Chewy, fudgy, rich, chocolate-y brownie decadence in cookie form. These brownie cookies are quick & easy to make with 9 vegan & gluten-free ingredients!
Can’t decide between brownies or cookies? Or maybe you don’t have the patience to wait for brownies to bake? Enter: the brownie cookie! A rich, fudgy, decadent chocolate cookie that tastes like a brownie, but is ready to eat in under 30 minutes! Plus it makes a small batch (about 9 cookies) so you can satisfy your chocolate/brownie craving without a bunch of leftovers you don’t know what to do with. These chocolatey treats are vegan and free of refined sugars, oils, and gluten, but are super rich and indulgent!
VEGAN BROWNIE COOKIE INGREDIENTS
These fudgy gluten-free brownie cookies are made with 9 simple ingredients:
- Peanut Butter ⟶ makes the cookies rich and fudgy. Use unsalted and unsweetened if possible. Otherwise, adjust sugar and salt amounts to taste.
- Almond Flour ⟶ adds moisture and chewy texture
- Maple Syrup & Coconut Sugar ⟶ organic cane/granulated sugar can be used in place of the coconut sugar, but if replacing maple syrup use another liquid sweetener (such as agave or brown rice syrup) as this is necessary to keep the cookies moist
- Cocoa Powder ⟶ for rich chocolate flavor. Cacao powder works as well.
- Applesauce ⟶ binds the cookies and adds extra moisture and sweetness. Non-dairy milk such as soy milk works in a pinch.
- Cornstarch ⟶ also helps bind the cookies together and adds chew
- Baking Staples ⟶ vanilla extract, baking soda, and salt*
*salt is not included in the ingredient count since most people have it in their pantry
COOKIE BAKING TIPS
Peanut Butter ⟶ should be smooth and runny for easy mixing and optimal results. Don’t use bottom-of-the-jar hard and clumpy peanut butter. If your peanut butter is cold and stiff from the fridge, microwave it for 15-30 seconds until runny.
Cookie Sheets ⟶ Use cookie sheets that are light in color as these absorb less heat. Dark cookie sheets get hot very quickly and may burn the bottom of the cookies. If using a dark cookie sheet, line with parchment paper or a silicone baking mat. You can also reduce the oven temperature by 5-10 degrees.
Cookie dough too sticky? ⟶ If your dough is too sticky to handle, chill in the fridge for an hour and increase baking time 2-3 minutes.
Cookie dough too dry? ⟶ If your dough seems too dry, add a splash of plant milk until a smooth and slightly sticky dough forms. You don’t want the dough to be so sticky that you can’t handle it.
Cool completely ⟶ The cookies will still be soft in the center when you take them out of the oven, but they will firm up as they cool.
HOW TO STORE COOKIES
Make sure the cookies have completely cooled before transferring to a container.
Short Term (3 days)
Store cookies in an airtight container at room temperature for up to 3 days. If using maple syrup, they tend to stick to each other, so place a small piece of parchment paper between each cookie if stacking them.
Long Term (3 months)
Store in the freezer in a freezer-safe container or bag for up to 3 months. When ready to eat, thaw at room temperature the night before or microwave for 15-30 seconds until softened.
HELPFUL BAKING TOOLS
Check out these other healthy vegan cookies!
- Healthier Oatmeal Raisin Cookies (GF)
- Healthier Peanut Butter Chocolate Chip Cookies (GF)
- Grain-Free Matcha Cookies (GF)
- Pumpkin Snickerdoodles (GF)
- Oat Flour Persimmon Snickerdoodles (GF)
- Sugar Cookie Bars
I hope I’ve inspired you to bake these vegan brownie cookies! If try them out, don’t forget to tag me in your photos on instagram @ellielikes.cooking, leave a comment/rating down below and let me know how you liked them! I love seeing all of your tasty recreations 🙂 Happy baking ♡
Vegan Flourless Brownie Cookies
- Preheat oven to 350°F. Set aside a cookie sheet*.
- Combine peanut butter, maple syrup, coconut sugar, vanilla extract, and applesauce and mix until uniform.
- Add in almond flour, cocoa powder, corn starch, baking soda, and salt. Mix until a smooth dough forms.
- Scoop 1-2 tbsp of cookie dough and roll into a ball. Place on cookie sheet and flatten slightly with your hands. Repeat with remaining cookie dough, leaving about an inch of space in between each cookie. Bake 10-11 minutes.
- Let cookies cool for about a minute on the cookie sheet, then transfer to a cooling rack. Let cool completely before serving.
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