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Stuffed Brownie Cookies

Makes 10 cookies


    Cookies are a holiday staple, and these are sure to become a fast favourite. Experiment with your favourite nut or seed butter here to make it your own new family tradition. 


    Picture perfect

    Make quick work of shaping cookies by using a cookie scoop. They come in a variety of sizes and help ensure picture-perfect cookies every time.


    Stuffed Brownie Cookies


      • 1/2 cup (125 mL) nut or seed butter of choice
      • 1 cup (250 mL) oat flour
      • 1/2 cup (125 mL) unsweetened cocoa
      • 1/3 cup (80 mL) coconut sugar, or sugar substitute of your choice
      • 3/4 tsp (4 mL) baking soda
      • 1/4 tsp (1 mL) baking powder
      • 1/4 tsp (1 mL) kosher salt
      • 6 Tbsp (90 mL) coconut oil, melted
      • 2 Tbsp (30 mL) oat milk
      • 1 1/2 tsp (7 mL) vanilla extract
      • 1 1/2 oz (43 g) unsweetened chocolate
      • 2 tsp (10 mL) monk fruit powder


      Per serving:

      • calories219
      • protein3 g
      • total fat17 g
        • sat. fat12 g
      • total carbohydrates18 g
        • sugars7 g
        • fibre4 g
      • sodium159 mg



      In small bowl, place nut or seed butter and freeze until stiff but still pliable, about a half-hour. Quickly form into 10 balls about 1 tsp (5 mL) each, place on parchment-lined plate and return to freezer until ready to use.


      Preheat oven to 325 F (170 C). Line 2 baking trays with parchment paper and set aside.


      In large bowl, whisk together oat flour, cocoa, coconut sugar, baking soda, baking powder, and salt until thoroughly combined.


      In another small bowl, whisk together coconut oil, oat milk, and vanilla extract. Add wet mixture to dry mixture and stir together with wooden spoon or rubber spatula until well combined. Form cookie dough into 10 balls each roughly 1 1/2 Tbsp (22 mL) in size.


      Working with one ball of cookie dough at a time, make a wide well that extends about three-quarters of the way through the ball of cookie dough. Add one ball of frozen nut or seed butter filling into well and gently form cookie dough around filling ball, fully enclosing with dough. Place filled cookie on prepared baking tray and continue process with remaining cookie dough and filling. Bake cookies, one tray at a time, until softly set, about 10 to 12 minutes. Let cookies cool and firm up on baking tray for 10 minutes before transferring to wire rack to cool completely to room temperature.


      Once cookies have cooled, gently melt chocolate in heat-safe bowl over saucepan of gently simmering water. Once completely melted, remove bowl from saucepan and stir in monk fruit powder. Drizzle over cookies and let set in refrigerator for 30 minutes. Cookies will keep in airtight container for up to a week.



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