Description

This super fudgy brownie cookies are chewy and thick with that perfect paper-thin crinkle top and crisp edges- all without eggs and dairy free! You won’t be able to resist!

Ingredients

Scale

5 tbsp (70 g) unsalted vegan butter
1 1/2 cups (339 g) vegan chocolate chips, divided
1/4 cup (25 g) Dutch-process cocoa powder
1 cup (200 g) light brown sugar
1/4 cup (50 g) granulated sugar
1/3 cup (80 mL) aquafaba or soy milk, room temperature
1 tbsp dairy free yogurt
1/2 tsp espresso powder, optional*
¼ tsp sea salt
½ tsp baking powder
1 cup (125 g) all-purpose flour

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Instructions

Prep: Measure out all ingredients.
Make the fudge sauce: In a microwave safe bowl, heat the vegan butter until hot and melted (I do about 1 minute for my microwave). Add in 1 cup of chocolate chips, and let sit for 1 minute to melt. Then stir until the chocolate chips are completely melted. Then add in the cocoa powder, and whisk until completely integrated into the melted chocolate. Set aside.
Dissolve the sugar into the aquafaba: In a large bowl, add the light brown sugar, sugar, and aquafaba to a bowl. Use a hand mixer and mix the sugars into the aquafaba until the sugar is completely dissolved, about 5 minutes. You don’t want to feel any sugar granules when you pinch the liquid to test if the sugar is dissolved.
Mix in the remaining wet ingredients: Once dissolved, add in the dairy free yogurt, espresso powder, sea salt and baking powder, and mix on medium speed until combined. Then pour in the chocolate fudge sauce into the wet ingredients, and mix until the fudge sauce is completely combined.
Add in the flour: Pour in the flour, and use the hand mixer again to mix on low speed JUST until the flour is incorporated into the wet ingredients.
Fold in the chocolate chips: Add in the remaining chocolate chips, and use a spatula to fold the cookie dough.
Chill: Cover the cookie dough and place the bowl into the fridge to chill for 30 minutes. While the cookie dough is chilling, preheat the oven to 350F, and line two baking sheets with parchment paper.
Scoop the cookie dough: Use a medium cookie scoop (about 1.5 tablespoons) to scoop the dough into round balls, spacing them about 2 inches apart on the prepared baking sheets. Roll each cookie dough ball in between your palms to smooth the dough ball into a round cookie.
Bake: Bake the cookies for 12-14 minutes, or until the edges are set. Once baked, remove them from the oven, and use a large round cookie cutter or a spoon to scoot any edges to be more round.
Serve and enjoy! Sprinkle on some sea salt, and serve immediately warm or store for later for a cookie exchange! Enjoy!

Notes

Espresso powder: This is optional, but will help enhance the chocolatey flavor! You can also use decaf espresso powder to avoid the extra caffeine.

Flour: For gluten-free, I recommend using King Arthur Measure-for-Measure gluten free baking flour. It’s a wonderful blend, and makes these cookies so perfectly chewy and fudgy in texture, you’d never know they were gluten free!