Moist on the inside and crispy on the outside, chocolatey, and super satisfying, these Vegan Chocolate Brownie Cookies are not only unforgivingly delicious, but they are also healthier with tons of hidden goodness.
Prep Time10 minutesmins
Cook Time15 minutesmins
Resting5 minutesmins
Total Time30 minutesmins
Course: Dessert
Cuisine: American, vegan
Keyword: 30 minutes or less, chocolate, cookies, dairy-free, gluten-free, vegan
Preheat the oven to 175°C/350°F. Line a baking sheet (baking tray) with parchment paper or a baking mat.
In a large bowl, add oat flour, almond flour, cocoa powder, arrowroot starch, baking powder, salt, and coconut sugar. Use a whisk or for to mix them together.
In a small bowl, add almond butter, aquafaba, and vanilla extract. Use a fork or small whisk to combine them together into a homogeneous runny paste.
Pour the running paste into the flour mixture. Use a fork to combine all together.
Add the plant-based milk, 1/2 tablespoon at a time, to the dough to make it slightly wet.
Then stir in the chocolate chips.
Use a spoon to divide the mixture into 3 cookie doughs and place them onto the lined baking sheet, evenly spaced. These cookies will spread out a little, so make sure to leave some space around each cookie.
Evenly divide the walnuts on top of the cookie dough.
Place the baking sheet in the middle or lower 1/3 rack in the oven to bake at 175°C/350°F for 13~16 minutes. The cookies should be solid to touch on the outside but a bit soft on the inside. Just remember that the longer you bake them, the dryer they will get.
Once they have been baked, transfer the baking sheet onto a wire rack to cool for 5 minutes. Then you can dig in or optionally sprinkle some icing sugar to make them look even more divine!
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Notes
*Coconut sugar: You can also use organic sugar or golden sugar.
**Almond butter: You can replace it with peanut butter if you like a hint of peanut butter taste in them. It's best to use the nut butter without any added oil. (You can check it out: How to Make Nut Butter)
Quantity: This recipe makes 3 large chocolate brownie cookies. You can also make them smaller if you want. In that case, you might need to adjust the baking time.
Storage: Let the chocolate brownie cookies cool completely and then put them into an air-tight container. They should be fine for 3~5 days at room temperature. You can also put them into the fridge, where they can last 5~7 days, which is recommended if you're living a in warmer country. (Yes, Taiwan is included.)