5 from 48 votes
Vegan Brownie Cookies (Grain-free Glutenfree)
These vegan brownie cookies are grain-free and gluten-free treats combining almond flour, cocoa powder, and almond butter for a chewy, dense texture. Sweetened with maple syrup and sugar, they are flavored lightly with vanilla and a touch of salt. Flaxseed serves as an egg substitute, and chopped vegan chocolate chips add melty pockets of chocolate throughout. After chilling, the dough bakes into small cookies with a moist brownie-like crumb.
Prep Time
10 mins
Cook Time
15 mins
Chill time:
1 hr
Total Time
25 mins
Servings:
12
Calories:
18631 kcal
Course:
Dessert, Baked Goods
Cuisine:
American
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
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 18631
% 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.