Fantastic recipe! Vegan sweet potato brownie cookies that is gooey and decadent. But the recipe sounds yummo . Fold/stir to combine (see photo). Will it make a difference in the outcome of anything? :D. This recipe is s winner ! Our FREE 49-Page Fan Favorites e-Book has 20 recipes we think you’ll LOVE! How Many days can I store this batter ? We are glad to hear that, Mary! I don’t think so, but if you do let us know how it goes! They are absolutely delicious. Hi Rose, so glad you like the recipe! These brownie cookies check all the boxes! How simple is that?! You can also subscribe without commenting. Baked them for about 10 minutes and they were chewy and delicious. I’d recommend you use the chocolate (and sugar syrup) when quite warm to prevent this from happening. Combine the two with a spatula and fold in the chocolate chips (save some … I don’t recommend trying to freeze the cookie dough – and I don’t have any experience freezing the baked cookies, unfortunately. Can I use a different type of flour, eg: oat flour or whole wheta?? Then carefully loosen with a spatula and set on a wire rack or plate to cool. These vegan chocolate brownie cookies will blow your mind. Maybe it wasn’t supposed to be there at all. . Thank you!! I was super sad , Hi Lauren, so sorry you had trouble with the recipe! Thanks so much!! Are the dates necessary? These look awesome! I’m tempted to try again, but this time with more water instead of the recommended 1/3 cup, to make the batter runnier, but the ingredients are kind of expensive. YES. I was just wondering what’s the measurement of the dates in cups? Tip: It's very important that you use both the chocolate and the sugar syrup while both are warm. Hi Francesca! Let me know, thanks! Hello! If the cookie dough was quite dry (so much so that you could shape it with your hands), it’s possible that you allowed the chocolate to cool too much, and it crystallised in contact with the room temperature flour. I made them with TJ’s almond flour. Hey if i dont have aquafaba on hand Thanks so much ? Hi! What am I doing wrong. Vegan cookie brownies! Turned out AMAZING, keep the awesome recipes coming!! I mean, if you love brownies and you love cookie dough, you’re going to love this cake! There was also no cracking, no shiny surface and the texture was definitely not fudgy. No strange ingredients – just everyday pantry staples. Has anyone made this without coconut oil? I’ve made this recipe so many times I’ve lost count! We both love the edges of brownies, so this makes everything simpler in our apt. Being on Barnard’s life. Combine wet and dry, use cookie scoop, I used parchment paper, cook 15-18 minutes. Thank you for making healthy cooking so easy ! Fudgy like a brownie, crisp and chewy like a chocolate chip cookie. Thanks for the recipe! I love them! I like to use Guittard chocolate, but had good experience with the chocolate bars from Aldi and Lidl, as well. font-weight: normal; Will def be making again. It can help bolster the structure and help it keep its shape. These no-bake vegan gluten free brownie cookies unite two baked goods into one, nearly bite-size, delectably chocolaty package. Whip up these easy vegan chocolate brownies. My cookie mixture turns dry and when i baked it, it doesn’t have a crackly and shiny crust. Walnuts and dark chocolate chips add the ultimate brownie factor, while chopped-up dates add more natural sweetness and a sticky, caramel-like surprise to bite into. Wow these are delicious! Bake the cookies one baking sheet at a time, in the pre-heated oven at 355 ºF (180 ºC) for about 9 - 10 minutes, until they are slightly puffed up and have a shiny, crackly crust. I don’t like using canned products. oops forgot to mention to chill dough for 1 hour, until dough is somewhat stiff. Hey Dana! Vegan Chocolate Brownie Cookies! Any recommendations or suggestions?? Hi! Not sure if the aquafaba/ merengue is there to help hold the form or not. Sift in the dry ingredients (flour, cocoa powder, baking powder, salt) and whisk until combined and no flour clumps remain. ??? Otherwise maybe applesauce. So delicious! I would never guess theyre made with healthier ingredients. These cookies are amazing. Question …what’s makes them sooooo fudgy and soft even a day or two later? I made my oat flour so it was a little gritty but still so delicious! I’ve been to the store 3 times in the last 3 days and I’d prefer to not go back