Innocent brownie cookies Recipe

Name: Innocent brownie cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Wholemeal flour; 2 tbsp Cocoa powder; 1 tsp cinnamon; 1/4 tsp salt; 1 egg; 1/2 cup Low fat yogurt or milk (I used soya milk); 1/3 clear honey; 1 tsp baking powder; 1 dash Coconut flakes; 25 grams Peanuts (optional); 1 bananas (optional)

Servings: persons

1 cup Wholemeal flour
2 tbsp Cocoa powder
1 tsp cinnamon
1/4 tsp salt
1 egg
1/2 cup Low fat yogurt or milk (I used soya milk)
1/3 clear honey
1 tsp baking powder
1 dash Coconut flakes
25 grams Peanuts (optional)
1 bananas (optional)

1
Preheat the oven 190 Celsius (375 F)
2
Combine all the dry ingredients in one bowl (flour, cinnamon, salt, cocoa powder etc).
3
Mix the egg, honey, banana and yogurt/milk, in another bowl.
4
Stir in the nuts and the dry ingredients into the other bowl.
5
Make sure its all mixed and smooth.
6
Lightly grease the oven tray with some olive oil or use a ungreased baking sheet.
7
Drop spoonfuls of dough 2 inches apart and sprinkle some coconut flakes (I made about 8 cookies)
8
Bake in preheated oven until cookies are set (about 40-45 minutes).
9
Cool for a few minutes and they should be ready to eat.

267

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup Wholemeal flour, 2 tbsp Cocoa powder, 1 tsp cinnamon, 1/4 tsp salt, and more.

Yes, Innocent brownie cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Innocent brownie cookies

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