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Thursday, 8 October 2020

Vegan Brownie Cookies recipe


For those days when you can't choose between brownies or cookies, problem solved.
Easy and vegan brownie cookies with the chewiness of a brownie and the deliciousness of a cookie, with an added shiny, crinkle top. These are sure to satisfy your chocolate cravings. They're AMAZING!
These cookies are perfect for chocolate lovers and anyone craving an indulgent bake.
The hard decision of 'should I make brownies or cookies' has been done for you- thank me later!
Combining the world's two most delicious desserts has made for an out of this world 'brookie'.
The main ingredient in these cookies is chocolate, obviously!

What chocolate should I use?
I highly recommend high-quality dark chocolate and cocoa powder for these cookies.
In order to reach the maximum flavour, I use the Callebaut 'Cocoa Powder' and their '70% Easy-melt Dark Chocolate Callets (Chips).
Dark chocolate adds the highest quality and luxury to bakes. In particular, these cookies. 
Look for chocolate which is 70% or higher in cocoa. 
Alternately, if you're unable to get hold of high-quality dark chocolate, most dairy-free dark/milk chocolate will be a great sub!

As I am writing this, I am currently devouring one of these cookies with a glass of dairy-free milk. It's taking me back to my childhood. They're warming and satisfying my sweet tooth. I'm addicted now and I am so excited to be sharing this recipe with you!

Why you need to make these cookies:
  • They're extremely rich and chocolaty
  • Chewy, gooey, and fudgy
  • They are egg-free
  • Crinkle tops with a crisp shine

Here are the ingredients you'll need to make these incredible brownie cookies, there's only 8:
  • Plain flour
  • Cocoa powder
  • Baking powder
  • Dairy-free butter/margarine
  • Apple sauce 
  • Light brown sugar
  • Caster sugar
  • Dairy-free dark chocolate

Why do you use apple sauce in this recipe?
In order to get the crinkle on top of the brownie cookie, you'll need an egg replacer. 
I chose to use apple sauce. Apple sauce is great as an egg replacer in cookies as it contains Pectin. Pectin acts as a binder (just like an egg would usually) which is perfect for creating a delicious and chewy cookie.

Looking for more chocolate recipes? Look no further:

Pop on your apron and get your bake on. They're so much fun to make, and get messy with.

Preparation: 5 minutes
Baking time: 15 minutes
Makes: Approximately 12
Level: Easy

Ingredients for the cookies
-95g of plain flour
-15g of cocoa powder
-1 teaspoon of baking powder
-160g of apple sauce
-30g of light brown sugar
-160g of caster sugar
-60g of dairy-free butter/margarine
-220g of dairy-free dark chocolate 
-80g of dark chocolate chips

Method (cookies)
1.  Preheat oven to 180 degrees c and line 2 baking trays with greaseproof paper.

2. In a bowl, sieve in the flour, cocoa powder and baking powder and stir together until combined.

3. In a large mixing bowl, add in the apple sauce, light brown sugar and caster sugar.
Whip together for 2-4 minutes until the apple sauce is smooth and pale in colour. 
Best to use an electric hand whisk or stand mixer fitted with the balloon whisk attachment.
You can use a wooden spoon, it might just take more time.

4. Place the dairy-free butter/margarine and chocolate into a heat-proof bowl and place on top of a saucepan with water-filled half of the way up making a bain-marie. 
Gently simmer until the butter and chocolate has completely melted.

5. If you're using a stand mixer, reduce the speed and slowly add in the chocolate mixture.
Once its all in the bowl, whip up on medium speed for 30 seconds to incorporate everything together.

6. Slowly add in the flour mixture and fold in. The mixture will resemble brownie batter.

7. Fold in the dairy-free chocolate chips.

8. Using a small ice cream scoop or two dessert spoons, scoop a golf ball size about of batter and place onto the lined baking trays. make sure to leave an approximate 3-inch space between the cookies as they do spread out whilst baking.
Work fast with this step as the batter will firm up when standing at room temperature for too long.

9. Bake the cookies for 10 minutes. After 10 minutes, rotate the baking tray and bake for a further 5 minutes.
TIP- It's best to bake one tray at a time in the center of your oven. 

10. Remove the trays from the oven. Before the cookies cool down, use a circular cookie cutter, a tiny bit larger than the cookies. Place it around the cookie and nudge the edges of the cookies towards the center. This makes the cookies have a round shape, and they will all be symmetrical.

11. For more chocolaty goodness, while the cookies are still warm, add some chocolate chips on top of each cookie (optional).

12. Allow the cookies to cool for 10-15 minutes on the baking trays.
They will be very soft when you remove them from the oven, but when they cool, they'll firm up and you can use a spatula to remove them from the trays and onto a cool rack or serving plate

Best stored in a sealed container, and enjoyed within 3 days of making.
they can be left out the fridge, just make sure they're in an airtight container. 

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  1. Those look divine!! I definitely need to make brownies soon - I can't remember the last time I made them!
    Jenna ♥
    Stay in touch? Life of an Earth Muffin

    1. Thankyou Jenna, oh yes, you'll love these! Cant wait to see yours! x

  2. Looks amazing! 😍 I'll give them a go. What are the calories per cookie please


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