Vegan brownie cookies that are so chewy and fudgy, like a brownie! Mine are easy to make, require no chill time, and can be made in under half an hour. Eggless and gluten free, say hello to your new favorite chocolate cookie.
A super fudgy chewy dream of a vegan brownie cookie. You probably have heard of these cookies by other names as well, such as brownie cookies, crinkle cookies or mudslide cookies. I wanted to make these traditional types of cookies but they all require eggs.
So instead of eggs, I created the chewy brownie texture in these cookies using a sugar syrup often used in traditional brownie recipes to achieve that fudge factor. The result is a chewy and delicious vegan fudge cookie, just like my chocolate sugar cookies, vegan chocolate chip cookies, and easy M&M sugar cookies.
Why You'll Love This
This eggless brownie cookie is easier to make than a boxed brownie, but with much more flavor and with clean ingredients. In general this brownie cookie is:
- Did I say chewy?
Not only is it a delicious cookie for everyone, it is safe to eat for vegans, vegetarians and those who follow a gluten free diet. And these are dairy free brownie cookie, using no butter or milk.
- unsweetened cocoa - I used dutch processed cocoa here but regular cocoa also works; it will just make the cookies lighter in color.
- flour - Use either all purpose or a gluten-free baking flour
- baking soda
- chocolate bar - Use a quality brand with at least 70% cacao.
- olive oil - virgin olive oil is best for a lighter texture.
- cane sugar - I used organic cane sugar for the taste but regular cane sugar works too.
- measuring cups, spoons
- mixing bowl
- 2 glass measuring cups
- hand mixer
- cookie baking sheet, parchment paper
- cooking rack
Step by Step Instructions
Scroll to the bottom of this post for the detailed recipe with specific measurements and steps for these vegan cookie brownies but here is a general rundown of how to make these chocolate brownie cookies.
1. Preheat oven to 350 F, and line a quarter cookie sheet with parchment paper.
2. Make the chocolate syrup by melting dark chocolate in a pyrex measuring cup in the microwave for 1 minute. Stir until the chocolate is melted completely, then stir in the olive oil.
3. Make the sugar syrup by adding water to sugar in a different pyrex measuring cup and microwaving at 30 second intervals twice. Stir until sugar granules seem dissolved. Look at the spoon. If they are not dissolved, heat again, just don't burn.
4. Add the chocolate syrup to the sugar syrup and stir until combined. Set aside the combined syrups for a few minutes to be sure it is at a mild temperature before adding dry ingredients.
5. Add the flour, cocoa, baking soda and salt into the liquid mixture and combine with a spoon.
6. Using a scoop, add balls of cookie dough to the cookie sheet at least 2 inches apart. I fit 6 cookies in a quarter cookie sheet. Do not chill the batter, just bake the first batch and then the rest end on end. Don't refrigerate batter and bake it later - the batter will seize up. This fudge brownie cookie recipe makes 16 cookies.
7. Bake for 9 minutes exactly.
8. Once baked, the cookies may or may not be puffy. If puffy, flatten them down while hot with a spatula for a chewier texture, then fit a cookie cutter around the edges to ensure the circular form is correct.
The batter for these vegan brownie cookies cannot be made ahead and stored as the cookies will not bake properly. But once the cookies are baked, you can store them for a week at room temperature in a container. Or wrap them in plastic wrap and put into an airtight container, and freeze for up to three months.
1. Like macarons, this chocolate cookie recipe is a bit sensitive to water content in ingredients and even air, and to the acidity of brands of chocolate, oil and sugar. So your cookies may look slightly different - puffier or flatter, smoother or rougher, but they will taste the same.
2. Try to use a quality dark chocolate bar, 70% cacao (I use Ghiradelli), and not chocolate chips. Chips definitely have qualities that will change the structure of the cookie. I also used dutch processed cocoa to get this dark brownie color.
