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:

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
Dipping a Vegan Brownie Cookie into almond milk
4.96 from 85 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


  • 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


  • 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!



*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. 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.

  2. 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!

  3. 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!

  4. 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 😊

  5. 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!

  6. 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

  7. 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!

  8. Elizabeth Hanson says

    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!

  9. 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

  10. Maia says

    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!

  11. 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!

  12. Brittany Simpson says

    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!

  13. Cara Myers says

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

  14. 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?

  15. 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

  16. 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!

  17. 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!

  18. 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).

  19. 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

  20. 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?

  21. 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!!-))

  22. 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!

  23. 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.

  24. 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!!

  25. 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?

  26. 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!

  27. 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.

  28. 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.

  29. 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!

  30. 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??

  31. 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!

  32. 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!

  33. 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

  34. 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.

  35. 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.

  36. LouAnn Mallon says

    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!

  37. 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!

  38. 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!

  39. 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!!

  40. 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?

    • 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!

  41. 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?

  42. 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

  43. 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!

  44. 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!!

  45. 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!

  46. 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!! ???

  47. 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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried that, but other readers have reported success with that! Hope that helps!

  48. Emily says

    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!

  49. Hannah says

    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!


    This are absolutely AMAZING!!! my daughters favorite!
    I have a question, instead of leaving them 30 min in the refrigerator, can I leave them overnight and cook them the next morning?
    Thanks a lot!

  51. Beth says

    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!

  52. Gemma Davies says

    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!

  53. Helena says

    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!

  54. Elizabeth Ferrier says

    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!!

  55. Krista says

    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!

  56. Kylie says

    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!!

  57. Laura says

    I am so looking forward to making this recipe. My daughter was recently diagnosed with many food intolerances and these are perfect for her. Just curious can you sub the coconut sugar for cane sugar? I’m thinking after school snack on the first day of school.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We hope you and your daughter love this recipe, Laura! We haven’t tried using coconut sugar in place of cane sugar but if you experiment with it, let us know how it goes!

  58. Keira says

    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!

  59. Mary says

    I’ve made this several times and every time they’ve turned out fantastic! I did substitute brown sugar for coconut sugar once because I ran out and there was a taste difference . I prefer coconut sugar in this recipe . I would like to make in a pan for a special occasion and was wondering if anybody had any suggestions?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We are glad to hear that, Mary! As for making them in a pan, it may be better in a loaf pan. If you try it, let us know how it goes!

  60. Jas says

    I have just made them, I used dark vegan chocolate but the cookies taste bitter and not very sweet. Also they spread a lot more then picture not sure where I went wrong

  61. JennyL says

    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!

  62. Lisa Nicholls Rider says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ella! Almond flour does best here, but perhaps you could try subbing another nut or seed meal? Or oat flour?

  63. Sophie says

    Wondering if these can be made ahead and frozen until needed? Just thinking about having them frozen for 4-5 days…

  64. Natalie says

    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!!!

  65. Sherry says


    I was so interested in aquafaba and hadn’t tried it yet, and these cookies looked so good! My recipe made 20 cookies and I used the smallest scoop I have, and measured water into it, so it’s almost 2T. However, I had to do the aquafaba twice, my first batch deflated and was liquid again once I added the coconut oil. Batch 2 worked perfectly, I beat it til it had pretty firm peaks. Unfortunately, I used my convection and baked them 10 min. which was 1-2 min too long, they were light black on the bottom, I had to cheese grate them…they’re still delicious!

  66. Reece says

    These look unreal. I’ve been coming to your channel and instagram for so many ideas on foods. Family and friends love it. So thank you for that. Would just like to ask what flour could i sub instead of Almond flour? But also not coconut either….many thanks Reece

  67. Maïna says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you for sharing your recipe changes! We are glad you enjoyed these brownie cookies! :D

  68. Mary says

    This recipe is s winner ! So delicious! The cookies came out exactly like the pictures and so yummy! Thanks Dana !

  69. Alison says

    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 :)

  70. Ann says

    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…

  71. Leonora says

    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.

  72. Lizzy Gerson says

    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.

  73. Aimée says

    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!

  74. Annie says

    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.

  75. Chi says


    I made this but it came out not so fudgy (a bit dry) – could it because of I used Red Mill’s almond flour (read that after I made it).


  76. Amanda says

    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.

  77. Justine says

    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!

  78. Hannah says

    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!

  79. Kate Blane says

    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

  80. Carolyn Young says

    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!

  81. Stephanie says

    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

  82. julia ann ridgeway says

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

  83. Laana says

    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!

    • Ioana says

      First: I love your blog and use you recipes Every Single Week. I have not had a change to thank you!! My question for the cookies was related to almond flour substitution. All I have are walnuts that I could make into flour or oats. Or all purpose. I tried to read suggestions through the comments but there appears to be a glitch. I tried different devices (all android) and I get a pop up for adding a comment everytime I try to scroll through. Just wanted to let you know. Thank you for making healthy cooking so easy !

