Fudgy Vegan Brownie Cookies

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Serving bowl stacked with fudgy chocolaty Vegan Brownie Cookies

A brownie and a cookie IN ONE. Yes, it’s possible! Dreams do come true. Let’s bake, friends!

Mixing bowl with dry ingredients for making these decadent Vegan Brownie Cookies

These quick-and-easy 10-ingredient cookies are adapted from our Best Almond Meal Chocolate Chip Cookies.

For dry ingredients, we went with cocoa powder, almond flour, coconut sugar, and sea salt. Walnuts and dark chocolate chips add the ultimate brownie factor, while chopped-up dates add more natural sweetness and a sticky, caramel-like surprise to bite into. Swoon!

That means these cookies are not only vegan and gluten-free but also grain-free and naturally sweetened (if you use naturally-sweetened dark chocolate like Eating Evolved).





Mixing bowl with freshly whipped aquafaba for gluten-free Vegan Brownie Cookies

We relied on aquafaba as the primary binding ingredient for the cookies as well as for added fluffiness.

Whipped until soft peaks form, the aquafaba is then mixed with a little vanilla, coconut oil, coconut sugar, and melted dark chocolate to constitute the wet ingredients.

When mixed with the dry ingredients, it creates a tacky, semi-wet dough that tastes and smells just like brownies.

Stirring together the wet and dry ingredients for these easy to make gluten-free Vegan Brownie Cookies

After a quick chill in the refrigerator, simply bake for about 15 minutes or until fluffy and dry on the edges. Wait a few minutes to cool (if you can) and then you’ll be diving into these indulgent (yes surprisingly healthy) brownie cookies!

Baking sheet with freshly baked Vegan Brownie Cookies
Dipping a decadent Vegan Brownie Cookie into a glass of almond milk

We hope you LOVE these cookies! They’re:

Fudgy
Chocolaty
Perfectly sweet
Easy to make
Slightly crisp on the edges
Tender in the center
& SO decadent

These would make a delicious dessert to have on hand throughout the week. And they would also be a fun treat to bring to group dinners or parties! We could also see them packaging up nicely to give as a gift.

If you’re into brownies, also be sure to check out our Vegan GF Black Bean Brownies, Easy Vegan GF Brownies, Simple Vegan Brownies, and No-Bake Vegan Brownies with Chocolate Ganache!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Happy baking and cheers, friends!

Close up shot of Vegan Brownie Cookies that are tender in the center and slightly crispy on the edges

Fudgy Vegan Brownie Cookies

Insanely fudgy vegan brownie cookies that are tender on the inside, crisp on the outside, and reminiscent of a brownie! Just 10 ingredients required for these naturally sweetened gluten- and grain-free treats!
Author Minimalist Baker
Print
Bowl stacked with Vegan Brownie Cookies
4.96 from 86 votes
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 12 (cookies)
Course Dessert
Cuisine Gluten-Free, Grain-Free, Vegan
Freezer Friendly 1 month
Does it keep? 4-5 Days

Ingredients

  • 1 heaping cup almond flour (we recommend Wellbee’s brand*)
  • 1/2 cup vegan dark chocolate (chopped bar or chips), DIVIDED
  • 1/4 cup walnuts (optional)
  • 1/3 cup cocoa powder
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 1/3 cup coconut sugar
  • 4 large medjool dates (pitted and chopped // if dry, soak in warm water for 20 minutes and then drain)
  • 1/3 cup aquafaba (the brine/liquid in a can of chickpeas)
  • 3 Tbsp coconut oil, melted
  • 1/2 tsp vanilla extract

Instructions

  • In a large mixing bowl, stir together almond flour, half of the dark chocolate chips, walnuts (optional), cocoa powder, baking powder, sea salt, and coconut sugar. Add in chopped dates and use a whisk to combine / break up dates into the mixture. Set aside.
  • In a separate bowl, beat aquafaba (using a handheld mixer or whisking vigorously) until light and fluffy and loose peaks have formed. (To see aquafaba whipped, check out this Guide to Aquafaba Video.)
  • To the aquafaba, add the melted coconut oil and vanilla and beat or whisk to combine. Then melt the remaining half of the dark chocolate chips in the microwave or over a double boiler and add to the aquafaba. Fold/stir to combine (see photo).
  • Add wet ingredients to dry ingredients and mix until well combined. You should have a semi-tacky dough. Loosely cover and chill in the refrigerator for 30 minutes.
  • Preheat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper. Scoop out roughly 1 1/2-Tablespoon amounts of dough (I like this scoop) and place on baking sheet with about a 1-inch gap between each cookie to allow for spreading. Gently press down with palm of hand to form small discs (see photo). Optional: Top with a few more chocolate chips and walnuts.
  • Bake on the center rack for 12-17 minutes or until puffy and the top no longer feels wet – they should appear mostly dry. Remove from oven and let cool 5-10 minutes. Then carefully loosen with a spatula and set on a wire rack or plate to cool.
  • Enjoy immediately or let cool. Store completely cooled leftovers in a sealed container at room temperature up to 3 days, in the refrigerator for 4-5 days, or in the freezer for 1 month. These are insanely delicious as is or when warm and dipped in almond milk or hot chocolate!

