Triple Chocolate Decadence Brownie-Cookies

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Yes, these really are gluten-free and egg-free. If you opt for dairy-free chocolate pieces, they are vegan/dairy-free as well. Too good to be true. We know.


In the Vitamix

  • 2 tbsp golden flax
  • ¼ cup warm warm water
  • ¼ cup coconut oil
  • 1 tbsp grapeseed oil
  • ¾ cup applesauce
  • 2 tsp vanilla extract
  • 2 tbsp Kahlua

Dry Ingredients

  • ¾ cup Authentic (superfine) brown rice flour
  • ¾ cup tapioca starch
  • ¾ cup almond flour
  • ½ cup cocoa powder
  • 2 tsp baking soda
  • 1 cup white sugar or equivalent sweetener
  • 1 tbsp fine coffee grounds
  • pinch of salt
  • ¼ cup chocolate chips or baking chocolate, melted


  • ½ cup semisweet chocolate chips
  • ½ cup white chocolate chips
  • ½ cup macadamia nut pieces (optional, may be substituted with pecans or other preferred nut)


Preheat oven to 325. Grease a baking sheet for cookies, or a square glass pan for brownies.

Soak flax in warm water for at least ten minutes. Combine in Vitamix with oils, applesauce, vanilla, and Kahlua. In a mixing bowl, combine dry ingredients, then stir in melted chocolate. Add chocolate chips and nuts if desired and stir. If making brownies, pour into prepared pan and bake for 30-45 minutes, or until puffed and spongy. If making cookies, shape into 2" balls and flatten slightly on sheet; bake for 15 minutes. Top will crack slightly but inside should still be moist.