Chocolate brownie muffin top cookies are a surprisingly healthy dessert

I think 99 percent of muffin eaters would agree that the top is hands down the best part. It’s got crunchy edges, usually some fun toppings going on, but still a good bit of that classic muffin moisture.

Think of these muffin top cookies as combining the best part of the muffin with a cookie in a brownie flavor — pretty much the best parts of everything in the baked goods world.

The even better part, though, is that these are healthy! Yep, a brownie-cookie-muffin concoction that’s filled with whole-grain oats, wheat flour, coconut oil and yogurt. They’re super versatile, being completely acceptable as dessert (spread some nut butter on top if that’s your thing), alongside breakfast or as a quick on-the-go snack. You’ll never need a muffin tin again.

Chocolate brownie muffin top cookies recipe

A healthy combination of everything you love from a cookie, brownie and muffin.

Yields 16-18

Prep time: 10 minutes | Inactive time: 15 minutes | Cook time: 15 minutes | Total time: 40 minutes

Ingredients:

• 1/4 cup melted coconut oil
• 1/2 cup 2 percent plain Greek yogurt
• 1/2 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• Pinch salt
• 1 cup oat flour
• 3/4 cup whole-wheat pastry flour
• 1/4 cup unsweetened cocoa powder
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 cup unsweetened almond or coconut milk
• 1/4 cup dark chocolate chips, plus more for topping

Directions:

1. In a large bowl, combine the coconut oil and yogurt, and whisk until smooth.
2. Add the sugar, and whisk again until as smooth as possible.
3. Add the eggs, vanilla and salt, and whisk 1 more time.
4. In a separate medium bowl, combine the flours, cocoa powder, baking powder and baking soda.
5. Add the dry mixture to the wet mixture, and stir until just combined.
6. Add the milk, and stir again until incorporated.
7. Fold in the 1/4 cup of chocolate chips, and refrigerate the dough for 15 minutes.
8. While the dough chills, preheat the oven to 350 degrees F, and line 2 baking sheets with silicone baking mats or parchment paper.
9. Once chilled, scoop heaping tablespoons of dough onto the baking sheet, about 9 per baking sheet so that they have room, as they’ll spread a little while baking. Top each cookie with a couple of chocolate chips, and bake for 12 to 15 minutes.
10. Remove from the oven, and let cool for a few minutes before transferring to a cooling rack.

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