The perfect way to celebrate valentines, galentines, or just for those moments in life when you need, that’s right, I said NEED, a cookie or 2 but don’t want to bake, or can’t be trusted with ( ← we’ve all been there)  an entire batch of 12 – 24!

Soft, chewy, crispy on the edges, super, SUPER fudgy in the middle! THE PERFECT COOKIE (or should I say brookie?!) for any occasion or, simply just to help you crush those late night cookie cravings (please tell me I’m not the only one who has them pretty much every. single. night?!) but also, just because cookies/brookies are always a good idea! Am I right!? Oh, you know I am!

Just in case you’re not familiar with life-changing deliciousness that is the brookie  . . .  a brookie = soft-baked cookie meets suuuuuuper fudgy, rich chocolate brownie and yes, its just as incredible, if not more so, than you imagine. They even come complete with that signature, cosmic brownie crackle on top!!!!

This, right here, this single serve, super fudgy (secretly healthy), soft baked choc fudge lava brookie has taken my obsession with cookies, brownies and melty puddles of rich dark chocolate to a whollleeeee new level!

I mean the only thing better than a fresh from the oven, soft baked, ooey gooey brownie or choc chip cookie is a fresh from the oven, soft baked, ooey, gooey double choc fudge lava brookie! Who says you have to choose between brownies OR cookies?! I say lets have both!

You with me? of course you are, you’re cool like that!

Super simple, seriously delicious made with just a handful of ingredients that I bet you have on hand already and come together in one bowl, with one spoon, and can be ready to devour in a matter of minutes!

Annnndddd, they also happen to be secretly good for you!

Gluten Free – Dairy Free – Grain Free – Refined sugar free – Low Carb – Paleo – Keto – 100% Vegan friendly but most importantly they really are edible awesomeness personified and you need them in your life because, yum!

Also, primarily made with nut butter and a cheeky hit of espresso = totally acceptable for breakfast consumption + a big ol’ vat of coffee, of course.

Crispy on the edges, soft and chewy in the middle and literally oozing with rich, chocolaty awesomeness when you bite on!

Go, go, get em!

Click here for some step-by-step pics & to cook along with me

__________________________________________

Question of the day –

Do you prefer crispy or soft-baked cookies?

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your life changing choc collagen lava brookies (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to

__________________________________________

The post Choc fudge lava brookies for two (or just you) xo first appeared on Better with Cake.

Enter- {Flourless} Salted Choc Fudge Notella Brookies . . .

It’s brownie, meets cookie, meets ferrero rocher and I am here for it!

Crispy on the edges, super fudgy, soft and chewy in the middle with an ooey, gooey chocolaty surprise inside and it comes complete with that cosimc chocolate brownie crackle . . .

Made with just a handful of ingredients that I bet you have on hand and come together in 1 bowl with 1 spoon but, there’s a catch . . .

The trick to getting the brookie of your dreams is to chill the dough for at least 30 mins (or freeze for 15) . . .

Will waiting be a little difficult? Possibly for some, some being me, please tell me I’m not the only one?!

Will it be worth it, 100%, so, SO worth it!

See stack of tall dark & handsome deliciousness . . .

And, primarily made with egg, nut butter and a cheeky hint of espresso means they’re totally acceptable for breakfast consumption!

Mix em’ up now, bake em’ up first thing and you’re early morning coffee drinking brookie eating self will thank you, or me?!

OoooOO yes!

Gluten Free – Dairy Free – Grain Free – Refined Sugar Free – Low Carb  – Keto – Paleo – Vegan Friendly

1 bowl + 6 ingredients . . .

