For those days when you can’t choose between brownies or cookies, problem solved. Make and enjoy these Vegan Brownie Cookies!
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 Vegan Brownie Cookies!
They are extremely rich and chocolaty
Chewy, gooey and fudgey
Completely vegan and egg-free
They have a shiny, glossy and crinkley top, just like a classic brownie
They’re easy to make
Only 9 ingredients
What ingredients you’ll need (jot these on your next shopping trip list)
Dairy-free butter / margarine
Apple sauce (I use shop bought in a jar, just make sure its vegan!)
Light brown sugar
Dairy-free dark chocolate
Why do I use apple sauce in this recipe?
In order to get that stunning crinkle on top of each cookie, you’ll need an egg replacer.
I choose apple sauce. Apple sauce is a great 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 really tasty and CHEWY cookie!
Looking for more chocolate recipes? Look no further:
The BEST Vegan Brownie Cookies! Rich and chewy and only 9 ingredients! You NEED to make these ASAP! trust me, you’ll be going back for more.
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 dairy-free dark chocolate chips (plus extra for decoration)
See below for the optional caramel swirl.
Preheat oven to 180 degrees c fan and line 2 baking trays with greaseproof paper.
In a bowl, sieve in the flour, cocoa powder and baking powder and stir together until combined.
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.
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.
If you’re using a stand mixer, reduce the speed and slowly add in the chocolate mixture. Once it’s all in the bowl, whip up on medium speed for 30 seconds to incorporate everything together.
Slowly add in the flour mixture and fold in. The mixture will resemble brownie batter.
Fold in the dairy-free chocolate chips.
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.
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.
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.
For more chocolaty goodness, while the cookies are still warm, add some chocolate chips on top of each cookie (optional).
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
Why not add a swirl of salted caramel buttercream inbetween the cookies to create sandwich cookies?! Get my salted caramel buttercream here.
Why not add a swirl of salted caramel buttercream in-between the cookies to create sandwich cookies?! Get my salted caramel buttercream here. Transfer it into a piping bag fitted with a star tip nozzle and pipe a swirl of the buttercream onto one cookie, and sandwich another on top.
Use some caramel sauce in the middle of the cookies. You can make you own, recipe here, or use Natures Charm Coconut Caramel sauce.