Healthy Flourless Fudgy Chocolate Chip Cookie Dough Brownies
Yields: 16 brownies
These just might be the best brownies I’ve ever tasted in my entire life! That’s definitely saying something… Brownies are my all-time favorite dessert! They’re incredibly rich and decadent with flavors similar to 72% dark chocolate, and the bits of sweet chocolate chip cookie dough makes them absolutely irresistible. Leftover brownies will keep for at least a week if stored in an airtight container in the refrigerator—if they last that long! (They also freeze well!)
  1. Place a sheet of wax paper or parchment paper on a baking tray.
  2. To prepare the cookie dough, stir together the butter, vanilla extract, and liquid stevia in a small bowl. Stir in the milk and salt. Add in the oat flour, stirring until just incorporated. Gently fold in the chocolate chips.
  3. Working with a small amount of the mixture at a time, roll into a pea-sized sphere (no larger!). Place on the prepared baking sheet. Once all of the cookie dough has been shaped into pea-sized spheres, place the baking sheet in the freezer while preparing the brownie batter.
  4. Preheat the oven to 300°F, and lightly coat an 8”-square baking pan with nonstick cooking spray. (Optional: Line the 8”-square baking pan with wax paper and coat it with cooking spray for easier removal of the brownies.)
  5. To prepare the brownies, whisk together the flour, cocoa powder, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the butter, egg whites, and vanilla. Stir in the Greek yogurt, mixing until no large lumps remain. Stir in the coconut sugar. Stir in the milk. Add in the flour mixture, stirring until just incorporated. Fold in 1 ½ tablespoons of miniature chocolate chips and the partially frozen cookie dough bits.
  6. Spread the batter into the prepared pan. Press the remaining ½ tablespoon of miniature chocolate chips into the top. Bake at 300°F for 16-20 minutes (16 minutes yields the fudgiest brownies; 20 minutes yields slightly cakier brownies). Cool completely to room temperature in the pan, and let the brownies sit for at least 6 hours once at room temperature for the fudgiest texture before slicing and serving.
Notes: Remember to measure the flour correctly, using this method or a kitchen scale. (← That’s the one I own and love!) Too much will dry out your cookie dough, and it will be too crumbly to roll. If this happens to you, add more milk 1 teaspoon at a time until the cookie dough comes together. If the cookie dough looks fine when you first mix it together but dries out when you dry to roll it, moisten your fingers and palms with a bit of water before rolling it. (See my blog post above for more tips and information!)

Too much oat flour and cocoa powder in the brownie batter will make your brownies dry and crumbly, rather than chewy and fudgy. Too much cocoa powder will also make your brownies taste bitter, rather than rich and chocolaty.

I highly recommend using the liquid stevia! It’s one of my favorite ingredients, and you’ll use it in all of these recipes of mine, too! I buy mine online here because that’s the cheapest price I’ve found. For sweeter cookie dough bites, increase the liquid stevia by an additional ⅛ to ¼ teaspoon.

If you really prefer not to use the liquid stevia, then omit it and substitute pure maple syrup, honey, or agave for the milk. (The cookie dough centers won’t be quite as sweet with any of these substitutions! They’ll be closer to the sweetness level of muffins, rather than cookies.)

You must use miniature chocolate chips! Regular sized chocolate chips are too big, and they’ll make the cookie dough bits fall apart when you try to roll them into spheres. If you only have regular sized chocolate chips, then chop them first. Also, do not add more miniature chocolate chips to the cookie dough! Too many will also cause the cookie dough to fall apart when to try to shape it into spheres.

The cookie dough bits must be no larger than the size of peas. This ensures the brownies bake evenly (and that there’s a bit of cookie dough in every bite of brownie!).

White whole wheat flour, whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the oat flour.

For a non-oat-flour gluten-free option in the brownie batter, use as follows: ½ cup (60g) millet flour, 2 tablespoons (15g) brown rice flour, 2 tablespoons (15g) tapioca flour, and ½ teaspoon xanthan gum. Most store-bought gluten-free flour blends (like this one!) will work as well, if measured like this.

I don’t recommend using Dutched or special dark cocoa powder. The brownies already taste very rich and dark chocolaty without it!

If your cocoa powder is very bumpy and/or clumpy, then sift it into the mixing bowl.

Brown sugar or granulated sugar may be substituted for the coconut sugar, but the brownies will no longer be clean eating friendly.

Any milk may be substituted for the nonfat milk.

In the brownie batter, if you’d prefer, ½ cup (120mL) of pure maple syrup, honey, or agave may be substituted for the coconut sugar and 4 tablespoons of the milk. (You still need to add those 2 final tablespoons of milk!)

The brownie edges should look firm but the center should still look somewhat glossy and underdone when you remove the pan from the oven. If the edges of your brownies begin to pull away from the edges of your pan within 10 minutes of removing them from the oven, then you’ve baked them long enough!

PRO TIP 1: For the fudgiest texture, you must wait 6+ hours after your brownies reach room temperature before slicing and serving! If you cut into them while warm, they’ll taste cakey instead of fudgy. The brownies turn fudgier the longer they rest on the counter. I promise it’s worth the wait! (If you’re running short on time, then refrigerator your pan of brownies for at least 1 hour after they’ve cooled completely to room temperature!)

PRO TIP 2: Once your brownies have fully set (after 6 hours!), then microwave individual brownies for 9-14 seconds to warm them and make the chocolate chips turn melty again! (This is my favorite way to eat them!)

{gluten-free, clean eating, low fat}
Recipe by Amy's Healthy Baking at