Vegan Brownie Cookies (Grain-free Glutenfree)

Name: Vegan Brownie Cookies (Grain-free Glutenfree)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 12 serving
Ingredients: 1.5 tbsp flaxmeal; 1/4 cup plus 1 tbsp warm water; 1/4 cup maple syrup; 1 tsp vanilla extract; 1/4 cup sugar such as light brown sugar; 1/2 cup almond flour **; 1/4 tsp baking soda; 1/4 tsp salt; 1/3 cup cocoa powder; 1 tbsp tapioca starch; 3/4 cup almond butter or cashew butter; 1/4 to 1/3 cup finely chopped vegan chocolate or mini chocolate chips

User Reviews

5.0

48 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Chill time:
1 hr
Total Time
25 mins
Servings
12
Calories
18631 kcal
Course
Dessert, Baked Goods
Cuisine
American

Vegan Brownie Cookies (Grain-free Glutenfree)

Danielle Hudson

Report

Vegan Brownie Cookies Grain-free Gluten-free Oil-free and so decadent. These nut-butter Chocolate Brownie cookies are fudgy, chewy, easy and perfect for everyone. Vegan Grain-free Recipe. No added refined oil.

Share:

I Made This!

Be the first!

Print

11 people printed this

Save this

Be the first!

Ingredients

Servings

1.5 tbsp flaxmeal
1/4 cup plus 1 tbsp warm water
1/4 cup maple syrup
1 tsp vanilla extract
1/4 cup sugar such as light brown sugar , coconut, cane sugar or other
1/2 cup almond flour **
1/4 tsp baking soda
1/4 tsp salt
1/3 cup cocoa powder (I like dutch processed(alkali processed cocoa powder but either will work)
1 tbsp tapioca starch , or use cornstarch or all purpose flour
3/4 cup almond butter or cashew butter (scant cup)
1/4 to 1/3 cup finely chopped vegan chocolate or mini chocolate chips

Add to Shopping List

Instructions

Mix flax meal with 1/4 cup water in a large bowl set aside. Add the maple, vanilla, sugar to the bowl and mix well to combine the sugar.
Mix in almond flour, baking soda, salt, cocoa powder and tapioca starch if using, until well combined.
Mix in the almond or cashew butter and chocolate until well combined. Add 1 tbsp hot water and mix in.
Chill for an hour. Preheat to 350 F(180C). Use a cookie or ice cream scoop to scoop out the dough onto a parchment lined baking sheet. Keep an inch around the scoops. Top with salt, flakes, sugar, candy cane, or cayenne for a mexican chocolate cookie
Bake for 12-14 mins (depending on scoop size and crispness level preferred). Cookie slam the sheet on the counter when you take it out so the cookies settle. this helps get a more cookie like dense texture. Cool for 10 mins, then serve. Store: Cool completely and store on the counter, covered, for upto 4 days. Refrigerate for longer
** Depending on your nut butter used and preference of texture (for crispier), you might need to add 2 to 3 tbsp more almond flour. Chill again for half an hour and then bake

Notes

For sweeter, add tbsp more sugar
For more chocolatey, add another tbsp cocoa powder.
For nut-free chocolate cookies, try these flour based double chocolate cookies. or These flourless nutfree Tahini Chocolate Cookies.
Nutrition is for 1 cookie

Nutrition Information

Show Details

Calories 186.31kcal (9%) Carbohydrates 18.77g (6%) Protein 4.69g (9%) Fat 12.17g (19%) Saturated Fat 2.41g (12%) Sodium 76.33mg (3%) Potassium 152.07mg (4%) Fiber 2.1g (8%) Sugar 10.49g (21%) Calcium 37.96mg (4%) Iron 1.67mg (9%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 18631 kcal

% Daily Value*

Calories	186.31kcal	9%
Carbohydrates	18.77g	6%
Protein	4.69g	9%
Fat	12.17g	19%
Saturated Fat	2.41g	12%
Sodium	76.33mg	3%
Potassium	152.07mg	3%
Fiber	2.1g	8%
Sugar	10.49g	21%
Calcium	37.96mg	4%
Iron	1.67mg	9%