Vegan Brownie Cookies

Vegan Brownie Cookies are decadent brownies crammed into a cookie and then loaded with chocolate chips.  They are egg-free, dairy-free, and made with 8 simple ingredients you probably have on hand!

Double Chocolate Brownie Cookies

I’ve made my share of brownies and have yet to create a vegan recipe I find worthy of posting on here.  I’m still recipe testing, but it seems to be a slow process so far.  In the meantime, I did create these Double Chocolate Brownie Cookies which will help fill the brownie void for now.  They are rich in chocolate and have a perfectly crisp/crackled top which is why I had to add brownie to the name.  The tops are sprinkled with turbinado sugar to enhance the crunch (and of course sweetness).

Lately, my next-door neighbor has been taste-testing all of my cookies. She always exclaims these are by far her FAVORITE!  I’ve been partial to the Crumb Donut Cookies myself, but then again I’m a sucker for anything with cinnamon. However, when I need a chocolate fix these Double Chocolate Brownie Cookies are definitely my go-to.

Pair these chocolatey cookies with a tall glass of non-dairy milk and satisfy those chocolate cravings!  Or if you’re in the baking mood, make a batch of vegan peanut butter cookies.

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Vegan Brownie Cookies

Yield: about 18 cookies

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Vegan Brownie Cookies are decadent brownies crammed into a cookie, then loaded with chocolate chips.  They are made with 8 simple ingredients you probably have on hand!

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Ingredients

Dry

• 1 cup all purpose flour
• ⅓ cup cocoa powder
• ½ teaspoon baking soda
• ¼ teaspoon Himalayan pink salt
• ¼ cup vegan chocolate chips

Wet

• 3 Tablespoons non-dairy milk*
• ⅓ cup refined coconut oil, solid at room temp
• ½ cup turbinado sugar
• ¼ cup coconut sugar

Instructions

1. To begin- line your baking sheet with parchment paper and preheat your oven to 410ºF.
2. In a medium bowl, sift the cocoa powder. Add in the remaining dry ingredients and whisk until combined.
3. In a larger bowl cream together the coconut oil and sugars, then add in the non-dairy milk.
4. With a wooden spoon, mix the dry ingredients into the wet until fully incorporated.
5. Measure out about a tablespoon of cookie dough and place on the cookie sheet. Slightly flatten the tops so the sugar topping doesn't roll off.
6. Sprinkle the tops with extra turbinado sugar.
7. Bake at 410ºF for 10 minutes.
8. Let the cookies cool before storing in an air tight container or bag.

Notes

• For a chewier cookie replace the 3 Tablespoons non-dairy milk with 1 chia egg. To make the chia egg-- Mix together 1 Tablespoon ground chia seed and 3 Tablespoons water. Set aside to to thicken.

Nutrition Information:

Yield: 18 cookies Serving Size: 1 cookie
Amount Per Serving: Calories: 52Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 43mgCarbohydrates: 9gFiber: 1gSugar: 2gProtein: 1g

**Nutritional info is provided as an estimate based on the ingredients I used and for convenience and as a courtesy only.**

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