Vegan Dark Chocolate Brownie Cookies
These Vegan Fudge Brownie Cookies are soft, chewy and so easy to make. This cookie is the ultimate chocolate lover's dream with velvety vegan dark chocolate and espresso.
Servings: 18 large or 24 regular sized cookies
Ingredients
- 1 c all-purpose flour (or 1:1 gluten free flour)
- 3 tbsp cocoa powder
- 1 tsp espresso powder
- 1 tsp baking powder
- ½ tsp fine sea salt
- ⅔ c applesauce
- ½ c granulated sugar
- ¼ c light brown sugar
- 4 tbsp vegan margarine
- ½ tsp vanilla extract
- 1 c vegan dark chocolate bar, chopped or vegan dark chocolate chips
- ⅓ c vegan chocolate chips (optional)
- flaked sea salt (optional topping)
Instructions
- Preheat over to 350° and line two baking sheets with parchment.
- In a large bowl, add in the flour, cocoa powder, espresso, baking powder and sea salt. Mix and set aside until ready to use.
- Chop the vegan dark chocolate bar into bite sized pieces and place into saucepan or place vegan dark chocolate chips directly into the pan. Add the vegan margarine and melt together on medium heat until smooth. Stir often. Add the vanilla and remove from heat.
- While the melted chocolate is cooling, in another medium sized bowl, stir together both sugars and applesauce. Immediately add the melted chocolate mixture and combined until blended.
- Pour the melted chocolate mixture in to the dry ingredients and blend until just mixed. Fold in the dairy-free chocolate chips (optional).
- Use a large cookie scoop for large cookies or a regular scoop for medium-sized cookies and quickly scoop on to prepared cookie sheets. Do not let dough firm up.
- Place in the oven and bake cookies for 10 minutes and then rotate and cook another 5-6 minutes. Remove and let cool on the cookie sheet. Sprinkle with sea salt flakes.
Notes
Notes: Use standard cookie press to makes 24 regular sized cookies.
Looking for a fudgy version, decrease flour to 3/4 c.
Store in an airtight containers for up to 3 days or placed in the freezer for up to 2 months.