Fudgy Vegan Brownie Cookies
User Reviews
5.0
270 reviews
Excellent
Fudgy Vegan Brownie Cookies
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Super fudgy vegan brownie cookies that are tender on the inside, crisp on the outside, and reminiscent of a brownie! Just 10 ingredients required for these naturally sweetened gluten- and grain-free treats!
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Ingredients
- 1 heaping cup almond flour (we recommend Wellbee's brand*)
- 1/2 cup vegan dark chocolate (chopped bar or chips), DIVIDED
- 1/4 cup walnuts (optional)
- 1/3 cup cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- 1/3 cup coconut sugar
- 4 large Medjool dates (pitted and chopped // if dry, soak in warm water for 20 minutes and then drain)
- 1/3 cup aquafaba (the brine/liquid in a can of chickpeas)
- 3 Tbsp coconut oil, melted
- 1/2 tsp vanilla extract
Instructions
- In a large mixing bowl, stir together almond flour, half of the dark chocolate chips, walnuts (optional), cocoa powder, baking powder, sea salt, and coconut sugar. Add in chopped dates and use a whisk to combine / break up dates into the mixture. Set aside.
- In a separate bowl, beat aquafaba (using a handheld mixer or whisking vigorously) until light and fluffy and loose peaks have formed. (To see aquafaba whipped, check out this Guide to Aquafaba video.)
- To the aquafaba, add the melted coconut oil and vanilla and beat or whisk to combine. Then melt the remaining half of the dark chocolate chips in the microwave or over a double boiler and add to the aquafaba. Fold/stir to combine (see photo).
- Add wet ingredients to dry ingredients and mix until well combined. You should have a semi-tacky dough. Loosely cover and chill in the refrigerator for 30 minutes.
- Preheat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper. Scoop out roughly 1 1/2-Tablespoon amounts of dough (I like this scoop) and place on baking sheet with about a 1-inch gap between each cookie to allow for spreading. Gently press down with palm of hand to form small discs (see photo). Optional: Top with a few more chocolate chips and walnuts.
- Bake on the center rack for 12-17 minutes or until puffy and the top no longer feels wet - they should appear mostly dry. Remove from oven and let cool 5-10 minutes. Then carefully loosen with a spatula and set on a wire rack or plate to cool.
- Enjoy immediately or let cool. Store completely cooled leftovers in a sealed container at room temperature up to 3 days, in the refrigerator for 4-5 days, or in the freezer for 1 month. These are SO delicious as is or when warm and dipped in almond milk or hot chocolate!
Notes
- *After lots of testing, we prefer using Wellbee's brand almond flour.*Nutrition information is a rough estimate calculated with the oil and without optional ingredients.
Nutrition Information
Show Details
Serving
1cookie
Calories
185
(9%)
Carbohydrates
19.1g
(6%)
Protein
3.3g
(7%)
Fat
11.9g
(18%)
Saturated Fat
5.2g
(26%)
Polyunsaturated Fat
1.36g
Monounsaturated Fat
4.46g
Trans Fat
0g
Cholesterol
0mg
(0%)
Sodium
83mg
(3%)
Potassium
252mg
(7%)
Fiber
3.3g
(13%)
Sugar
13.8g
(28%)
Vitamin A
15.34IU
(0%)
Vitamin C
1.83mg
(2%)
Calcium
49.97mg
(5%)
Iron
1.7mg
(9%)
Nutrition Facts
Serving: 12(cookies)
Amount Per Serving
Calories 185 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 185 | 9% |
| Carbohydrates | 19.1g | 6% |
| Protein | 3.3g | 7% |
| Fat | 11.9g | 18% |
| Saturated Fat | 5.2g | 26% |
| Polyunsaturated Fat | 1.36g | 8% |
| Monounsaturated Fat | 4.46g | 22% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 83mg | 3% |
| Potassium | 252mg | 5% |
| Fiber | 3.3g | 13% |
| Sugar | 13.8g | 28% |
| Vitamin A | 15.34IU | 0% |
| Vitamin C | 1.83mg | 2% |
| Calcium | 49.97mg | 5% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
270 reviews
Excellent
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