Brownie Cookies

Brownie and Cookies, what more I should say to describe this recipe. Cookies are fudgy and irresistible. I can say these are a bit healthy as I replaced the all-purpose flour with oats flour, you can go traditional though and use the all-purpose flour but trust me these are equally delicious.

Also try: Butter Jam Cookies, Jeera Biscuits, Oatmeal Raisin Cookies, Choco Chip Oatmeal Cookies or Nankhatai.

Course: Breakfast or Dessert

Cuisine: Global Cuisine

Time: Preparation – 10 mins, Baking – 12 mins, Total – 22 mins

Servings: makes around 12 large cookies.


  1. Oats Flour – 1 cup
  2. Unsweetened Cocoa Powder – 1/2 cup
  3. Brown Sugar – 1/2 cup 
  4. Light Unsalted Butter – 1/2 cup (or regular unsalted butter)
  5. Baking Powder – 1/2 tsp
  6. Baking Soda – 1/2 tsp
  7. Vanilla Extract – 1.5 tsp
  8. Semi Sweet Chocolate Chip – 1/2 cup
  9. Salt – 1/4 tsp.

PS: 1 Cup = 250 ML.

How to make Brownie Cookies:

  1. Pre-heat the oven to 325 degrees fahrenheit or 165 degrees celsius. Line the baking sheet with parchment paper for easy cleanup and saving the cookies from burning up
  2. Take a mixing bowl. Add oats flour, cocoa powder (sieve it), baking powder, baking soda and salt. Mix them with a whisk. Add chocolate chips. Toss and keep aside the flour mix
  3. In another big mixing bowl. Add butter, sugar and vanilla extract. Whisk until smooth
  4. Now add flour mix to the wet ingredients. Stir with a spoon and mix until all ingredients are combined and no flour is visible
  5. Using a cookie scoop place the dough onto the sheet, you can even roll the dough into small balls if you don’t have a scoop. Leave 1-2 inches of space between cookies
  6. Bake for 12 mins. Press down each cookie a little bit with back of a spoon after baking. Cookies will look underdone initially, let them sit for 10-15 mins
  7. Your Brownie Cookies are ready!!! Dig in.


  1. You can also use white sugar or 1/4 cup of each white and brown sugar
  2. You can use all-purpose or whole wheat flour as well
  3. You can replace butter with 6 tbsp oil + 2 tbsp milk.


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