Double Chocolate Brownie Cookies (Vegan/Nut-Free)
Two favorites in one. The best parts of a brownie in cookie form! No dairy. No egg (no one would ever know). No nuts. The texture is amazing. You simply need to make this easy cookie recipe. Perfect any day of the week for chocolate-lovers or make as a Valentine’s Day treat.
Ingredients
- 3 Tbsp3 Tbsp3 Tbsp Water, Room temperature water
- 1 tsp1 tsp1 tsp Instant Coffee, Or instant espresso powder
- 0.5 tsp0.5 tsp0.5 tsp Apple Cider Vinegar
- 0.5 cup0.5 cup0.5 cup Plant-Based Butter, Softened at room temperature
- 0.5 cup0.5 cup0.5 cup Light Brown Sugar, I used organic
- 0.25 cup0.25 cup0.25 cup Cane Sugar, I used organic
- 1.5 tsp1.5 tsp1.5 tsp Pure Vanilla Extract
- 1 cup1 cup1 cup All Purpose Flour
- 5 Tbsp5 Tbsp5 Tbsp Cocoa Powder, Unsweetened; I used a blend of cocoa powder and Dutch processed cocoa
- 0.5 tsp0.5 tsp0.5 tsp Baking Soda
- 0.25 tsp0.25 tsp0.25 tsp Salt
- 0.666 cup0.666 cup0.666 cup Bitter-Sweet Mini Dark Chocolate Chips (Bulk) - Pascha, Plus more for topping cookies before baking
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 325 degrees. Line 2 cookie sheets with parchment paper.
- In small bowl, combine water, coffee & vinegar. Let sit 10 minutes.
- To large bowl, add butter, sugars, vanilla and coffee water; beat on medium speed using hand mixer to combine.
- In medium bowl, whisk to combine flour, cocoa, baking soda & salt. Add to bowl with wet mixture; beat to combine, scraping sides of bowl as needed.
- Stir in mini chocolate chips. Use #24 cookie scoop to scoop dough, leveling off excess dough back into bowl, onto prepared cookie sheets, spaced at least 2-inches apart.
- Top with additional mini chocolate chips, if desired. Bake on middle rack of oven for 10 minutes.
- Cool 5 minutes before transferring to wire rack to continue cooling. Makes 15 cookies.
Notes
Store cooled cookies in single layers, separated by parchment paper, in an airtight container at room temperature for up to 5 days. A # 24 cookie scoop holds 2.67 Tbsp dough. Plant-based. Vegan. Nut-free. Dairy-free. Egg-free.
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My Notes:
About This Recipe
Show nutritional information
Baked Goods Cookies Dairy Free Desserts Egg Free Nightshade Free Pescetarian Plant Based Shellfish Free Sugar Alcohol Free Vegan VegetarianThis is our estimate based on online research. | |
Calories: | 141 |
Fat: | 5 g |
Carbohydrates: | 19 g |
Protein: | 2 g |
Cholesterol: | 0 g |
Sodium: | 115 mg |
Fiber: | 2 g |
Sugars: | 9 g |
Sugar Alcohol: | 0 g |
Calculated per serving. |
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