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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 obviously aren’t as thick as a brownie but they are still so 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 or you can wait for them to set up a bit.
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.
What do you need for these vegan brownie cookies?
- flour
- unsweetened cocoa powder
- baking powder
- salt
- vegan chocolate chips
- 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 and get a cookie sheet with a silpat on it 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 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 and 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 the chocolate or it will seize up and you’ll have to start over.
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 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 over bake.
Let sit on the cookie sheet for 5 minutes and then place on a cookie rack.
Repeat with the remaining dough, but make note that the second batch will have set longer and might cook slightly different 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 brownie recipe then take a look at this gem.
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 and get a cookie sheet with a silpat on it 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 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 and 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.
- 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 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 over bake. Let sit on the cookie sheet for 5 minutes and then place on a cookie rack.
- Repeat with the remaining dough, but make note that the second batch will have set longer and might cook slightly different than 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.
Please give this a 5 STAR review if you loved it! It helps so much!
<3 Courtney
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