Brownie Cookies

These Vegan Brownie Cookies are a chocolate lover’s dream. With rich dark chocolate, a soft chewy center, and slightly crisp edges, they offer the best of both worlds—part cookie, part brownie. Made with simple plant-based ingredients and no eggs or dairy, these indulgent cookies come together quickly and are perfect for satisfying that chocolate craving.

Why You’ll Love This Recipe

• Deep, rich chocolate flavor: Made with dark chocolate and cocoa powder for intense fudgy goodness.

• Perfect brownie-cookie hybrid: Crisp edges with soft, gooey centers.

• Vegan and dairy-free: No eggs, butter, or milk required.

• Easy to make: One bowl and everyday pantry ingredients make this recipe a breeze.

• Chill time improves texture: A short rest in the fridge ensures the perfect chewy bite.

• Small batch: Makes just 12 cookies—ideal for a quick treat without overdoing it.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 3.5 ounces vegan dark chocolate (70%), chopped (100g)

• ¼ cup vegan butter (60g)

• 4 tablespoons coconut cream (60ml), or thick vegan yogurt

• ½ cup light brown sugar (100g)

• ½ teaspoon vanilla extract (2.5g)

• ½ cup + 2 tablespoons all-purpose flour (80g)

• 1 tablespoon cocoa powder (6g)

• ¼ teaspoon baking powder (1g)

• ¼ teaspoon sea salt (1.5g)

• 3 tablespoons dark chocolate chips (30g)

Directions

1. In a heatproof bowl, melt the chopped dark chocolate and vegan butter together over a double boiler or in short microwave bursts. Stir until completely smooth. Let cool to room temperature, about 10 minutes.

2. In a separate bowl, whisk together the light brown sugar, coconut cream (or vegan yogurt), and vanilla extract until light and airy, about 2 minutes.

3. Pour the cooled chocolate mixture into the sugar mixture and whisk until fully combined.

4. Sift in the flour, cocoa powder, baking powder, and salt. Add the chocolate chips, then fold everything together gently with a spatula until just combined.

5. Cover the bowl and refrigerate the dough for 20–30 minutes to firm it up.

6. Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper.

7. Scoop out about 1½ tablespoons of dough and roll into balls. Place them on the baking sheets, spacing about 3 inches apart.

8. Bake for 10–12 minutes, until edges are set but centers remain soft.

9. While still warm, sprinkle the tops with sea salt flakes if desired. Let the cookies cool completely on the baking sheet before handling.

Servings and timing

Servings: 12 cookies
Prep Time: 10 minutes
Cook Time: 12 minutes
Chilling Time: 20 minutes
Total Time: 42 minutes
Calories: Varies depending on chocolate used

Variations

• Add nuts: Fold in chopped walnuts or pecans for crunch and richness.

• Spicy twist: Add a pinch of cayenne pepper or cinnamon for a subtle heat.

• Mocha flavor: Stir in ½ teaspoon of instant coffee granules to enhance the chocolate.

• Mint version: Add a few drops of peppermint extract for a refreshing twist.

• Stuffed cookies: Press a vegan chocolate square or nut butter into the center of each dough ball before baking.

Storage/Reheating

Storage:
Store cooled cookies in an airtight container at room temperature for up to 4 days.

Freezing (baked):
Freeze fully cooled cookies in a single layer, then transfer to a freezer-safe container. Store for up to 3 months.

Freezing (dough):
Scoop dough into balls and freeze on a tray. Once solid, transfer to a bag or container. Bake from frozen, adding 1–2 minutes to the bake time.

Reheating:
Microwave for 8–10 seconds for a warm, gooey center.

FAQs

Can I use coconut oil instead of vegan butter?

Yes, though the texture may be slightly different. Use refined coconut oil to avoid a strong coconut flavor.

Do I have to chill the dough?

Yes, chilling helps the dough firm up and prevents excessive spreading during baking.

What kind of chocolate should I use?

Use good-quality vegan dark chocolate around 70% cocoa for the richest flavor.

Can I make these gluten-free?

Yes, use a 1:1 gluten-free baking flour blend. Avoid almond or coconut flour, as the texture will change.

Can I use regular sugar instead of brown sugar?

Brown sugar adds moisture and chewiness, but you can use granulated sugar in a pinch. The cookies may be slightly crisper.

Are these cookies very sweet?

They’re rich and chocolatey, with a balanced sweetness from the brown sugar and chocolate.

Why are my cookies too soft to move after baking?

They need to cool completely on the baking sheet. They will firm up as they rest.

Can I skip the chocolate chips?

Yes, the cookies will still be very chocolatey thanks to the melted dark chocolate.

How do I know when they’re done?

The edges should look set and slightly crisp. The centers will still be soft but will firm up as they cool.

Can I double the recipe?

Yes, this recipe scales well. Just make sure to chill the dough and bake in batches.

Conclusion

These Vegan Brownie Cookies are rich, chewy, and packed with deep chocolate flavor—everything you love about brownies in cookie form. With a simple ingredient list and easy prep, they’re a fantastic option for when you’re craving something indulgent, plant-based, and utterly delicious. Whether you enjoy them warm or straight from the jar, they’re sure to become a favorite.

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