|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 3g||13%|
|Total Carbohydrate 20g||7%|
|Dietary Fiber 2g||6%|
|Total Sugars 12g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These cookies are a fun way to enjoy the tasty combination of cinnamon and chocolate, which is arguably an underutilized 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.
The recipe utilizes a few different flours for a unique taste and texture, but you certainly can swap in all-purpose flour in a pinch. Simply use 1 2/3 cups all-purpose or whole-wheat flour instead of the millet, buckwheat, and almond flour.
2 tablespoons flaxseed meal
4 tablespoons water
1/3 cup margarine
3/4 cup sugar
1 tablespoon vanilla extract
1 teaspoon salt
2 teaspoons cinnamon, plus more for garnish
2 teaspoons 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 plus 1/4 cup almond flour, divided
1 1/2 cups chocolate chips, divided
Steps to Make It
Gather the ingredients.
Preheat the 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 flaxseed meal, vanilla extract, salt, cinnamon, and baking powder.
Slowly blend in the cocoa powder, and then mix in the soy milk.
Next, incorporate the millet flour, buckwheat flour, and 1/3 cup of almond flour until well blended.
If you have been using an electric mixer, do the next step with your hands: Add in 1 cup of the chocolate chips and the remaining 1/4 cup 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 2 inches apart.
Bake on middle oven rack for about 10 minutes, or until fragrant and crispy on the edges.
Let cookies cool. (Note: Be sure not to move the cookies from the cookie sheet until they are completely cool, or they will fall apart.)
Melt the remaining 1/2 cup chocolate chips and drizzle a little onto the top of each cookie. Dust lightly with cinnamon.
Store these delicious chocolate cinnamon brownie cookies in an airtight container for up to three days.