In need of an indulgent vegan treat? Look no further than these fudgy vegan brownie cookies! These cookies are made with simple ingredients and are perfect for satisfying your sweet tooth. They’re the best parts of a brownie (aka ALL the parts) wrapped up in a portable cookie-shaped package.
Why you’ll love this recipe:
I already know you’ll LOVE this recipe! It’s:
- Rich, chocolatey and perfectly chewy
- Made with no weird ingredients like aquafaba
- Easily made by hand using just two bowls
- A BROWNIE IN A COOKIE FORM. How could you not be a fan?
If you’re a brownie-fanatic like me, you’ll love my Vegan Oreo Brownies recipe – it’s a reader favourite! You can also check out my decadent Vegan Peanut Butter Brownies recipe if that is more your vibe.
What ingredients will I need?
One of the things I love most about this recipe is how easy it is to make. With just 8 ingredients and a few simple steps, you can have a batch of these cookies ready to enjoy in under half an hour.
- Ground flaxseeds. When mixed with a little water, ground flaxseeds form an egg replacement which acts as a binding agent in this recipe.
- Vegan butter/margarine. I use Vitalite. I have not yet tested this recipe with coconut oil instead of the vegan butter.
- Coconut sugar. If you do not have coconut sugar, you can substitute soft light brown sugar.
- White granulated sugar.
- Vanilla extract. For that *chefs kiss* flavour.
- Plain all-purpose flour.
- Baking soda. Baking soda is a common ingredient in cookie recipes which gives them a deliciously chewy texture.
- Cocoa powder. For that fudgy chocolate brownie taste!
A great thing about these cookies is how easy they are to customize. You can add nuts, dried fruit, chocolate chips, or other mix-ins to the dough to give them your own unique twist. And if you’re feeling extra indulgent, you can even drizzle them with melted vegan chocolate!
If you’re making these cookies for Halloween, you can also decorate them to look like mummies! You can find the full instructions for this in my Vegan Halloween Cookies Recipe.
How to make vegan brownie cookies step-by-step:
As always, you can find the full recipe and instructions at the bottom of this blog post.
In a small bowl, make a flaxseed egg by combining ground flaxseeds with water (photo 1). In a larger mixing bowl, cream together the vegan butter, white granulated sugar and coconut sugar until fluffy, and then mix in the prepared flaxseed egg (photo 2).
Add the plain flour, cocoa powder and baking soda to the mixture, and then stir to form a cookie dough (photo 3). The cookie dough is less of a dough consistency and more wet, almost like a thick cake batter. This is what yields soft and fudgy cookies!
Portion out the batter onto a baking tray, leaving ample room between each cookie (photo 4), and bake until the cookies form cracks on top.
How to make this recipe perfectly:
The key to getting the perfect texture for these cookies is to not overbake them. Just like when making Chocolate Chip Cookies, you want the edges to be set and slightly crispy, while the centers should still be soft and slightly underbaked. This will give you that perfect fudgy texture that everyone loves.
You also want to make sure you leave enough space between each cookie on your baking sheet so that they don’t become one giant cookie (unless that’s the vibe you’re going for, in which case you have my full support.)
If you want all of your cookies to be uniform in appearance, it is best to bake them in batches due to the difference in heat distribution in your oven. I recommend baking the cookies one tray at a time on the middle shelf of your oven.
Frequently Asked Questions
Store the cookies for 4-5 days in an airtight container. They will soften slightly over time.
You can substitute light brown soft sugar instead of coconut sugar.
I have not yet tested this recipe using gluten-free flour. If you do, keep in mind that the texture and flavour of the cookies may be slightly different.
Yes! You can freeze unbaked cookie dough portions in an airtight container or zip-loc bag to bake on demand. You can bake the cookies straight from the freezer, but you will need to increase the cooking time by a few minutes.
These chocolate brownie cookies are fudgy and chewy when hot from the oven. The cookies will soften slightly as they cool and take on more of a dense brownie texture. And they’re so versatile – you can enjoy them alone, with a glass of non-dairy milk, or even with a scoop of vanilla ice cream for a decadent dessert!
I hope you enjoy this recipe! If you make it, please leave a rating + review below and share your photos on Instagram tagging #shivanilovesfood!
Fudgy Vegan Brownie Cookies
Leave a Review Print RecipeIngredients
- 1 tbsp Ground Flaxseed
- 1/2 cup/ 90 grams Vegan Butter or Margarine I use Vitalite
- 1/3 cup/ 50 grams Coconut Sugar can sub soft light brown sugar
- 1/3 cup/ 65 grams White Granulated Sugar
- 1/2 tsp Vanilla Extract
- 3/4 cup + 3 tbsp/ 125 grams Plain All-Purpose Flour
- 1/2 tsp Baking Soda
- 2 tbsp Cocoa Powder
Instructions
- Preheat the oven to 180 °C/ 350 °F. Line a large baking tray or cookie sheet with greaseproof/parchment paper.
- In a small bowl, prepare the flaxseed egg by mixing together 1 tbsp ground flaxseed and 2.5 tbsp water. Set this aside to thicken.
- In a large mixing bowl, cream together the vegan butter/margarine, coconut sugar and white sugar until soft and fluffy. You can do this by hand with a wooden spoon or spatula (no need for a stand mixer!) and it should take 3-5 minutes.
- Add the flaxseed egg and vanilla extract to the vegan butter-sugar mixture and stir to combine. If at this stage the mixture looks a little curdled, don't worry! This is just to do with the temperature of your vegan butter, and will all be resolved once we add the dry ingredients.
- Add the plain flour, cocoa powder and baking soda to the bowl. If your cocoa powder is lumpy, I highly recommend sifting it, however there is no need to sift the other ingredients. Using a spatula fold the dry ingredients into the wet until combined. The mixture should be quite wet, like a thick cake batter consistency.
- Add heaped tablespoons of the cookie mixture to the lined baking tray. Place the cookies quite far apart (no more than 6 on one tray) as they will spread in the oven. Also try to keep your cookie balls as round as possible – if you have an ice cream scoop it is great for this task.
- Bake the cookies for 10 minutes until slightly golden at the edges and crackly on top. I'd check the cookies at the 8 minute mark as ovens vary.
- Leave the cookies on the tray for a few minutes before transferring to a wire rack to cool or enjoying warm.
Notes
- Store in an airtight container for 4-5 days (the cookies will soften slightly over time)
- For an extra treat: reheat a cookie in the microwave for 15-20 seconds and serve hot with a scoop of vegan ice cream!