again today. For some reason though, they only needed 8min with my oven – I lost the first batch, unfortunately. Allow to cool on the baking sheet for 5 - 10 minutes, then transfer to a wire cooling rack to cool completely. Super easy too. Vegan&Vegan Brownies & Cookies, Puebla de Zaragoza. I tried to read suggestions through the comments but there appears to be a glitch. The fudge-like chocolate drizzle gives way to a dense, ultra rich and brownie … When making the sugar syrup, it’s incredibly important that you heat the sugar mixture until the sugar is fully dissolved but no further – the mixture shouldn’t start boiling, evaporating or caramelising. My daughter couldn’t even tell these were healthier and vegan! font-weight: 400; Set aside to cool until warm. But if you’re going to sub in coconut flour definitely use less than 1/2 cup or up the liquid content because they were really crumbly. I made your lazagna and ricotta yesterday. Would this work? Add … You can also, No-Bake Vegan Brownies with Chocolate Ganache, Orange Cranberry Crisp (Gluten-Free & Easy! Could that be an issue? Can you leave out the coconut oil, or substitute it for something else like cacao butter? #vegan #veganrecipes #vegandessert … So strange. For a puffier cookie… Very chocolatey and intense. Really delicious! Could you clarify if there is maple syrup or not? Thanks so much, Angela! I was 2 Tbsp shy of a full cup of almond flour so just topped it off with whole wheat pastry flour. My daughter was recently diagnosed with many food intolerances and these are perfect for her. This recipe looks amazing!!! Just finished eating one fresh from the oven! Thanks Dana! I use weight measurement in all my initial recipe development, as it’s far more precise and reliable. Probably one can a week. I didn’t have almond flour at home, so I used hazelnut flour instead (found it in my cabinet, fortunately!) My absolute favorite cookies to bake, oh so chocolatey and chewy…impossible to stop eating them. Thanks so much for the sweet note and lovely review, Julie. No more having to choose between cookies and brownies because you can have them both and did I mention they were 100% vegan… Glad to hear! (Just made your Best Damn Vegan Biscuits and I can attest the title fits ?). Almond flour does best here, but perhaps you could try subbing another nut or seed meal? Making them again tomorrow! The classic biscuit to go with a cup of tea – two crunchy, patterned biscuits sandwiched together with a custard-flavoured buttercream. #mc_embed_signup h2 { I have no other words…. Hey Kat! These gluten free and vegan Brownie Cookies are the perfect combination of a brownie and a cookie! If I tried to make a meringue with aquafaba would I have to add granulated sugar to it, or is there a substitute? With delicate vanilla sugar cookies, a […], These gluten free molasses cookies are the perfect Christmas treat: packed full of flavour thanks to the addition of dark brown sugar, […], Your email address will not be published. It was nice glossy and runny! I already plan on making them again in a few days for an extended family gathering, quicker to make then my go to amazing brownie recipe and just as yummy. I’m not even much of a chocolate person but I loved these! Is coconut sugar added to the aquafaba? I need more stars for an accurate rating!! I added the baking powder. These would make a delicious dessert to have on hand throughout the week. So good! If the cookie dough was quite dry (so much so that you could shape it with your hands), it’s possible that you allowed the chocolate to cool too much, and it crystallised in contact with the room temperature flour. What was the texture of the cookie dough when you went to scoop it? Your intro talks about adding coconut sugar to the aquafaba as well as to the dry ingredients, but it’s only mentioned once in the ingredients list and then only added to the dry ingredients in the instructions. The one is use is thick…saves chopping the dates. It’s super helpful for us and other readers. I made a batch today and they scored 11 out of 10 with my tasters (ie: my friends!). Hi Dana, Thank you! It’s super helpful for us and other readers. You only need 8 ingredients: (As always, you can find the full recipe, including the ingredient quantities, at the bottom of this post.). Is there anything you can substitute for the medjool dates? Long comment short they are a HUGE hit with