Vegan Brownie Cookies (Grain-free Glutenfree)
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Chill time:
1 hr
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Total Time
25 mins
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Servings
12
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Calories
18631 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Vegan Brownie Cookies (Grain-free Glutenfree)
Description
The Vegan Brownie Cookies mix flaxseed meal with water to create a flax egg, then stir in maple syrup, vanilla, and sugar for sweetness. Almond flour, baking soda, salt, cocoa powder, and optional tapioca starch combine to provide structure and chocolate flavor. Almond or cashew butter is folded into the mixture with chopped vegan chocolate pieces for richness. Chilling the dough firms it up, which helps with portioning and results in a better texture.
The cookies are scooped onto parchment-lined baking sheets and baked at 350°F until set but still soft inside. After baking, gently slamming the baking sheet helps the cookies settle and develop a denser, chewier texture reminiscent of brownies. Cooling for at least 10 minutes ensures they hold their shape well.
These cookies store covered at room temperature for several days and can be refrigerated for longer storage. Adjustments to sweetness or chocolate intensity can be made by adding more sugar or cocoa powder. Alternatives are available for nut-free versions if necessary.
Ingredients
- 1.5 tbsp flaxseed meal
- 1/4 cup water plus 1 tbsp, warm
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/4 cup sugar coconut, cane sugar or other, such as light brown sugar
- 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 scant cup, or cashew butter
- 1/4 to 1/3 cup vegan chocolate finely chopped or mini chocolate chips
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 a sweeter cookie, add an additional tablespoon of sugar.
- To increase chocolate flavor, add an extra tablespoon of cocoa powder.
- Nut-free alternatives include flour-based double chocolate cookies or flourless tahini chocolate cookies.
- Stores well covered for up to four days at room temperature; refrigerate for longer storage.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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