Vegan Brownie Cookies
Vegan Brownie Cookies combine all the fudgy brownie goodness with the chewy, cookie magic we know you love.
Ingredients
- 1 cup all-purpose flour
- 1/3 cup cocoa powder
- 1/2 cup coconut sugar
- 1/4 cup maple syrup
- 1/4 cup melted coconut oil
- 1/2 cup dairy-free chocolate chips
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine flour, cocoa powder, baking powder, and salt.
- In another bowl, whisk together coconut sugar, maple syrup, and melted coconut oil.
- Stir the wet ingredients into the dry ingredients until combined.
- Fold in the chocolate chips and vanilla extract.
- Scoop tablespoon-sized portions of dough onto the baking sheet, spacing them out.
- Bake for 12-15 minutes until edges are firm but the centers are still soft.
- Cool for 5 minutes on the sheet, then transfer to a wire rack to cool completely.
Notes
Nutritional Values (Per Serving)
- Calories: 160
- Total Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
Vitamins and Minerals (% Daily Value Per Serving)
- Iron: 8%
- Magnesium: 6%
- Calcium: 4%
- Vitamin E: 2%
- Vitamin A: 2%
Additional Notes & Tips to Enhance Flavor
- Want more richness? Add a dash of almond extract for extra flavor.
- For a crunchy twist, throw in some chopped nuts—walnuts or almonds work great!
- Feel free to use your favorite non-dairy milk instead of maple syrup to tweak sweetness levels.
- Make sure not to over-bake—soft centers are key!
- Store in an airtight container for up to 5 days (if they last that long).