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
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!
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
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.
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.
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
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 (Grain-free)
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
Nutrition
Lurene Abey says
December 22, 2019 at 3:40 pmHi, looking forward to making these but don’t have almond flour. Can i sub for plain or gluten-free flour?
Richa says
December 22, 2019 at 4:40 pmtry with 1/4 cup plain flour. omit the starch
Mamatha says
December 22, 2019 at 4:23 pmCan tapioca starch be omitted or substituted?
Richa says
December 22, 2019 at 4:39 pmuse cornstarch or regular flour. You need just a bit of binding help so the cookies are not too crumbly
Sohaila says
December 24, 2019 at 10:17 pmHi what I can use honey instead of maple syrup
Annemarie says
December 22, 2019 at 6:28 pmAre these best served the same day or can they be made a day in advance? Thanks, looking forward to making them!
Richa says
December 22, 2019 at 6:31 pmit depends on your preference of texture. They are crispier the first day and fudgier the next
Dayana says
December 23, 2019 at 3:52 amCan I use peanut butter?
Richa says
December 23, 2019 at 12:43 pmyes you can. peanut butter adds a lot of flavor though so they will taste like a nutty brownie
Sonali says
December 24, 2019 at 11:43 amCan the cookie dough be refrigerated overnight or should I stick to just one hour in the fridge?
Richa says
December 24, 2019 at 11:52 amyes,keep it overnight
Zahra says
December 24, 2019 at 9:55 pmcan I omit the vegan chocolate chips?
Richa says
December 24, 2019 at 10:09 pmyes
Heather says
December 29, 2019 at 12:04 pmPERFECTION! 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!
Richa says
December 29, 2019 at 1:42 pmyay!
Rose says
January 12, 2020 at 7:43 pmAfter 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!
Richa says
January 12, 2020 at 11:24 pmawesome
Khary says
January 13, 2020 at 10:57 amHi 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!
Richa says
January 13, 2020 at 11:38 amcould be the nut butter, Consistency varies. Add less of the almond flour
Didi says
January 17, 2020 at 1:40 pmSorry for my ignorance, but I don’t understand “Cookie slam the sheet” . How do I do it?
Richa says
January 17, 2020 at 3:25 pmjust hit the sheet on the counter. This will make the cookies flatten a bit
BINA DOSHI says
January 20, 2020 at 5:49 pmWhat is the shelf life of these cookies
Richa says
January 21, 2020 at 1:47 pma couple of weeks refrigerated
Kelly Miclette says
March 22, 2020 at 8:56 amCan I use chia seeds instead if flax seeds ground up?
Richa says
March 22, 2020 at 12:14 pmyes