From my heart to yours, enjoy xo

{Flourless} Choc Fudge Notella Brookies

Makes 10-12 deliciously indulgent, seriously chocolaty,  soft and chewy, super fudgy brookies

Ingredients –

1 egg – or flax egg

1/4 cup of natural almond butter

1/4 cup of hazelnut cacao butter

2 Tablespoons of maple syrup

1 teaspoon of vanilla

3/4 cup of almond flour

1/4 cup of cacao

1/4 cup of monk fruit sweetener or coconut sugar

1 teaspoon of baking soda

1/2-1 teaspoon of instant espresso – optional to help enhance the richness of the chocolate

Dark chocolate – chips or chopped – measure with your heart

1 pinch of salt

Optional add ins;

1-2 scoops of unflavored collagen – for gut health

1 teaspoon of maca – hormone balance

Method –

1 – Place egg, chocolate hazelnut butter, maple syrup and vanilla in to a bowl and stir until smooth, creamy and well combined.

2 – Add almond flour, cacao, instant espresso (if using),  baking soda, spices and salt and stir to combine.

3  –  Fold in your chocolate , if using. Now comes the hard part – place your cookie dough in the fridge for 30 minutes to chill (or freezer for 10-15) DO NOT SKIP THIS STEP this is what helps your cookies maintain their shape and ensures they get that dreamy, fudgy, chewy, brookie texture!

Note – You can chill for longer then 30 minutes,  you can even mix it up and leave over night if you like.

Once your dough has chilled – and you’re ready to bake –

4 – Preheat your oven to 175’C / 350’F line a baking tray with baking/parchment paper (or a silpat mat) and set aside.

5 – Use a cookie scoop or spoon to portion out your dough and roll into desired shape and size.

Note – they should not spread much so shape them roughly how you want to eat them.

6 – Bake for smaller cookies for 6-8 minutes – larger cookies for 8-10

DO NOT OVER BAKE – they will still be slightly soft, that’s what you want – set them aside for 2-3 minutes to cool – they will now be nice and chewy.

Enjoy xo

__________________________________________

Question of the day –

Do you prefer crisp and crunchy or soft and chewy cookies??

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your brookies (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to ox

__________________________________________

The post {Flourless} Salted Choc Fudge Notella Brookies first appeared on Better with Cake.

With Halloween just a few days away I wanted to make something fun and festive to mark the occasion and celebrating or not, these might just be the cookie (or should I say brookie) of. My. Dreams!

Please tell me I’m not the only one who dreams of such things . . .

Well just in case you don’t . . .

Imagine if a super fudgy, rich, dark chocolate brownie and a crisp and crunchy chocolate cookie had delicious little babies which we then smoosh together , because we all know babies are just so smooshable – and yes, smoosh / smooshable are real words, I know because I said so #justletme , sorry where was I . . .

Smooshing brookies together, right  . . .

Imagine if a super fudgy, rich, dark chocolate brownie and a crisp and crunchy chocolate cookie had delicious little brookie babies which we then smoosh together with the creamiest dreamiest perfectly spiced, peanut butter filling!

I mean . . . what more could one want in life?!

Cookies?

Brownies?

Chocolate?

Nut butter?

Pumpkin spice?!

Just add coffee and you have everything you could possible need . . .

Pumpkin haters stay with me here, I promise you these divine little brookie sandwiches do not contain pumpkin of any kind, the filling is simply mixed with a spice mix that I think is named pumpkin spice because in the USA it’s a blend of spices commonly used when make their famous Thanksgiving pumpkin pie (which a quick google search has confirmed is the reason!  Look at me knowing things!!!) .

If you’re unfamiliar with the magical deliciousness that is pumpkin spice mix, it’s very similar to chai – it totally tastes and smells like Christmas which of course makes my heart and belly all kinds of happy.

I super simple DIY pumpkin spice recipe mix so if you don’t have any you can make it your own in about 2 seconds. Then go ahead and add it to all of the things! Add a pinch to your morning coffee, or smoothie,  or pancakes, or banana bread, or cookie dough . . . but, if DIY isn’t your jam you can always just leave it out or just trusty ol’ cinnamon.

You do you, boo!

And now that’s out of the way, back to brookie making . . .

