Rich, dark, chocolatey, fudgy, chewy, secretly vegan, and addictively delicious chocolate cookies…
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I had to start cookie season a little early this year. While out running I caught my foot on a raised sidewalk and fell hard, scraping my arms and legs and breaking my nose. Luckily no other bones were broken, but I ended up skipping runs and spending my recovery time baking — peanut butter cookies, vegan chocolate chip cookies, gingerbread, shortbread, oatmeal, and these chocolate brownie cookies.
These brownie cookies quickly became a favorite with my taste-testers and me. They combine the deep, fudgy texture of a brownie with the satisfying chew of a chocolate cookie. Double chocolate is hard to resist!
These cookies are like eating a fudge brownie and chocolate chip cookie all at once. The dough is simple to make, keeps and freezes well, and the cookie dough balls are surprisingly delicious straight from the freezer if you’re tempted to snack before baking.
Chocolate Brownie Cookies
By: Katie Higgins
Rich, dark, and super fudgy vegan chocolate brownie cookies.
Total Time: 9 minutes active (plus cooling)
Yield: 15–19 cookies, depending on size
Ingredients
- 1 cup spelt, white, or oat flour
- 1/2 cup cocoa powder
- 1/2 cup sugar (unrefined if desired)
- 3/4 teaspoon baking soda
- 1/4 teaspoon + 1/8 teaspoon salt
- 1/4 teaspoon baking powder
- 6 tablespoons oil
- 2 tablespoons milk of choice
- 1 1/2 teaspoons pure vanilla extract
- 1/3 cup mini chocolate chips (or sugar-free chips)
Instructions
- Preheat the oven to 325°F (163°C). Grease a cookie sheet or line it with parchment paper.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, salt, and baking powder. Stir thoroughly so the leavening is evenly distributed and you don’t end up with a salty or bumpy bite.
- Add the oil, milk, and vanilla. Stir until the mixture forms a thick batter. If you are using all-purpose flour, you may find you need 2–3 teaspoons more oil or milk to reach the right consistency.
- Fold in the mini chocolate chips. Scoop or roll the dough into balls. A mini cookie scoop will yield about 19 small cookies; a regular scoop will produce fewer, larger cookies.
- If you like, refrigerate the dough balls overnight or freeze them individually for later. Frozen dough balls can be baked straight from the freezer with a minute or two extra baking time.
- Bake at 325°F for about 9 minutes. They should appear slightly underdone when removed — this keeps the centers soft and fudgy. Let the cookies cool on the baking sheet for about 10 minutes; they will firm up as they rest. Press each cookie gently after baking if you prefer a flatter top.
Notes: Feel free to vary the flour (spelt, white, oat have all worked well) and the size of the cookies. I have not tested every possible substitution, so if you replace ingredients, do so with that in mind. For a keto-friendly alternative, consider a dedicated keto cookie recipe.
Tips & Storage
- To freeze dough: place dough balls on a tray until firm, then transfer to a sealed container. Bake from frozen, adding a couple of minutes to baking time.
- Store baked cookies in an airtight container at room temperature for several days, or freeze for longer storage.
- For chewier cookies, underbake slightly and allow them to finish setting on the tray as they cool.
More Holiday Cookie Recipes:
Vegan Peanut Butter Cookies
Breakfast Cookies
Keto Cookies
Healthy Cookies Recipes – 50 healthier versions of all your favorites