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Vegan Brownie Cookies Grain-free Oil-free

December 22, 2019 By Richa 50 Comments

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Vegan Brownie Cookies Grain-free Gluten-free Oil-free and so decadent. These nut-butter Chocolate Brownie cookies are fudgy, chewy, easy and perfect for everyone. Vegan Grain-free Recipe. No added refined oil. Jump to Recipe

Vegan Brownie Cookies on white plate

Let’s wrap up the Holiday Cooking Baking, with this cookie that tastes like a brownie!

These double chocolate cookies are chewy and crispy on the edges and fudgy in the middle like a brownie. They need just a few ingredients, no grain and no added oil and disappear from the sheet very quickly.

You can adjust the ingredients to adjust the texture to more crispy with extra almond flour and extra fudgy with less bake time. Top with fun toppings of choice!

Vegan Brownie Cookies on white plate

Ingredients needed for these Grain-free Vegan Brownie Cookies

  • maple syrup, and sugar are sweeteners for moisture and sweet.
  • flax meal is used to binding
  • almond flour and almond butter make the bulk
  • cocoa powder and chopped chocolate add all the chocolatey goodness
  • tapioca starch adds some binding and crispness
  • baking soda adds a bit of leavening

Ingredients for Vegan Brownie Cookies in Bowls and measuring cups

How to make Vegan Brownie Cookies with Step Pictures.

For Full detailed recipe, scroll below to the end to the recipe widget.

Mix flax meal with 1/4 cup water in a large bowl set aside. Add the maple, vanilla, sugar to the bowl and mix well to combine the sugar. Mix in almond flour, baking soda, salt, cocoa powder and tapioca starch if using, until well combined.

Batter for Vegan Brownie Cookies in a white bowl

Batter for Vegan Brownie Cookies in a white bowl

Mix in the almond or cashew butter and chocolate until well combined. Add 1 tbsp hot water and mix in.
Chill for an hour, Preheat to 375 F. Use a cookie or ice cream scoop to scoop out the dough onto parchment lined baking sheet.

Batter for Vegan Brownie Cookies in a white bowl

Vegan Brownie Cookie Dough scoop on parchment lined sheet

Top with flakes salt, chocolate chips, candy cane etc. Bake for 12-14 mins (depending on scoop size and crispness level preferred). Cookie slam the sheet. then cool completely and serve

Vegan Brownie Cookie Dough scoop on parchment lined sheet

More Cookies for the Holidays

  • Classic Chocolate Chip Cookies with coconut oil, no Palm oil GF option
  • Chocolate Tahini Cookies. Grainfree. Nutfree, Oilfreee
  • Cinnamon Roll Cookies. No Oil
  • PB Chickpea Cookie Pie- Can be nut-free. GF
  • Lemon Chia Cookies. GF option
  • Vegan Shortbread, GF option
  • Cardamom Snikerdoodles. GF option
  • Paleo Chocolate Chip Cookies. GF
  • Almond Butter Oatmeal Cookies. GF oil-free
  • Ginger Tahini Cookies GF option
  • Peanut Butter Oatmeal Chocolate chip Cookies. Oilfree

Vegan Brownie Cookies on Parchment lined sheet

Vegan Brownie Cookies on white plate
Print Recipe
5 from 12 votes

Vegan Brownie Cookies (Grain-free)

Vegan Brownie Cookies Grain-free Gluten-free Oil-free and so decadent. These nut-butter Chocolate Brownie cookies are fudgy, chewy, easy and perfect for everyone. Vegan Grain-free Recipe. No added refined oil.
Prep Time10 mins
Cook Time15 mins
Chill time:1 hr
Total Time25 mins
Course: Cookie, Dessert
Cuisine: American
Keyword: chocolate brownie cookies, gluten free brownie cookies, vegan chocolate cookies
Servings: 12
Calories: 186.31kcal
Author: Vegan Richa

Ingredients

  • 1.5 tbsp flaxmeal
  • 1/4 cup (59.15 ml) plus 1 tbsp warm water
  • 1/4 cup (59.15 ml) maple syrup
  • 1 tsp vanilla extract
  • 1/4 cup  (55 g) sugar such as light brown sugar , coconut, cane sugar or other
  • 1/2 cup (56 g) almond flour **
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup (28.67 g) cocoa powder (I like dutch processed(alkali processed cocoa powder but either will work)
  • 1 tbsp tapioca starch , or use cornstarch or all purpose flour
  • 3/4 cup (192 g) almond butter or cashew butter (scant cup)
  • 1/4 to 1/3 cup (43.75 g) finely chopped vegan chocolate or mini chocolate chips

