You’ve got the best of both worlds in these gluten free vegan brownie cookies! Fudgy brownies in a chewy, chocolate cookie. What could be better than that?
Brownies are one of my go-to desserts. They are easy to make, they bake up in one pan, they are PERFECT served warm and of course, with a scoop of ice cream on top they are even better. I think it’s the chewy, fudgy combination that’s got me hooked.
I had this idea of putting a brownie in a cookie form, sort of like a grab-n-go brownie. Sounded like a pretty good idea to me! I knew it wouldn’t be too challenging to come up with, except that I would be making them gluten, dairy and egg free. I also wanted to make them nut free too, but I was totally up for the challenge!
For all of my fellow brownie fans out there, I’m pleased to tell you that my gluten free vegan brownie cookies were a HUGE a success!! They have the perfect texture. Crispy on the edges, chewy and fudgy in the center. Rich, decadent chocolate flavor from both the dairy free chocolate and cocoa powder. These brownie cookies are my idea of the perfect cookie.
I should actually apologize in advance for this recipe because once you make them, you will want to make them all the time. You will eat one and think to yourself, “OK, just one more.” Do yourself a favor and enjoy them with dairy free coffee ice cream. Game changer for sure!
- 1 cup, plus 3 tablespoons Sarah's gluten free flour blend
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/3 cup dairy free chocolate chips, melted
- 1/4 cup grape seed or sunflower seed oil
- 1/2 cup quality cocoa powder
- 3/4 cup cane sugar
- 1/4 cup pure maple syrup
- 1/4 cup warm water
- 1 teaspoon pure vanilla extract
- Preheat oven to 350 degrees. Line large baking sheet with parchment paper.
- In medium bowl, sift together flour blend, baking powder and salt. Set aside.
- Melt chocolate chips. Pour into large mixing bowl, along with oil and cocoa powder. Stir until smooth.
- Add sugar, maple syrup, warm water and vanilla to chocolate mixture. Mix well. Add flour mixture and stir until dough is well combined.
- Scoop dough onto prepared baking sheet, using cookie scoop {you can also roll dough into balls with hands}. Flatten cookie dough with fingers. Bake cookies 11-12 minutes.
- Cool cookies on baking sheet 5 minutes. Place on cooling rack to cool completely.
These are amazing!!!! Used all purpose flour and they taste delicious!!!!!
These are one of the best vegan cookies I’ve ever made!!! Thank you.
I only used 1/2 cup sugar, and used 1/2 cup all purpose flour and 1/2 cup spelt flour.
So many vegan double chocolate cookies I have made are dry and pastey… these taste like brownies 😀