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Vegan Chocolate-Walnut Brownie Cookies

These Vegan Chocolate-Walnut Brownie Cookies are rich, fudgy, and packed with chocolate flavor!
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Dessert
Cuisine: Vegan
Keyword: Chocolate, Cookies, Easy
Servings: 12 servings

Ingredients

  • 1/4 cup coconut oil melted, plus 1/2 teaspoon reserved
  • 3 tablespoons agave syrup
  • 1/2 cup coconut sugar
  • 1/4 cup unsweetened applesauce
  • 1/2 tablespoon vanilla extract
  • 3 ounces dairy-free mini chocolate chips about 6 tablespoons
  • 1 1/2 cups almond flour
  • 5 tablespoons cocoa powder
  • 3 tablespoons coconut flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 tablespoons walnuts finely chopped

Instructions

  • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
  • In a mixing bowl, combine the melted coconut oil (reserve a small amount for later), agave syrup, coconut sugar, unsweetened applesauce, and vanilla extract. Whisk until smooth and well combined.
  • Add in about 4 tablespoons of the dairy-free mini chocolate chips to the wet mixture. Stir to evenly distribute them throughout the batter.
  • In a separate bowl, whisk together the almond flour, cocoa powder, coconut flour, baking soda, baking powder, and salt until there are no lumps.
  • Gradually add the dry mixture to the wet ingredients, stirring with a spatula until just combined. Be careful not to overmix!
  • Gently fold in the finely chopped walnuts and the remaining dairy-free chocolate chips to the dough.
  • Using a cookie scoop or tablespoon, drop the dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten them slightly for even baking.
  • Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers look slightly underbaked. They will firm up as they cool.
  • Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Vegan Chocolate-Walnut Brownie Cookies with a glass of almond milk or your favorite dairy-free beverage!

Equipment

  • Mixing Bowls
  • Whisk
  • Spatula
  • Baking Sheet
  • Parchment Paper
  • Cookie scoop or tablespoon

Notes

  • Store in an airtight container at room temperature for up to 5 days.
  • For longer storage, place cookies in the freezer for up to 3 months.
  • Consider making the dough in advance and refrigerating it for up to 3 days before baking.