3. Be sure the sugar has dissolved well. A few granules on the spoon are okay, but if there is a lot sugar undissolved, warm the mixture again - just don't burn. Microwave in increments of 30 seconds only.
4. Don't over cook this cookie. These cookies are fudgy so they will look undone at 9 minutes but they are done. If your oven is hotter, 8 minutes will work. Check your oven temperature if you aren't sure.
Add-ins & Variations
The structure of these cookies will change if you add things like nuts or chips so I wouldn't recommend it.
However, you can enhance the flavor with addition of spices such as ½ teaspoon of vanilla, or 1 teaspoon of brewed coffee, or 1 teaspoon ground coffee powder, or 1 teaspoon of cinnamon or even ½ tsp cayenne pepper.
If adding liquids like vanilla and brewed coffee, add those first to the empty measuring cup you will use to collect the water for the sugar syrup. Then add the water up to the proper measurement. That way you aren't increasing the liquid.
What's the difference between brownie and brownie cookie?
According to comparisons on Wikidiff, a cookie is a small, flat, baked cake which is either crisp or soft but firm while a brownie is a small square piece of rich cake, usually made with chocolate.
Is a brownie a cookie or cake?
Brownies are considered to be a bar cookie, according to Wikipedia.
Do people prefer brownies or cookies?
A poll done in February 2022 by Mashed.com found that cookies won over brownies as a favorite dessert. So that means this recipe would be beloved since it combines the two.
Other Brownie Recipes
Easy Vegan Brownies
Sweet Potato Brownies
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Vegan Brownie Cookies
- Measuring cups & spoons
- 2 glass measuring cups
- Mixing bowl
- cookie baking sheet, parchment paper
- Cooling rack
- ¼ cup cocoa
- 1 cup flour - all purpose or gluten-free baking flour
- ½ teaspoon baking soda
- pinch salt
- 4 ¼ ounces chocolate bar use a quality bar that is at least 70% cacao
- 3 ½ tablespoon olive oil
- ⅔ cup cane sugar
- ⅓ cup water
- Preheat oven to 350 F.
- Prepare ingredients, be sure all are at room temperature
- Line a quarter cookie sheet with parchment.
Make Brownie Cookies
- Make Chocolate Syrup: Add 4 ½ ounces or about half a cup of dark chocolate to a measuring cup. Melt in the microwave for 1 minute. Stir until the chocolate is melted completely.4 ¼ ounces chocolate bar
- Stir in the olive oil.3 ½ tablespoon olive oil
- Make the sugar syrup: Pour the water into the sugar and microwave at 30 second intervals twice. Stir until sugar granules seem dissolved. Look at the spoon.⅔ cup cane sugar, ⅓ cup water
- Add the chocolate syrup to the sugar syrup and stir until combined. Set aside the combined syrups for a few minutes to be sure it is at a mild temperature before adding dry ingredients.
- Sift the flour, cocoa, baking soda and salt into the liquid mixture.¼ cup cocoa, 1 cup flour - all purpose or gluten-free baking flour, ½ teaspoon baking soda, pinch salt
- Mix batter with a spoon. Do not chill the batter, just bake the first batch and then the second and be done. Don't refrigerate it and bake it later - the batter will seize up.
- Use a 2-tbsp scoop to scoop the mixture and space cookies at least 2 inches apart. I fit 6 cookies in a quarter cookie sheet.
- Bake for 9 minutes exactly.
- Once baked, flatten while hot with a spatula, and fit a cookie cutter around the edges to ensure the circular form is correct.
- The batter cannot be stored as the cookies will not bake properly. But once the cookies are baked, you can store them for a week at room temperature in a container. Or wrap them in plastic wrap and put into an airtight container, and freeze for up to three months.
I love this recipe. Thank you! Chocolatey, chewy, rich. Most requested cookie by my BF.
Iv'e made these three times now. I can honestly say the most incredible cookies I've ever made.
I love this version. Thank you for sharing!