Healthy Vegan Chocolate Brownie Cookies
User Reviews
5
Healthy Vegan Chocolate Brownie Cookies
Description
The recipe uses ground chia seeds soaked in water to create a gel-like binder in place of eggs. Vegan chocolate chips are melted and combined with coconut oil, coconut sugar, all-purpose or whole wheat pastry flour, and the chia mixture to form a thick batter. Raisins and pine nuts add chewiness and crunch, distributed evenly through the dough.
Cookies are dropped by spoonfuls onto parchment-lined trays and baked at 360°F for 11 to 14 minutes, developing slightly domed tops and soft centers. The texture is initially very chewy and brownie-like, becoming slightly crispier as they cool.
These cookies can be kept at room temperature for several days and also freeze well. Variations in flour types, nuts, dried fruits, and substituting flax eggs or applesauce are possible without major changes to the texture. The cookie dough can accommodate additional ingredients like peppermint extract or espresso powder for flavor twists.
Ingredients
- 2 tablespoon chia seeds finely ground, or flax seeds
- 5 tablespoon water
- 1 c chocolate chips vegan
- 2 tablespoon neutral cooking oil coconut oil or mix of the coconut and olive oil, generic cooking 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
- Allow cookies to cool on the baking tray before transferring to prevent breaking.
- Store at room temperature for 4-5 days; uncovered for crisp edges, airtight for chewiness.
- Freeze fully cooled cookies up to 3 months; thaw at room temperature before serving.
- Substitute flax seed gel for chia gel, or use applesauce noting a slight acidity.
- Try alternative nuts or dried fruits to vary texture and flavor.
- Use pastry or spelt flour for a healthier variation.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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