Your next lockdown baking session: how to make a rich and decadent batch of guilt-free chocolate brownie COOKIES
- Katie Lolas, from Sydney, shared her delicious and healthy cookie recipe
- They have the texture of a cookie but are filled with rich dark chocolate flavors
- They are easy to make and can be enjoyed guilt-free by the whole family
A home cook has shared her recipe for delicious chocolate brownie cookies to inspire Aussies to shake up their lockdown baking repertoire.
Sydney teacher Katie Lolas, who has earned a loyal following thanks to her mesmerizing meal prep sessions and healthy recipe ideas, said the cookies have the texture of a cookie but are filled with “rich and decadent dark chocolate flavors.”
“They’re perfectly crispy around the edges and chewy in the middle,” the mother-of-one wrote alongside snaps of the tempting treats.
A home cook has shared her recipe for delicious chocolate brownie cookies to inspire Aussies to shake up their lockdown baking repertoire
“They’re perfectly crispy on the edges and chewy in the middle,” said the mother-of-one
To start, preheat your oven to 180C and add two eggs, half a cup of coconut flour and a cup of raw sugar to a bowl and mix well until blended.
Then melt 2/3 cup chocolate chips and three tablespoons coconut oil in 30 second increments until melted before pouring the melted chocolate into a mixing bowl and stirring to combine.
Once combined, add a teaspoon of vanilla extract, 1/3 cup of cocoa powder, and two teaspoons of baking soda and stir until a thick batter forms.
Recipe: How to Make Katie Lolas’ Chocolate Brownie Cookies
▪️2/3 cup dark chocolate chips
▪️1 cup sugar (I use raw)
▪️1/2 cup coconut flour
▪️3 tbsp coconut oil, melted
▪️1 tsp vanilla extract
▪️1/3 cup cocoa powder
▪️ 2 tsp baking soda
▪️ Powdered sugar (optional)
1. Preheat the oven to 180C and line a baking tray. In a large bowl, add eggs and coconut and sugar and mix until well blended.
2. Melt chocolate chips and coconut oil in 30 second increments until melted.
3. Pour melted chocolate into a mixing bowl and stir to combine. Add the rest of the ingredients and stir until a thick batter is formed.
4. Scoop out tablespoons of the dough, roll into balls and place on the prepared baking sheet, pressing lightly. Keep each cookie at least 5 cm apart.
5. Bake for 10-12 minutes or until the edges are slightly crispy and the center is set.
6. Remove the cookies from the oven and let them cool for 5 minutes before placing them on a wire rack to cool.
7. Sprinkle with powdered sugar to serve (optional)
Then scoop out a tablespoon of the dough from the mold, roll into balls and place on the prepared baking sheet, lightly press and spread at least two inches.
Bake for 10-12 minutes or until the edges are slightly crispy and the center is set, then let them sit on the baking sheet for five minutes.
When they have cooled slightly, move them to a wire rack to cool completely before dusting them with powdered sugar to serve.
Katie has built a following of over 162,000 followers for the elaborate yet healthy meals she prepares each week
What are Katie’s best winter meal preparation tips?
*Get most of your staples with private label items to save money
* Choose seasonal fruits and vegetables to save money
* Plan your meal prep around in-store promotions and sales
*Store frozen vegetables, they last longer and are great for filling smoothies and stir-fries
* Prepare for a Sunday to make sure you have everything you need for the week
“The batter will be very thick and that’s perfect,” Katie said. “Don’t overbake these cookies — once the edges are a little crispy and the centers have set, take them out of the oven right away.”
Katie has built a following of more than 162,000 for the elaborate yet healthy meals she prepares each week.
For those looking to start preparing meals, Katie recommends stocking containers as rule number one.
Containers, containers and more containers! Most people will have everything they need to cook their food, but I found that I had to invest in some good containers to transport and store all my prep to and from work every day,” Katie previously shared. to FEMAIL.
‘For my breakfast I buy mason jars from K-mart or The Reject Store. They are inexpensive and will last for years.
‘For my lunch and snack containers, I usually buy the Sistema brand from Woolworths and I like them because they come in so many different shapes and sizes. I have also started using containers from Meal Prep Australia.