Instructions

  • Mix flax meal with 1/4 cup water in a large bowl set aside. Add the maple, vanilla, sugar to the bowl and mix well to combine the sugar.
  • Mix in almond flour, baking soda, salt, cocoa powder and tapioca starch if using, until well combined.
  • Mix in the almond or cashew butter and chocolate until well combined. Add 1 tbsp hot water and mix in.
  • Chill for an hour. Preheat to 375 F(190 C). Use a cookie or ice cream scoop to scoop out the dough onto a parchment lined baking sheet. Keep an inch around the scoops. Top with salt, flakes, sugar, candy cane, or cayenne for a mexican chocolate cookie
  • Bake for 12-14 mins (depending on scoop size and crispness level preferred). Cookie slam the sheet on the counter when you take it out so the cookies settle. this helps get a more cookie like dense texture. Cool for 10 mins, then serve.
    Store: Cool completely and store on the counter, covered, for upto 4 days. Refrigerate for longer
  • ** Depending on your nut butter used and preference of texture (for crispier), you might need to add 2 to 3 tbsp more almond flour. Chill again for half an hour and then bake

Video

Notes

For sweeter, add  tbsp more sugar
For more chocolatey, add another tbsp cocoa powder.
For nut-free chocolate cookies, try these flour based double chocolate cookies. or These flourless nutfree Tahini Chocolate Cookies.
Nutrition is for 1 cookie

Nutrition

Nutrition Facts
Vegan Brownie Cookies (Grain-free)
Amount Per Serving
Calories 186.31 Calories from Fat 110
% Daily Value*
Fat 12.17g19%
Saturated Fat 2.41g15%
Sodium 76.33mg3%
Potassium 152.07mg4%
Carbohydrates 18.77g6%
Fiber 2.1g9%
Sugar 10.49g12%
Protein 4.69g9%
Calcium 37.96mg4%
Iron 1.67mg9%
* Percent Daily Values are based on a 2000 calorie diet.

 

Filed Under: cookie, dessert, gluten free, holiday, soy free Tagged With: vegan, video



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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  1. Lurene Abey says

    December 22, 2019 at 3:40 pm

    Hi, looking forward to making these but don’t have almond flour. Can i sub for plain or gluten-free flour?

    Reply
    • Richa says

      December 22, 2019 at 4:40 pm

      try with 1/4 cup plain flour. omit the starch

      Reply
  2. Mamatha says

    December 22, 2019 at 4:23 pm

    Can tapioca starch be omitted or substituted?

    Reply
    • Richa says

      December 22, 2019 at 4:39 pm

      use cornstarch or regular flour. You need just a bit of binding help so the cookies are not too crumbly

      Reply
      • Sohaila says

        December 24, 2019 at 10:17 pm

        Hi what I can use honey instead of maple syrup

        Reply
  3. Annemarie says

    December 22, 2019 at 6:28 pm

    Are these best served the same day or can they be made a day in advance? Thanks, looking forward to making them!

    Reply
    • Richa says

      December 22, 2019 at 6:31 pm

      it depends on your preference of texture. They are crispier the first day and fudgier the next

      Reply
  4. Dayana says

    December 23, 2019 at 3:52 am

    5 stars
    Can I use peanut butter?

    Reply
    • Richa says

      December 23, 2019 at 12:43 pm

      yes you can. peanut butter adds a lot of flavor though so they will taste like a nutty brownie

      Reply
  5. Sonali says

    December 24, 2019 at 11:43 am

    5 stars
    Can the cookie dough be refrigerated overnight or should I stick to just one hour in the fridge?

    Reply
    • Richa says

      December 24, 2019 at 11:52 am

      yes,keep it overnight

      Reply
  6. Zahra says

    December 24, 2019 at 9:55 pm

    can I omit the vegan chocolate chips?

    Reply
    • Richa says

      December 24, 2019 at 10:09 pm

      yes

      Reply
  7. Heather says

    December 29, 2019 at 12:04 pm

    5 stars
    PERFECTION! Just made a batch and they came out perfectly. This is the texture that brownies are meant to have! Once again, way to go! I trust your recipes to be delicious and huge hit every time and I’ve yet to be disappointed!

    Reply
    • Richa says

      December 29, 2019 at 1:42 pm

      yay!

      Reply
  8. Rose says

    January 12, 2020 at 7:43 pm

    5 stars
    After reading about how peanut butter would impact the flavor of this cookie, I opted to make my own almond and pumpkin seed butter in my vita mixer. These were very tasty once completely cooled. I opted for a little sprinkle of sea salt too. YUM!

    Reply
    • Richa says

      January 12, 2020 at 11:24 pm

      awesome

      Reply
    • Poonam ankur says

      May 9, 2020 at 8:58 am

      Wow chef looks yummmm. Can u share an alternative to almond butter ? Can i use regular butter ?

      Secondly alternative to maple syrup too please ?

      Reply
      • Richa says

        May 9, 2020 at 1:03 pm

        This recipe is adjusted to be grainfree so you can’t sub the ingredients without them turning into something else.

        Try my regular brownies and bake into cookies or my chocolate cookies that use flour and regular sugar

        Reply
  9. Khary says

    January 13, 2020 at 10:57 am

    5 stars
    Hi Richa,

    cookies tasted delicious but they didn’t really spread so they ended up being pretty thick.
    What did I do wrong? My dough wasn’t as liquid as yours – could that be the reason?
    Thank you so much for blessing us with all those amazing recipes!

