These healthy vegan chocolate brownie cookies are satisfying and delicious. They're like an eggless and dairy-free version of your favorite chocolate brownie, with a twist - they use two secret ingredients to make them stand apart from other chocolate cookies. Find out what those ingredient are here.
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!
💭 Here's Why This Recipe Works
So, what's so special about these vegan cookies?
Well, if you ask me - everything!
- healthy. These cookies are eggless, diary-free and refined-sugar free.
- feature 2 secret ingredients. 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 eggless chocolate cookies. Raisins are rich in Fiber which helps the digestion and pine nuts are a good source of magnesium, iron and antioxidants.
- easy and made with just 7 ingredients and literally loaded with chocolate (yes, please!)! You might even have these ingredients in your pantry;
- delicious every time. I made these vegan chocolate brownie cookies so many times with different variation which I'm going to share with you below and they never disappoint. The eggless cookies are perfect for breakfast, simple dessert or after-school snack!
Here's an overview of the specific ingredients for this recipe. For the exact ingredients and measurements, please scroll to the recipe card below.
These chunky vegan chocolate brownie 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
- Make chia "eggs"
In a small bowl combine ground chia and water. Give it a stir and set aside for 5 minutes.
- Melt chocolate
Add vegan 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 vegan chocolate chips add oil, sugar, all-purpose flour and chia "eggs". Stir until combined. Fold in raisins and pine nuts and mix just until combined.
Drop a heaping teaspoon of the batter on a prepared baking sheet, flatten it slightly with a back of a spoon. The cookie dough will have a texture of a thick brownie batter. Bake at 360 F for 11-14 minutes or until the tops of these eggless cookies are slightly domed.
Remove the vegan chocolate brownie cookies from the oven, transfer to a wire rack and cool. Enjoy with a cup of tea or coffee.
👩🏻🍳 Top Tip
These vegan chocolate brownie biscuits get even better on the next day. Right out of the oven, the brownie cookies are soft and chewy, which doesn't affect the taste at all.
At first, I thought this was an issue, so I remade a batch of the dairy-free brownie 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.
Despite that at first these eggless cookies have a fudgy and chewy texture, they get crispier as they cool.
💬 Frequently Asked Questions
You can use semi-sweet for a sweeter cookie or bittersweet chocolate chips.
Organic cane sugar, light brown sugar or brown sugar are all good alternatives.
You can use Golden or Thompson raisins.
Flour. For even healthier chocolate brownie cookies, substitute all-purpose flour with pastry flour or spelt flour.
Nuts. Instead of pine nuts, you can use finely chopped walnuts, pecans or hazelnuts.
Chia eggs. In the eggless brownie cookies, chia "eggs" can be substituted with the flax egg. Or, if you don't have neither of those, you can use ½ cup of the applesauce. Please keep in mind, that if you use the latter, these eggless cookies will have a slight acidic note to them. They will still be delicious, but I just wanted you to know this.
Vanilla extract. Add ½ teaspoon for an added flavor.
♨️ Storing tips
These low fat dairy-free brownie cookies are best if stored on the counter for 4-5 days. For a crispier edges, store the cookies uncovered. For a chewier center, place the cookie in the airtight container.
The eggless chocolate chip cookies can also be frozen. First, you have to cool them completely. After that, place the cookies in the freezer-friendly storage bag and freeze for up to 3 months. Let them thaw at a room temperature.
If you make this recipe, please leave me a comment below and rate it. I always appreciate the feedback. Also, you can follow me on Facebook, Instagram, or Pinterest.
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Soft Vegan Chocolate Brownie Cookies
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.
- 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.
- Drop a heaping teaspoon of the batter on a baking sheet, flatten it slightly with a back of a spoon. The cookie dough will have a texture of a thick brownie batter. Bake at 360 F for 11-14 minutes or until the tops of the cookies are slightly domed.
- Remove the vegan chocolate brownie cookies from the oven, transfer to a wire rack and cool.