A decadent and healthy dessert

I imagined this recipe for Valentines Day, but I wanted it to be more than a dessert for only special occasions. I love my recipes to be versatile, sophisticated, but simple enough so everyone can make them at home, for any occasion. Be it for Valentines Day, for a diner with friends or just a casual afternoon treat, these raspberry filled brownie cookies are the perfect dessert. They are rich, with an intense chocolate flavor, but light, sensual and fresh thanks to the fruity raspberry filling. They are the perfect balance between a fudgy brownie, creamy custard filling and crisp chocolate coating. 

Why you’ll love these raspberry brownie cookies 

• Naturally vegan, dairy and gluten free
• Refined sugar free, with a low glycemic index
• Oil free, contain healthy fats from the nuts
• 100% made from scratch with whole ingredients
• A deep, intense chocolate flavor balanced with a fruity touch
• Easy to make at home 

Ingredients you’ll need 

For the brownie cookies 

• Oat flour – naturally gluten free and very common, oat flour is one of my favorite GF option. Check the FAQ section for how to make your own oat flour.
• Ground almonds – or almond meal is a grainy powder made from whole or blanched almonds. It’s different from almond flour and can be fully substituted.  
• Cocoa powder – I recommend to use a good quality, Dutch processed and unsweetened cocoa powder as it’s a main component of the flavors of this dessert.
• Baking powder – leaving agent. Always check the expiry date before using.
• Cinnamon – because I love cinnamon. However, if you don’t like cinnamon – and I know a lot of people don’t, you can absolutely omit it.
• Almond butter – these raspberry brownies cookies are oil free. Almond butter brings healthy fatness and texture to the batter.
• Maple syrup – my favorite liquid sweetener. It’s natural, deliciously sweet, and with a subtle caramel flavor. Use good quality maple syrup. You can substitute for agave syrup.
• Sugar – I recommend cane or coconut sugar, but you can basically use any granulated sugar.
• Vanilla – you know this little drop of vanilla that enhances all the flavors of a dessert and brings it to the next level? Well, this is it.
• Dairy-free milk – I used almond milk, but any unsweetened plant-based milk works.

For the raspberry filling 

• Raspberries – you can use either fresh or frozen raspberries to make the filling. I used frozen raspberries as they were not in season when I tried the recipe. If using frozen raspberries, heat them a few minutes with the sugar to defrost and release the excess water. If using fresh raspberries you might need to cook them a little longer, but it shouldn’t change the rest of the recipe. I love the association of chocolate and raspberry, but you can actually use any other berry or fruit, like strawberry, orange, or apricot.
• Cornstarch – it’s the biding agent to give texture to the raspberry filling. You need to dilute it in a little water before adding to the raspberry mixture and make sure to boil it for a few minutes until thicken.
• Balsamic vinegar – it might sounds weird, but trust me, this little touch of balsamic vinegar is the secret trick that will take the raspberry filling to the next level! Usually recipes say to add a tablespoon of lemon juice in fruits preparations to enhance and balance the flavors. The balsamic vinegar here plays a similar role, but I found its deep, intense flavor pairs perfectly with chocolate and raspberry. If you don’t have balsamic vinegar, replace it with lemon juice.
• Cardamom – optional, but adds a pleasant subtle parfum.

Tips to make raspberry stuffed brownie cookies

Use a kitchen scale 

If you like to bake I really recommend to invest into a basic kitchen scale to weight the ingredients. Cooking, and especially baking, requires a minimum of precision. You often hear to say that bakery is chemistry, and that’s completely true! Ingredients like baking powder, starch, thickeners, binders, are active components that need to be used in the right quantity. Errors in ingredients measurements are often the reason why a recipe fails. 

Don’t over-fill the tray

We bake the brownies batter into muffin tray to give them a regular shape, and ensure the cookies have enough height. However you don’t want to end up with fluffy muffins, so don’t over-fill the cavities of the muffin tray. About 2 tablespoons of batter is enough to get the result we want. If however your cookies are too thick to be topped with the raspberry custard, carefully dig into them with a knife to create a little cavity to fill with the custard. 

Blend the raspberry filling 

I recommend to blend the raspberry filling at the end with the almond butter to get a creamy and smooth custard. However this is optional if you don’t have a blender. The raspberry filling will be more like a jam with slightly grainy texture.

Be patient

For the best result, it’s very important to respect the chill times in this recipe. 

First, allow the brownies cookies to cool for at least 20 minutes in the tray before trying to move them. They’re still soft out of the oven and you might break them. 

Once garnished with the raspberry filling, place the cookies in freezer for 15 minutes or in the fridge for 30 minutes. This ensures the cookies are cold and the melted chocolate will quickly harden when poured on top.

Turn raspberry brownie cookies into a delicious brownies

The brownie cookies are basically brownies baked in the shape of cookies. This is actually a two-in-one recipe! You can use the recipe for the brownies cookies to make a simple, vegan and gluten-free brownies. Follow the same recipe and bake the batter in one large brownies pan. You might increase the baking time. 

