These cookies are a fun way to enjoy the tasty combination of cinnamon and chocolate, which is arguably an under-utilized flavor combination. They're called “brownie” cookies because of their brownie-like texture: crispy on the outside and soft and chewy in the middle. They taste just like little cinnamon brownie bites. They'll also make your kitchen smell heavenly while they are baking.
These cookies utilize a few different flours for their unique taste and texture, but you certainly can swap in all-purpose flour in a pinch. Simply use 1 2/3 cup all-purpose or whole wheat flour in place of the millet, buckwheat and almond flour the recipe calls for.
- 2 tablespoons flaxseed meal
- 4 tablespoons water
- 1/3 cup margarine (vegan)
- 3/4 cup sugar (granulated)
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- 2 teaspoons cinnamon (plus extra for dusting)
- 2 teaspoon baking powder
- 1/3 cup cocoa powder
- 1 tablespoon soy milk (or other non-dairy milk, such as almond or cashew)
- 1 cup millet flour
- 1/3 cup buckwheat flour
- 1/3 cup almond flour
- 1/4 cup almond flour (for mixing in at the end)
- 1 cup chocolate chips (vegan)
- 1/2 cup chocolate chips (for decoration)
Preheat your oven to 375 F.
In a small bowl, mix together the flaxseed meal with the water and allow to rest until gelled, about 5 minutes.
In a large bowl, cream together the margarine and sugar until the mixture is very smooth.
Add in the prepared flax seed meal, vanilla extract, salt, cinnamon and baking powder.
Slowly blend in the cocoa powder, and then mix in the non-dairy milk.
Next, incorporate the millet flour, buckwheat flour, and 1/3 cup almond flour until well blended.
If you have been using an electric mixer, do the next step with your hands: Add in chocolate chips and about 1/4 cup more almond flour and mix until well incorporated. The dough will be stiff, and slightly crumbly, but you will be able to grab little sections and roll them into balls.
Roll the dough into large walnut-sized balls (about 1 1/2 inches in diameter) and place onto an ungreased cookie sheet about two inches apart.
Bake at 375 F on the middle rack of your oven for about 10 minutes, or until fragrant and crispy on the edges.
Let cookies cool; be sure not to move the cookies from the cookie sheet until they are completely cool or they will fall apart.
Melt additional chocolate chips and drizzle a little onto the top of each cookie. Dust lightly with cinnamon.
You can store these delicious treats in an airtight container for up to three days.