As always, our beloved brookies are simple to make, made with no refined flours or sugars using just a handful of ingredients that I bet you have on hand already and come together in 1 bowl with 1 spoon and bake up to delicious, delectable, devour-able perfection in just 6-8 short minutes!

But, remember there is a catch . . .

The trick to getting the best ever, super fudgy, nice and chewy brookie of your dreams will require a little patience.

The trick to getting that perfect chewy, brookie texture is that you have to chill the dough for at least 30 minutes (or you could speed it up and pop it in the freezer for 10-15 instead) !

Will waiting be a little difficult? Possibly for some (some being me).
Will it be worth it . . . absolutely,  100%, without question, so, SO worth it!

Soft baked brookie / life hack alert  –  you can chill the dough for longer than 30 minutes so if you’re seeing this and it’s nearing bed time here’s what I suggest you do . . . head to the kitchen, mix up your brookie dough, it will take 2 minutes, cover it up then pop it in the fridge. Tuck your fine self into bed, have an amazing sleep dreaming about the incredible brookies you will get to devour when you wake up in the morning.

Side note – brookies are made primarily with eggs and nut butter and the fact that we are making them in to sandwiches means that they automatically become acceptable for breakfast consumption. #livingyourbestlife

Upon waking, have yourself a nice hot shower, turn on your oven, bake up your cookies, 6 – 8 minutes later your current , brookie eating self will be totally high five-ing your last nights self for doing the work and mixing up that brookie dough for your morning self to enjoy with a monster size cup of coffee because, yes!

And , if you’re reading this and it’s past breakfast time and you still have 45 minutes before bed then I’m not saying that you have to but, if you wanted to, stack em’ up and drizzle with a little (or a lot) of melted chocolate , I wouldn’t be mad about it, and I don’t think you would be either . . .

Gluten Free – Dairy Free – Grain Free – Refined Sugar Free – Low Carb – Keto – Paleo – Vegan Friendly

All natural, quick and easy, seriously chocolaty,  soft and chewy, super fudgy, flourless double stuffed pumpkin spiced peanut butter brookie sandwiches  . . .

100% worth it!

Make them. Eat them. Love, love, love them!

Flourless Dark Chocolate Pumpkin Spiced Peanut Butter Brookie Sandwiches

Gluten Free – Dairy Free – Grain Free – Refined Sugar Free – Low Carb  – Keto – Paleo – Vegan Friendly

Makes 6 deliciously indulgent, seriously chocolaty, perfectly spiced, soft and chewy, super fudgy, peanut butter stuffed brookie sandwiches

Ingredients –

For the cookies –

1 egg – or flax egg

1/2 cup of almond butter

2 Tablespoons of coconut oil, melted and cooled

2 Tablespoons of maple syrup

1 teaspoon of vanilla

3/4 cup of almond flour/meal

1/4 cup of cacao

1/4 cup of monk fruit sweetener or coconut sugar

1 teaspoon of baking soda

1/2-1 teaspoon of instant espresso – optional to help enhance the richness of the chocolate

1 pinch of salt

Optional add ins;

1-2 scoops of unflavored collagen – for gut health

Reishi  boosts immunity, calms the nervous system & my busy brain

For the filling

1/2 cup of peanut (or almond) butter

1 teaspoon of vanilla

1/2-1 teaspoon of pumpkin spice mix  – measure with your heart

1 Tablespoon of coconut flour – vanilla creamer or protein powder – more or less to desired consistency

a pinch of salt

Optional for serving –

Dark chocolate – melt for drizzling

Method –

1 – Place egg, almond butter, coconut oil, maple syrup and vanilla in to a bowl and stir until smooth, creamy and well combined.

2 – Add almond flour, cacao, instant espresso (if using),  baking powder, baking soda and salt and stir to combine.

3  -Now comes the hard part – place your cookie dough in the fridge for 30 minutes to chill (or freezer for 10-15) DO NOT SKIP THIS STEP this is what helps your cookies maintain their shape and ensures they get that dreamy, fudgy, chewy, brookie texture!