How to store raspberry filled brownie cookies

These raspberry filled brownies cookies keep well for a few days. Once coated in chocolate, place the brownies cookies in a dry airtight container and place in fridge for 3 days. 

They’re also freezer friendly. Place them in a freezer bag in a single layer, remove as much air as possible and close the bag. Place the bag flat in the freezer and keep for up to a month.

FAQ

I can’t find oat flour, do you have alternatives?

It’s more and more common to find oat flour at the supermarket in many countries, especially in the United States. However oat flour remains an unusual product in some countries, including France. Good to know, you can easily make your own oat flour by mixing rolled oats in a blender until you get a powder. Homemade oat flour keeps for months in an airtight and dry container.

What can I use instead of almond butter? 

You can replace the almond butter in the cookies batter with any nut or seed butter. My favorite alternatives are tahini (sesame seeds) and hazelnut butter, which flavors wonderfully pair with chocolate and berries. Peanut, cashew or sunflower work as well.

Can I replace the raspberry cream?

In this recipe, I propose an easy way to make a delicious and healthy raspberry cream. However, if you are short in time – or too hungry, you can replace the raspberry cream with raspberry – or any other fruit jam. And if you’re not a fruity person, you can also use nut butter, chocolate or biscoff spread, for a very decadent dessert.

I don’t have a muffin tray.

Well, you can use any tray with cavities deep enough, or shape the cookies directly on a baking tray.

Can I make these brownie cookies ahead?

Absolutely! You can make and assemble the cookies, then keep them in fridge for 3 days or more. They can be enjoyed straight out of the fridge.

And if I want to keep them longer? 

You can also freeze raspberry filled brownie cookies. Place them in a sealed freezer bag or a container.

For more Valentine’s Day desserts, check out my

• Vegan Lamingtons
• Black Forest Brownies (GF)
• Snickers Truffles Bites (GF)
• Affogato Cookie cups (GF)
• Raspberry Avocado Nice cream (GF)
• After Eight Chocolate Peppermint patties (GF)

I love to see your creations! Don’t forget to tag me @alicepages on your photos on Instagram and give your feedback in the comments below if you make this recipe at home! Your opinion is my best reward.

Raspberry stuffed Brownie Cookies

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• Author: Alice Pagès
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: 12 cookies 1x
• Category: Desserts
• Method: Oven
• Cuisine: American
• Diet: Gluten Free

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Description

Rich fudgy chocolate brownies are filled with homemade raspberry custard and coated with chocolate. These raspberry brownies cookies are a light, luscious and sophisticated dessert. They’re vegan, gluten, oil and refined sugar free.

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Ingredients

Units MUS Scale 1x2x3x

Brownies Cookies

• 100g oat flour
• 80g ground almonds
• 30g cocoa powder
• 8g baking powder
• 1 tsp ground cinnamon
• 1 pinch of salt
• 50g almond butter, smooth
• 50g maple syrup
• 30g cane or coconut sugar
• 1 tsp vanilla extract
• 140ml dairy-free milk

Raspberry curd

• 180g frozen or fresh raspberries
• 30g cane sugar
• 10g cornstarch
• 1 tbsp balsamic vinegar
• 1/4 tsp ground cardamom
• 30g almond butter

Coating

• 200g dark chocolate
• 1 tbsp coconut oil (optional)
• Dried raspberries

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Instructions

1. Preheat the oven to 350F / 180°C.
2. In a large mixing bowl, stir together the oat flour, ground almonds, cocoa powder, baking powder, cinnamon and salt.
3. In a separate bowl, add the almond butter, maple syrup, sugar and vanilla and stir with a whisk until smooth. Add the milk and stir to combine.
4. Pour the wet preparation in the bowl of dry ingredients. Whisk until fully combined and you get a thick, slightly sticky batter.
5. Grease the cavities of a muffin tray. Pour about 2 tablespoons of batter (40g) in each cavity, and spread with the back of a spoon in an even layer.
6. Bake for 10 minutes until the cookies are dry to touch. Remove from the oven and allow to cool for at least 20 minutes in the tray. Then transfer the cookies to a cooling rack to cool completely.
7. Meanwhile, prepare the raspberry curd. Add the raspberries and sugar to a small saucepan, and cook on medium heat for 5-10 minutes, until the raspberries are soft.
8. Dissolve the cornstarch with a little of water in a small bowl, and add the mixture to the saucepan. Bring to a boil, then reduce to medium heat and cook for 3 minutes whisking constantly until thicken. Add the balsamic vinegar and cardamom, stir and cook for 2 minutes.
9. Pour the mixture in a blender and add the almond butter. Blend until smooth and creamy. Transfer the curd to a container and place in the fridge for 1 hour to cool and firm.
10. Assembly: once they have cooled, garnish the cookies with about 1 tablespoon of raspberry curd. Use a piping bag or a spoon to spread the curd evenly on top of the cookies. Arrange the cookies on a tray or a plate, and place in the freezer for 15 minutes.
11. Meanwhile, melt the chocolate using a double boiler. If you want, add 1 tablespoon of coconut oil to fluidity the mixture.
12. Take the cookies out of the freezer and immediately coat them with the melted chocolate. Garnish with dried raspberries or petals if you want. Place in fridge for 10 minutes to allow the chocolate to harden.