everyone! Would you recommend that for this recipe? ; Add the melted chocolate and gently mix together. No oil Chai Spiced Oatmeal Cookies – oven 375 They’re fudgy, intensely chocolatey, and have the most gorgeous shiny, crackly crust. July 2020 Updates. Next time, would you mind leaving a rating with your review? Thanks! I just made these cookies; they definitely spread, unlike some of the other comments say – however, they didn’t ‘crack’ and they had a very dull surface. It was a winner. It was the perfect recipe to cover both of our needs. I hate to be a bother, but I do have one question. Learn how your comment data is processed. Thanks- Jane. To correct the shape of the cookies, just use the cookie cutter to gently nudge the sides of the cookies towards the centre, until you get perfectly round cookies. Apparently some people have used oat flour with success. Vegan Double Chocolate Brownie Cookies –a decadent brownie crammed into a cookie then loaded w/ chocolate chips. Had a bit of trouble mixing the ingredients as I only had almond meal, which I blitzed in an effort to refine but it made the mixture lumpy….But once I’d ironed those out, all went to plan. Let us know what works for you! My husband and I could not stop eating them! Is it possible to not add the coconut sugar and have it come out okay? These are SO YUMMY! They have an intense chocolate flavor and are perfect! Vegan, Gluten-Free, Dairy-Free, Oat Flour, … Preheat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper. After a quick chill in the refrigerator, simply bake for about 15 minutes or until fluffy and dry on the edges. It is normal for it to flatten a bit though. So I’m guessing I would need 2-3 egg whites or 2 egg whites (whipped) plus 1 egg yolk to approximate 1/3 cup (5-1/3 tablespoons). Hi Tanvi, we’d suggest avocado oil or another neutral oil. Hi LouAnn, another reader mentioned subbing the coconut oil for applesauce with success. I recently learned I had a dairy allergy and i had stopped baking because I had a hard time with finding food dairy free desserts. The walnuts really add a nice look and crunch. Then, whisk cocoa powder in until smooth. width: auto; And it wasn’t shapeable. The cookies spread way out on the tray, but they do still have that nice chewy quality, and they are rich and chocolatey, so all was not lost! I did two separate batches and it happened both times (top is fine). If the batter was more like a dough (or even dry or crumbly, or firm enough so that you could shape it with your hands), it’s possible that your melted chocolate cooled too much – so you need to use both the melted chocolate and the sugar syrup when they are warmer next time. I’m not vegan but I like cooking vegan and veggie stuff. Pour the sugar syrup into the melted chocolate and whisk well until combined. Granulated sugar should work just fine, just make sure it’s fully dissolved in the sugar syrup before using. They are so soft and fluffy! There are a few little things you can do to make these cookies according to your preference. As for making them in a pan, it may be better in a loaf pan. This is the first time I’ve used aquafaba and I can’t believe how well it worked :) These were so moist and delicious, but still held together well (they survived the trip in my backpack for the office bake sale in one piece!) Hello! Blended avocados or cashews? Thanks! As I was beating the aquafaba, These are insanely delicious as is or when warm and dipped in almond milk or hot chocolate! I have just made them, I used dark vegan chocolate but the cookies taste bitter and not very sweet. Notify me of followup comments via e-mail. Only one thing to note, they burn on the bottom very easily so I have to really watch them around the 14 minute mark. Vegan Brownie Cookies. Super fudgy vegan brownies layered with the best vegan chocolate chip cookie recipe and all stuffed with a homemade vegan and dairy free Nutella.. Yep, you read that right. (Ha!) Hmm, I didn’t have that experience. Therefore, I strongly recommend you use sunflower oil to make this recipe, ideally an organic one. Thanks so much! We hope you and your daughter love this recipe, Laura! My family used to make at least 3-5 varities, but now that I have young kids, I stick to 2 varities to keep things easier. padding: 0; I’m curious as to what the negative results were w/ regards to texture? 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