A brownie and a cookie IN ONE. Yes, it’s possible! Dreams do come true. Let’s bake, friends!
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).
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.
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!
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!
Fudgy Vegan Brownie Cookies
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 SO delicious as is or when warm and dipped in almond milk or hot chocolate!
Video
Notes
*Nutrition information is a rough estimate calculated with the oil and without optional ingredients.
Annette Kelley says
I made these yesterday. I wouldn’t change a think. I love them!
Thanks, Annette!
Dakota says
Will it work if I substitute 1 egg for the aquafaba?
We haven’t tried that, but other readers have reported success with that! Hope that helps!
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!
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!
Ale says
These taste incredible! Amazing chocolate flavor, thank you for this recipe!
Shawn says
Wow these were delicious! Didn’t have any chickpeas so I used 2 flax eggs and it worked great.
JUANITA SCHVARTZMAN says
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!
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!
Whoop! We are glad that these worked for the food sensitivities in you family, Beth!
Penny says
I made this a few days ago. They are absolutely delicious. It’s true- it’s like a brownie and a cookie in one!
We are so glad to hear that!
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!
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!
Yay! We are so glad to hear that, Helena!
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!!
Sharon says
Would like to make these cookies. Did you use sweetened or unsweetened cocoa?
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!
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!!
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.
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!
Pat says
I was just wondering what’s the measurement of the dates in cups?
Approximately 1/2 cup!
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!
11/10 is a win in our books! We are so glad you enjoyed them, Keira!
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?
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!
iliana says
Can I use brown sugar instead of coconut sugar? and how much would you recommend?
Thanks!
Yes, that should work! Let us know if you give it a try, Iliana!
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
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!
Thanks for the tip, Jenny! We are glad you enjoyed them!
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.
Yay! Glad to hear that you enjoyed them, Lisa!
ella says
Can I use a different type of flour, eg: oat flour or whole wheta??
Hi Ella! Almond flour does best here, but perhaps you could try subbing another nut or seed meal? Or oat flour?
Sophie says
Wondering if these can be made ahead and frozen until needed? Just thinking about having them frozen for 4-5 days…
Yes! These can be frozen for up to 1 month!
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!!!
Woot woot!
Sherry says
Hello,
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!
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
Hi Reece! Perhaps you could try subbing another nut or seed meal? Or oat flour?
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!
Thank you for sharing your recipe changes! We are glad you enjoyed these brownie cookies! :D
Mary says
This recipe is s winner ! So delicious! The cookies came out exactly like the pictures and so yummy! Thanks Dana !
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 :)
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…
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.
jessica says
can I substitute cacao powder for cocoa powder 1:1 ratio?
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.
Lizzy Gerson says
oops forgot to mention to chill dough for 1 hour, until dough is somewhat stiff.
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!
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.
Nadav says
One of your best recipes! Amazing
Chi says
Hey-
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).
Thanks.
XO
I think that may have been why, Chi!
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.
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!
Yay :D
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!
Hannah
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
Leah Gauthier says
These are SO YUMMY! Thanks so much for this. I made them with TJ’s almond flour.
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!
Woot woot!
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
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.
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 !
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!
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!
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!
Claire Mc Gorian says
These came out amazing! Super easy and delicious
Thanks, Claire!
Sue says
I made these and they were delicious! Served them with vegan vanilla ice cream and topped with homemade caramel sauce. So good!
Yay! We’re glad to hear it, Sue!
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!
Oh good, thanks Aparna!
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;)
Yay! thanks for sharing!
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.
Yay! We’re glad to hear it, Erin!
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!
Nope! The coconut sugar is added to the dry ingredients. Hopefully the video is helpful for you as well!
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 !!
Thanks, Anne!
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?
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.
Christine says
These were perfection! I have no other words…
Thanks, Christine! xo
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.
Thanks for sharing!
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!
We’re glad you enjoyed them, Iris!
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
Aiden
I think so. BRM almond flour for some reason doesn’t bake up as well as the Wellbee’s!
Angelica says
Hi,
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?
Hmm, perhaps you formed them too flat before baking?
Lizzy Gerson says
The longer you refrigerate the less they flatten out.
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.
Glad to hear! Thanks for sharing your recipe changes :D
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?
