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Vegan Chocolate Brownie Cookies (GF, V, DF): a one bowl recipe for soft, thick, chewy cookies that taste just like a rich, chocolate brownie! Vegan, Gluten Free, Oat Flour, Dairy-Free.
Before I most definitely lose track of my thoughts, I want to first say:
Happy birthday, Penny!!
If you’re new to the blog, you may not know that Penny is my biggest sister. And by biggest, I mean highest up on the ranking chart of the family tree (the first born, not oldest because we don’t like to use such terminology ‘round these parts), not actually big. Wow! Who knew there were so many conversational pitfalls in a birthday greeting anyway?
Anywho, I’ve been calling Penny my biggest sister since we were in our diapers. Or, more aptly, when I was in a diaper and Penny was changing it bc that’s how awesome of a big sis she was. 🙂 Since we were kids, she’s been my hero, my best friend and my inspiration for All the Things.
Nowadays, she’s a big bad lawyer that kicks
so much legal butt everyday. She’s smart, successful, kind, loving, and generous. Anyone who meets her immediately falls in love with her. She’s got the biggest heart. Like, ever. I’m still floating on a happy cloud from last summer, when we all went to her wedding. ❤️
Anyway, when we were little kids, I had a lot of trouble falling asleep. So Penny decided to start writing stories for me. At first the stories were just a few pages, with a few characters and simple plots. Over time, she started writing more and more elaborate plots and even began drawing illustrations for those stories.
Before I knew it, she had made me my very own children’s book. The cover would be an old, soft and worn manila folder that my parents had cast aside. The pages were made up of typewriting paper with the circles on the side. Remember those? She would painstakingly type up the stories, on an actual typewriter (!!), bind the pages together with string, and then draw illustrations in ballpoint pen and color pencils.
And then every night, before bed, Penny would drop everything—helping my mom with dishwashing, doing her homework, making sure Monica and Jenny stopped fighting over who knows what—and tuck me in.
I would hear the squeak of the bedspring as she hopped onto my bed, the crinkle of those typewriter pages… and smell her familiar coconut scent, and just feel so loved and safe. With every word she read, every funny voice she made, I would feel my anxieties and fears melt away.
I would fall asleep knowing that everything was right in the world, and that there was nothing to be afraid of.
To this day, she’s still doing unbelievably thoughtful things like that. Sometimes, when I get negative or cynical about the world, I think about Penny and know that things are okay. They’re gonna be okay.
Penny is one of my favorite people in the entire world. So on the day (but not really for internet privacy purposes) of her birthday, let’s all raise a brownie cookie in a toast!
Happy Birthday, Penny! Your love changes the world.
Now, in celebration of All Things Awesome in the World, who wants to make cookies??? More importantly, who wants to make Vegan Chocolate Brownie Cookies?? I just sent Penny and Andrew (her hubs) a nice, big box of these brownie cookies and a super mysterious, top secret recipe that I’m currently working on. Ooh… intrigue! 😉
Side note: I’m also seriously drooling over these brownie bombs from Vegetarian Mamma. Something about chocolate covered chocolate goodness that gets me. Every time! While I’m at it, I’ve also got to tell you about my friend Lindsay’s amazing paleo cookie recipe (once you get me talking about cookies, I just can’t stop!). I love how clever and creative her vegan Mexican Hot Chocolate Sugar Cookies are–featured on her spectacular Cotter Crunch blog. Must try!
Meanwhile, I’m pleased to report that these Vegan Chocolate Brownie Cookies have the Pandy seal of approval! Penny told me that they both polished off like a dozen of these in two days. Impressed yet? If not, allow me to tell you all about these delightful, heavenly chocolate treats…
My Vegan Chocolate Brownie Cookies are:
- super easy to make
- tasty, exactly like a brownie in cookie form
- rich, chocolatey, decadent
- vegan, gluten free, dairy-free
- totally flourless!
- scrumptiously soft, thick and chewy
- made in just one bowl!
- allergy-friendly and plant-based
- bursting with melt-in-your-mouth chocolate flavor
- inspired by my insanely popular Best Vegan Brownies
So whatcha waiting for? I think it’s totally time to break out the bakeware, just one bowl (oh yeah!), and get your appetite ready! Let’s get our bake on and toast to all the awesome loved ones we have in our lives. I can’t wait to hear what you think of these. In the meantime, tell me:
Who makes your life awesome?
Sending you all my love and maybe even a dove, xo Demeter ❤️
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Vegan Chocolate Brownie Cookies (Gluten Free, Oat Flour, Vegan, Dairy-Free, One Bowl)
Ingredients
Brownie Cookies
- ¼ cup natural unsalted creamy almond butter
- ½ cup coconut sugar
- 1/3 cup pure maple syrup
- ¼ cup + 2 tablespoons melted coconut oil
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- ¾ cup unsweetened cocoa powder
- 2 flax eggs, 2 tablespoons ground flax + 6 tablespoons water, whisk together, set for 15 mins
- ¾ cup + 2 tablespoons gluten free oat flour
- ½ teaspoon baking powder
- ½ cup vegan chocolate chips
Optional Topping
- 2-3 tablespoons vegan chocolate chips
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.
- In a medium bowl, whisk together almond butter, coconut sugar, maple syrup, coconut oil, vanilla and salt. Whisk until it resembles caramel.
