These chunky vegan chocolate brownie cookies ACTUALLY DO taste just like brownies. They're thick and definitely best served warm. If you love chocolatey, melty goodness, look no further.
Prefer To Watch Instead?
Ingredients For This Recipe
- All-purpose flour
- Cocoa powder -plenty of it gives them an intense chocolatey flavour
- Baking powder
- Baking soda
- Ground coffee
- Pinch of salt
- Brown sugar
- Vegan butter - room temperature
- Plain dairy free yogurt - room temperature
- Vanilla extract
- Soy milk - room temperature
- Chocolate chips - you can use large chocolate chips if you wish
How To Make Brownie Cookies
Step By Step Instructions
For the full method and ingredient amounts, please refer to the recipe card at the bottom of this post.
Line 2 large baking trays.
Combine the flour, cocoa powder, baking powder, baking soda, coffee, and salt in a large bowl.
Cream together the sugar and the vegan butter. Then add in the dairy free yogurt, vanilla and soy milk.
Add the dry mixture to the wet mixture, then fold in the chocolate chips.
Scoop your cookie dough and roll it into balls. Place them on the lined baking tray. Bake.
Tips For Making Perfect Brownie Cookies
Underbake the cookies
When the cookies come out of the oven they should still be super soft. When cooling down at room temperature, cookies will continue to bake, firming up within minutes. However, they will keep their soft texture because of this.
How To Make Your Cookies Super Fudgy
Use lots of cocoa powder and high quality chocolate chips. These elements will combine to create amazing 'fudginess'.
Customise This Recipe
Add melted biscoff or peanut butter on top or bake it inside. I did this, adding an extra flavour to the palette.
Frequently Asked Questions
This is usually because the oven temperature was too high or that they were baked for too long.
How To Store My Vegan Brownie Cookies
Store my vegan chocolate brownie cookies at room temperature for 4 days in an airtight container. Store in the fridge for 7 days.
More Vegan Cookie Recipes
Fudgy Vegan Chocolate Brownie Cookies
- 220 g all-purpose flour
- 25 g cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon ground coffee
- Pinch of salt
- 120 g brown sugar
- 100 g vegan butter room temperature
- 70 g plain dairy free yogurt* room temperature (see notes)
- 1 teaspoon vanilla extract
- 3.5 tablespoons soy milk room temperature
- 150 g chocolate chips
- Lotus Biscoff spread optional
- Preheat oven to 177 Celsius (350F).
- Line 2 medium baking trays with parchment paper. Set aside.
Make the cookie dough:
- In a medium-sized mixing bowl, add your all-purpose flour, cocoa powder, baking powder, baking soda, ground coffee and salt. Set aside.
- In another medium mixing bowl, use a wooden spoon to cream together the brown sugar with the room temperature vegan butter. Alternatively, you can use a stand mixer to do this using the paddle attachment.
- Next, add in the room temperature dairy free yogurt, vanilla extract and the soy milk. Mix.
- Now, sift the dry mixture into the vegan butter mixture then fold it in until almost all the flour has been mixed in. When there is only a little bit of flour remaining, stop folding the cookie dough.
- Finally, fold in your chocolate chips. Fold in that final bit of flour that remains.
- Using a cookie scoop or an ice cream scoop, scoop 1 tablespoon of cookie dough per cookie onto the lined baking trays.
- Use your hands to roll the scoops of cookie dough into smooth balls.
- Place your cookie dough balls at least 2-3cm apart on the lined large baking trays so that they don’t overlap each other in the oven when they flatten out. If your oven only has room for one tray, bake one set of cookies at a time.
Bake the cookies:
- Bake the cookie dough balls in the centre of the oven for 12 minutes. The edges of the cookies should become golden brown.
- After taking the cookies out of the oven, let them cool for 10 minutes.
- Add melted Biscoff spread on top if you wish.
- You can substitute the dairy free yogurt for unsweetened apple sauce.