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    Home » Recipes » Baking Recipes

    Published: Oct 26, 2022 by DJ · This post may contain affiliate links · 2 Comments

    Fudgy Vegan Chocolate Brownie Cookies

    Jump to Recipe·Print Recipe

    Delicious Chocolatey Cookies

    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.

    Also check out my espresso chocolate chip cookies for extra cookie love.

    Prefer To Watch Instead?

    Ingredients For This Recipe

    An aerial shot of the ingredients needed for my vegan chocolate brownie cookies.
    • 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
    Three large chocolate brownie cookies. Biscoff melted on top.

    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.

    STEP ONE

    Line 2 large baking trays.

    A large, lined baking tray.

    STEP TWO

    Combine the flour, cocoa powder, baking powder, baking soda, coffee, and salt in a large bowl.

    The majority of the dry ingredients combined in a large bowl.

    STEP THREE

    Cream together the sugar and the vegan butter. Then add in the dairy free yogurt, vanilla and soy milk.

    The wet ingredients combined in a separate bowl.

    STEP FOUR

    Add the dry mixture to the wet mixture, then fold in the chocolate chips.

    The cookie dough has been formed. The chocolate chips have now been folded into this chocolatey mixture.

    STEP FIVE

    Scoop your cookie dough and roll it into balls. Place them on the lined baking tray. Bake.

    Cookie dough balls on the lined baking tray.

    STEP SIX

    Serve warm.

    A large, round vegan chocolate brownie cookie on a clear white plate.

    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'.

    A close up shot of an extra large vegan chocolate brownie cookie. More cookies in the background.

    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

    Why are my brownie cookies dry?

    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.

    A stack of three brownie cookies. Melted chocolate on top.

    More Cookie Recipes

    Vegan Melted Snowman Cookies

    Vegan Dark Chocolate Digestives

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Three fudgy vegan chocolate brownie cookies on a white plate.

    Fudgy Vegan Chocolate Brownie Cookies


    ★★★★★

    5 from 1 reviews

    • Author: Vegan Treats Blogger
    • Total Time: 22 minutes
    • Yield: 12 cookies 1x
    • Diet: Vegan
    Pin Recipe
    Print Recipe

    Description

    If you like your chocolate treats to be fudgy, look no further than these vegan chocolate brownie cookies which I'm sure you will love. 


    Ingredients

    Units Scale

    Cookie Dough:

    • 220g all-purpose flour
    • 25g cocoa powder
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 0.5 teaspoon ground coffee
    • Pinch of salt
    • 120g brown sugar
    • 100g vegan butter (room temperature)
    • 70g plain dairy free yogurt* (room temperature) (see notes)
    • 1 teaspoon vanilla extract
    • 3.5 tablespoons soy milk (room temperature)
    • 150g chocolate chips

    Topping:

    • Lotus Biscoff spread (optional)

    Instructions

    Preparation:

    1. Preheat oven to 177 Celsius (350F).
    2. Line 2 medium baking trays with parchment paper. Set aside.

    Make the cookie dough:

    1. In a medium-sized mixing bowl, add your all-purpose flour, cocoa powder, baking powder, baking soda, ground coffee and salt. Set aside.
    2. 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.
    3. Next, add in the room temperature dairy free yogurt, vanilla extract and the soy milk. Mix.
    4. 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.
    5. Finally, fold in your chocolate chips. Fold in that final bit of flour that remains.
    6. Using a cookie scoop or an ice cream scoop, scoop 1 tablespoon of cookie dough per cookie onto the lined baking trays.
    7.  Use your hands to roll the scoops of cookie dough into smooth balls.
    8. 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:

    1. Bake the cookie dough balls in the centre of the oven for 12 minutes. The edges of the cookies should become golden brown.
    2. After taking the cookies out of the oven, let them cool for 10 minutes.
    3. Add melted Biscoff spread on top if you wish.

    Notes

    • You can substitute the dairy free yogurt for unsweetened apple sauce.
    • Prep Time: 10 minutes
    • Cook Time: 12 minutes
    • Category: Bakes
    • Method: Baking
    • Cuisine: Chocolate Brownie Cookies

    Nutrition

    • Serving Size: 1 Cookie
    • Calories: 212
    • Sugar: 17.3 g
    • Sodium: 373.5 mg
    • Fat: 7.7 g
    • Carbohydrates: 34.1 g
    • Protein: 3.9 g
    • Cholesterol: 0.8 mg

    Keywords: vegan brownie cookies, vegan brownies, chocolate brownie cookies, vegan cookies, chocolate chip cookies, vegan baking

    Did you make this recipe?

    Tag us in your photos @vegan_treats_blogger — I love seeing your creations!

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    Reader Interactions

    Comments

    1. V says

      October 27, 2022 at 8:26 pm

      Hi
      How much and where can I add the biscoff spread or peanut butter?
      How can I make these cookies crispy?

      ★★★★★

      Reply
      • Vegan Treats Blogger says

        December 01, 2022 at 11:05 pm

        Those are optional but when you scoop the cookie dough into balls, give them a little press and add a little biscoff or PB into the centre. Then cover it with some more cookie dough. The time advised in the recipe makes the edges crispy. Leave them in the oven for a couple extra minutes and they should become a little crispier. They continue to crisp up after leaving the oven anyway 🙂

        Reply

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