Vegan Chocolate-Walnut Brownie Cookies
Indulging in a sweet treat doesn’t have to mean sacrificing your dietary preferences. These Vegan Chocolate-Walnut Brownie Cookies are the perfect blend of fudgy brownie goodness and cookie crispness, making them an ideal snack for anyone craving something delightful and wholesome. Bursting with rich chocolate flavor and a satisfying crunch from walnuts, these cookies are not only delicious but also simple to whip up. Whether you’re a long-time vegan or just looking to experiment with plant-based recipes, this cookie will surely satisfy your cravings.
What Makes This Recipe Special
The charm of these Vegan Chocolate-Walnut Brownie Cookies lies in their texture and flavor profile. Combining the decadence of brownies with the portability of cookies, they offer a unique treat that’s perfect for any occasion. The use of wholesome ingredients like coconut sugar and almond flour ensures that you’re nourishing your body while enjoying a sweet indulgence. Plus, these cookies are naturally sweetened with agave syrup and flavored with vanilla extract, making them a delightful guilt-free treat.
What’s in the Bowl
Let’s gather our ingredients for these tasty Vegan Chocolate-Walnut Brownie Cookies:
- 1/4 cup plus 1/2 teaspoon coconut oil, melted and divided – This provides moisture and richness.
- 3 tablespoons agave syrup – A natural sweetener that adds flavor and moisture.
- 1/2 cup coconut sugar, packed – Adds caramel-like sweetness and depth to the cookies.
- 1/4 cup unsweetened applesauce, chilled – Acts as a binder while adding moisture without the need for eggs.
- 1/2 tablespoon vanilla extract – Enhances the overall flavor of the cookies.
- 3 ounces dairy-free mini chocolate chips, divided (about 6 tablespoons) – For pockets of chocolatey goodness.
- 1 1/2 cups almond flour (150 grams) – The base for our cookies, providing a nutty flavor and texture.
- 5 tablespoons cocoa powder (30 grams) – For that rich chocolate flavor.
- 3 tablespoons coconut flour, packed (21 grams) – Helps absorb moisture and gives structure.
- 1/2 teaspoon baking soda – A leavening agent that helps the cookies rise.
- 1/2 teaspoon baking powder – Works alongside baking soda for a fluffy texture.
- 1/4 teaspoon salt – Balances out the sweetness.
- 3 tablespoons walnuts, finely chopped – Adds a delightful crunch and nutty flavor.
Must-Have Equipment
Before we start baking, let’s make sure we have the right tools:
- Mixing bowls – For combining ingredients.
- Whisk – To mix wet ingredients smoothly.
- Spatula – For folding in dry ingredients and chocolate chips.
- Baking sheet – To bake your cookies to perfection.
- Parchment paper – Prevents sticking and makes cleanup easy.
- Cookie scoop or tablespoon – For portioning out the cookie dough evenly.
Step-by-Step: Vegan Chocolate-Walnut Brownie Cookies
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This ensures your cookies bake evenly and don’t stick.
Step 2: Mix the Wet Ingredients
In a mixing bowl, combine the melted coconut oil (reserve 1/2 teaspoon for later), agave syrup, coconut sugar, chilled applesauce, and vanilla extract. Whisk them together until smooth and well combined.
Step 3: Incorporate the Dry Ingredients
In a separate bowl, sift together the almond flour, cocoa powder, coconut flour, baking soda, baking powder, and salt. Slowly add the dry mixture to the wet mixture, stirring until just combined.
Step 4: Fold in the Chocolate Chips and Walnuts
Gently fold in about 2 ounces of the dairy-free chocolate chips and the finely chopped walnuts into the cookie dough, ensuring an even distribution throughout.
Step 5: Scoop the Dough
Using a cookie scoop or tablespoon, drop rounded tablespoons of dough onto the prepared baking sheet, leaving some space between each cookie for spreading.
Step 6: Add a Touch of Chocolate
Sprinkle the remaining dairy-free chocolate chips on top of each cookie, pressing them in slightly for a melty finish.
