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Brownie Cookies (Vegan!)
Cookies
Ingredients:
- 112 g (4 oz) bittersweet chocolate, chopped
- 84 g (6 tbsp) unsalted vegan butter
- 100 g (½ cup) granulated sugar
- 135 g (½ cup + 2 tbsp) packed light brown sugar
- 2 flax eggs, room temperature
- 1 tbsp vanilla extract
- 95 g (¾ cup) all-purpose flour
- 25 g (¼ cup) unsweetened cocoa powder
- ½ tsp salt
- ½ tsp baking powder
- 1 tbsp plant-based milk (adds moisture)
- 90 g (½ cup) semisweet chocolate chips
Equipments:
- Baking sheet
- Parchment paper
- Large mixing bowl
- Whisk
- Cookie scoop or large spoon
20 minutes or less
Soy-Free
Nut-Free
Meal Prep Friendly
Freezer Friendly
Features:
20 minutes or less
Soy-Free
Nut-Free
Meal Prep Friendly
Freezer Friendly
Nutrition:
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Instructions:
- Make the Flax Eggs
Combine 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water). Let sit for 5 minutes until gel-like. - Melt the Chocolate
In a heatproof bowl set over a saucepan of simmering water (or microwave in 30-second intervals), melt together 112 g (4 oz) bittersweet chocolate and 84 g (6 tbsp) unsalted vegan butter. Stir until smooth. Let cool slightly. - Mix Sugars
Whisk 100 g (½ cup) granulated sugar and 135 g (½ cup + 2 tbsp) packed light brown sugar into the chocolate mixture. Add the flax eggs, 1 tbsp vanilla extract, and 1 tbsp plant-based milk. Stir until glossy. - Add Dry Ingredients
Fold in 95 g (¾ cup) all-purpose flour, 25 g (¼ cup) unsweetened cocoa powder, ½ tsp salt, and ½ tsp baking powder until just combined. Fold in 90 g (½ cup) semisweet chocolate chips. - Bake
Preheat oven to 175°C (350°F). Pour into a parchment-lined 20 cm (8-inch) square pan. Bake for 22–26 minutes until a toothpick comes out with a few moist crumbs. - Cool
Let cool completely in the pan before slicing.
Why These Ingredients
Common Mistakes, Notes, Prep in Advance, Storage, Swaps & Tips
Notes:
These cookies spread during baking. Leave at least 5cm / 2 inches between each cookie on the baking sheet.
The dough will look loose and wet — this is normal. Chilling it for 20 minutes makes it easier to handle.
Tips:
Do not overbake. The cookies should look slightly underdone in the center when removed from the oven — they firm up significantly as they cool.
Storage:
Store in an airtight container at room temperature for up to 5 days. They also freeze well for up to 2 months.
Swaps:
Cocoa powder can be swapped for cacao powder for a richer, more intense chocolate flavor. Any neutral oil works.
Brownie Cookies (Vegan!)
16 Cookies
Prep 10 min
Bake 10-12 min
Ingredients:
- 112 g (4 oz) bittersweet chocolate, chopped
- 84 g (6 tbsp) unsalted vegan butter
- 100 g (½ cup) granulated sugar
- 135 g (½ cup + 2 tbsp) packed light brown sugar
- 2 flax eggs, room temperature
- 1 tbsp vanilla extract
- 95 g (¾ cup) all-purpose flour
- 25 g (¼ cup) unsweetened cocoa powder
- ½ tsp salt
- ½ tsp baking powder
- 1 tbsp plant-based milk (adds moisture)
- 90 g (½ cup) semisweet chocolate chips
Features:
20 minutes or less
Soy-Free
Nut-Free
Meal Prep Friendly
Freezer Friendly
Instructions:
- Make the Flax Eggs
Combine 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water). Let sit for 5 minutes until gel-like. - Melt the Chocolate
In a heatproof bowl set over a saucepan of simmering water (or microwave in 30-second intervals), melt together 112 g (4 oz) bittersweet chocolate and 84 g (6 tbsp) unsalted vegan butter. Stir until smooth. Let cool slightly. - Mix Sugars
Whisk 100 g (½ cup) granulated sugar and 135 g (½ cup + 2 tbsp) packed light brown sugar into the chocolate mixture. Add the flax eggs, 1 tbsp vanilla extract, and 1 tbsp plant-based milk. Stir until glossy. - Add Dry Ingredients
Fold in 95 g (¾ cup) all-purpose flour, 25 g (¼ cup) unsweetened cocoa powder, ½ tsp salt, and ½ tsp baking powder until just combined. Fold in 90 g (½ cup) semisweet chocolate chips. - Bake
Preheat oven to 175°C (350°F). Pour into a parchment-lined 20 cm (8-inch) square pan. Bake for 22–26 minutes until a toothpick comes out with a few moist crumbs. - Cool
Let cool completely in the pan before slicing.