Note – You can chill for longer then 30 minutes,  you can even mix it up and leave over night if you like.

Once your dough has chilled – and you’re ready to bake –

4 – Preheat your oven to 175’C / 350’F line a baking tray with baking/parchment paper (or a silpat mat) and set aside.

5 – Use a cookie scoop or spoon to portion out your dough and roll into desired shape and size.

Note – they should not spread much so shape them roughly how you want to eat them.

6 – Bake for smaller cookies for 6-8 minutes – larger cookies for 8-10

DO NOT OVER BAKE – they will still be slightly soft, that’s what you want – set them aside for 2-3 minutes to cool – they will now be nice and chewy.

To make the filling –

1 –  Place all ingredients into a small bowl, stir to combine and set aside until your ready to use.

To assemble –

1 – Place a heaping Tablespoon of your pumpkin spiced, peanut butter filling on to the middle of half of your cookies, gentle spread to the edges.

2 – Top with another cookie, press to seal.

3 – Drizzle with melted chocolate, if you want ← you do!

4 – Devour.

Enjoy xo

__________________________________________

Question of the day –

What would your dream cookie look like??

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your brookies (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to ox

__________________________________________

The post Dark Chocolate Pumpkin Spiced Peanut Butter Brookie Sandwiches first appeared on Better with Cake.

Those of you who have been visiting this blog of mine for regularly over the years (or even just the last few weeks) will know how much I LOVE chocolate and chai!

A simple but magical combination of flavors that makes my heart (and belly) all kinds of happy.

I mean, chocolate on it’s own = happiness am I right?! You know I am!

And, chai just warms me down to the depths of my soul. I don’t know what it is about that  combination of spices, maybe it’s because it reminds me of Christmas (which is my absolute fave) – the smell alone just makes me all kinds of happy, and when you put the to together, you get pure magic.

And that my friend is exactly what we have here!

Subtly sweet, deliciously indulgent, seriously chocolatey spiked with the perfect heart and belly warming hum of chai inspired spices.

Crispy on the edges, soft, chewy and super fudgy in the middle , and choc full of choc chips.

I mean, does it get any better?!

Chocolate + chai + brownie meets cookie . . .

My life is now complete.

Wait, eating these while drinking coffee = life, complete!

Made with no refined flours or sugars using just a handful of ingredients that I bet you have on hand already and come together in 1 bowl with one spoon but, I must remind you, there is a catch . . .

The trick to getting that magical, super fudgy, soft and chewy brookie of your dreams will require a little patience . . .

You see, the trick to getting that perfect chewy texture is to chill the dough for at least 30 minutes (or you could speed it up and pop it in the freezer for 15 instead) !

DO NOT SKIP THIS STEP!

This is what helps your brookies hold their shape and get that game changing texture!

Will waiting be a little difficult? Possibly for some (some being me).
Will it be worth it . . . absolutely,  100%, without question, so, SO worth it!

Note – you can chill the dough for longer than 30 minutes so if you’re seeing this and it’s nearing bed time stop what you’re doing . . . head to the kitchen, mix up your brookie dough, it will take 2 minutes, cover it up then pop it in the fridge. Tuck your fine self into bed, have an amazing sleep dreaming about the magical, life changing brookies you will get to devour when you wake up in the morning.

And yes, because our brookies are made primarily with eggs and nut butter and also have a pinch of espresso and lots, and lots of chai, they automatically become acceptable for breakfast consumption. OoooO yes!

Upon waking, have yourself a nice hot shower, turn on your oven, bake up your cookies, 6 – 8 minutes later your current , brookie eating self will be totally high five-ing your last nights self for doing the work , mixing up that brookie dough for your morning self to enjoy with a monster size cup of coffee because, yes!

Gluten Free – Dairy Free – Grain Free – Refined Sugar Free – Low Carb – Keto – Paleo – Vegan Friendly

All natural, quick and easy, subtly sweet, seriously chocolaty, perfectly spiced soft and chewy, super fudgy, flourless chai spiced almond butter brookies . . .

