Fudgy Vegan Brownie Cookies

I needed to do some intense stress-relief baking so I decided to try these. Wow! So yummy! I reduced the coconut sugar by half just for my own preference. The plan was to freeze them but my husband saw them and they’re almost gone in less than 24 hours.

Fudgy indeed! I need more stars for an accurate rating!! They were just mouthwatering, need a double batch next time!

Question …what’s makes them sooooo fudgy and soft even a day or two later? I’ve been trying to make some chewy oatmeal cookies (attempting to veganize little debbie’s oatmeal cream pies) but they are only soft when straight out of the oven. Any recommendations or suggestions??

This is one of my favorite recipes!

I’m too lazy to whip chickpea juice, so an egg makes for a great substitute. I’m going to try adding some peanut butter this time. We both love the edges of brownies, so this makes everything simpler in our apt. Thank you for another great recipe! I start all my recipe searches here <3

Very delicious, chewy, rich! Definitely the chewiness gets even better when they cool completely so leave some for the next morning! I used a small egg instead of aquafaba and it worked great. So excited about this recipe!

Delicious- thanks for the recipe. I used Xylitol sugar instead of coconut sugar and I didn’t have dates so I substituted that with 1/4 cup mashed bananas. Worked well! Will make them again.

There are no words… These are like crack. SO good. They’re a bit labor/dish intensive vs other cookie recipes on the blog (the last one I tried were the one bowl fluffy banana chocolate chip cookies, which were super quick and simple) but so worth it. I’ll be doubling the recipe next time. It was my first time using aquafaba, it’s magical.

Any time I use a can of chickpeas I can’t help but make this recipe. My absolute favorite cookies to bake, oh so chocolatey and chewy…impossible to stop eating them. Only one thing to note, they burn on the bottom very easily so I have to really watch them around the 14 minute mark.
Thanks for the fantastic recipe!

The. Best. Cookies. !!! I only wish I had doubled the recipe, since they were gone in less than 24 hours. My (non-vegan) family members loved them and didn’t miss the butter/dairy in a traditional cookie. Another plus was that my kitchen smelled amazing while they were baking. Thanks for my new favorite dessert recipe!

Amazing! I made these over the weekend and they were a huge hit with my whole family (adults and children). I made smaller ones, so ended up with about 22 cookies in total. They are delicious, rich and also somehow light, soft and, super chocolaty. The recipe was also really quick and easy, even with whipping the aquafaba and leaving the batter in the fridge for awhile. I already plan on making them again in a few days for an extended family gathering, quicker to make then my go to amazing brownie recipe and just as yummy. Also, I didn’t have coconut sugar, so used brown sugar instead, still perfect. I’m so happy that these cookies are vegan and gluten free and delicious!!

Oh my gosh. Im honestly shocked how good these turned out. I would never guess theyre made with healthier ingredients. I would love to make them again with different additives. Like cranberries or sea salt on top…something!! Also, it was my first time usinf aquafaba. Super easy. I was concerned for a minute I messed it up because it got much looser once the oil and chocolate was added. BUT if it did mess them up I would never know because they are delicious!

Made these and they were so delicious!!! I used the Hu brand baking gems as they have no dairy or fillers or waxes or any other junk in them! Turned out AMAZING, keep the awesome recipes coming!! ???

Hey! Just made them And they Turner out perfectly! They Are fudgy, gooey and soooo good. I used buckwheat flout instead of almond. Deffinetly going to try it again!

Wow these are delicious! Definitely a keeper. Thanks so much ?

I made these yesterday. I wouldn’t change a think. I love them!

Made these last night to test out a cookie recipe for a family get together coming up. My husband and I could not stop eating them! I didn’t make any changes to the recipe, just kept it as is and it was absolute perfection! Making them again tomorrow!

I’ve made this recipe so many times I’ve lost count! It’s simply the BEST. I made them for some non vegan non gluten free family members and they were blown away. My boyfriend (also non vegan non GF) asks me to make this almost every week too! Long comment short they are a HUGE hit with everyone!

Wow these were delicious! Didn’t have any chickpeas so I used 2 flax eggs and it worked great.

A-mazing! I made these for my son (food sensitive) and me (vegan) for Thanksgiving. It was the perfect recipe to cover both of our needs. Will definitely make these again–possibly trying mint extract instead of vanilla at Christmastime. Thank you!

I made this a few days ago. They are absolutely delicious. It’s true- it’s like a brownie and a cookie in one!

I need to address the false advertisement here. Makes approx 16? It made 9. I Ate the mix! These were incredible, absolutely delish! Honestly the best cookies I’ve ever made, including non vegan/gf. Super easy too. I’ve days on a previous post (1 bowl pancakes) they I can’t cook butt apparently with the the gorgeous Dana I’m actually bloody amazing at it!

