Brownie Cookies

These vegan brownie cookies are chewy and intensely chocolatey! They're so easy to make and use everyday pantry ingredients.

Course Desserts

Cuisine American

Prep Time 10

Cook Time 12

Chilling Time 20

Total Time 42

Servings cookies

Calories 184

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.

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.