Video

Notes

*After lots of testing, we prefer using Wellbee’s brand almond flour.
*Nutrition information is a rough estimate calculated with the oil and without optional ingredients.

Nutrition (1 of 12 servings)

Serving: 1 cookie Calories: 185 Carbohydrates: 19.1 g Protein: 3.3 g Fat: 11.9 g Saturated Fat: 5.2 g Polyunsaturated Fat: 1.36 g Monounsaturated Fat: 4.46 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 83 mg Potassium: 252 mg Fiber: 3.3 g Sugar: 13.8 g Vitamin A: 15.34 IU Vitamin C: 1.83 mg Calcium: 49.97 mg Iron: 1.7 mg

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My Rating:




  1. Yasi says

    I really wanted to make these cookies one evening because I was craving something sweet, but I did not have the vegan dark chocolate the recipe was calling for. I actually substituted it using the “Mi abuelita block chocolate” its the only thing I had ( using this doesn’t make it vegan or gluten free) but it does give it a nice flavor to and it kept its cookie shape. I give it a 8.0 out of a 10. I look forward to trying this recipe again using the vegan block chocolate

  2. Ziggie says

    Thank you for this brilliant recipe with black bean aquafaba. Absolutely delicious and super easy. I don’t know what took me so long to try using aquafaba, but I’m hooked now.

  3. Cara says

    I can’t even explain how much I adore these cookies! I make them on a regular basis and must close my eyes while enjoying them because they are just THAT good…so rich, decadent, and satisfying. Thank you for another inventive recipe this gluten-free vegan can adore!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We love this! Thanks so much for the wonderful review, Cara. We’re so glad you enjoy these cookies!

  4. Amanda says

    Hi! Which do you think would work better as an aquafabre replacement? a chicken egg or apple sauce? Thankyou!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Amanda, we think they’ll hold together better with a chicken egg, but either one should work!

  5. Randi Steckler says

    These cookies are insanely chocolaty and insanely delicious!
    Yum yum!
    I made the size about 1 T instead of 1 1/2 for calorie control.
    They baked for 13 minutes.

    Another hit from MB! Thank you 😊

  6. Anna says

    Made these with wheat flour instead of almond and they were phenomenal! Definitely don’t skip the walnuts they add such a nice crunch :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! Thanks so much for the lovely review and for sharing your modifications, Anna!

  7. Fran says

    I have tried twice (this recipe and the vegan gf chocolate chip cookie one) to make cookies with aquafaba and they kept flattening out, but the deliciousness was still there, in the sticky unshaped mix! So finally, this time, wary of the previous failings, I only added half of the whipped aquafaba you recommend, and added tiny bit more until the consistency of the dough resembled the one in the video (which I watched 10 times at least!). So, this time they finally came out as cookies! And they are truly worth all the trouble as they are amazingly delicious!!!! :D a go to recipe for cookies! Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you for sharing your experience, Fran! We’re so glad you enjoy them so much with that modifications! xo

  8. Maureen says

    I’m looking for a vegan cookie that I can ship in a care package to my child at college. Would this be a good recipe or should I try another? What tips do you have for storing / shipping cookies in the mail?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Maureen, depending on the weather conditions (not too hot), this one might be okay, though it’s a bit fragile so may arrive in pieces! We’d say steer away from any with chocolate if it will travel through warmer climates and make sure to pack around them thoroughly to reduce breaking. We think our granola cookies would be our best recipe to hold up well with shipping. Hope that helps!

  9. Elizabeth Hanson says

    Delicious!
    I used half almond flour and half wheat flour. I used flax seed egg for the aquafaba and applesauce for the oil… so I changed quite a bit… and loved every bite! Thanks for the great recipe!

  10. Becs Mercer says

    One of my go-to cookies! Sooo delicious with some plant based ice cream.
    A tip for the Aquafaba: use a small electric milk frother. It works like a charm and so much easier than hauling out the mixer.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Ooo now we’re craving cookies and ice cream ;) Thank you for the lovely review and sharing that tip! xo

  11. Maia says

    Hello!
    I’d love to try these, but have a question about the aquafaba, do recommend using from regular chickpeas (with salt) or unsalted? Thanks so much!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Maia, we typically use salted. If using unsalted, we’d suggest adding a little extra salt. Let us know how you like them!

