Level up your chocolate cookie game with these vegan brownie cookies! Fudgeist cookies that taste just like chewy brownies!
Brownies or cookies? Hmmm.. how about both – in one bite! With Vegan Brownie Cookies, you can enjoy the best of both worlds.
This has to be our favorite vegan chocolate cookie recipe to date! These were so much fun to make and the result was incredible. Fudgy brownie cookies are a game changer.
These delicious treats perfectly combine the rich, chocolaty goodness of a brownie and the satisfying crunch of a cookie. And the best part? They are very easy to make.
If you enjoy baking cookies, we have tons of cookie recipes for you to try, like the best vegan chocolate chip cookies and vegan brown sugar cookies!
Recipe Ingredients:
Material notes
- Vegan butter. This makes the cookies fluffy but chewy on the inside. By whipping butter in your stand mixer, you’re adding air to the dough, which helps 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 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’ll find complete instructions and measurements on the recipe card at the bottom of the post. This is a summary of the process to go with the process photos.
- Melt vegan chocolate in a microwave-safe bowl in 30-second intervals and let cool.
- Sift the all-purpose flour and cocoa powder into a separate mixing bowl and mix with the espresso powder, baking powder and salt. Set aside.
- In the bowl of your stand mixer, add the vegan butter and brown and white sugars and cream together for 2 minutes. The mixture should be light and fluffy.
- Now, add the vanilla extract and beat.
- Now add the cooled chocolate and beat for another 2 minutes.
- Pour the dry ingredients into the wet and mix by hand until crumbly.
- Add 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 place evenly on two parchment lined baking sheets. Aim to get 20 cookies from the batch, 10 cookies per tray.
- Chill your cookies in the refrigerator for 15 minutes while the oven is preheated to 350°F(180°C).
- Bake for 10 minutes. If the cookies are too puffy after coming out of the oven, you can gently flatten them with a fork while still soft and warm.
- Let your vegan brownie cookies cool completely. They are now ready to enjoy!
Baker’s Tips
Chill the dough. Once you’ve rolled the cookie dough into balls, refrigerate for about 15 minutes while you preheat the oven. This helps prevent your cookies from spreading too much.
Spread the cookies on two trays. This prevents them from baking together and requires separation.
Bake one tray of cookies at a time. Bake a tray of cookies and when they are done, bake a second tray. Do not bake both trays together, otherwise they will bake unevenly.
Let’s assume your cookies aren’t scattered. If you peek into your oven at the 10-minute mark and see that your cookies haven’t spread too much, you can bake them a few minutes longer, but be weary because they tend to overbake quickly. Even if they are pretty puffy on top, it’s still okay, you can poke them 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 (cup-up vegan chocolate) instead of chocolate chips. For example, we used chocolate chunks to melt and chocolate chips to mix into the batter.
We have not tested these cookies as gluten free but a good rule of thumb is to use gluten free all purpose baking mix as a cup substitute.
No, it’s best to use vegan butter for this recipe.
Store and freeze
Store the cookies in an airtight container at room temperature and enjoy within a week. They can also be stored in the refrigerator, 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 refrigerator and bring to room temperature on the counter before serving. You can freeze cookie dough balls for up to 3 months. Bake them straight from frozen, allowing a few minutes extra baking time for them to freeze.
More vegan chocolate goodness
Is this recipe yours? Don’t forget to leave a comment and rating below!
Vegan Brownie Cookies
Level up your chocolate cookie game with these vegan brownie cookies! Fudgeist cookies that taste just like chewy brownies!
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Serving: 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, stirring every 30 seconds, until melted. Let cool.
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Sift the all-purpose flour and cocoa powder into a separate mixing bowl and mix with the espresso powder, baking powder and salt. Set aside.
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In the bowl of your stand mixer, add the vegan butter and brown and white sugars and cream for 2 minutes. The mixture should be light and fluffy.
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Add vanilla extract and beat.
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Now add the cooled chocolate and beat for another 2 minutes.
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Pour the dry ingredients into the wet and mix by hand until crumbly.
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Add soy milk or other non-dairy milk and mix it into a thick cookie dough.
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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 evenly on two parchment-lined baking sheets. Aim for 20 cookies from the batch, 10 cookies per baking sheet Refrigerate your cookies for 15 minutes while the oven preheats.
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Preheat oven to 350°F (180°C).
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Bake for 10 minutes. If the cookies are too puffy after coming out of the oven, you can gently flatten them with a fork while still soft and warm.
Comment
- Chocolate chips or chunks. You can use vegan chocolate chunks (cup-up vegan chocolate) instead of chocolate chips. We used chocolate chunks to melt and chocolate chips to mix into the batter.
- You may need more soy milk. Depending on the brand of vegan butter you use, you may need an additional 1 or 2 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 dense, crumbly cookie dough. But if you try rolling a part into a ball and it just won’t hold together, you will need a little more.
- If cookies are not distributed: If you peek into your oven at the 10-minute mark and see that your cookies haven’t spread too much, you can bake them a few minutes longer, but be weary because they tend to overbake quickly. Even if they are pretty puffy on top, it’s still okay, you can poke them with a fork as soon as they come out of the oven, still warm and soft.
- Gluten free: We haven’t tested this recipe as gluten free yet, but a good rule of thumb is to use a gluten free all-purpose mix and cups instead of cups.
- Save: Store your cookies in a covered container at room temperature, where they will last for up to a week. You can store them in the fridge (covered).
- Congestion: They are freezer-friendly for up to 3 months. Thaw them in the refrigerator and bring to room temperature on the counter before serving. You can freeze cookie dough balls for up to 3 months. Bake them straight from frozen, allowing a few minutes extra baking time for them to freeze.
nutrition
Worship: 1cookie | Calories: 180kcal | Sugars: 27g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Sodium: 78mg | Fiber: 2g | Sugar: 19g