- Add cocoa powder in ¼ cup increments, whisking until shiny and smooth. Scrape down the sides of the bowl as necessary. Add flax eggs, whisking until well incorporated.
- Add oat flour and baking powder. Using a rubber spatula, fold until well incorporated and no flour patches remain. Dough will be sticky. Fold in chocolate chips.
- Using a 2-tablespoon cookie scoop, scoop and drop cookie dough onto the prepared baking sheet, spaced evenly apart. Using your fingers, shape cookies into round discs. Optionally, press chocolate chips into the tops of each cookie. Tap the pan a few times to lightly flatten the cookies.
- Bake for 8-12 mins. Place the baking sheet of cookies on a cooling rack; allow to cool for 10-15 minutes. Using a heatproof spatula, lift cookies onto the cooling rack to completely cool. Enjoy! Storing instructions below.
Notes
– Store in an airtight container at room temperature for 1-2 weeks.
– Freezing instructions: store in an airtight container in the freezer for up to 1 month. Heat in 15-second increments in the microwave until just warm. Or, allow to thaw for 30 minutes at room temperature before enjoying.
– More Brownies & Bars recipes (all V, GF, DF): double chocolate peanut butter brownies, no bake chocolate almond butter bars (paleo), no bake almond butter cookie dough granola bars.
– More Cookie recipes (all V, GF, DF): almond butter chocolate chip walnut cookies, double chocolate cookies, gluten free trail mix cookies.
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☀︎Delicious Chocolate Recipes
If you enjoy these Vegan Chocolate Brownie Cookies, you’ll just love these recipes…
Best Vegan Brownies (V, DF)
Homemade Crunch Bars (V, GF, DF, 3 Ingredient)
No Bake Paleo Chocolate Almond Butter Bars (Paleo, V, GF, DF)
Gluten Free Vegan Brownies (V, GF, DF)
More chocolate recipes:
Drizzled Chocolate Walnut Oat Flour Cookies (V, GF, DF, Whole Grain)
Chocolate Peanut Butter Freezer Fudge (2 Ingredient, V, GF, DF)
Vegan Almond Butter Chocolate Chip Walnut Cookies (V, GF, DF, Whole Grain)
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I needed a vegan recipe for brownie cookies and I was so happy to see you have one. I am making a huge amount for our outdoor church service tomorrow and I was knee-deep in Ghirardelli brookies yesterday. I have set today for making vegan ones and oh my gosh! I can’t believe it but these cookies are far better than the Ghirardelli ones I made yesterday! AND I was able to sample the batter because flax versus raw eggs! Once again, flax eggs for the win! Thanks for sharing your genius, Demeter! ❤️ I don’t have a sister but Penny seems ideal! Please tell me that she got to read this post because it is full of love and appreciation for her! So sweet!
Oh that’s so wonderful to hear Michelle! You’re so sweet to make and share so many goodies. And I know—-the best part of vegan baking is sampling the batter! 😊
Thank you so much for all your kind words and positivity, it truly means so much to me. ❤️
The most amazing cookies EVER! Thanks for this wonderful recipe
Woohoo!! I’m so glad you loved them, Nandini. 🙂 Happy baking & eating!
Made these today, using ingredients exactly as written. Used a 3/4 ounce meatball scooper and lightly flattened them. Baked for 9 minutes and they turned out perfect. Thank you for your awesome recipes!
Woohoo! That’s fantastic to hear Mary! I’m so pleased you enjoyed the recipe. 🙂
This is the sweetest recipe blog post I’ve ever read! … and I also adore all of your recipes so much! Thank you for bringing all of your wonderfulness into our world!
Aww, thank you SO much, Hannah!!! Both for the kind words & the time you took to send me some love. ❤️. Comments like yours truly keep me going. Hugs & happy baking to you! Xo
It looks so great, I’m a newbie at bake, Could you recommend some brand of these ingredients ?
Wow they look glorious! Why do you pat them down before baking if you are making a thick cookie? Doesn’t this make them flat? Looking for a more cake brownie than totally thick fudge. Will this one have a more cake-like texture?
Thanks so much, that’s what I ended up doing! Both boys loved them hot, but one changed his mind the next day once it wasn’t hot anymore (sigh…not surprised by that one so don’t take offense!). We ordered the oat flour and got it this weekend so I’m excited to try some of the other recipes now! Thank you so much!!
Excellent! Ah, kids. 😉 So exciting, I can’t wait to see what you try next! 🙂
Hi! I’m so thankful to stumble across your site! My boys are allergic to dairy, egg, wheat, peanut, and soy, and to find great recipes is difficult it seems. The one thing I wanted to ask, can you substitute the oat flour with a different one? I have almond flour, coconut flour, and bob’s Red mill all purpose GF flour. Would any of those work as a good sub for the oat flour? Thank you so much!
Hi Tina! Thank you so much for all the kind words–I’m so happy you and your boys are able to enjoy the recipes. ☺️ I would recommend using the Bob’s Red Mill 1:1 GF flour to replace the oat flour. Let me know if you need any recipe recommendations. Happy baking! 🙂
Hi there! This recipe sounds delicious! I’ve never baked with coconut sugar before. Would it work out fine for me to sub regular sugar for it instead? Thank you!
Hi Melissa, brown sugar would be a better substitute, but regular sugar would probably work just fine. Can’t wait to hear how they turn out! 🙂