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

3.5 ounces vegan dark chocolate 70%, chopped - 100g
¼ cup vegan butter 60g
4 tablespoons coconut cream the thick white part from the top of a refrigerated canned full fat coconut milk - 60ml , or equal amounts thick vegan yogurt* check notes
½ cup light brown sugar 100g
½ teaspoon vanilla extract 2.5g
1/2 cup +2 tablespoons all-purpose flour 80g (add up to 1 tablespoon more flour if needed)
1 tablespoon cocoa powder 6g
¼ teaspoon baking powder 1g
¼ teaspoon sea salt 1.5g
3 tablespoons dark chocolate chips 30g

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.
Make Ahead: You can make these cookies ahead of time in the fridge for up to 2 days of chill time. The dough will get very hard (since the melted chocolate is essentially hardened again) so let it sit at room temperature for about 10 minutes before trying to scoop. I do personally recommend just freezing the cookie into dough balls to avoid having to deal with the hard dough.
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.
*In some cases, coconut cream is super thick on the top of your can of full fat coconut milk. However, in a lot of cases it isn't and the can will need to be refrigerated first to properly separate the thick creamy fatty part from the milky part. I recommend refrigerating your can for at least an hour up to overnight first to get a nice thick separated part. You can also use thick vegan yogurt instead if you don't want to have to add any waiting time to making the recipe. The coconut cream will give you the most fudgy texture but the vegan yogurt is very close behind it in texture!