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Notes

1. Store the cookies in an airtight container in the fridge for 3 days, or in the freezer for up to 1 month.
2. To make your own oat flour, mix rolled oats in a high speed blender until you get a powder.

Recette version française

Cookies moelleux au chocolat fourrés framboise

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• Author: Alice Pagès
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: 12 cookies 1x
• Category: Desserts
• Method: Four
• Cuisine: Vegan
• Diet: Gluten Free

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Description

Des cookies moelleux façon brownie, garnis de crème de framboises maison et enrobés de chocolat craquant. Parfaits pour un dessert de Saint Valentin léger et raffiné, ou pour un goûter gourmand. Vegan, sans gluten, sans huile et peu sucré.

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Ingredients

Units MUS Scale 1x2x3x

Cookies

• 100g de farine de flocons d’avoine
• 80g d’amandes en poudre
• 30g de cacao en poudre
• 8g de levure chimique
• 1 cuillère à c. de cannelle
• 1 pincée de sel
• 50g de purée d’amandes
• 50g de sirop d’érable
• 30g de sucre de cane ou de coco
• 2 cuillères à c. de vanille liquide
• 140ml de lait végétal

Crème de framboises

• 180g de framboises congelées ou fraiches
• 30g de sucre de canne
• 10g de fécule de maïs
• 2 cuillère à s. de vinaigre balsamique
• 1/2 cuillère à c. de cardamome moulue
• 30g de purée d’amandes

Enrobage

• 200g de chocolat noir
• 2 cuillère à s. d’huile de coco
• Framboises lyophilisées

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Instructions

1. Préchauffer le four à 180°C.
2. Dans un grand saladier, mélanger la farine, la poudre d’amandes, le cacao, la levure, la cannelle et le sel.
3. Dans un autre bol, mélanger la purée d’amandes, le sirop d’érable, le sucre et la vanille et remuer au fouet. Ajouter le lait végétal et mélanger.
4. Verser la préparation dans le saladier d’ingrédients secs. Mélanger pour obtenir une pâte homogène, épaisse et légèrement collante.
5. Huiler une plaque de moules à muffins. Verser environ 40g de pâte dans chaque cavité, et la répartir uniformément dans tout le fond à l’aide d’une cuillère.
6. Enfourner pendant 10 minutes jusqu’à ce que les cookies soient cuits et secs au toucher. Laisser refroidir pendant 20 minutes avant de les démouler et de les laisser refroidir complètement sur une grille.
7. Pendant ce temps, préparer la crème de framboises. Placer les framboises et le sucre dans une petite casserole et faire chauffer à feu moyen. Laisser cuire doucement jusqu’à ce que les framboises fondent.
8. Délayer la fécule dans un bol avec un petit fond d’eau. Verser la préparation dans la casserole. Porter à ébullition, puis réduire à feu moyen et laisser mijoter pendant 3 minutes tout en remuant au fouet, jusqu’à ce que le mélange épaississe. Ajouter le vinaigre balsamique et la cardamome, mélanger et cuire 2 minutes supplémentaires.
9. Verser la préparation dans un blender et ajouter la purée d’amandes. Mixer pour obtenir une crème lisse et onctueuse. Transférer dans un récipient et placer au frais pendant 1 heure.
10. Assemblage: une fois qu’ils ont complètement refroidis, garnir le dessus les cookies avec la crème de framboises à l’aide d’une poche à douille ou d’une cuillère. Disposer les cookies dans un plat et placer au congélateur pendant 15 minutes.
11. Pendant ce temps, faire fondre le chocolat au bain marie. Ajouter 2 cuillères d’huile de coco pour fluidifier le mélange.
12. Sortir les cookies du congélateur et les enrober immédiatement de chocolat fondu. Décorer de framboises lyophilisées ou de pétales de fleurs séchées. Placer au frais pendant 10 minutes pour permettre au chocolat de durcir.
13. Take the cookies out of the freezer and immediately coat them with the melted chocolate. Garnish with dried raspberries or petals if you want. Place in fridge for 10 minutes to harden.

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Notes

1. Les cookies se conservent dans un récipient hermétique au réfrigérateur pendant 3 jours, ou au congélateur jusqu’à 1 mois.
2. Pour réaliser sa propre farine de flocons d’avoine, mixer des flocons d’avoine au blender pour obtenir une poudre fine.