Vegan Brownie Cookies

Total time1 hr 14 min

Prep time20 min

Cook time24 min

4.8

(18)

Fudgy, crinkle-topped, and loaded with melted chocolate, these cookies deliver everything you love about a brownie in a handheld, shareable form. The batch makes 18 cookies, so there's plenty to go around — or to stash in an airtight container for the week ahead. A simple flax egg does the binding work here, and double-chocolate flavor comes from both melted vegan chocolate and cocoa powder folded right into the batter. Chilling the dough for 30 minutes before baking is the key step that keeps the cookies thick and prevents them from spreading into flat puddles. Pulling them out while the centers still look slightly underdone is not a mistake — they firm up beautifully as they cool on the pan, giving you that signature fudgy chew. A pinch of flaky sea salt on top is optional, but honestly it takes the whole thing to another level. These are the kind of cookies that make non-vegan friends ask for the recipe.

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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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