Brownie Cookies (vegan!)
Cookies
Ingredients:
- 112 g (4 oz) bittersweet chocolate, chopped
- 84 g (6 tbsp) unsalted vegan butter
- 100 g (1/2 cup) granulated sugar
- 110 g + 25 g (1/2 cup + 2 tbsp) packed light brown sugar
- 2 flax eggs (room temperature)
- 1 tbsp vanilla extract
- 95 g (3/4 cup) all-purpose flour
- 25 g (1/4 cup) unsweetened cocoa powder
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 tbsp plant-based milk (adds moisture)
- 90 g (1/2 cup) semisweet chocolate chips
Equipments:
- Large mixing bowl
- Whisk
- Baking sheet
- Parchment paper
- Cookie scoop or large spoon
Features:
20 minutes or less
Freezer Friendly
Nut-Free
Soy-Free
Nutrition:
Servings 1 Calories 255 Carbohydrates 36g Fat 9g Fiber 5g Protein 7g Cholesterol 0mg Sodium 405mg Sugar 5g
*Nutrition info is an estimate and may vary with cooking methods and ingredients.
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Instructions:
1. Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
2. Make the Flax Eggs: In a small bowl, mix 2 tablespoons of flaxseed meal with 6 tablespoons of water. Let it sit for 5-10 minutes to thicken.
3. Melt Chocolate and Vegan Butter: In a heatproof bowl, combine the chopped bittersweet chocolate and vegan butter. Melt using a double boiler or microwave in 20-30 second intervals, stirring until smooth. Set aside to cool slightly.
4. Mix Wet Ingredients: In a large bowl, whisk together the granulated sugar, brown sugar, flax eggs, and vanilla extract. Add the melted chocolate mixture and whisk until fully combined.
5. Prepare Dry Ingredients: In a separate bowl, sift together the flour, cocoa powder, salt, and baking powder.
6. Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet ingredients using a spatula until a thick dough forms. Avoid over-mixing.
7. Add Chocolate Chips: Gently fold in the semisweet chocolate chips for an extra chocolatey texture.
8. Scoop and Shape: Use a cookie scoop or tablespoon to drop rounded dollops of dough onto the prepared baking sheets, spacing them about 2 inches apart.
9. Bake: Bake for 10-12 minutes, or until the tops of the cookies are shiny and slightly cracked. They should be set around the edges but still soft in the center.
10. Cool and Serve: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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!)
Ingredients:
- 112 g (4 oz) bittersweet chocolate, chopped
- 84 g (6 tbsp) unsalted vegan butter
- 100 g (1/2 cup) granulated sugar
- 110 g + 25 g (1/2 cup + 2 tbsp) packed light brown sugar
- 2 flax eggs (room temperature)
- 1 tbsp vanilla extract
- 95 g (3/4 cup) all-purpose flour
- 25 g (1/4 cup) unsweetened cocoa powder
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 tbsp plant-based milk (adds moisture)
- 90 g (1/2 cup) semisweet chocolate chips
Features:
Instructions:
1. Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
2. Make the Flax Eggs: In a small bowl, mix 2 tablespoons of flaxseed meal with 6 tablespoons of water. Let it sit for 5-10 minutes to thicken.
3. Melt Chocolate and Vegan Butter: In a heatproof bowl, combine the chopped bittersweet chocolate and vegan butter. Melt using a double boiler or microwave in 20-30 second intervals, stirring until smooth. Set aside to cool slightly.
4. Mix Wet Ingredients: In a large bowl, whisk together the granulated sugar, brown sugar, flax eggs, and vanilla extract. Add the melted chocolate mixture and whisk until fully combined.
5. Prepare Dry Ingredients: In a separate bowl, sift together the flour, cocoa powder, salt, and baking powder.
6. Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet ingredients using a spatula until a thick dough forms. Avoid over-mixing.
7. Add Chocolate Chips: Gently fold in the semisweet chocolate chips for an extra chocolatey texture.
8. Scoop and Shape: Use a cookie scoop or tablespoon to drop rounded dollops of dough onto the prepared baking sheets, spacing them about 2 inches apart.
9. Bake: Bake for 10-12 minutes, or until the tops of the cookies are shiny and slightly cracked. They should be set around the edges but still soft in the center.
10. Cool and Serve: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