This might be the nicest baked treat I’ve ever made! This is the first time I’ve used aquafaba and I can’t believe how well it worked :) These were so moist and delicious, but still held together well (they survived the trip in my backpack for the office bake sale in one piece!) I’m trying veganism for a few weeks and this is one of those awesome recipes that is showing me I don’t really need to miss out at all!

Followed the recipe and used a few more dates just because we love them. Hands down some of the best cookies ever made/eaten. Making more this weekend. Thank you!!

Wow, these are delicious. I made them in a mini muffin pan, and they were crispy on the outside and gooey on the inside. My husband, who is wary of anything vegan, was impressed with how yummy they were. Thanks!

Saw this recipe on your Instagram stories and had to try it. I had to make a few modifications because I didn’t have some ingredients: subbed a level cup of regular flour instead of almond flour, no dates, one flax egg plus 1/3c of soy milk instead of aquafaba, brown sugar instead of coconut sugar, then baked at 350 for 11 minutes 30 seconds. Although I can’t compare to the original recipe, they turned out AMAZING and I will be making them on the regular! Thanks so much!!

Wow, these are delicious! I made a batch today and they scored 11 out of 10 with my tasters (ie: my friends!).
I used 80% dark chocolate and they were very dark with that delicious bitterness. I made them thick to increase the fudge factor. The dates are amazing in these. Thank you!

I made these for friends who are gluten and nut free so I subbed coconut flour for the almond flour. I used 1/2 cup of coconut flour and added an additional tbsp of coconut oil to account for the moisture absorption. The cookies taste delicious! But if you’re going to sub in coconut flour definitely use less than 1/2 cup or up the liquid content because they were really crumbly. I for sure want to make these as posted because the flavor is wonderful!

Made these yesterday. I’m not vegan but I like cooking vegan and veggie stuff. I subbed the Aquafaba with egg whites as I had no chick peas (although I’d like to try that). They were lovely. Had a bit of trouble mixing the ingredients as I only had almond meal, which I blitzed in an effort to refine but it made the mixture lumpy….But once I’d ironed those out, all went to plan. Really really good. Will def be making again. I love this website and often recommend it to people.

I just made these and they are the best vegan cookies i have ever made!!! I think the aquafaba is the reason. They are so soft and fluffy! Amazing. Thank you for the recipe!!!

I just made those beauties with my dad ; we used half chickpea flour/half almond flour and chopped almonds instead of pecans to add a little more protein and OH MY these are the most decadent, delightfully luxurious cookies I’ve ever had!!! I’m not exaggerating, they are super crunchy on the outside and super soft, almost raw in the middle… I mean they’re exactly like brownies, but lighter and more nutritious!! We have a new favourite in the family!

So good! And first time making aquafaba for me, so fun! I subbed oat flour for the almond, omitted the choc chips and dates, & used maple syrup instead of coco sugar, & after all that they were still delicious :)

Delicious, first time using Aquafaba! Cooked them 14 minutes on a greased baking sheet. Thanks for the inspiration for this over – cooked, vegan dietitian mom…

Soooooooo good! I didn’t have almond flour at home, so I used hazelnut flour instead (found it in my cabinet, fortunately!) and it worked really well! Very delicious. I will definitely make these cookies again.

These cookies are awesome.. I ate with a dollop of truwhip and a strawberry and felt like I was in a gourmet cafe. I store the cookies in the fridge so they are extra fudgy.

This recipe and some ripe bananas inspired me to create another healthy cookie..
No oil Chai Spiced Oatmeal Cookies – oven 375
Wet – 1-2 ripe bananas, egg or flax egg, 1 tsp vanilla – mix well
Dry – 1/2 coconut sugar, 1 cup almond flour, 1/2 Cup oats, 1 tsp baking powder, 1/4 tsp salt, 1 tsp cinnamon and 1/2 tsp cardamon, opt… 1/4 cup raisins or dried cranberries and 1/4 cup nuts – Mix well
Combine wet and dry, use cookie scoop, I used parchment paper, cook 15-18 minutes.

Wow. These cookies are amazing. Replaced the coconut oil with 1 Tbsp of PB, and half of the almond flour with wholemeal spelt, to keep them a little lower on the fat side… Still delicious, thanks Dana!

Very good.. I made a few slight modifications: I left out the 1/4 cup of whole (not melted) chocolate chips, sprinkled a little course salt over the unbaked cookies and I reduced the baking time to 12 minutes. They are very good and have an intense dark chocolate flavor.

