Easy Brownie Peppermint Cookies [Oil Free]
User Reviews
5.0
54 reviews
Excellent
Easy Brownie Peppermint Cookies [Oil Free]
Report
For all the mint chocolate lovers out there, these are for you! Brownie peppermint cookies AKA vegan brookies are the perfect decadent treat! They're nutty, chocolatey, rich and indulgent.
Share:
Ingredients
- ½ cup smooth peanut butter or crunchy, use natural PB made from just peanuts
- ¼ cup maple syrup
- ⅓ cup unsweetened applesauce
- 1 teaspoon peppermint extract
- 30 grams raw unsweetened cocoa powder approx. ⅓ cup
- 25 grams oat flour approx. ¼ cup
- 1 teaspoon baking powder
Optional Garnish
- Crushed candy canes
Instructions
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Add the peanut butter, maple syrup, applesauce, and peppermint extract to a bowl and mix well. Then add all the dry ingredients: cocoa powder, flour and baking powder and mix until combined. The batter will be thick and sticky.
- Divide the mixture into 8 portions and use damp hands to roll balls that are approx. 1.5” in diameter. Place them on your baking sheet, and re-wet your hands as needed to prevent the batter from sticking to your fingers. Use your finger tips to gently press each one down to give them a spreading head start.
- Bake for 11 minutes, remove from the oven and let them rest for 10 minutes before touching them. Then gently press the candy cane pieces on top of each cookie, if using.
Notes
- Use natural peanut butter. The kind that is made using JUST peanuts, without added sugar, salt or oil. Or you may make your own homemade peanut butter.
- Use wet hands to handle your cookie dough. Once everything is mixed, divide the batter into 8 cookies and roll into balls using slightly wet hands. This will prevent the sticky batter from sticking to your fingers.
- Do not overbake your vegan brookies! They will appear and feel underdone at the 11 minute mark, but remove from the oven anyway.
- Let your brownie peppermint cookies REST before handling. Remove the tray from the oven and DO NOT touch them for 10 minutes. This will help the cookies firm up and set. After the 10 minute rest, you may garnish with the crushed candy cane, if using.
- Cookies keep at room temperature for 2-3 days, refrigerated for up to 1 week or frozen for up to 2 months.
Nutrition Information
Show Details
Serving
1Cookie
Calories
149cal
(7%)
Carbohydrates
16g
(5%)
Protein
5g
(10%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Sodium
130mg
(5%)
Potassium
204mg
(6%)
Fiber
3g
(12%)
Sugar
9g
(18%)
Vitamin A
3IU
(0%)
Vitamin C
1mg
(1%)
Calcium
54mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Cookies
Amount Per Serving
Calories 149 kcal
% Daily Value*
| Serving | 1Cookie | |
| Calories | 149cal | 7% |
| Carbohydrates | 16g | 5% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Sodium | 130mg | 5% |
| Potassium | 204mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 3IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 54mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
54 reviews
Excellent
Other Recipes
You'll Also Love
The Best Allergy-Free Vegan Gluten-Free Pumpkin Pie {Oil-Free, Soy-Free, Dairy-Free}
American
5.0
(165 reviews)
Gluten-Free Brownie Sandwiches With Strawberry Cheesecake Filling {Butter-Free}
American
5.0
(9 reviews)