Make them. Eat them. Love, love, love them!

{Flourless} Chai Spiced Choc Fudge Almond Butter Brookies

Gluten Free – Dairy Free – Grain Free – Refined Sugar Free – Low Carb  – Keto – Paleo – Vegan Friendly

Makes 10-12 deliciously indulgent, seriously chocolaty, perfectly spiced, soft and chewy, super fudgy almond butter brookies

Ingredients –

1 egg – or flax egg

1/2 cup of almond butter

2 Tablespoons of coconut oil, melted and cooled

2 Tablespoons of maple syrup

1 teaspoon of vanilla

3/4 cup of almond flour/meal

1/4 cup of cacao

1 Tablespoon of chai spice mix
Or 2 tsp ground cinnamon – 1/2 tsp ground ginger – 1/4 tsp each of nutmeg, cardamom, cloves & a pinch of black pepper.

1/4 cup of monk fruit sweetener or coconut sugar

1 teaspoon of baking soda

1/2-1 teaspoon of instant espresso – optional to help enhance the richness of the chocolate

Dark chocolate – chips or chopped – measure with your heart

1 pinch of salt

Optional add ins;

1-2 scoops of unflavored collagen – for gut health

1 teaspoon of maca – hormone balance

Method –

1 – Place egg, almond butter, coconut oil, maple syrup and vanilla in to a bowl and stir until smooth, creamy and well combined.

2 – Add almond flour, cacao, instant espresso (if using),  baking powder, baking soda, spices and salt and stir to combine.

3  –  Fold in your chocolate , if using. Now comes the hard part – place your cookie dough in the fridge for 30 minutes to chill (or freezer for 10-15) DO NOT SKIP THIS STEP this is what helps your cookies maintain their shape and ensures they get that dreamy, fudgy, chewy, brookie texture!

Note – You can chill for longer then 30 minutes,  you can even mix it up and leave over night if you like.

Once your dough has chilled – and you’re ready to bake –

4 – Preheat your oven to 175’C / 350’F line a baking tray with baking/parchment paper (or a silpat mat) and set aside.

5 – Use a cookie scoop or spoon to portion out your dough and roll into desired shape and size.

Note – they should not spread much so shape them roughly how you want to eat them.

6 – Bake for smaller cookies for 6-8 minutes – larger cookies for 8-10

DO NOT OVER BAKE – they will still be slightly soft, that’s what you want – set them aside for 2-3 minutes to cool – they will now be nice and chewy.

Enjoy xo

__________________________________________

Question of the day –

Do you prefer crisp and crunchy or soft and chewy cookies??

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your brookies (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to ox

__________________________________________

The post {Flourless} Chai Spiced Choc Fudge Almond Butter Brookies first appeared on Better with Cake.

Crispy on the edges, super fudgy, soft and chewy in the middle!

So, SO good!

For the longest time I thought I was team crunchy when it came to cookies, but, this stack of tall dark and handsome deliciousness may have converted me from team crispy to team chewy . . .

If you’ve ever wondered what would happen if a super fudgy, rich, dark chocolate brownie and a crisp and crunchy choc chip cookie had delicious little babies . . . then wonder no more my friend.

And yes, they are as incredible as you’ve always dreamed they would be!! Possibly better!

I mean, can you even!

They even have that awesome brownie crackle going on!

Super simple to make, made with no refined flours or sugars using just a handful of ingredients that I bet you have on hand already and come together in 1 bowl with one spoon but, there is a catch . . .

The trick to getting the best ever, super fudgy, nice and chewy brookie of your dreams may test your patience a little.

You see, the trick to getting that perfect chewy, texture is that you have to chill the cookie dough for at least 30 minutes (or you could speed it up and pop it in the freezer for 15 instead) !

Will waiting be a little difficult? Possibly for some (some being me).
Will it be worth it . . . absolutely,  100%, without question, so, SO worth it!

