Fudgy Brownie Cookies
These decadent vegan brownie cookies combine the fudgy texture of a brownie with the crispy edges of a classic cookie. Made with almond flour and naturally sweetened with coconut sugar and Medjool dates, they are a rich, grain-free treat that is surprisingly simple to bake. Perfect for parties or a healthy weeknight dessert.
Instructions
- 1
In a large mixing bowl, whisk together cup almond flour (1 heaping), 0.25 cups of vegan dark chocolate (0.5 cup), walnuts (0.25 cup), cocoa powder (0.33 cup), baking powder (0.5 tsp), sea salt (0.25 tsp), and coconut sugar (0.33 cup). Add in the chopped medjool dates (4 large) and whisk to break up the pieces.
- 2
In a separate bowl, beat the aquafaba (0.33 cup) with a handheld mixer until light and fluffy with loose peaks.
- 3
To the aquafaba, add coconut oil (3 tbsp) and vanilla extract (0.5 tsp), then beat to combine. Melt the remaining 0.25 cups of vegan dark chocolate (0.5 cup) and fold it into the mixture.
- 4
Mix the wet and dry ingredients until a semi-tacky dough forms. Cover and chill in the refrigerator for 30 minutes.
- 5
Preheat the oven to 375 degrees F (190 C) and line a baking sheet with parchment paper. Scoop 1.5-tablespoon amounts of dough onto the sheet, leaving 1 inch of space. Gently press down into discs and optionally top with extra chocolate or nuts.
- 6
Bake for 12-17 minutes until puffy and dry. Cool on the sheet for 10 minutes before transferring to a wire rack.
Nutrition Facts
Per portion