    Reply
    • Richa says

      January 13, 2020 at 11:38 am

      could be the nut butter, Consistency varies. Add less of the almond flour

      Reply
  10. Didi says

    January 17, 2020 at 1:40 pm

    Sorry for my ignorance, but I don’t understand “Cookie slam the sheet” . How do I do it?

    Reply
    • Richa says

      January 17, 2020 at 3:25 pm

      just hit the sheet on the counter. This will make the cookies flatten a bit

      Reply
  11. BINA DOSHI says

    January 20, 2020 at 5:49 pm

    What is the shelf life of these cookies

    Reply
    • Richa says

      January 21, 2020 at 1:47 pm

      a couple of weeks refrigerated

      Reply
  12. Kelly Miclette says

    March 22, 2020 at 8:56 am

    Can I use chia seeds instead if flax seeds ground up?

    Reply
    • Richa says

      March 22, 2020 at 12:14 pm

      yes

      Reply
  13. yash says

    April 21, 2020 at 7:06 pm

    Any alternative for nut butter like coconut oil or regular butter

    Reply
    • Richa says

      April 21, 2020 at 7:51 pm

      Use sunflower seed butter. This recipe adjusted to be grain free hands . Or use this recipe and bake cookies https://www.veganricha.com/easy-vegan-brownies-recipe/

      Reply
  14. Aga says

    April 26, 2020 at 12:12 am

    5 stars
    Made those cookies for my husband as he loves chocolate brownies! They came out amazing! The best vegan chocolate brownies ever. I have baked them for 8 minutes only to keep them soft inside.
    Will be making them again soon!!

    Reply
    • Vegan Richa Support says

      April 27, 2020 at 10:31 am

      So glad you liked them, thanks for stopping by!

      Reply
  15. Swetha Reddy says

    May 9, 2020 at 9:09 am

    Hi

    Can we replace almond flour with chick pea flour?

    Thanks

    Reply
    • Richa says

      May 9, 2020 at 1:05 pm

      Nope

      Reply
  16. Lydia says

    June 8, 2020 at 12:11 am

    5 stars
    Made this using peanut butter and turned out delicious! Very brownie-like 🙂

    Reply
    • Vegan Richa Support says

      June 8, 2020 at 7:34 pm

      great to hear – thanks Lydia

      Reply
  17. Shefali says

    June 8, 2020 at 1:01 am

    5 stars
    Absolutely loved this! We made this twice and doubled up the ingredients to make extra each time. It lasts about half a day max but it’s totally worth the binging session!

    Reply
    • Vegan Richa Support says

      June 8, 2020 at 7:34 pm

      they’re healthy – so it’s all good

      Reply
  18. Erin says

    June 22, 2020 at 7:19 pm

    5 stars
    These were amazing!!! I used arrowroot starch instead of tapioca, otherwise made just as written. So chocolatey, crispy on the outside, chewy on the inside. Mine made about 18 cookies. A keeper for sure and easy too!

    Reply
    • Vegan Richa Support says

      June 22, 2020 at 8:13 pm

      that’s great, Erin, Thank you so much!

      Reply
    • Richa says

      June 22, 2020 at 8:56 pm

      ❤️❤️❤️

      Reply
  19. Sasha janssen says

    July 17, 2020 at 5:44 am

    Hey Richa 🙂 apologies for my ignorance but is flax meal just flax seed ?

    Thanks !

    Reply
    • Vegan Richa Support says

      July 17, 2020 at 2:37 pm

      Milled or ground flaxseed is the same thing as flax meal. Here’s are some articles on it

      Reply
      • Sasha says

        July 17, 2020 at 2:49 pm

        Thank you 🙂

        Is there an alternative I can use instead of flax seed meal ? Don’t know why but a bit hard to find at the grocery stores here in Australia! I have hemp seeds at home but it’s not ground or anything !

        Reply
        • Richa says

          July 17, 2020 at 5:13 pm

          We can use Chia seeds or just omit

          Reply
  20. Sruthi Muralidharan says

    July 31, 2020 at 10:26 am

    5 stars
    made these today, Woah!

    Reply
    • Vegan Richa Support says

      August 1, 2020 at 12:23 pm

      say no more….. thank you

      Reply
  21. Diksha says

    September 16, 2020 at 11:50 am

    Hey Richa,

    Recently tried these but they came out a bit bitter. I think it was the flaxseed. Is there a fix for that? If I omit flax will these still turn out the same?

    Also I see you mention chia as a substitute. So that means grounded chia right?

    Reply
    • Richa says

      September 16, 2020 at 8:00 pm

      Hmm flax doesn’t Usually add bitterness. Maybe it was the chocolate. You csm if the flax

      Reply
  22. Adriana says

    September 16, 2020 at 3:08 pm

    5 stars
    Love, love this recipe. I made it with almond butter and arrowroot powder instead of the tapioca starch. I sprinkled with flaked sea salt before baking. They turned out wonderfully! I’m going to try them with tahini instead of the nut butter next time.

    Reply
  23. Chandra says

    December 19, 2020 at 3:52 pm

    Best cookie batter ever! Am not even sure they will make it to the oven! Thanks for the recipe ❤️

    Reply

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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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