Brownie Cookie Experiment

Recently, I enjoyed a no-flour chocolate cookie at Beyond Bread in Tucson.  I came home determined to create my own healthy no-cane sugar version.  I was able to replace the cane sugar in one of my favorite cookie recipes with coconut sugar which is a low glycemic sweetener. I did not use wheat flour but just a bit of coconut flour which has a lovely fragrance and no gluten. I was very happy with the resulting taste of my Brownie Cookie so I made up a small gift bag for a friend who did me a favor.

Because I had just purchased a new chocolate themed word stamp from Viva Las Vegas Stamps, I couldn't resist making my friend a card to go with the cookies.  The baker stamp I used is a Stampingbella one I got from Ben Franklin Crafts. The figure was holding a plate of cupcakes so I masked it out and drew in chocolate chip cookies. The bag and matching tape is from Ben Franklin Crafts/Celebrations. I made the envelope (using the Envelope Punch Board) and decorated it with the leftover scrap from the card and more tape.

Here is the recipe for my healthy brownie cookies:

4 oz. bittersweet chocolate
1 T butter
1-1/2 T coconut flour
1/8 tsp. baking powder
1/8 tsp salt
1 egg
1/3 c. coconut sugar
1/2 tsp. vanilla
4 oz. bittersweet chocolate (chopped into chip size)
4 oz. rough chopped walnuts or pecans

In a small bowl, melt 4 oz. of chocolate and the butter using the microwave at 10 sec intervals, stirring until it is combined and smooth.  In another bowl beat together the egg, sugar and vanilla. Add in the melted chocolate mixture.  Sift in the flour, salt, and baking powder.  Add in the chopped chocolate and nuts.  On a parchment lined cookie sheet form 8 cookie patties and bake them for 10 minutes at 350 degrees. ( Turn the tray halfway during the baking time.) Let the soft cookies cool on the sheet before removing them. Enjoy!