Step 7: Bake to Perfection
Bake in the preheated oven for 10-12 minutes or until the edges are firm but the centers remain soft. The cookies will continue to firm up as they cool.
Step 8: Cool and Enjoy
Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your Vegan Chocolate-Walnut Brownie Cookies warm or store them for later!
Tailor It to Your Diet
This recipe is versatile and can be adjusted to fit different dietary preferences:
- Nut-Free: Substitute almond flour with oat flour or a nut-free flour blend.
- Gluten-Free: Ensure all ingredients are certified gluten-free, especially baking powder and baking soda.
- Lower Sugar: Reduce coconut sugar by half for a less sweet cookie, or use a sugar substitute.
- Extra Chocolatey: Add more dairy-free chocolate chips for a richer flavor.
Notes from the Test Kitchen
These Vegan Chocolate-Walnut Brownie Cookies are best enjoyed fresh, but they can be stored for later. Here are some tips from our kitchen:
- For a deeper flavor, let the cookie dough chill in the refrigerator for 30 minutes before baking.
- Feel free to swap walnuts for other nuts, such as pecans or hazelnuts, for a different crunch.
- If you prefer a fudgier texture, slightly underbake the cookies.
- Try adding a pinch of espresso powder to enhance the chocolate flavor.
Storing Tips & Timelines
To keep your Vegan Chocolate-Walnut Brownie Cookies fresh:
- Store in an airtight container at room temperature for up to 5 days.
- For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months.
- Reheat frozen cookies in the microwave for a few seconds to enjoy them warm.
Your Questions, Answered
Can I use a different type of flour?
Yes! You can substitute almond flour with oat flour or a gluten-free flour blend, but keep in mind that texture may vary slightly.
What can I substitute for agave syrup?
You can use maple syrup or date syrup as a substitute for agave syrup in equal amounts.
Are these cookies suitable for kids?
Absolutely! These cookies are a healthier alternative to traditional cookies and are great for kids who enjoy chocolate treats.
Can I make these cookies without walnuts?
Definitely! You can omit the walnuts or replace them with chocolate chips or other nuts if desired.
Healthy-ish Favorites
If you enjoyed these Vegan Chocolate-Walnut Brownie Cookies, you might also love these healthy-ish recipes:
- Healthy Chocolate Chip Cookies
- Healthy Banana Bread
- Vegan Gluten-Free No-Bake Chocolate Cookies
- Vegan Snickerdoodle Cookies
Hungry for More?
If you’ve enjoyed making these Vegan Chocolate-Walnut Brownie Cookies, stay tuned for more delightful recipes that cater to your taste buds. Whether you’re looking for more vegan treats, healthy snacks, or indulgent desserts, there’s always something new to try. Keep exploring the world of plant-based baking and discover the joy of creating delicious, wholesome treats that everyone will love.
These Vegan Chocolate-Walnut Brownie Cookies are not just a tasty treat; they are a celebration of flavors and textures that remind us that we can enjoy sweets without compromising our values. Happy baking!
Vegan Chocolate-Walnut Brownie Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the melted coconut oil (reserve 1/2 teaspoon for later), agave syrup, coconut sugar, chilled applesauce, and vanilla extract. Whisk them together until smooth and well combined.
- In a separate bowl, sift together the almond flour, cocoa powder, coconut flour, baking soda, baking powder, and salt. Slowly add the dry mixture to the wet mixture, stirring until just combined.
- Gently fold in about 2 ounces of the dairy-free chocolate chips and the finely chopped walnuts into the cookie dough.
- Using a cookie scoop or tablespoon, drop rounded tablespoons of dough onto the prepared baking sheet, leaving some space between each cookie for spreading.
- Sprinkle the remaining dairy-free chocolate chips on top of each cookie, pressing them in slightly.
- Bake in the preheated oven for 10-12 minutes or until the edges are firm but the centers remain soft.
- Once baked, let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For a deeper flavor, let the cookie dough chill in the refrigerator for 30 minutes before baking.
- Feel free to swap walnuts for other nuts, such as pecans or hazelnuts.
- If you prefer a fudgier texture, slightly underbake the cookies.