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        Weird! Sorry about the inconvenience, Iona. As for the substitution, I think walnut flour would likely work. That or oat flour. Ideally a mix of both? Let us know if you try!

  84. Meg says

    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!

  85. Wendy says

    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!

  86. Sue says

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

  87. Aparna says

    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!

  88. kk-Cat says

    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;)

  89. Erin says

    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.

  90. Joanna says

    Love your recipes! But I’m still confused about the coconut sugar. Is coconut sugar added to the aquafaba? Your intro talks about adding coconut sugar to the aquafaba as well as to the dry ingredients, but it’s only mentioned once in the ingredients list and then only added to the dry ingredients in the instructions. Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Nope! The coconut sugar is added to the dry ingredients. Hopefully the video is helpful for you as well!

  91. Anne says

    These look fantastic. I have also been meaning to thank you for your amazing blog and recipes. Your blog is educational and so inspiring !!

  92. Sherrie Merrell says

    These look great! In your link to the page about aquafaba, it says to add cream of tartar when making aquafaba. Would you recommend that for this recipe?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You can but it’s not necessary. I add cream of tartar only when I’m having trouble whipping the aquafaba into peaks. It’s especially helpful if you’re making meringue, because the aquafaba isn’t going into anything – it’s the star of the show. It can help bolster the structure and help it keep its shape.

  93. Jessica says

    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.

  94. Iris says

    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!

  95. Aiden says

    I know you’ve already answered so many questions about flour but…

    I’m SO excited to try these but I only have Bob’s Red Mill almond flour. I’m curious as to what the negative results were w/ regards to texture? And would you recommend Wellbee’s flour in general over BRM or is it just particularly important in this recipe?

    Thanks <3


    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I think so. BRM almond flour for some reason doesn’t bake up as well as the Wellbee’s!

  96. Angelica says

    I made these cookies today and they were delicious but they turned out a lot flatter then whats pictures on your blog. I added the baking powder. Do you have an idea as to why my cookies turned out flat?

  97. Robin says

    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.

  98. Ellen Lederman says

    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?

  99. Sarah Randall says

    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!

  100. Rosemarie says

    LOTS of your recipes use aquafaba.. how do you generate enough aquafaba to make so many recipes? I guess I am asking.. how many cans of chickpeas do you go through in a week?

    • bdubadubz says

      If it helps, you can freeze the aquafaba – that’s what I do so even if I only use a can of chickpeas a month, I still have the jooooce on hand :)

  101. Quinn says

    This recipe looks amazing!!! Is there any other oil I could sub for coconut oil? I have avocado oil and olive oil at home. Thanks!

  102. Deborah says

    Love your blog. I am a great follower. I hav noticed you use oil, albeit it coconut. Being on Barnard’s life. plan for diabetics (trying my best to concur and overcome being diaetic), what could be substituted for the oil in your recipes, this one in particular? Blended avocados or cashews? Appreciate your reply very much. I made your lazagna and ricotta yesterday. It was a winner. Thank you ever so much.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, good idea! Perhaps blended avocado would work. Otherwise, maybe coconut cream or applesauce! let us know if you give it a try!

  103. Cassie Thuvan Tran says

    Brownies or cookies? How could I choose between JUST one?! Well, given that you created a recipe merging the two, I can enjoy both! Love this idea–I wish I could find a way to master making aquafaba though. I don’t have an electric mixer!

  104. Gen says

    Is there something else to use instead of the oil, can you substitute applesauce? Is there anything you can substitute the coconut sugar for? Thnx

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I think applesauce would work but we haven’t tested it that way. You can try another (dry) sweetener of choice for the coconut sugar. Let us know how it goes!

  105. Meredith Blinkhorn says

    So excited to make these! Can I use flax eggs instead of the aquafaba? If so, how many do you think?

  106. Kathy D says

    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!

  107. Lucinda says

    Just FYI, the “Printer Friendly” version is no longer working in Firefox (v. 59 on mac), at least for me. I had to go to Chrome to print the recipe. In FF, all formatting was removed from the print version (e.g. margins, bullets before ingredients, numbered steps).
    But the recipe sounds yummo . . . though I’ll skip the bean juice and just use egg whites or eggs. I rinse all my canned beans to get rid of the slimy liquid because it typically contains seaweed or other thickeners that my digestive system doesn’t like. But great that you’re providing creative baking options for vegans!
    My tiny bit of research says 1 whole egg == 3 Tbls aquafaba, 1 egg yolk == 1 Tbls aquafaba, 1 egg white == 2 Tbls aquafaba. You seem to be using the aquafaba as egg whites (whipping) rather than as a whole egg, yes? So I’m guessing I would need 2-3 egg whites or 2 egg whites (whipped) plus 1 egg yolk to approximate 1/3 cup (5-1/3 tablespoons).
    Has anyone tried using egg whites and/or eggs in this?

