These are the Best Vegan Brownie Cookies and I'm not even exaggerating. Fudgy, chunky, stuffed with raisins and crunchy pine nuts, you won't be able to stop eating these chocolate treats. Diary-free, refined-sugar free and made with just 7 ingredients!
Raise your hands if you love chocolate!
These decadent Vegan Brownie Cookies are a chocolate-lovers dream come true.
Lately, I've been making them on repeat, they are so good!
So, what's so special about these cookies?
Well, if you ask me - everything!
- the cookies are literally loaded with chocolate (yes, please!)
- they get even better on the next day. Right out of the oven, the cookies are soft, which doesn't affect the taste at all. At first, I thought this was an issue, so I remade a batch of the cookies using more flour. The cookies were still soft and so I didn't feel there was a need to keep adding more dry ingredients to achieve that "crispy" consistency. Because, although they're soft at first, the cookies get crispier as they cool.
- apart from the chocolate, these vegan chocolate cookies are stuffed with raisins and pine nuts. Weird combination, you might think. But, actually it worked really good in this recipe. In fact, from now on, this will be my only favorite stuffing for the chocolate cookies.
📋 Ingredients
These fudgy and chunky cookies are made with just 7 ingredients, which you probably have at home. For the exact quantities, please see the recipe card below.
- dairy-free chocolate chips - I used bittersweet chocolate chips
- oil - any oil would work. I found that the combination of coconut oil and olive oil works best in this recipe
- ground chia seeds - you can ground them yourself. Or, you can also use ground flax seeds or unsweetened apple sauce.
- sugar - I used coconut sugar. However, you can use organic cane sugar or brown sugar
- a mix of raisins and pine nuts
🔪 Instructions
1. Make chia "eggs"
In a small bowl combine ground chia or flax seeds and water. Give it a stir and set aside for 5 minutes.
2. Melt chocolate
Add chocolate chips to a large bowl and melt in a microwave in 15 seconds intervals until chocolate melts, about 70 seconds total. Whisk until smooth.
3. Add the rest of the ingredients
In a bowl with melted chocolate chips add oil, sugar, flour and chia "eggs". Stir until combined. Fold in raisins and pine nuts and mix just until combined.
4. Bake
Drop a heaping teaspoon of the batter on a baking sheet, flatten it slightly with a back of a spoon and bake at 360 F for 14 minutes.
5. Enjoy!
Remove cookies from the oven, transfer to a wire rack to cool. Enjoy once the cookies are cool.
♨️ Storing tips
Store these eggless brownie cookies in the airtight container on the counter for 4 to 5 days.
🍪 Similar Recipes
📖 Recipe
Vegan Chocolate Brownie Cookies
Ingredients
- 2 tbsp chia seeds or flax seeds finely ground
- 5 tbsp water
- 1 c vegan chocolate chips
- 2 tbsp oil coconut oil or mix of the coconut and olive oil
- ½ c coconut sugar
- ½ c all-purpose flour whole wheat pastry flour can also be used
- ¾ c raisins
- ¼ c pine nuts
Instructions
Make chia "eggs"
- Preheat the oven to 360 F and line a large baking tray with a parchment paper.
- In a small bowl combine ground chia or flax seeds and water. Give it a stir and set aside for 5 minutes until the mixture becomes gel-like.
Melt chocolate
- Meanwhile, add chocolate chips to a large bowl and melt in a microwave in 15 seconds intervals until chocolate melts, about 70 seconds total. Whisk until smooth.
Add the rest of the ingredients
- In a bowl with melted chocolate chips add oil, sugar, flour and chia "eggs". Stir until combined. Fold in raisins and pine nuts and mix just until combined.
Bake
- Drop a heaping teaspoon of the batter on a baking sheet, flatten it slightly with a back of a spoon and bake for 14 minutes.
Enjoy
- Remove cookies from the oven, transfer to a wire rack to cool. Enjoy once the cookies are cool. (see Note 1)
Notes
Nutrition
Mashka says
I love chocolate! Thank you for this chocolate chocolate cookies.