Brownie cookies are an absolute dream and I am not exaggerating. What makes a good brownie? It must be really nice and fudgy. Now comments will surely come again that I should please write in German and not in English. What does fudgy actually mean in German? I put it into a translation tool and out came juicy-soft. I think that sums it up quite well and these fine cookies are indeed soft, moist and simply irresistibly delicious. I could not restrain myself from baking either and nibbled away quite a bit of these delicious cookies. My husband even instructed me to lock them away immediately because he can’t stop. Do you feel like it? Then let’s get started together.
Vegan brownie cookies
This fine recipe is quick and easy to make, as is almost everything on this blog. First, stir together the dry ingredients: oat flour, raw cane sugar, cocoa powder, cornstarch and baking powder. This is important so that fine lumps dissolve and we have a good base. You can also put the cocoa powder through a sieve if needed to make it really nice and fine. Maple syrup, applesauce, almond paste and bourbon vanilla are then added. Now everything becomes an even. Dough stirred. The dough should be slightly softer and moister than a classic cookie dough.
I then separate 12 equal portions with an ice cream scoop and place the dough on the baking sheet lined with a permanent baking mat or baking paper. Further shaping of the cookies is not necessary, as they will separate and bake up on their own during baking.
TIP: Always leave enough space between cookies, as they can grow in size and run into each other during baking.
Vegan gluten free cookies DIY
I’m a big fan of homemade cookies because they taste so amazing and you know exactly what’s in them. I especially like this version because they are so nice and juicy-soft. Actually, they’re like a brownie, but in cookie form.
- Gluten free chocolate cookies
- Samoa cookies
- Vegan lemon cookies
- Ginger Tahini Biscuits
- The best vegan chocolate biscuits
- Simple gluten free cookies
- Thumbprint with nut nougat
- Ginger pumpkin cookies
Perfect with a glass of cold plant milk, a golden latte or hot chocolate. Ideal with a scoop of homemade vanilla ice cream.
I would say we have talked enough and not waste any more time. Let’s go to the kitchen, tie on an apron and preheat the oven. Maybe you would like to tell some friends and give them a special treat with these cookies.
Are you ready for these delicious brownie cookies? You are
- Quickly made
- chocolatey
- Fudgy
- simple
- versatile
Let’s get started with these incredibly delicious vegan and gluten-free brownie cookies. I wish you a lot of fun baking and of course a review at the bottom of this page. If you post a picture, feel free to use the hashtag #veganevibes.
Brownie cookies (v, gf)
FOR THE COOKING DOUGH:
- 2 Piece Flaxseed eggs (to the recipe)
- 90 g Oatmeal
- 55 g Raw cane sugar alternatively coconut blossom sugar
- 30 g Cocoa powder
- 15 g Cornstarch
- 2 tbspn Baking powder
- 60 ml maple syrup
- 100 g Apple pulp
- 90 g Almond paste be sure to stir the puree beforehand so that it can be mixed in well
- ½ tbspn Bourbon vanilla ground
- 45 g dark vegan chocolate drops
Anleitung
- Preheat oven to
175 °C circulating air (
195 °C upper-lower heat), line baking sheet with baking paper or a permanent baking mat.
- FOR THE COOKING DOUGH Place flaxseed eggs oat flour, raw cane sugar, cocoa powder, cornstarch, baking powder in a bowl and mix until everything is well combined and small lumps are dissolved. Add maple syrup, apple pulp, almond paste, and bourbon vanilla and mix until evenly combined. At the very end, carefully fold in the dark vegan chocolate drops. NOTE: The dough should have good moisture and not be too dry. In the video you can see how the consistency should look approximately.90 g Oatmeal, 55 g Raw cane sugar, 30 g Cocoa powder, 15 g Cornstarch, 2 tbspn Baking powder, 60 ml maple syrup, 100 g Apple pulp, 90 g Almond paste, ½ tbspn Bourbon vanilla, 45 g dark vegan chocolate drops, 2 Piece Flaxseed eggs
- Using an ice cream scoop or a spoon, separate 12 portions and place them on the permanent baking mat with enough space between them.
- Place in oven and bake for 15 minutes, until cookies are lightly browned on top and dry. Remove from the oven and allow to cool completely. Enjoy! TIP: Since the cookies have good moisture, it is best not to place them directly on top of each other (except with a release paper), otherwise they may stick together.
- Store the cookies in an airtight container in the refrigerator for up to 5 days.
Video
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