Vegan Brownie Cookies
Fudgy, chewy, eggless and dairy-free brownie cookies.
Ingredients
- 80 g Cocoa powder (⅔ cup)
- 170 g Plain/all-purpose flour (~1+⅓ cup)
- ½ Teaspoon Baking powder
- 100 g Caster sugar (½ cup)
- 100 g Soft brown sugar (½ cup)
- 120 g Vegan margarine, melted (½ cup)
- 80 ml Soy milk (⅓ cup)
- 100 g Dairy-free chocolate chips (⅔ cup)
Instructions
-
Preheat your oven to 180°C/350°F (160°C/325°F for fan or convection ovens). Line a large tray with baking paper.
-
Mix the cocoa powder, flour, baking powder, caster sugar and brown sugar together in a large bowl.
-
Add the melted margarine and the soy milk. Mix it all together until it starts to stick then use your hands to press it into a ball. The dough will be very slightly wet but should come together in a neat ball.
-
Gently knead in the chocolate chips.
-
Divide the dough into 12 equal pieces and roll each one into a ball. Place them onto your baking tray and gently flatten each one into a disc that's around ½-inch thick.
-
Bake for 10 minutes.
-
Let the cookies cool on the tray for around 15 minutes then transfer them to the fridge for 1 hour. This will make them firm and fudgy!
-
Once chilled, remove the cookies from the tray and enjoy.
Recipe Notes
- Store in an airtight container in the fridge for up to 1 week.