guess what?! you can have healthier AND vegan brownies that are perfectly fudgy soft gems in the center!! oh my GOODNESS Y’ALL, i won’t ever get over how good these are. The Best Healthy Vegan Brownie Cookies are a DREAM.
teased these over the weekend and sorry for it BUT the wait is over, The Best Healthy Vegan Brownie Cookies are here. they’re soooo minimal, yet super rich!
that’s the biggest win when it comes to a healthier vegan dessert in my opinion.
the key is to slightly underbake the cookies but you have to let them set! this means letting the cookies cool down completely so they hold their shape well.
of course, you can eat them warm before they set, you’re just going to need a fork or spoon! if you’re going to do that, maybe add a scoop of vegan ice cream to the top…dang.
now that sounds like a good dessert to me!! we ate them all within two days, lol, but you can always store them in the freezer and heat up the cookies before ya eat them.
perfecting the cookies took me a couple of times, but this time around, i totally got it right. see that center?! beaming with pride because i was able to achieve the traditional brownie texture, keep it healthy, vegan and so minimal.
they have such a rich color because i used Whole Foods 365 cocoa powder, which is at the top of my faves for baking.
it has excellent flavor and it’s really affordable too! use whatever you have on hand but if you get the chance, this is one i totally recommend!
vegan fudgy brownies can be kind of blah sometimes. i’ve tried a couple of recipes that weren’t my own in the past and was a little disappointed. i get it though, without eggs it’s hard. fear not though….these cookies DELIVER.
usually, i prefer my desserts more dense, but these are definitely on the lighter side- like a cloud! for those that prefer a fluffier or lighter texture, you will definitely be a fan of these.
when it comes to frosting and such… I didn’t, but i happened to garnish the cookies with some chocolate chips on the top. you can omit them altogether or frost with a rich buttercream even, yum!
just want to make note really quickly that this is a wetter batter! you didn’t do anything wrong in the process haha. just use a large spoon to scoop onto the baking tray lined with parchment paper.
you can with slightly wet hands, flatten the top a bit to get a more clean cookie shape. you could also run a spoon under water, but be sure to shake of excess and then slightly flatten the top too.
so, what all do you need?!
- almond flour
- oat flour
- baking powder
- cocoa powder
- unsweetened apple sauce
- almond butter
- maple syrup
- unsweetened vegan cream/creamer (used califia farms brand)
- chocolate chips for topping
ok, the apple sauce is such an important ingredient but if you don’t have any or can’t have it, just use 1/3 cup mashed banana. it will taste great!
are you going to make The Best Healthy Vegan Brownie Cookies?!
if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business.
also, you can follow upbeetandkaleingit on Instagram, Pinterest, and Facebook for more vegan recipes!
do you want to save this recipe for later!? you can add the recipe to your recipe board on Pinterest!
it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!
The Best Healthy Vegan Brownie CookiesCourse: Cookies, DessertsDifficulty: Easy
recipe yields 8 medium/large cookies!
1 cup almond flour
1/4 cup gf oat flour
1 tsp baking powder
1/2 cup cocoa powder
1/3 cup unsweetened apple sauce
1/4 cup runny almond butter (any runny nut butter works)
1/4 cup maple syrup
1/3 cup dairy free milk
- chocolate chips for topping if desired
- preheat the oven to 350 degrees. then, mix all dry ingredients in a bowl and fold in the wet ones. mix well until a thick batter forms but for cookies, the batter is on the wetter side.
- use a large spoon to evenly distribute the batter onto a parchment paper lined baking tray. my cookies were medium/large.
- add chocolate chips to the top and bake at 350 degrees for 14 minutes.
- allow the cookies to cool down completely so they set and then enjoy!
- store in the fridge or freezer in an airtight container and thaw/warm up before eating.
Hi, just wondering if there’s an alternative to vegan cream? I have not see that in Aus. Thank you
hi!! full fat coconut milk should work 🙂
I LOVE this recipe – made it once and it turned out better than expected and better than any store bought brownie hands down. I didn’t form these into the cookie shape instead baked these as a loaf and cut into brownie squares because I was lazy and turned out fantastic. I’m here looking at the recipe to make them again 🙂 keep it up Mary! I have yet to try a recipe from you that I don’t like and its so perfect to feed my GF, Vegan friends and family.
you made my day, Rea!! thank you so much for your kind words and support 🙂
Is there an alternative for runny butter? Like coconut oil?