You know what weekend is coming up, right? Valentines Day weekend! Or Gal-entines weekend or Pal-entines weekend, which ever you prefer! And nothing pairs better with Valentines Day, than chocolate. Gooey, warm, sweet chocolate. Which is why I highly recommend you make these Vegan Soft Brownie Cookies this weekend. I recommend you make them, and then cuddle up on your couch and watch a cheesy Rom-Com. Make favorite rom-com of all time is About Time! It’s so gosh dang cute!
I used Earth Balance Vegan Butter with this recipe, which you can buy in vegan and soy-free! Along with that, I used Bob’s Red Mill Egg Replacer which is also vegan and soy-free. I used my absolute favorite chocolate chips for this recipe, which are Enjoy Life Mini Chips. This chips are also vegan and soy-free! You could totally make this recipe completely soy-free and vegan if you want!
I also added espresso to this recipe because why not! Who doesn’t love chocolate and coffee?!?! I made my own espresso with my espresso maker, but if you don’t have an espresso maker, you can definitely buy some espresso cold-brew at your local coffee shop or grocery store. I’ve heard that Chameleon Cold-brew makes a good Espresso Cold-Brew.
These Vegan Soft Brownie Cookies are incredible! They are soft and gooey and anything you could ever want in a dessert! I recommend eating them with some of your favorite allergy-friendly ice cream. I’ve recently been extremely obsessed with Cado Ice Cream, an avocado-based ice cream, which is incredible! If you want another Valentines Day recipe, check out my recipe for Vegan Sugar Cookies! I hope you all have a wonderful Valentines Weekend. See you next week!
Vegan Soft Brownie Cookies
These TASTY cookies are soft and filled with chocolately goodness. These are the ultimate soft brownie cookie. Just warning you that one cookie will not be enough!
- Prep Time: 10m
- Cook Time: 10m
- Total Time: 20m
- Yield: 24 cookies
- Category: Dairy Free, Egg Free, Nut Free, Sweets, Vegan
Ingredients
- 1 1/2 c all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. sea salt
- 1/2 c unsweetened cocoa powder
- 1/2 c vegan margarine, softened
- 1/2 c granulated sugar
- 2/3 c brown sugar
- 2 egg replacer equivalent
- 2 tbsp. espresso liquid
- 2 tsp. vanilla extract
- 1/2 c vegan mini chocolate chips
Instructions
- Preheat the oven to 350 degrees. Prepare the egg replacer as directed and set aside. Line 2 cookie sheets with parchment paper.
- In a medium bowl, combine the flour, baking powder, salt, and cocoa powder. Gradually add flour mixture to the wet ingredients. Mix until it forms a ball but do not overmix. Stir in the chocolate chips.
- Using a mixer, cream the vegan margarine until it is light and fluffy. Add both sugars and cream together. Beat in the egg replacer, espresso, and vanilla and mix together.
- Scoop out the dough with a cookie scoop and place on the prepared cookie sheets. The cookies will be round or press them down if you would like them thinner.
- Bake for 8-10 minutes. The cookies should be soft so be careful not to overbake. Allow to cool on a wire rack and enjoy!
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