Vegan Brownie Cookies

5 from 5 votes

Level up your chocolate cookie game with these vegan brownie cookies! The fudgiest cookies that taste exactly like a chewy brownie!

Prep Time15

Cook Time10

Chill Time15

Total Time40

Course: Cookies, Dessert

Cuisine: American

Diet: Vegan

Servings:

Calories: 180kcal

Author: Alison Andrews

Ingredients

1 and ¼ cups Vegan Chocolate Chips (218g), Melted
1 cup All Purpose Flour (188g)
¼ cup Cocoa Powder (21g) Unsweetened
1 teaspoon Instant Espresso Powder
1 teaspoon Baking Powder
¼ teaspoon Salt
⅓ cup Vegan Butter (75g)
¾ cup Light Brown Sugar (150g)
¼ cup White Granulated Sugar (50g)
1 teaspoon Vanilla Extract
2 Tablespoons Soy Milk or other non-dairy milk
¾ cup Vegan Chocolate Chips (131g)

Instructions

Add the vegan chocolate to a microwave-safe bowl. Microwave in 30-second intervals, bringing it out to stir every 30 seconds until melted. Leave it to cool.
Sift the all-purpose flour and cocoa powder into a separate mixing bowl and mix in the espresso powder, baking powder, and salt. Set aside.
To the bowl of your stand mixer, add the vegan butter and brown and white sugar and cream for 2 minutes. The mixture should be light and fluffy.
Add the vanilla extract and beat in.
Now add the cooled chocolate and beat in for another 2 minutes.
Pour the dry ingredients into the wet and mix in by hand until crumbly.
Add the soy milk or other non-dairy milk and mix it into a thick cookie dough.
Add the chocolate chips and fold them in. Your cookie dough should be very thick, but still sticky enough to roll into balls.
Roll into balls and space them evenly over two parchment-lined baking sheets. Aim to get 20 cookies from the batch, 10 cookies per baking sheet. Chill your cookies in the freezer for 15 minutes while the oven preheats.
Preheat the oven to 350°F(180°C).
Bake for 10 minutes. If the cookies are still very puffy when they come out of the oven, then you can gently flatten them with a fork while they are still soft and warm.

Notes

Chocolate chips or chunks. You can use vegan chocolate chunks (chopped-up vegan chocolate) instead of chocolate chips. We used chocolate chunks for melting and chocolate chips to mix in the batter.
Instant espresso powder – can be replaced with instant coffee powder. It doesn’t make the cookies taste like coffee, but it brings out the chocolate flavor beautifully. You can leave it out though if you prefer.
You may need more soy milk. Depending on the brand of vegan butter you use, you may need 1 or 2 more tablespoons of soy (or other non-dairy) milk. But be patient with each addition of soy milk. Stir well and see if you need more. It is supposed to be a very thick, crumbly cookie dough. But if you try rolling a section into a ball and it just won’t hold together, you’ll need a little more.
If the cookies don’t spread: If you peep into your oven at the 10-minute mark and see that your cookies haven’t spread very much, you can bake them for a few minutes longer, but be weary as they can over-bake quickly. Even if they are quite puffy on the top, this is still fine, you can press them down gently with a fork as soon as they come out of the oven, still warm and soft.
Gluten-free: We have not yet tested this recipe as gluten free, but a good rule of thumb is to use a gluten free all purpose blend and substitute cup for cup.
Storing: Keep your cookies stored in a covered container at room temperature, where they will last for up to a week. You can also store them in the fridge (covered).
Freezing: They are freezer-friendly for up to 3 months. Thaw them in the fridge and bring them to room temperature on the counter before serving. You can also freeze the cookie dough balls for up to 3 months. Bake them directly from frozen, allowing an extra couple of minutes of bake time to account for them being frozen.

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