  108. Rebecca says

    These brownie cookies check all the boxes!
    Something I learned recently from reading America’s Test Kitchen “Vegan for Everybody” (highly recommended) is to add a small amount of cream of tartar when whipping aquafaba to stabilize it, just as you would for egg whites. It’s a real game changer!

  109. Maria says

    I’ve heard to use ‘unsalted’ canned chickpeas, because the Aquafaba would be too salty for desserts otherwise – is that true or does it matter?

  110. Eden says

    These look amazing!! What would you recommend substituting for the coconut oil? I can’t have any oils or butters. I know, it’s tricky when baking! ? Thank you!

  111. Halley Côté says

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

  112. Laura Moore says

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

    • LJ says

      Use dried chickpeas. You can either soak them overnight, throw away that liquid, then boil them for a couple of hours (or stick them in an instant pot) or do the same thing without soaking. I don’t soak. The ratio is about 1cup peas to 3 cups water in the saucepan or 1:2 in an instant pot (for about 40 minutes)

  113. Hazel says

    Hey Dana! The recipe looks great. Is it possible to not add the coconut sugar and have it come out okay? If I tried to make a meringue with aquafaba would I have to add granulated sugar to it, or is there a substitute?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It won’t be very sweet if you skip the coconut sugar. And to make meringue with aquafaba, yes you have to add cane (or some form of white) sugar.

  114. Megane says

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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Perhaps. Reduce the amount called for by half as coconut flour is very absorbent. Let us know how it goes!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      We think that would work, but we aren’t sure. If you do, I’d say 1 large egg or 2 small.

  115. Ashley says

    Unfortunately my husband is allergic to almonds.
    Have you tried other flours that work well or do I just make them and not share ?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      haha, good question. Almond flour does best here, but perhaps you could try subbing another nut or seed meal? Or oat flour?

      • Ashley says

        I tried it with oat flour and pecans in place of walnuts and they were delicious! Great way to celebrate my 1 year vegan-aversary! I will try it with almond flour next time to compare textures

        • Jordan says

          I’m so glad you shared this I thought I had to skip this recipe since I’m allergic to most nuts except pecan (whixh always makes me wond are are they nuts?). Now, I’ll be trying this.

      • Hailey says

        I made these this week and I did use a flax egg because I didn’t have a plan for the chickpeas and didn’t want them to waste. I knew before doing this that I don’t really like the flavor of flax, but it worked great. You can taste the flax but it isn’t overpowering. In addition, I used a mixture of oat flour and almond flour (like 2:1), and I only used 1/3 c cocoa powder and 1/3 c chocolate chips, I added no melted chocolate, and I used white sugar with a little maple syrup because that’s what I had. They were delicious and a huge hit with my family! Next time I make them I hope to use aquafaba instead and see what difference it makes, plus I will add more dates – YUM!

    • Pooja Haney says

      Totally made them with 2 flax eggs instead of aquafaba, and they turned out perfectly wonderful! Oh man :)

  116. Ginger says

    Hi! Excited to try this recipe, wondering if you think I could bake this as a tray bake? Instead of individual dropped cookies. Not sure if the aquafaba/ merengue is there to help hold the form or not. Let me know, thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Oh, that’s a good question! I think so, but maybe better in a loaf pan (8×8 may be too large). If you try it, let us know how it goes!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      The dates add a “fudgy” caramel-like texture, but aren’t entirely necessary. We haven’t tried TJ’s almond flour, but if you do let us know how it goes!

      • jessica says

        I wonder, do you think you could sub. Brown Rice Syrup for the dates, to to get the “fudgy” texture?

          • jessica says

            I did try it; I think it works to add the fudgy quality, however, I would do it differently next time; I whipped the aquafaba, and added a scant tbls brown rice syrup to the fluffy aquafaba. OOPS. Not the best idea I ever had. Made the fluff flatten right out. I mixed that in with my dry ingredients (after having mixed in the melted chocolate and coconut oil), and then whipped about 3 more tablespoons of aquafaba, and folded that in to the rest. The cookies spread way out on the tray, but they do still have that nice chewy quality, and they are rich and chocolatey, so all was not lost!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I think so, but we didn’t test it that way. Try one large or two small. Let us know how it goes!

  117. Elizabeth says

    These look amazing – like just the thing to brighten this snowy April day!

    I hate to be a bother, but I do have one question. In the blog post you mention maple syrup (added to the aquafaba once soft peaks have formed) but the actual recipe does not mention maple syrup. Could you clarify if there is maple syrup or not?

    Thank you so much for all of your recipes and the time you take to respond to numerous comments. I can’t wait to make these!