One of your best recipes! Amazing

These are seriously amazing!! I made them with oat flour instead of almond flour and without dates, so I’m guessing they’re probably even better with these components added. But even with the slight changes, these were wonderfully fudgy and perfectly sweet.

They are simply INSANELY delicious. Like, I’m eating it right off the bowl. Like, seriously, guys. You’re gonna fall in love.
Thanks Dana!

Hi Dana,
These brownies are delicious!
I made them with one egg (60 g), next time (and for sure I will make them again) I will take two eggs and will reduce baking time – they burned a little bit an become hard – good for digging ;-)
Kind regards from Germany!
Hannah

When I add the melted oil to the whipped aquafaba, the aquafaba liquifies and does not stay fluffy as shown in the photo. What am I doing wrong

These are SO YUMMY! Thanks so much for this. I made them with TJ’s almond flour.

My 12-year-old son had to make a healthy snack for health class. He chose to make these. They were super easy and delicious, he did most of it, with minimal supervision. He loved the added walnuts, it gives the cookies a nice crunch. Also thanks, Dana, for letting me know how to make the homemade aguafaba, it worked perfectly!

Just finished eating one fresh from the oven! (Okay, 2 lol) I was a bit nervous to make cause you said you didn’t like them with Bob’s red mill almond flour but that was all I had, so I made them anyways and I’m sure glad I did because they are delicious!
It was also my first time baking with aquafaba so thanks for that too :)
These are delicious! I will definitely make them again

Tried this recipe for the first time today & love it! Thank you so much for sharing it. Definitely going to be a family favourite.

Very chocolatey and intense. Maybe even a bit too strong for my taste. Great teaxture. Easy to make. Goes perfectly with some unsweetened plant milk. Thank you!

Just made these tonight and love them! I’ve never made a cookie like this before with the aquafaba. But they turned out really well! They’re thick and chocolatey and nutty…just what this 6 month pregnant mama needed tonight! (Plus we eat chickpeas a lot, so it’s nice to have a recipe that uses the liquid drained out of the cans instead of just dumping it.) Thank you!

Oh my gosh, so good! Very indulgent! Almost too chocolatey, is that even a thing?!! I used Bob’s Red Mill whole wheat pastry flour instead of almond flour so I needed more aqua faba. I just doubled it. Everything else was the same. My daughter couldn’t even tell these were healthier and vegan! I came out with16 cookies. The walnuts really add a nice look and crunch. My daughter thought they could be sweeter but not me. As for the dates I didn’t even notice them so maybe I chopped them too small. Definitely a keeper!

These came out amazing! Super easy and delicious

I made these and they were delicious! Served them with vegan vanilla ice cream and topped with homemade caramel sauce. So good!

Was so easy to put together! My homemade aquafaba didn’t form stiff peaks and the cookies are a tad crumbly, but they rose well and taste delish!

I just made them and they are the yummiest, chewiest vegan cookies I’ve ever made! Thanks for the awesome recipe. For some reason though, they only needed 8min with my oven – I lost the first batch, unfortunately. Know for the next time I make this little love-nuggets;)

These turned out amazing! I have food allergies, and this recipe fit the bill, but was also amazingly enjoyable for those not as limitied on their ingredients. Perfectly rich and not too sweet. Topped with a sprinkle of sea salt, they were so good.

These were perfection! I have no other words…

I made these with 1 egg instead of the aquafaba and they were fantastic! Baked them for about 10 minutes and they were chewy and delicious. Thanks for the awesome recipe.

So so good! Followed the recipe but excluded the walnuts (I used Bob’s Red Mill almond flour). Will definitely make these again. Love your blog!

Made nut free by subbing 1/2 cup sorghum flour, 1/4 cup tapioca flour and 1/4 cup potato starch for the almond flour. Turned out great, will make these again.

These are wonderful–everything you claimed they were! BUT—-after 14 minutes they were starting to burn on the bottom. I did two separate batches and it happened both times (top is fine). I used parchment paper and baked them at 375. I even put a thermometer in the oven to test it—came out a little under 375. What do you suggest for next time? 350 for the same time or 375 for less time?

Great recipe. I’ve made them twice already and they’ve been a hit both nights. I’m not gluten free so I just used all purpose flower and they turned out perfectly. I’m not even much of a chocolate person but I loved these!

Just made these and they turned out so good! I was 2 Tbsp shy of a full cup of almond flour so just topped it off with whole wheat pastry flour. Look and taste great!

I used have whole wheat flour & half brown rice flour (all I had on hand) & they turned out amazing! Thanks for this recipe :-)

Absolutely delicious recipe! I managed to have all the ingredients on hand. Tastes just like a brownie. ???

Mine are in the oven as we speak! Can’t wait to try it, thanks again Minimalist Baker for this awesome recipe!