See stack of tall dark and handsome deliciousness . . .

Also,  see super fudgy, seriously chocolaty, soft and chewy centre . . .

Note – you can chill the dough for longer than 30 minutes so if you’re seeing this and it’s nearing bed time here’s what I suggest you do . . . head to the kitchen, mix up your brookie dough, it will take 2 minutes, cover it up then pop it in the fridge. Tuck your fine self into bed, have an amazing sleep dreaming about the incredible brookies you will get to devour when you wake up in the morning.

Side note – brookies are made primarily with eggs and nut butter  and also have a pinch of espresso so they automatically become acceptable for breakfast consumption. You’re welcome.

Upon waking, have yourself a nice hot shower, turn on your oven, bake up your cookies, 6 – 8 minutes later your current , brookie eating self will be totally high five-ing your last nights self for doing the work and mixing up that cookie dough for your morning self to enjoy with a monster size cup of coffee because, yes!

And , if you’re reading this and it’s past breakfast time and you still have 45 minutes before bed then I’m not saying that you have to but, if you wanted to, stack em’ up and add a scoop (or 2) of your fave ice cream , I wouldn’t be mad about it, and I don’t think you would be either . . .

Gluten Free – Dairy Free – Grain Free – Refined Sugar Free – Low Carb – Keto – Paleo – Vegan Friendly

All natural, quick and easy, deliciously indulgent, secretly healthy, soft and chewy, super fudgy, seriously chocolaty lightly salted almond butter brookies . . .

100% worth it!

Salted Choc Fudge Almond Butter Brookies

Gluten Free – Dairy Free – Grain Free – Refined Sugar Free – Low Carb  – Keto – Paleo – Vegan Friendly

Makes 10-12 deliciously indulgent, secretly healthy, soft and chewy, super fudgy, seriously chocolaty lightly salted almond butter brookies

Ingredients –

1 egg – or flax egg

1/2 cup of almond butter

2 Tablespoons of coconut oil, melted and cooled

2 Tablespoons of maple syrup

1 teaspoon of vanilla

3/4 cup of almond flour/meal

1/4 cup of cacao

1/4 cup of monk fruit sweetener or coconut sugar

1 teaspoon of baking soda

1/2-1 teaspoon of instant espresso – optional to help enhance the richness of the chocolate

1 pinch of cinnamon

1 pinch of salt

Optional add ins;

Dark chocolate – chips or chopped – measure with your heart

1 scoops of unflavored collagen – for gut health

1 teaspoon of maca – hormone balance

Method –

1 – Place egg, almond butter, coconut oil, maple syrup and vanilla in to a bowl and stir until smooth, creamy and well combined.

2 – Add almond flour, cacao, instant espresso, baking powder, baking soda, cinnamon and salt and stir to combine.

3  –  Fold in your chocolate , if using. Now comes the hard part – place your cookie dough in the fridge for 30 minutes to chill (or freezer for 10-15) DO NOT SKIP THIS STEP this is what helps your cookies maintain their shape and ensures they get that dreamy, fudgy, chewy, brookie texture!

Note – You can chill for longer then 30 minutes,  you can even mix it up and leave over night if you like.

Once your dough has chilled – and you’re ready to bake –

4 – Preheat your oven to 175’C / 350’F line a baking tray with baking/parchment paper (or a silpat mat) and set aside.

5 – Use a cookie scoop or spoon to portion out your dough and roll into desired shape and size.

Note – they should not spread much so shape them roughly how you want to eat them.

6 – Bake for smaller cookies for 6-8 minutes – larger cookies for 8-10

DO NOT OVER BAKE – they will still be slightly soft, that’s what you want – set them aside for 2-3 minutes to cool – they will now be nice and chewy.

Enjoy xo

__________________________________________

Question of the day –

Do you prefer crisp and crunchy or soft and chewy cookies??

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your brookies (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to ox

__________________________________________

The post Salted Choc Fudge Almond Butter Brookies first appeared on Better with Cake.