These vegan brownie cookies are easy to whip up and taste like a luscious brownie in a cookie form. With a mix of cocoa powder, melted and whole chocolate chips, this is for the chocolate lover in your life.
Who doesn’t love rich vegan brownie cookies? These babies are rich but oh so delicious!
These pair great with your favorite plant milk or a bowl of vegan ice cream.
I love cookies so much because they are so portable. Brownies are a little bit messy but oh so delicious as well.
These vegan brownie cookies aren’t as thick as brownies, but they are still delightful.
The other thing I like about having a brownie in a cookie form is that you don’t have to wait so long for them to cook and then set.
These can be made fairly quickly and eaten gooey and warm with a fudgy texture, or you can wait for them to set up a bit, and they become more of a chewy cookie.
You do have to watch the cooking time on these because of how the cookie is with all the melted chocolate.
When you bake the second batch, the cooking time changes a bit.
This cookie is one of the many cookies that show up on my Christmas cookie platter every year, which helps curb any chocolate craving.
Vegan Brownie Cookie Recipe Q&A
Can you make these vegan brownie cookies gluten-free?
I have never tried it, but I think an all-purpose gluten-free flour in a 1:1 ratio should work to make gluten-free cookies.
What’s the best chocolate to use for these chocolate lovers’ cookies?
You can use your favorite dairy free chocolate chips.
My favorite is Enjoy Life, but there are other good brands out there. If you want these to be super-rich, then use dark chocolate chips.
You can also use your favorite vegan chocolate bar and cut it into chunks.
Can I use coconut oil instead of vegan butter?
I wouldn’t. I’m sure it would work in one way or another, but I’ve only tried this with vegan butter.
What do you need for these vegan chocolate brownie cookies?
Check out the recipe card at the bottom of this post for the full recipe.
- all purpose flour
- unsweetened cocoa powder (dark or regular)
- baking powder
- salt
- vegan chocolate chips or chocolate chunks
- flax eggs (2 TB flax meal + 4 TB water)
- vanilla extract
- vegan butter
- brown sugar
- white sugar
How do you make these vegan brownie cookies?
Preheat your oven to 350 degrees F and get a cookie sheet with a Silpat or with parchment paper and set aside.
Make your flax egg by mixing 2 TB flax meal with 4 TB water, stir and set aside.
Take your stand mixer or hand mixer. Add your flour, cocoa powder, baking powder, salt, sugars, and vegan butter mix until mostly combined. This will be a bit chunky, and that’s okay.
Take a small heat-proof bowl, place the 8 oz of vegan chocolate chips in it, microwave for 30 seconds, and stir, then another 30 seconds, and stir until it’s melted. DO NOT overcook the chocolate, or it will seize up, and you’ll have to start over.
You can also melt the chocolate in a double boiler if you have one.
Add the melted chocolate, flax egg, and vanilla extract mix until combined.
Then mix in your 3/4 cup chocolate chips.
Take your cookie scoop or, with your hands, make even balls of dough.
Place 12 cookie dough balls evenly spaced on your prepared baking sheet.
Flatten the balls slightly.
Bake in the oven for 8-10 minutes.
Bake until the edges are getting set; it’s okay if the middle isn’t done; they will cook on the cookie sheet, and you do not want to overbake.
Let sit on the cookie sheet for 5 minutes and then place on a wire rack.
Repeat with the remaining dough, but note that the second batch will have sit longer and might cook slightly differently than the first.
These are best the same day but still great the next day and can be stored in the freezer.
If you’re looking for a delicious regular vegan brownies recipe, then take a look at this gem.
How do you serve these double chocolate cookies?
These are best served either warm or at room temperature, depending on the cookie you’re looking for.
If you want a fudgy brownie, eat them warm fresh out of the oven; if you want them to be a chewy brownie cookie, eat them at room temperature.
These taste great with a glass of your favorite vegan milk or a scoop of vegan ice cream.
How do you store them?
These need to be brought to room temperature before storing then stored in an airtight container on the counter for up to 4-5 days.
Can you freeze these chewy chocolate cookies?
Yes, you can freeze these. Place them in a freezer-safe container for up to 4 months.
To defrost, let them come to room temperature on the counter.
Want some other delicious vegan recipes? Check out these vegan cookie recipes;
Vegan Double Chocolate Brownie Cookies
These rich, chewy, fudgy, brownie-like cookies are perfect for a decadent treat.
Ingredients
- 1 cup flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 8 oz vegan chocolate chips, to be melted
- 2 flax eggs (2 TB flax meal + 4 TB water)
- 1.5 tsp vanilla extract
- 5 TB vegan butter (straight from the fridge)
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 3/4 cup vegan chocolate chips
Instructions
- Preheat your oven to 350 degrees, get a cookie sheet with a Silpat, and set it aside.
- Make your flax egg by mixing 2 TB flax meal with 4 TB water, stir and set aside.
- Take your stand mixer or hand mixer and add your flour, cocoa powder, baking powder, salt, sugars, and butter mix until mostly combined. This will be a bit chunky, and that's okay.
- Take a small bowl, place the 8 oz of chocolate chips in it, microwave for 30 seconds, and stir, then another 30 seconds, and stir until it's melted. DO NOT overcook, or it will seize up, and you'll have to start over.
- The melted chocolate, flax egg, and vanilla extract mix until combined. Then mix in your 3/4 cup chocolate chips.
- Take your cookie scoop or, with your hands, make even balls of dough. Place 12 dough balls evenly spaced on your cookie sheet. Flatten the balls slightly.
- Bake in the oven for 8-10 minutes. Bake until the edges are getting set; it's okay if the middle isn't done; they will cook on the cookie sheet, and you do not want to overbake. Let it sit on the cookie sheet for 5 minutes, and then place it on a cookie rack.
- Repeat with the remaining dough, but note that the second batch will have been set longer and might cook slightly different from the first.
- These are best the same day but still great the next day and can be stored in the freezer.
Notes
These are great with vegan ice cream as well!
Nutrition Information:
Yield: 29 Serving Size: 1 cookieAmount Per Serving: Calories: 128Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 12mgSodium: 58mgCarbohydrates: 18gFiber: 1gSugar: 13gProtein: 1g
The calories are computer generated and may not be 100% accurate.
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