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.
Servings 4giant cookies
Author Two Market Girls
Ingredients
113g(½ cup) vegan buttermelted
150g(¾ cup) brown sugar
50g(¼ cup) granulated sugar
1flax egg(1 tbsp ground flaxseed + 3 tbsp lukewarm water
1tspvanilla extract
150g(1¼ cups) all-purpose flour
30g(6 tbsp) cocoa powder
1/2tspbaking soda
pinchkosher salt
90gchopped 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.