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    Home » cookie

    Vegan Brownie Cookies Grain-free Oil-free

    Published: Dec 22, 2019 by Richa 58 Comments

    Jump to Recipe   Print Recipe

    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 16 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.

     

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    ⭐️⭐️⭐️⭐️ 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! ⭐⭐⭐⭐

    Reader Interactions

    Comments

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

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      Recipe Rating




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    1. Sue

      December 19, 2022 at 9:26 am

      5 stars
      These were enjoyed by all. Thanks Richa!

      Reply
      • Vegan Richa Support

        December 21, 2022 at 10:41 pm

        Wonderful!

        Reply
    2. Maja

      January 25, 2022 at 10:11 am

      5 stars
      Such a delicious cookies!! Used peanut butter instead almond butter, and it went so good. Love this recipe 😋

      Reply
      • Vegan Richa Support

        January 26, 2022 at 11:16 am

        yummy 🥜

        Reply
    3. Ved

      November 16, 2021 at 1:54 pm

      Hi, what is flax meal? Is this same as flaxseed?

      Many thanks.

      Reply
      • Richa

        November 16, 2021 at 3:32 pm

        Yes flax seed powdered

        Reply
    4. Marta

      March 07, 2021 at 6:13 am

      5 stars
      Absolutely delicious! Used 3 dates instead of the 1/4 cup sugar, and they’re absolutely delicious. Thanks so much for such a great recipe!!

      Reply
      • Vegan Richa Support

        March 09, 2021 at 12:01 pm

        good to know. thanks

        Reply
    5. Chandra

      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
    6. Adriana

      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
    7. Diksha

      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

        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
    8. Sruthi Muralidharan

      July 31, 2020 at 10:26 am

      5 stars
      made these today, Woah!

      Reply
      • Vegan Richa Support

        August 01, 2020 at 12:23 pm

        say no more….. thank you

        Reply
    9. Sasha janssen

      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

        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

          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

            July 17, 2020 at 5:13 pm

            We can use Chia seeds or just omit

            Reply
    10. Erin

      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

        June 22, 2020 at 8:13 pm

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

        Reply
      • Richa

        June 22, 2020 at 8:56 pm

        ❤️❤️❤️

        Reply
    11. Shefali

      June 08, 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

        June 08, 2020 at 7:34 pm

        they’re healthy – so it’s all good

        Reply
    12. Lydia

      June 08, 2020 at 12:11 am

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

      Reply
      • Vegan Richa Support

        June 08, 2020 at 7:34 pm

        great to hear – thanks Lydia

        Reply
    13. Swetha Reddy

      May 09, 2020 at 9:09 am

      Hi

      Can we replace almond flour with chick pea flour?

      Thanks

      Reply
      • Richa

        May 09, 2020 at 1:05 pm

        Nope

        Reply
    14. Aga

      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

        April 27, 2020 at 10:31 am

        So glad you liked them, thanks for stopping by!

        Reply
    15. yash

      April 21, 2020 at 7:06 pm

      Any alternative for nut butter like coconut oil or regular butter

      Reply
      • Richa

        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
    16. Kelly Miclette

      March 22, 2020 at 8:56 am

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

      Reply
      • Richa

        March 22, 2020 at 12:14 pm

        yes

        Reply
    17. BINA DOSHI

      January 20, 2020 at 5:49 pm

      What is the shelf life of these cookies

      Reply
      • Richa

        January 21, 2020 at 1:47 pm

        a couple of weeks refrigerated

        Reply
    18. Didi

      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

        January 17, 2020 at 3:25 pm

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

        Reply
    19. Khary

      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

        January 13, 2020 at 11:38 am

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

        Reply
    20. Rose

      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

        January 12, 2020 at 11:24 pm

        awesome

        Reply
      • Poonam ankur

        May 09, 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

          May 09, 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
    21. Heather

      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

        December 29, 2019 at 1:42 pm

        yay!

        Reply
    22. Zahra

      December 24, 2019 at 9:55 pm

      can I omit the vegan chocolate chips?

      Reply
      • Richa

        December 24, 2019 at 10:09 pm

        yes

        Reply
    23. Sonali

      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

        December 24, 2019 at 11:52 am

        yes,keep it overnight

        Reply
    24. Dayana

      December 23, 2019 at 3:52 am

      5 stars
      Can I use peanut butter?

      Reply
      • Richa

        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
    25. Annemarie

      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

        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
    26. Mamatha

      December 22, 2019 at 4:23 pm

      Can tapioca starch be omitted or substituted?

      Reply
      • Richa

        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

          December 24, 2019 at 10:17 pm

          Hi what I can use honey instead of maple syrup

          Reply
    27. Lurene Abey

      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

        December 22, 2019 at 4:40 pm

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

        Reply

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