Angelica says
Mine also burned on the bottom as well.
Hmm, I didn’t have that experience. Perhaps reduce the oven heat to 350!
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!
Thanks for sharing, Sarah!
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?
Probably one can a week. I use the leftover chickpeas to add to salads!
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 :)
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!
Avocado should work!
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.
Hmm, good idea! Perhaps blended avocado would work. Otherwise, maybe coconut cream or applesauce! let us know if you give it a try!
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!
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
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!
Meredith Blinkhorn says
So excited to make these! Can I use flax eggs instead of the aquafaba? If so, how many do you think?
I haven’t tested it that way, but let us know if you do!
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!
Great, thanks Kathy!
Michelle says
Dana-
question- is there a vegan substitute for dates and if so what is the conversion? thanks so much
I’d say leave them out! Or sub more chocolate chips.
annette says
sorry if this is a dumb question but what s not vegan about dates?
Michelle says
They are vegan, I just really dislike dates which is why i was asking
Kylie says
Can you leave out the coconut oil, or substitute it for something else like cacao butter?
Cocoa butter may work! Otherwise maybe applesauce. Let us know what works for you!
Alex says
Suggestions for making them oil free?
Perhaps try subbing applesauce for the oil! Let us know if you try it :D
julie says
Can you use other flours than almond flour?
Apparently some people have used oat flour with success. See the comments above!
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?
Thanks!!
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!
Yes! I love doing that, too!
Alle says
These look great. Ok to substitute date paste for the dates?
Depending on how runny it is…preferably it’s more thick than runny!
Alle says
The one is use is thick…saves chopping the dates.
Thanks!
Carol says
These look great!
For the dark chocolate I have unsweetened. Would this work? Thanks!
Yeah!
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?
I haven’t noticed a difference!
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!
Hmm, perhaps applesauce?
Eden says
Thank you, I’ll try that!
Natalie says
Hi :) Can I use oat flour instead of almond?
Ashley says
I used oat flour and they came out good! I made my oat flour so it was a little gritty but still so delicious!
Thanks, Ashley!
Natalie says
I love brownie cookies! These look so rich and delicious!
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 :-)
Lovely! Thanks for sharing!
Laura Moore says
Absolutely delicious recipe! I managed to have all the ingredients on hand. Tastes just like a brownie. ???
Yay! Thanks, Laura!
Ruthie says
Could you use cacao?
Yep!
Carolyn says
How can I made aquafaba? I don’t like using canned products.
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)
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?
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.
Megane says
Mine are in the oven as we speak! Can’t wait to try it, thanks again Minimalist Baker for this awesome recipe!
Yay! Thanks for sharing!
Claudia says
Hi Dana,
Would coconut flour work for these? Can’t really eat almonds!
Perhaps. Reduce the amount called for by half as coconut flour is very absorbent. Let us know how it goes!
Connie says
Can I use egg instead of aqua fava?
Thanks!
We think that would work, but we aren’t sure. If you do, I’d say 1 large egg or 2 small.
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 ?
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
Yay! Thanks for sharing!
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.
Jina says
Has anyone tried this with flax eggs instead of aquafaba?
I don’t think so, but if you do let us know how it goes!
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!
Sara says
I tried it and it worked out great! Best chocolate cookies I’ve had.
Pooja Haney says
Totally made them with 2 flax eggs instead of aquafaba, and they turned out perfectly wonderful! Oh man :)
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!
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!
Trish says
These look amazing! Are the dates necessary? And would Trader’s Joe’s almond flour work?
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?
Perhaps! Let us know if you give that a try!
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!
Alex says
These look awesome! Can the aquafaba be replaced with eggs and if so how many would you recommend?
Thanks!
I think so, but we didn’t test it that way. Try one large or two small. Let us know how it goes!
Nutrition Stripped says
These look so so good! I love this video too, well done guys xx M
thanks babe :D
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!
Sorry about that! Fixed :D
Kella says
I don’t see the maple syrup either. You said it was fixed, It’s not there.
LishB says
Maybe it wasn’t supposed to be there at all. So, now, it’s fixed. :)
You got it!
erin says
I made these using 2 eggs instead of aquafaba. They came out delicious!
Julia van der Sluis says
would you recommend 4 eggs if I double up the recipe?
Yes!