These vegan chocolate brownie cookies taste just like actual brownies in cookie form. If you can't decide whether you want chocolatey cookies or fudgy brownies, then this is the recipe for you.
They're nice and chunky which is how I like my cookies to be and they're so easy to make. In fact, these treats take less than 20 minutes to make in total which really is amazing.
They're soft, delicious and definitely best served warm. Let them cool for a short while when they come out of the oven, but don't wait too long! If you love chocolate-packed, melty goodness, look no further.
Also check out my espresso chocolate chip cookies, vegan dark chocolate digestives and vegan chocolate cheesecake for extra vegan chocolate love. I think you'll enjoy all of them.
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Why You Will Love These Cookies
- Easy to Make - Making these cookies is so simple. All you need to do is fold together the dry and wet ingredients together to create a cookie dough, roll the cookie dough into balls, place them onto a baking trays and bake. That really is all you need to do.
- Great Texture - The great thing about the cookies is that they taste very much like vegan brownies combined with cookies. They're nice and thick and perfectly fudgy. My vegan triple chocolate cookies and vegan rocky road cookies are very similar in that sense.
- Super Moreish - If you're a big brownie fan like me, you'll want want several of brownie cookies after you've tried them. Their richness and sweetness is unmatched and makes a perfect snack at any point during the day.
- Allergy Friendly & Plant Based - This vegan chocolate brownie cookies recipe is fully vegan and dairy free.
Ingredient Notes
- Cocoa powder - Using a high-quality cocoa powder gives the cookies that intense chocolatey taste that we all know and love. It may cost a little more than regular cocoa powder but trust me, it makes a big difference!
- Ground coffee - Adding coffee powder or coffee to chocolate desserts almost always enhances the flavors without any noticeable taste of coffee itself. See my vegan chocolate mousse cake for a great example of this. It's a trick that makes this recipe a winner.
- Brown sugar - Sugars such as, Demerara sugar contain molasses, whereas white sugars do not. Molasses gives baked goods more moisture, as well as deeper and more intense flavors.
- Vegan butter - This will be creamed into the sugar. Also make sure that this is at room temperature. Just like in my vegan melted snowman cookies recipe, if the dairy-free butter is too hard, it will be difficult to mix.
- Plain dairy free yogurt - This also needs to be at room temperature and not cold. This will act as the vegan egg replacer in this recipe and believe me, it works amazingly.
See recipe card for full information on individual ingredients and quantities.
Substitutions & Variations
- If you want to add an extra element to these chocolate cookies, you can add melted biscoff or peanut butter to the cookie dough or on top. Although, I love these cookies on. their own, I've done this many times with great success, adding an extra sensations to the palette.
- You can use large chocolate or small chocolate chips for this recipe. This is simply down to personal preference. They both have different textures which offer different vibes to the cookies. Larger ones were great in my vegan oreo cookies, but many of my other cookie recipes use smaller ones.
How To Make Vegan Brownie Cookies
For the full method, please refer to the recipe card at the bottom of this post.
1: Line two large baking trays.
2: Combine the flour, cocoa powder, baking powder, baking soda, coffee, and salt in a large bowl.
3: Cream together the sugar and the vegan butter. Then add in the dairy free yogurt, vanilla and soy milk.
4: Combine the dry mixture with the wet mixture, then fold in the chocolate chips.
5: Scoop your cookie dough and roll it into balls. Place them on the lined baking tray. Bake inside the oven.
6: Serve warm and enjoy.
Expert Tips
Underbake the cookies - This may sound counterintuitive but slightly underbaking is actually a good thing when it comes to 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.
Make the cookies super fudgy - Use lots of high-quality cocoa powder and chocolate chips. These elements will combine to create amazing 'fudginess'. The richness will be so decadent and delectable.
Recipe FAQs
This is usually because the oven temperature was too high or that they were baked for too long. Try to be vigilant and attentive when your baked goods are in the oven.
In most recipes, it is just the cocoa powder which makes an ordinary cookie a chocolate cookie. Sometimes other ingredients such as, melted chocolate may be added too.
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
If you tried this Vegan Chocolate Brownie Cookies Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
Fudgy Vegan Chocolate Brownie Cookies
Ingredients
Cookie Dough:
- 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
Topping:
- Lotus Biscoff spread optional
Instructions
Preparation:
- 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 center of the oven for 12 minutes. The edges of the cookies should become a nice, caramelised dark brown.
- After taking the cookies out of the oven, let them cool for 10 minutes.
- Top with melted Biscoff spread if you wish and enjoy.
Video
Notes
- This may sound counterintuitive but slightly underbaking is actually a good thing when it comes to 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.
- Use lots of high-quality cocoa powder and chocolate chips. These elements will combine to create amazing 'fudginess'. The richness will be so decadent and delectable.
- You can substitute the dairy free yogurt for unsweetened apple sauce.
V says
Hi
How much and where can I add the biscoff spread or peanut butter?
How can I make these cookies crispy?
Vegan Treats Blogger says
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 🙂