgy and have the most perfect texture – brownie crossed with cookie – with a crinkly top and chewy, gooey centre. Combined with the crunch of the pumpkin seeds (what better way to use up all the seeds after your pumpkin carving session later this month?), they make up my dream cookie!
I used rye flour because I think the earthy taste combines perfectly with chocolate. However, it’s also a handy flour to use because it’s lower in gluten, meaning it’s more easily digestible than many other flours! Of course, if you’re gluten-free, then switch it up for a different blend!
Anyway, I really hope you like these cookies as much as I do – there really is no better way to celebrate National Chocolate Week!
Salted Rye Chocolate Fudge Brownie Cookies
- Makes 12-15 cookies
- 100g dark chocolate, finely chopped
- 1/3 cup cacao butter
- 4 tbsp butter (vegan or grass-fed, OR use mashed, ripe avocado for a healthier spin!)
- 3 tbsp aquafaba
- 1 tsp vanilla paste
- For the dry ingredients –
- 1 cup plus 1 tbsp rye flour (I used Dove’s Farm)
- 1 cup coconut sugar
- 2 heaped tbsp cacao powder
- 1 1/4 tsp baking powder
- 1/2 tsp pink or sea salt
- 100g dark chocolate chunks
- Handful pumpkin seeds (optional)
Start by preheating your oven to 180C, then line one large cookie sheet, or two baking trays.
In a bain marie, gently melt together your chocolate, cacao butter and butter, stirring smooth. Whisk in the aquafaba – this helps the mixture to thicken – and the vanilla. Set aside to cool slightly for 5 minutes.
In the mean time, whisk together your dry ingredients.
Fold in the chocolate mixture and stir until just combined – do not over-mix! Fold the chocolate chunks and pumpkin seeds in. The mixture should be easy to handle, but if it appears a little sticky or wet still, place in the fridge for 20 minutes.
Using a cookie scoop, scoop up the mixture and lay onto the lined baking trays. Alternatively, shape the mixture (about one and a half tablespoons at a time) into balls, then lie on the prepared trays. Do not flatten the balls.
Place the cookies in the oven to bake for 10-13 minutes (I baked mine for 12), then remove from the oven and allow to cool completely before handling. This is necessary – if you handle the cookies too soon, they will break!
- Once cooled, transfer to an airtight container and eat when desired!