The flaked salt gives an edge to the intense darkness of the brownie cookies, while the vanilla bean paste speckles the creamy tiramisu filling.
Why anyone would dare to resist these insanely tempting paleo Tiramisu Brownie Crinkle Cookies, I honestly don’t know.
With an intense chocolate flavor, slight sweetness, bitter edge of espresso, a creamy tiramisu filling, and a hint of salt, these cookie sandwiches are the perfect mouthful. The paleo tiramisu cream uses coconut butter, maple syrup and vanilla bean paste, while the brownie cookies boast a shiny, crackly crust guarding their fudgy interior.
You do not want to miss out on these. When you take a bite, you’ll not only be shook at the wonders of paleo baking, but also feel like you’ve outdone yourself. I had an internal conflict of wanting to throw a dinner party and have everyone try these for dessert, but also wanting to keep them in the back of my refrigerator all to myself. A few things to note:
A full tablespoon might sound like a lot, but you do not want to skimp on the vanilla bean paste for the tiramisu filling. Since the brownie cookie itself is already sweet, we don’t want to overwhelm the filling, so relying on the vanilla and maple syrup in their respective quantities yields the perfect balance. I would use this paleo filling recipe in donuts, macarons, honestly anything that has a sweet counterpart and could use a creamy, vanilla, coffee-flavored filling.
Wait until the cookies fully cool to pipe. Be sure to freeze the filling until it’s thick and pipe-able. For the filling to maintain its texture and shape, it should not be spread onto warm cookies or left at room temperature for too long.
In terms of chocolate, I used dutch-processed cocoa powder and Enjoy Life’s Dark Chocolate Morsels. The darkness of the cocoa gives the perfect color contract for these visually tempting cookies.
Tiramisu Brownie Crinkle Cookies (Paleo)
Ingredients
- 2 cup dark chocolate chips (300 grams)
- 4 tbsp grass-fed butter or coconut oil (60 grams)
- 1/2 cup superfine almond flour (45 grams)
- 2 tbsp coconut flour
- 1 tbsp espresso powder (instant coffee will do)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tbsp cold water (or cold brew)
- 1 cup coconut sugar (200 grams)
- 2 tbsp maple syrup
- 2 egg
- 2 cans coconut cream (refrigerated overnight, the solid part only)
- 1 tbsp espresso powder
- 1 tbsp vanilla bean paste
Instructions
- Begin by melting the coconut oil with the dark chocolate chips over a double broiler. To do this, place a heat-proof bowl over a pot of barely simmering water. The steam will gently melt the chocolate chips and coconut oil over a few minutes. Stir occasionally until thoroughly melted, then, set aside on a countertop to cool.
- As the chocolate-coconut oil mixture cools, whip the egg, coconut sugar, and maple syrup on medium-high speed for 6-8 minutes, until pale and fluffy.
- While the coconut sugar, maple syrup and egg are whipping, combine all your remaining dry ingredients: almond flour, baking powder, salt, espresso powder. Set aside.
- Once the egg mixture is pale and fluffy, like a light peanut butter frosting color, add in the cooled chocolate mixture in a steady stream and mix on medium-low until just combined. Then, add in the dry ingredients and mix until just combined.
- Once there are a few flour streaks remaining, add in the cold water and mix until thoroughly combined. Be sure to scrape down the sides and center of the bowl.
- Place in the fridge to chill for 15-30 minutes - any longer the batter will be too firm to scoop. In the meantime, line a baking sheet with parchment paper and preheat the oven to 350 F.
- Using a 1.5 or 2 tbsp scoop, place the cookie dough balls on the baking sheet, around 2 inches apart. Bake for 5 minutes, and then take out the pan to bang on the countertop to slightly deflate the cookies. Bake for an additional 2 minutes to allow the cookies to puff up again, and then bang the pan on the countertop again to introduce more crinkles. Bake for another 2 minutes and repeat the process. Then, allow the cookies to finish baking, another 2 minutes (11 minutes total).
- Allow them to fully cool on the baking sheet for 5-7 minutes before transferring to a wire rack.
- Scoop the thick, cold coconut cream into a small mixing bowl. Add the vanilla and espresso. Whip the cream with a stand or hand mixer until light and fluffy.
- Use immediately to pipe onto cooled brownie cookies, or place in the fridge until use. If the consistency isn't thicken enough, set in the fridge for 15-30 minutes to thicken before piping.
