Level up your chocolate cookie game with these vegan brownie cookies! The fudgiest cookies that taste exactly like a chewy brownie!
Brownies or cookies? Hmm.. what about both – in one bite! With Vegan Brownie Cookies, you can enjoy the best of both worlds.
This has to be our favourite vegan chocolate cookie recipe to date! Making these was super fun, and the result was incredible. Fudgy brownie cookies are a game-changer.
These delectable treats perfectly combine the rich, chocolaty goodness of a brownie and the satisfying crunch of a cookie. And the best part? They are super easy to make.
If you enjoy baking cookies, we have heaps of cookie recipes, like the Best vegan chocolate chip cookies and vegan brown sugar cookies, for you to try!
Recipe Ingredients:
Ingredients Notes
- Vegan butter. This makes the cookies fluffy yet gooey on the inside. By whipping the butter in your stand mixer, you are incorporating air into the dough, which helps to create that fluffy texture.
- Espresso powder. Coffee and chocolate are best friends when it comes to baking. Of course, you can’t taste the espresso powder, but it helps to bring out the chocolate flavor more. How cool is that?
- White and Brown sugar. The combination of these two sugars makes these cookies crunchy and sweet!
Step by Step Instructions
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Melt the vegan chocolate in a microwave-safe bowl in 30-second intervals and leave it to cool.
- Sift the all-purpose flour and cocoa powder into a separate mixing bowl and mix in the espresso powder, baking powder and salt. Set aside.
- In the bowl of your stand mixer, add the vegan butter and brown and white sugar and cream together for 2 minutes. The mixture should be light and fluffy.
- Now, add the vanilla extract and beat in.
- Now add the cooled chocolate and beat in for another 2 minutes.
- Pour the dry ingredients into the wet and mix in by hand until crumbly.
- Add the soy milk and mix it into a thick cookie dough.
- Add the chocolate chips and fold them in. Your cookie dough should be very thick, but still sticky enough to roll into balls.
- Roll into balls and space them evenly over two parchment lined baking sheets. Aim to get 20 cookies from the batch, 10 cookies per tray.
- Chill your cookies in the freezer for 15 minutes while the oven preheats to 350°F(180°C).
- Bake for 10 minutes. If the cookies are still very puffy when they come out of the oven, then you can gently flatten them with a fork while they are still soft and warm.
- Allow your vegan brownie cookies to cool completely. They are now ready to enjoy!
Baker’s Tips
Chill the dough. Once you have rolled the cookie dough into balls, pop them into the fridge for about 15 minutes while you preheat the oven. This helps to prevent your cookies from spreading too much.
Spread the cookies over two trays. This prevents them from baking together and needing to be separated.
Bake the cookies one tray at a time. Bake one tray of cookies and when they are finished, then bake the second tray. Don’t bake both trays at once, or they will bake unevenly.
Suppose your cookies don’t spread. If you peep into your oven at the 10-minute mark and see that your cookies haven’t spread very much, you can bake them for a few minutes longer, but be weary as they can over-bake quickly. Even if they are quite puffy on the top, this is still fine, you can press them down gently with a fork as soon as they come out of the oven, still warm and soft.
Brownie Cookies FAQ
You can use vegan chocolate chunks (chopped-up vegan chocolate) instead of chocolate chips. For example, we used chocolate chunks for melting and chocolate chips to mix in the batter.
We have not tested these cookies as gluten free but a good rule of thumb is to use a gluten free all purpose baking blend as a cup for cup substitute.
No, for this recipe it’s best to use vegan butter.
Storing and Freezing
Keep cookies stored in an airtight container at room temperature and enjoy within a week. They can also be stored in the fridge, but are best brought to room temperature on the countertop before serving.
They are freezer-friendly for up to 3 months. Thaw them in the fridge and bring them to room temperature on the counter before serving. You can also freeze the cookie dough balls for up to 3 months. Bake them directly from frozen, allowing an extra couple of minutes of bake time to account for them being frozen.
More Vegan Chocolate Goodness
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Brownie Cookies
Level up your chocolate cookie game with these vegan brownie cookies! The fudgiest cookies that taste exactly like a chewy brownie!
Servings: 20
Calories: 180kcal
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Instructions
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Add the vegan chocolate to a microwave-safe bowl. Microwave in 30-second intervals, bringing it out to stir every 30 seconds until melted. Leave it to cool.
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Sift the all-purpose flour and cocoa powder into a separate mixing bowl and mix in the espresso powder, baking powder, and salt. Set aside.
-
To the bowl of your stand mixer, add the vegan butter and brown and white sugar and cream for 2 minutes. The mixture should be light and fluffy.
-
Add the vanilla extract and beat in.
-
Now add the cooled chocolate and beat in for another 2 minutes.
-
Pour the dry ingredients into the wet and mix in by hand until crumbly.
-
Add the soy milk or other non-dairy milk and mix it into a thick cookie dough.
-
Add the chocolate chips and fold them in. Your cookie dough should be very thick, but still sticky enough to roll into balls.
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Roll into balls and space them evenly over two parchment-lined baking sheets. Aim to get 20 cookies from the batch, 10 cookies per baking sheet. Chill your cookies in the freezer for 15 minutes while the oven preheats.
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Preheat the oven to 350°F(180°C).
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Bake for 10 minutes. If the cookies are still very puffy when they come out of the oven, then you can gently flatten them with a fork while they are still soft and warm.
Notes
- Chocolate chips or chunks. You can use vegan chocolate chunks (chopped-up vegan chocolate) instead of chocolate chips. We used chocolate chunks for melting and chocolate chips to mix in the batter.
- Instant espresso powder – can be replaced with instant coffee powder. It doesn’t make the cookies taste like coffee, but it brings out the chocolate flavor beautifully. You can leave it out though if you prefer.
- You may need more soy milk. Depending on the brand of vegan butter you use, you may need 1 or 2 more tablespoons of soy (or other non-dairy) milk. But be patient with each addition of soy milk. Stir well and see if you need more. It is supposed to be a very thick, crumbly cookie dough. But if you try rolling a section into a ball and it just won’t hold together, you’ll need a little more.
- If the cookies don’t spread: If you peep into your oven at the 10-minute mark and see that your cookies haven’t spread very much, you can bake them for a few minutes longer, but be weary as they can over-bake quickly. Even if they are quite puffy on the top, this is still fine, you can press them down gently with a fork as soon as they come out of the oven, still warm and soft.
- Gluten-free: We have not yet tested this recipe as gluten free, but a good rule of thumb is to use a gluten free all purpose blend and substitute cup for cup.
- Storing: Keep your cookies stored in a covered container at room temperature, where they will last for up to a week. You can also store them in the fridge (covered).
- Freezing: They are freezer-friendly for up to 3 months. Thaw them in the fridge and bring them to room temperature on the counter before serving. You can also freeze the cookie dough balls for up to 3 months. Bake them directly from frozen, allowing an extra couple of minutes of bake time to account for them being frozen.
Nutrition
Serving: 1Cookie | Calories: 180kcal | Carbohydrates: 27g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Sodium: 78mg | Fiber: 2g | Sugar: 19g
