Chocolate brownie cookies, chewy and fudgy, like a brownie! Gluten-free with no eggs, no aquafaba! Also called Crinkle Cookies, or Mudslide Cookies. Say hello to your new favorite vegan brownie cookie.
A super fudgy chewy dream of a brownie cookie. You probably have heard of these cookies by other names as well, such as crinkle cookies or mudslide cookies. I wanted to make these types of cookies but they all require eggs.
Well I didn't use eggs here, I used water. I tried using other egg replacers, but more often than not it made the recipe unpredictable, so I leaned on water and a touch of flour, and the perfect brownie cookie appeared. Dependable. Delicious. Just like flourless cookies, only with a touch of flour. Looking for a more traditional chewy chocolate cookie? Try my chocolate sugar cookies. Fail-proof.
Why You'll Love These
These fudgy chocolate dream cookies are:
Chewy
Fudgy
Yummy hauntingly chocolatey
Chewy.
Did I say chewy?
Ingredients
Ingredientscocoa - I used Valhrona's dark dutch processed cocoa here but regular cocoa also works; it will just make the cookies lighter in color.
flour - Use either all purpose and BRM gluten-free baking flour
baking soda
dark chocolate bar - I have used many brands, mostly Ghiradelli. Look for at least 70% cacao and few ingredients, just cacao butter and sugar, etc.
olive oil - virgin
cane sugar - I used organic cane sugar but the granules are bigger so it took me longer to melt. Don't use powdered sugar.
water
Steps to Make
Scroll to the bottom of this post for the detailed recipe with specific measurements and steps but here is a general rundown of how to make these brownie cookies.
1. Preheat oven to 350 F and line a quarter cookie sheet with parchment.
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.
5. Add the flour, cocoa, baking soda and salt into the liquid mixture and combine with a spoon.
6. Using a scoop, add cookies to a pan 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 rest end on end. Don't refrigerate batter and bake it later - the batter will seize up. This makes 16 cookies.
7. Bake for 9 minutes exactly.
8. Once baked, flatten while hot with a spatula, and fit a cookie cutter around the edges to ensure the circular form is correct.
9. Store these cookies in a container at room temperature. They will keep a week or freeze for three months.
Recipe Tips
1. This recipe is 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.
FAQS
People love brownie cookies and here are some of the questions they ask.
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
Dark Chocolate Vegan Brownies
Sweet Potato Brownies
Pumpkin Brownies
Brownie Truffles
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📖 Recipe
Brownie Cookies
Ingredients
- ¼ cup cocoa
- 1 cup flour - all purpose or gluten-free
- ½ teaspoon baking soda
- pinch of salt
- 4 ¼ ounces dark chocolate bar 70%
- 3 ½ tablespoon olive oil
- ⅔ cup organic cane sugar
- ⅓ cup water
Instructions
Prep
- Preheat oven to 350 F.
- Prepare ingredients
- 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 dark 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 organic cane sugar, ⅓ cup water
- Add the chocolate syrup to the sugar syrup and stir until combined.
- Sift the flour, cocoa, baking soda and salt into the liquid mixture.¼ cup cocoa, 1 cup flour - all purpose or gluten-free, ½ teaspoon baking soda, pinch of 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.
Store
- Store these cookies in a container at room temperature. They will keep a week at room temperature or freeze for three months.
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