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Chewy Vegan Gluten-Free Chocolate Brownie Cookies Recipe

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  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 12 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free, Vegan

Description

Indulge in rich, fudgy chocolate brownie cookies that are perfectly chewy and decadent. These vegan and gluten-free cookies are packed with gooey chocolate chips and crunchy walnuts, offering a healthier twist on a classic treat without compromising on taste or texture. Perfect for satisfying any chocolate craving, these cookies are easy to make and delicious warm or stored for later enjoyment.

Ingredients

Chocolate Mixture

  • 4 oz bittersweet chocolate

Wet Ingredients

  • 1/4 cup (50 ml) avocado oil
  • 1/3 cup (65 g) cane sugar
  • 1/3 cup (50 g) coconut sugar
  • 1/4 cup (60 ml) water or coffee
  • 1 tsp vanilla extract

Dry Ingredients

  • 1 cup (124 g) gluten-free flour
  • 1/4 cup (20 g) cocoa powder
  • 1/2 tsp salt
  • 1/2 tsp baking powder

Add-ins

  • 1/2 cup (90 g) chocolate chips
  • 1/4 cup (30 g) chopped walnuts (optional)

Instructions

  1. Preheat the oven: Set the oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and make cleanup easier.
  2. Melt the bittersweet chocolate: In a small bowl, microwave the 4 oz of bittersweet chocolate for about 60 seconds until melted. Stir until smooth and set aside to cool slightly.
  3. Mix wet ingredients: In a large mixing bowl, combine the cane sugar, coconut sugar, avocado oil, water or coffee, and vanilla extract. Beat them together for 1-2 minutes until the mixture becomes frothy and well blended.
  4. Add melted chocolate: Pour the melted bittersweet chocolate into the wet ingredients and stir thoroughly until fully incorporated.
  5. Combine dry ingredients: Add the gluten-free flour, cocoa powder, salt, and baking powder to the bowl. Mix until the batter is well combined and smooth.
  6. Fold in add-ins: Gently fold the chocolate chips and chopped walnuts into the batter to ensure even distribution without overmixing.
  7. Scoop the cookies: Using a cookie scoop or tablespoon, place about 2 tablespoons of batter per cookie onto the prepared baking sheets. Space them evenly to allow room for spreading, placing six cookies per pan is recommended.
  8. Bake: Place the baking sheets in the oven and bake for 9 to 10 minutes at 350°F (175°C) until the cookies are set around the edges but still soft in the center.
  9. Cool: Allow the cookies to cool on the baking sheets for 10 minutes before transferring them with a spatula to a wire rack to cool completely.
  10. Storage: Enjoy these cookies warm for the best fudgy texture. Store leftovers in an airtight container in the refrigerator for up to one week or freeze for longer storage.

Notes

  • For a richer flavor, substitute water with coffee in the wet ingredients.
  • Walnuts are optional but add a nice crunchy contrast; you can substitute with pecans or omit for nut-free cookies.
  • Ensure not to overbake to maintain the chewy, fudgy texture.
  • Using parchment paper or silicone baking mats prevents sticking and promotes even baking.
  • Cookies taste best slightly warm out of the oven but can be enjoyed chilled or at room temperature.

Find it online: http://emilysplate.com/chewy-vegan-gluten-free-chocolate-brownie-cookies-recipe/