Brownie Cookies
If you like your cookies chewy and chocolatey, my vegan brownie cookies are for you! These fudgy little bites are easy to make with pantry ingredients.
What happens when you combine Vegan Brownies with Vegan Chocolate Chip Cookies? You get a fabulous batch of brownie cookies! And the other thing that happens is… you can’t stop eating them. (Consider this your warning!) These cookies are rich and fudgy, without any eggs or dairy. I can’t wait for you to make them because I know you’re going to love them too!
Why These Brownie Cookies Are Totally Swoon-Worthy
I think the pictures say it all—you can practically taste and smell the cookies from the photos alone! Here’s why you should make them ASAP.
- That texture, though. These cookies are fabulously chewy and fudgy on the inside, with a delightful crisp edge. A little flaky sea salt on top adds some crunchy goodness too.
- Cookies for chocolate lovers. The chocolate is the MAIN event here, not an add-in. With chocolate in the dough and chocolate chips, you get that divine flavour in every bite.
- Easy to make. This recipe relies on simple ingredients and the process of making the brownie cookies is easy too.
Notes on Ingredients
These are the ingredients you’ll need to make my decadent brownie cookies! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Vegan dark chocolate – Use a 70% variety for rich flavour.
- Vegan butter – I love using my Vegan Butter.
- Coconut cream – Taken from the top of canned coconut milk. You can use the liquid that’s left in the can to make smoothies. (This Strawberry Mango Smoothie is a favourite!)
- Light brown sugar – This helps make the cookies chewy.
- Vanilla extract
- All-purpose flour – A gluten-free flour blend can be used as an alternative for gluten-free vegan brownie cookies.
- Cocoa powder
- Baking powder
- Sea salt – I like adding some to the dough and using a flaky sea salt to sprinkle on top too.
- Dark chocolate chips – Or you can use chopped dark chocolate from a bar.
How to Make Brownie Cookies
Follow these simple steps for the perfect fudgy brownie cookies.
- Melt the chocolate. Combine the dark chocolate and vegan butter and melt them in a double-boiler or in the microwave. Let the mixture cool to room temperature.
- Mix the sugar and coconut cream. Whisk the light brown sugar, coconut cream, and vanilla in a bowl until the sugar dissolves and the mixture becomes airy.
- Add the chocolate. Whisk the chocolate into the coconut cream mixture.
- Sift and fold. Sift the flour, cocoa powder, baking powder, and salt into the bowl. Add chocolate chips and fold with a spatula to combine.
- Refrigerate. Cover and chill the dough for 20–30 minutes.
- Prepare. Preheat your oven to 350°F and line two baking sheets with parchment paper.
- Shape and bake. Roll 1 ½ tablespoon-sized dough balls and place them on the sheets with 3-inch spacing. Bake for 10–12 minutes, until the edges are set and the centers are soft. Sprinkle with salt flakes.
- Cool. Let the cookies cool completely on the baking sheets, then serve.
Tips for Success
- Don’t overbake. The cookies might look slightly underdone in the center when you take them out, but they will firm up as they cool. This ensures a perfectly chewy texture.
- Chill the dough. Chilling the dough is essential for achieving the right consistency and preventing the cookies from spreading too much during baking.
- Use a good chocolate. High-quality chocolate makes a big difference in flavour, so choose a variety you’d enjoy eating on its own. (Yes, that means you should definitely eat some of the chocolate to test it before starting this recipe!)
Variations
There are so many ways to put your own spin on these brownie cookies!
- Add nuts. Fold chopped walnuts, pecans, or almonds with the chocolate chips or instead of them.
- Drizzle on some extra decadence. Once the cookies have cooled, drizzle melted chocolate over the tops.
- Use white chocolate chips. Swap the dark chocolate chips for white chocolate for a little visual contrast.
How to Store
- Room temperature: Store these brownie cookies in an airtight container at room temperature for up to 3 days.
- Freezer: Freeze baked cookies in an airtight container or freezer bag for up to 2 months. You can also freeze the dough for up to 2 months; roll it into balls, freeze them on a parchment-lined baking sheet, then transfer them to an airtight container or freezer bag. You can bake directly from frozen, just adding a few minutes to the original baking time.
Brownie Cookies
These vegan brownie cookies are chewy and intensely chocolatey! They're so easy to make and use everyday pantry ingredients.
Ingredients
- 3.5 ounces vegan dark chocolate, 70%, chopped – 100g
- ¼ cup vegan butter, 60g
- 4 tablespoons coconut cream, from the top of canned coconut milk – 60ml
- ½ cup light brown sugar, 100g
- ½ teaspoon vanilla extract, 2.5g
- ½ cup + 2 tablespoons all-purpose flour, 80 g
- 1 tablespoon cocoa powder, 6 g
- ¼ teaspoon baking powder, 1g
- ¼ teaspoon sea salt, 1.5g
- 3 tablespoons dark chocolate chips, 30g
Instructions
- In a heatproof bowl, melt the chopped dark chocolate and vegan butter together over a double boiler or in short intervals in the microwave, stirring until smooth. Let it cool to room temperature; this will take about 10 minutes.
- In a medium mixing bowl, whisk together the light brown sugar, coconut cream, and vanilla extract. The mixture should become airy, and the sugar should dissolve completely. This will take about 2 minutes of whisking.
- Pour the melted chocolate mixture into the bowl and whisk again until well combined.
- Sift the all-purpose flour, cocoa powder, baking powder, and salt into the bowl. Add the chocolate chips right away. Gently fold everything together with a spatula until just combined.
- Cover the dough and refrigerate for about 20–30 minutes to make it easier to handle.
- Preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper.
- Scoop out about 1 ½ tablespoons of dough and roll it into balls. Place them on the baking sheet, leaving about 3 inches of space between each for spreading. Bake for 10–12 minutes, until the edges are set but the centers are still soft. Sprinkle with salt flakes while warm.
- Let the cookies rest on the baking sheet until completely cooled. They will be very soft while warm and difficult to move.
Notes
- Room temperature: Store these brownie cookies in an airtight container at room temperature for up to 3 days.
- Freezer: Freeze baked cookies in an airtight container or freezer bag for up to 2 months. You can also freeze the dough for up to 2 months; roll it into balls, freeze them on a parchment-lined baking sheet, then transfer them to an airtight container or freezer bag. You can bake directly from frozen, just adding a few minutes to the original baking time.
Calories: 184kcal, Carbohydrates: 24g, Protein: 2g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.02g, Cholesterol: 0.3mg, Sodium: 99mg, Potassium: 110mg, Fiber: 2g, Sugar: 16g, Vitamin A: 184IU, Vitamin C: 0.02mg, Calcium: 31mg, Iron: 1mg
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