    • Maia says

      Wow!!! My first time using aquafaba! And these turned out *just fabulously delicious*! I subbed a couple tbs brown sugar for dates because I didn’t have dates, also sprinkled a little pinch of sea salt on top of each cookie at the end. When I took the first bite (still slightly warm and gooey because I couldn’t wait for them to cool!) the rich, chocolaty deliciousness literally brought a tear to my eye. This batch was intended to be for a friend, but after making, I learned that he has an almond allergy… so my husband and I had to eat them all. Bummer for us :-). Will definitely be making these regularly! Thank you for the fabulous recipe!

  12. Lyn says

    Love these cookies and make them often. I am oil free so switched out 3 TB of unsweetened applesauce for the coconut oil. Still just as moist and yummy!

  13. Brittany Simpson says

    Hello!
    I have made these cookies 10 times now and they are the best!
    Fudgey and gooey and so satisfying.
    I have now made them with a flax egg as I was sometimes wasting the beans to just make the cookies 😓
    First time they were a little dry but still delicious but a different cookie.
    Next I added more coconut oil. 60g. 2 more dates and a lower baking temperature at 180 °c.
    Turned out great!Soft but not as fudgey.
    😁😍

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We’re so glad you enjoy them! Thank you for sharing! One idea with the beans would be to freeze them for later =) Hope that’s helpful!

  14. Cara Myers says

    These are absolutely divine.😋 So grateful for yet another imaginative, scrumptious recipe from the culinary goddess I treasure! 🙂🙏🏻💕

  15. Bri says

    I made these today. They are delicious but they turned out a bit dry for me. Is the Aquafaba measurement before whipping or after whipping?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Bri, sorry to hear that happened! The aquafaba measurement is before whipping. Perhaps that was the issue?

  16. Mel says

    This is the best cookie in the entire Universe!!! Sooo rich and chocolaty, seriously the mouth feel is incredible. The only two changes I made were subbing one tbs of coconut oil for one tbs of avocado oil and also included pecans as I didn’t have walnuts. My husband doesn’t like cookies (go figure) and he ate 5 of these and wouldn’t stop saying how good it was haha. Thank you, Dana! You’re amazing xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, so kind, Mel! We are thrilled that you both enjoy these! Thank you for the lovely review! xo

  17. Kim says

    Made these without the dates, and noted the suggestion to add more choc chips…used 1/2 cup in the batter and 1/4 cup melted into the aquafaba. I also added 1tsp of espresso powder! The only change I would make next time is baking for just a minute or so less. I baked them for 15-16min and think I could have taken them out around the 14min mark!

  18. Alex says

    Can you please suggest a VEGAN replacement for the aquafaba that is not flax seeds, chia seeds, vegan egg powder or banana?

    Would seltzer work? Or a baking soda/oil/water mix? Or almond milk/vinegar mix? Or pumpkin?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, that’s tricky! We haven’t tried any of those and aren’t sure they would work. Maybe pumpkin, but they will likely be dense and have trouble holding together.

    • Rebecca says

      I made this recipe using vegan soy yogurt about 1/3 cup instead of the Aquafaba and the cookies turned out fantastic!

  19. Claire says

    These are incredible—a brownie in cookie form! I didn’t have any dates, so I swapped dried cranberries (1/3 cup) and added a bit more chocolate chips and walnuts. For ease, I melted the coconut oil together with the chocolate and stirred it all at once. I’m not even vegan but I love baking with aquafaba; it’s magical! They are perfect just out of the oven and equally delicious from the fridge (this helps reduce the crumbling due to almond flour).

  20. This Mom Cooks says

    These cookies were delish. I used 1 flax egg and remainder of the Aquafaba to make 1/3rd cup of vegan egg. Another terrific recipe to add to our family favorites book.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks so much for sharing! Glad you enjoyed these. Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  21. isa says

    i am planning to serve this tomorrow night after dinner but wanted to get ahead of my game here. is it ok to refrigerate the batter overnight?

  22. Laurie says

    These Cookies are THE BEST! I missed fudgy cookies as a vegan Until NOW!!-) I have actually used and recommended your recipes for years. I forget to write reviews. I have made these several times and the paper got messy so when I printed the receipt again today I had to make sure you got a review. Thank you for all your time and effort making all your recipes, your love of baking and for sharing all you do here!!-))

  23. nicole Heskey says

    Wow wow wow! These were so good. Subbed brown sugar and baked for about 16 min. They are so moist and taste just like brownies. I wish I made a double batch as they will be gone tomorrow!

  24. Thomas says

    These are amazing. They really are just like brownies!
    I didn’t chop my dates too small and really enjoyed the soft, chewy texture in the cookies.

