Hi, guys! I’ve been delayed on the blog once again because I’ve been sick with a weird sinus cold infection. To be honest, this week has been really hard as Cosmo’s 2-year passing anniversary is coming up on the 30th of this month. For those who have been following me for some time, he meant everything to me! Hold onto your beautiful fur kids, as you never know what the next day will bring. I want to thank those who helped me two years ago; I’ve never forgotten about you. I will have a special dedication post to Cosmo soon!

“I loved you for your whole life and I’ll miss you for the rest of mine.”

I’m finally feeling better, and after having a lovely phone call with my friend in Corfu, I decided to hop on the blog to share a delicious recipe. I know Easter is coming, so these are the perfect cookies to add to your table.

This delicious Chocolate Brownie Cookie recipe is a must-try! Although it’s not my own, I had to reshare it because it’s that good. Open Nature’s GLUTEN-FREE brownie mix is a game-changer, especially if you’re looking for gluten-free options. I’m not usually a fan of box mixes, but this one is an exception. The recipe on the back of the box for Brownie Cookies is amazing, and I’ve made a few tweaks to make it even better. Find the updated recipe below!

Chocolate Chip Brownie Cookies Recipe 

Recipe By Open Nature 

Servings: 15-18 medium size cookies

Ingredients:

• 1 box of the gluten-free chewy fudge brownie mix
• 2 large eggs
• 5 tablespoons of melted butter
• 2 tablespoons of room temperature water (I added this)
• 1 cup of chocolate chip cookies (I adjusted mine to 3/4 cup of semi-sweet chocolate chips)
• Optional: 1/3 cup of finely chopped walnuts

Method:

1. Preheat the oven to 325 degrees.
   Line a baking sheet with parchment paper. I didn’t have to grease the paper, but that is up to you.
2. Stir together the dry mix with the egg, melted butter, and water. Mix until combined; the dough will be really thick and wet. Just mix until everything comes together. Then fold in the chocolate chips, and if you are using walnuts, add those in too.
3. I like to chill my mixture for about 5 minutes in the refrigerator. Once the dough hardens slightly, remove it from the fridge and prepare the baking sheet.
   Grease your hands with nonstick spray, then take about 2 tablespoons of dough and roll it into a ball. Place the ball onto the baking sheet and repeat until you have about 10 cookies on the sheet. Make sure the cookies are about 3 inches apart from each other on the sheet.
4. Bake on the middle rack for about 12-15 minutes. I baked mine for 15 minutes since I like my cookies crunchy. Remove from the oven and let cool. You can freeze these cookies in a sealed container for up to 1 month.

If you’re looking for the Open Nature Gluten-Free Brownie Mix, check it out here.

This is not a sponsored post for Open Nature. Stay tuned for my very own version of this recipe!