Description
Delicious vegan Brookie Cookies combining fudgy brownie and chewy chocolate chip cookie flavors in one treat. These gluten-free, easy-to-make cookies require no chill time and bake in just 14 minutes.
Ingredients
Scale
Wet Ingredients
- 1/2 cup nut butter (almond, cashew, peanut, granola or sunflower will work)
- 1/2 cup maple syrup
- 1 tsp vanilla extract
Dry Ingredients
- 1 3/4 cup almond flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3 tbsp cacao powder
Add-ins
- 1/2 cup vegan chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350F and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, combine nut butter, maple syrup, and vanilla extract. Stir well with a spoon or whisk until thoroughly incorporated.
- Add Dry Ingredients: Add almond flour, baking powder, and salt to the wet mixture. Use a rubber spatula to mix until a slightly sticky dough forms.
- Fold in Chocolate Chips: Gently fold in the vegan chocolate chips ensuring even distribution throughout the dough.
- Form Chocolate Chip Dough Balls: Divide the dough into two equal parts. Using a cookie scoop, portion out 9 cookie dough balls onto the prepared baking sheet for the chocolate chip cookies.
- Prepare Brownie Dough: To the remaining dough, fold in cacao powder thoroughly to make the brownie cookie batter.
- Form Brownie Dough Balls: Scoop 9 brownie cookie dough balls onto the baking sheet next to the chocolate chip dough balls.
- Combine Doughs: Using your hands, take one chocolate chip cookie dough ball and one brownie dough ball, combine them into a larger ball, then flatten slightly with your palm. Place on the baking sheet spacing evenly.
- Bake Cookies: Bake the combined dough balls in the preheated oven for 14 minutes until set and slightly firm on the edges.
- Cooling: Remove from oven and let the cookies rest on the counter for a few minutes before transferring to a cooling rack to cool completely.
- Serve and Store: Enjoy cookies warm. Store on the counter for 3-4 days, refrigerate up to one week, or freeze up to one month.
Notes
- These Brookie Cookies are both fudgy and chewy, blending brownie and chocolate chip cookie textures perfectly.
- They are vegan and gluten-free, suitable for many dietary preferences.
- No chill time required—ready in under 30 minutes from start to finish.
- Use a cookie scoop for even cookie sizes and consistent baking.
- Store in an airtight container to maintain freshness.
- Substitute nut butters to customize flavor (almond, peanut, cashew, sunflower all work well).
Nutrition
- Serving Size: 1 cookie
- Calories: 140 kcal
- Sugar: 8 g
- Sodium: 75 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
