Vegan brownie cookies, also known as brookies, are a simple and delicious treat with a soft and chewy texture. This recipe is super easy to make, and they are ready in less than 30 minutes!
If you're not familiar with brookies, you might wonder what the hype is all about. They are basically half brownie, half cookie, which means they are crispy on the outside and have a soft, fudgy center.
So, if you are looking for the perfect chocolate crinkle cookies that are made without eggs or dairy, you should absolutely try this recipe!
Flour - all-purpose flour works best for this recipe. This type of flour contains less gluten, and that's what gives you soft, fudgy brownie cookies. If you want to make your cookies gluten-free, you can substitute the flour with oat flour.
Sugar - brown sugar contains molasses, which gives the cookies a deep caramel flavor and adds color to the dough. You can, however, use granulated sugar if that's what you prefer.
Oil - choose a neutral vegetable oil like sunflower oil to make these brookies. The oil adds moisture to the cookies, making them nice and fudgy.
Chocolate - make sure your chocolate is vegan and suitable for baking. I recommend using chocolate that is at least 60% cacao for the best results.
Cocoa powder - I always use Dutch-processed cocoa powder for this recipe. It gives the cookies an intense deep brown color and gives the best flavor. If you have a different type of cocoa powder, make sure it is unsweetened.
Baking powder - these cookies need a rising agent, so adding baking powder is important. You can substitute the baking powder and flour for self-rising flour.
Salt - it might seem strange to add salt to a sweet recipe, but it is an important ingredient. Adding salt helps to bring out the flavors of the other ingredients.
Coffee - chocolate and coffee are a classic combination! The coffee adds moisture to the recipe, and it enhances the chocolate flavor. If you don't like to use coffee when you're baking for children, you can replace the coffee with water, milk, or coconut milk. Hot chocolate will work, too!
How to make vegan chocolate cookies
1. As always, you start by melting the chocolate and mixing all the wet ingredients in a separate bowl before adding the dry. This ensures all the ingredients are evenly mixed without overmixing the batter.
2. Next, add the dry ingredients and mix until just combined. It should be a fairly wet batter, but it shouldn't spread too much when scooping it out onto the baking sheet.
3. Place the cookies in the center of the oven and bake for about 12-14 minutes until the top is dry and crackly. Because every oven is different, it is important to check after about 10 minutes if your cookies are done.
You can store these vegan brownie cookies at room temperature for up to four days, but I doubt they'll last that long! To prevent them from drying out, be sure to keep them in an air-tight container or wrap them in plastic.
If you want to store them for a longer period of time, you can freeze them. In the freezer, they will last up to six months!
More cookie recipes
- ¼ cup (130 grams) of brown sugar
- ½ cup (120 ml) of coffee
- 1 cup (120 grams) of chocolate chips
- ⅓ cup (80 ml) of oil
- 1 cup (130 grams) of all purpose flour
- ¼ cup (30 grams) of Dutch-prosessed cocoa powder
- ½ teaspoon of baking powder
- ¼ teaspoon of salt
Preheat your oven to 350 F (175 C) and line two baking trays with parchment paper.
Add coffee and sugar to a heavy-bottomed saucepan. Stir on low heat until sugar dissolves, but be careful not to burn the sugar.
Turn off the heat after the sugar dissolves.
Add chocolate, salt, and oil and let the chocolate melt for a few minutes, then whisk until smooth.
In a large bowl, whisk together the dry ingredients.
Pour in the wet ingredients and mix with a spatula until just combined. Make sure that you don't over-mix the dough because that will give you tough cookies.
Scoop out small portions of the dough onto your baking tray. I use about two tablespoons of dough per cookie. It is important to use the dough immediately because the chocolate will set.
Bake them for about 10 minutes until the top starts to crinkle.
Let them cool on the baking sheet for about five minutes before transferring them to a cooling rack.
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Nutrition Information:Yield: 20
Amount Per Serving: Calories: 107