  25. Christina says

    I had some chickpea brine after making hummus so I decided to try these out. Best decision ever. They really do taste like a rich fudgy brownie!!

  26. Elle says

    Hello! I love your site and have been using your recipes for years but I seem to have got this one spectacularly wrong. When I put this in the oven the liquid spread all over the tray instead of keeping the ball shape.

    Was that from not mixing the aquafaba long enough?

    The flattened mix tasted very good nevertheless :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So strange. It seems your mixture was too wet. Did you modify anything (ingredients or amounts) that you’re aware of?

  27. SEA says

    Hi, your recipe looks delish! I was wondering if I could substitute another type of sugar for the coconut (white, light or dark brown perhaps?), and something for the dates? We have a walnut allergy, and I saw that it was optional , but would slivered or sliced almonds work well (or better to omit the nuts entirely)? Thanks!

  28. Anna J. says

    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.

  29. Tanvi says

    Hi these cookies sound yumm , my
    Kids just don’t like the taste of coconut oil as it’s extremely strong –
    Is there something else I can use ?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Tanvi, we’d suggest avocado oil or another neutral oil. Or you can use refined coconut oil- it doesn’t taste like coconut.

  30. Jessica says

    This is my second time making this recipe and i love how quick an easy it is to make ! However i was just wondering what quantifies a ‘large’ medjool date as a family member said that they’re usually rather big and you’d need a lot of smaller dates to compensate for not having larger ones. Do you know how much in grams it would be for the large Medjool dates in the standard 12 cookies version ? Or do you not have to change the amount of dates if they don’t specify they’re large ones ?
    Thanks !

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So the size of the date doesn’t matter a great deal, since it’s not in the batter. But 1 large medjool date is about 2 inches long. Not sure about weight!

  31. Yuri says

    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??

  32. Mary Staz says

    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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, we’re so glad you enjoy our recipes, Mary! Thanks so much for the lovely review!

  33. Brittany English says

    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!

  34. Akriti says

    Hey if i dont have aquafaba on hand
    Would it work to substitute it with eggs
    If so what would be the ratio

  35. Charisse says

    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.

  36. Nicole says

    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.

  37. LouAnn Mallon says

    Help!!
    I cannot have ANY oils or vegan butters with oils. Can use almond and other nut butters. What can I sub for that coconut oil??

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi LouAnn, another reader mentioned subbing the coconut oil for applesauce with success. We haven’t tried it and can’t guarantee results. Let us know if you try it!

  38. Bridgette Bartlett says

    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!

  39. Angela says

    Hello! I’d love to make these but I only have one date left. (Ha!) I’ve been to the store 3 times in the last 3 days and I’d prefer to not go back again today. (I need to get it together!) Wondering if maple syrup or honey would work as a replacement, and if so, should I decrease another liquid? Thanks in advance. (Just made your Best Damn Vegan Biscuits and I can attest the title fits ?)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much, Angela! We haven’t tried it that way, but it might work. We would say just add additional flour if the batter seems too wet. Let us know if you do some experimenting!

  40. Julie says

    These brownie cookies are delicious. They have an intense chocolate flavor and are perfect! I believe I will add peanut butter for a variation. Also, this was my first time using aquafaba. Thanks to your video I added cream of tartar and the aquafababa was a breeze to make. Thank you for this easy and decadent treat!!

  41. Akila says

    Hi Dana!
    I tried making the fudgy brownie cookies today.

    As I was beating the aquafaba,
    It got really nice and frothy. But the minute I added coconut oil (melted – not warm)

    The fluff just flattened and started to curdle.
    I used the exact same measurements given in the recipe.

    Could you explain if I did something wrong?
    Thanks.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, not sure why it curdled. It is normal for it to flatten a bit though. Did you go ahead and proceed with the recipe? I bet you it will still work! Also, reference the cooking video for more visual help!

  42. Kelsey Jackson says

    Has anyone made this without coconut oil? If so .. did you leave it out or swap it for avocado or applesauce nor something else?

  43. Emily says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Emily. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  44. Lorika says

    Has anyone reported success with a different tipe of flour like all purpose or oat? I’m not gluten free and don’t have almond flour .. look forward to making them though. ?

    • Emily says

      Yes! I didn’t have almond flour on hand so I used a mix of all purpose flour and almond meal and they turned out amazing still. I actually like my cookies a bit more firm instead of gooey, so I added a couple extra spoonfuls of flour. Really delicious!

  45. Jen @ Sweetgreenkitchen.com says

    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!!

  46. Angela says

    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!

  47. Kiera says

    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!! ???

  48. Julie Satranská says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the sweet note and lovely review, Julie. We are so glad you enjoyed these! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo