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closeup of dark chocolate cherry brookies (brownie cookies) stack

Double Chocolate Cherry Brookies (Brownie cookies!!)

No one can get enough of these brownie cookies. Dark, fudgy, gooey, incredibly rich and so satisfying, these are cookies that will be made again and again because you're going to LOVE them!! And the addition of the cherries is the cherry on top ;) Naturally sweetened (I know!) and made free from: dairy, egg, nuts, soy, junk.
Course Dessert
Cuisine American, North American
Keyword allergy friendly, easy, healthy, quick
Prep Time 10 minutes
Cook Time 11 minutes
Resting time 5 minutes
Total Time 26 minutes
Servings 24 brookies
Calories 183kcal
Author Laila Sbeinati


  • 1 C dairy free/nut free butter, I use Earth Balance and Melt
  • 3/4 C coconut sugar, or sub brown sugar
  • 3/4 C honey
  • 1/4 Tsp pure vanilla extract
  • 2 C all purpose flour
  • 3/4 C dutch processed cocoa powder
  • 1 1/2 Tsp baking soda
  • 1/2 Tsp sea salt
  • 3/4 C dark chocolate chips or chunks, I use Enjoy Life brand and Made Good
  • 1 1/2 C fresh or frozen cherries - roughly chopped, you can use any variety (sweet, tart)


  • Preheat oven to 350F and line 2 large baking sheets with parchment paper. Set aside.
  • In a bowl, sift together the flour, cocoa, baking soda, and salt. Set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter, coconut or brown sugar, honey, and vanilla. Beat on medium speed until fluffy. About 3-5 minutes.
  • Add the flour mixture, and beat on low speed at first until just combined. Increase speed to medium low and continue beating until all ingredients are well combined. Add chocolate chips and chopped cherries and continue beating for 30 seconds more, until they're mixed into the batter.
  • Divide batter evenly onto prepared baking sheets, and bake in preheated oven for 11 minutes. Cookies will come out of the oven puffy but will deflate and take their true shape as they cool. So delicious!!!!!


I used frozen cherries but you can use fresh as well. And if you don't have cherries, sub with blueberries or other berry for a fun twist! Either sweet or tart cherries will work great.
I bake my brookies perfectly at 11 minutes. Please remember that every oven is different and how it heats is something you know best about your own oven. So 11 minutes is a guideline, if your oven heats "hotter" then try baking for 9 or 10 minutes and see once cookies have cooled if they were over baked or under, etc. You're looking for a cookie you're able to hold yet soft and also fudge-y when you bite into the middle. Omg excuse me while I go bake some more!!


Calories: 183kcal | Carbohydrates: 27g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 195mg | Potassium: 115mg | Fiber: 2g | Sugar: 15g | Vitamin A: 366IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg