Healthy Vegan Chocolate Brownie Cookies
User Reviews
5.0
24 reviews
Excellent
Healthy Vegan Chocolate Brownie Cookies
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These Brownie Cookies are the tastiest ones you'll ever make, and what's best is that this recipe is incredibly easy and is also vegan! It's a healthy brownie cookie recipe that doesn't compromise on flavor at all!
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Ingredients
- 2 tablespoon chia seeds or flax seeds finely ground
- 5 tablespoon water
- 1 c vegan chocolate chips
- 2 tablespoon oil coconut oil or mix of the coconut and olive oil
- ½ c coconut sugar
- ½ c all-purpose flour whole wheat pastry flour can also be used
- ¾ c raisins
- ¼ c pine nuts
Instructions
Make chia "eggs"
- Preheat the oven to 360 F and line a large baking tray with a parchment paper.
- In a small bowl combine ground chia or flax seeds and water. Give it a stir and set aside for 5 minutes until the mixture becomes gel-like.
Melt chocolate
- Meanwhile, add chocolate chips to a large bowl and melt in a microwave in 15 seconds intervals until chocolate melts, about 70 seconds total. Whisk until smooth.
Add the rest of the ingredients
- In a bowl with melted chocolate chips add oil, sugar, flour and chia "eggs". Stir until combined. Fold in raisins and pine nuts and mix just until combined.
Bake
- Drop a heaping teaspoon of the batter on a baking sheet, flatten it slightly with a back of a spoon. The cookie dough will have a texture of a thick brownie batter. Bake at 360 F for 11-14 minutes or until the tops of the cookies are slightly domed.
Enjoy
- Remove the vegan chocolate brownie cookies from the oven, transfer to a wire rack and cool.
Notes
- These chocolate brownie biscuits get even better the next day. Right out of the oven, the brownie cookies are soft and chewy, which doesn't affect the taste at all.
- At first, I thought this was an issue, so I remade a batch of the cookies using more flour. The cookies were still soft, so I didn't feel there was a need to keep adding more dry ingredients to achieve that "crispy" consistency.
- Despite the fact that, at first, these eggless cookies have a fudgy and chewy texture, they get crispier as they cool.
- Flour. For even healthier brownie cookies, substitute all-purpose flour with pastry flour or spelt flour.
- Nuts. Instead of pine nuts, you can use finely chopped walnuts, pecans, or hazelnuts.
- Raisins. You can omit the raisins or nuts if you prefer or substitute them with other dried fruits like chopped dried cherries, cranberries, or apricots. You can also replace them with an equal amount of chocolate chips or chopped nuts for a different flavor and texture.
- Chia eggs. Can be substituted with the flax eggs. Or, if you don't have either of those, you can use ½ cup of the applesauce. Please keep in mind that if you use the latter, these eggless cookies will have a slightly acidic note to them. They will still be delicious, but I just wanted you to know this.
- Oil. You can use other oils, such as vegetable oil, canola oil, or melted vegan butter, as a substitute for coconut oil. Keep in mind that it may slightly alter the flavor and texture of the cookies.
- Add-ons:
- Allow the cookies to cool properly. After removing the cookies from the oven, let them cool on the baking tray for a few minutes before transferring them to a wire rack. This allows them to firm up slightly and prevents them from breaking apart while still warm.
- Storage. These low-fat brownie cookies are best if stored on the counter for 4-5 days. For crispier edges, store the cookies uncovered. For a chewier center, place the cookie in an airtight container.
- Freezing. The cookies can also be frozen. First, you have to cool them completely. After that, place the cookies in the freezer-friendly storage bag and freeze them for up to 3 months. Let them thaw at room temperature.
- Add a teaspoon of peppermint extract to the cookie dough, and fold in dairy-free mint chocolate chips instead of regular chocolate chips.
- Add a tablespoon of instant espresso powder to the melted chocolate to create a mocha flavor.
- Fold in shredded coconut and chopped almonds to the cookie dough for added texture and a hint of tropical flavor.
Nutrition Information
Show Details
Serving
1cookie
Calories
154kcal
(8%)
Carbohydrates
24g
(8%)
Protein
2g
(4%)
Fat
6.4g
(10%)
Saturated Fat
1.1g
(6%)
Sodium
4mg
(0%)
Potassium
90mg
(3%)
Fiber
1.9g
(8%)
Sugar
16.5g
(33%)
Calcium
22mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 154 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 154kcal | 8% |
| Carbohydrates | 24g | 8% |
| Protein | 2g | 4% |
| Fat | 6.4g | 10% |
| Saturated Fat | 1.1g | 6% |
| Sodium | 4mg | 0% |
| Potassium | 90mg | 2% |
| Fiber | 1.9g | 8% |
| Sugar | 16.5g | 33% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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