Emulsifier Free Vegan Brownie Cookies

Total time1 hr 14 min

Prep time20 min

Cook time24 min

4.8

(18)

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Ingredients

18 servings

For the flax egg

1 tbsp ground flaxseed
3 tbsp water

For the cookies

6 oz vegan chocolate, roughly chopped
¼ cup vegan butter
¾ cup organic cane sugar
1 tsp vanilla extract
¾ cup all-purpose flour
3 tbsp unsweetened cocoa powder
½ tsp baking powder
¼ tsp salt
½ cup vegan chocolate chips

For serving

flaky sea salt, for sprinkling (optional)

Instructions

1
Stir together the ground flaxseed and 3 tbsp water in a small bowl until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
2
Combine the chopped vegan chocolate and vegan butter in a large heatproof bowl set over a saucepan of barely simmering water, making sure the bowl does not touch the water. Stir occasionally until both are fully melted and the mixture is smooth, about 4–5 minutes. Remove from heat.

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