Double chocolate and fudgy – these Vegan Brownie Cookies will be your new favourite cookie. Made in just one bowl, they’re the perfect weeknight treat.
Craving brownies but don’t have the time? These easy Vegan Brownie Cookies are just what you need. They come together in just one bowl and in under 30 minutes. So whether you need something to serve up at your next get together or are craving a late night snack – this is the recipe for you.
They’re decadent, packed with chocolate, oh so fudgy, and did I mention super addicting. We use a combination of chopped chocolate and cocoa powder in these cookies for the ultimate chocolate flavour. The cocoa powder makes every bite rich, while the chopped chocolate gives it puddles of ooey-gooey chocolate. Plus the dough freezes super well, so if you only need a couple cookies, you can store the rest for later.
Why you’ll love this recipe:
- Perfectly decadent and fudgy.
- Made with just 10 ingredients.
- Easy to freeze for up to 3 months.
- Make 4 giant or 8 regular sized cookies.
Top tips for making Vegan Brownie Cookies:
- Beat the butter and sugar well. Part of making the perfect cookie is beating the butter and sugar well enough. For this recipe we use melted vegan butter and mix with both brown and granulated white sugar. You can use a stand mixer to spare your arms, but this recipe easily comes together by hand. Just beat the sugar and melted butter with a rubber spatula for 4-5 minutes or until creamy, smooth and combined.
- Don’t over-mix the dough. Once you add the flour you’ll want to be very careful about how much your mixing the cookie dough. Over mixing flour with promote gluten development leading to a tough cookie.
- Use a good quality chocolate bar. Skip the chocolate chips and opt for a chocolate bar that you can chop. It allows you to chop the bar into varying sizes to ensure there’s chocolate in every bite. It doesn’t have to be expensive, just pick your favourite!
- Bake for 11-12 minutes. You’ll think the cookies aren’t fully baked but we promise you they are baked just enough. They’ll continue to bake on the baking sheet after being removed from the oven. Plus they give you that perfectly fudgy centre like brownies!
Ingredient Notes
- All-Purpose Flour – We use No Name All-Purpose Flour, but you can use any grocery store brand flour that you have access to. Note that all flours are different, so the recipe may come out slightly different than ours if using another brand.
- Cocoa Powder – We use the No Name Cocoa Powder for this recipe, but you can use any brand of cocoa powder that you enjoy.
- Vegan Butter – We use the Becel Plant Based Sticks, but have had good results with Earth Balance as well. You can use another vegan butter, but it may result in a different result.
- Brown Sugar – We use light brown sugar in this recipe. You can use a darker brown sugar but it would result in a thicker cookie that spreads less.
- Granulated Sugar – If you live in Canada nearly all granulated sugar is vegan-friendly, however outside of the country some producers filter their granulated sugar with animal bones. If this is a concern for you be sure to research which brands are vegan-friendly.
- Flax Egg – To replace eggs we use a flax egg, which is a 1 tbsp of ground flaxseed with 3 tbsp of lukewarm water. Then let it sit for 5 minutes to thicken. Check out our video on vegan egg replacements for other options.
- Vanilla Extract – We use the Kirkland Vanilla Extract in our recipes from Costco, but you can use any vanilla extract for this recipe.
- Chopped Chocolate – Find your favourite vegan chocolate bar, chop it up, and use it in this delicious recipe!
Recipe FAQ:
Can you freeze cookies?
Yes! You can freeze both the dough and the baked cookies. If freezing the dough, we recommend freezing them pre-shaped into balls. Then when you’re ready to enjoy, preheat the oven and bake from frozen for about 12 minutes. If freezing after baking, freeze in an air tight container. When ready to eat preheat the oven to 250F and bake from frozen until the cookies are warmed.
Can I prep cookies ahead of time?
Yes! You can make the dough ahead of time then store in the fridge covered until ready to bake. Scoop, place on a lined baking sheet and bake in a preheated oven.
Other vegan cookies recipes you’ll love:
- Vegan Chocolate Hazelnut Cookies
- Vegan Ginger Molasses Cookies
- Small Batch Chocolate Chunk Cookies
- Oatmeal Chocolate Chunk Cookies
- Vegan Popcorn Cookies
How to make Vegan Brownie Cookies:
Easy Fudgy Vegan Brownie Cookies
Ingredients
- 113 g (½ cup) vegan butter, melted
- 150 g (¾ cup) brown sugar
- 50 g (¼ cup) granulated sugar
- 1 flax egg, (1 tbsp ground flaxseed + 3 tbsp lukewarm water
- 1 tsp vanilla extract
- 150 g (1¼ cups) all-purpose flour
- 30 g (6 tbsp) cocoa powder
- 1/2 tsp baking soda
- pinch kosher salt
- 90 g chopped chocolate
Instructions
Before you start: Make the flax egg by combining ground flaxseed and lukewarm water. Let rest until thickened.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
- Beat melted butter, brown sugar, and granulated sugar in a bowl with a rubber spatula until smooth, creamy and combined – about 5 minutes. To do this by hand, we recommend a good rubber spatula and vigorously mixing, using the sides of the bowl to help beat the butter and sugar together. Mix in the vanilla extract and flax egg until just combined.
- Add all-purpose flour, cocoa powder, baking soda, and salt to the butter and sugar mixture. Fold the dry into the wet.
- Fold the chopped chocolate into the cookie dough.
- To make giant cookies, divide the dough into four and roll into balls. To make regular sized cookies, divide the dough into eight. Place the cookie dough balls on the prepared baking sheet at least 2 inches apart for regular cookies and 3 inches for giant cookies.
- Bake for 11-12 minutes. Remove from the oven and let cool 10 minutes on the baking sheet before transferring to a wire rack to cool completely.
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