vegan cookies recipe

These vegan chocolate brownie cookies will blow your mind. They’re fudgy, intensely chocolatey, and have the most gorgeous shiny, crackly crust. What’s more, they’re incredibly easy to make – and require no egg replacements or aquafaba.

Fudgy Vegan Chocolate Brownie Cookies

oz (120 g) chopped dark chocolate, 60 – 70% cocoa solids

+ 1/2 tbsp (140 g) superfine/caster sugar

(80 mL) water

+ 1 tbsp (130 g) plain all-purpose flour

(30 g) cocoa powder

tsp baking powder

tsp salt

Adjust the oven rack to the middle position, pre-heat the oven to 355 ºF (180 ºC) and line two baking sheets with greaseproof/baking paper.

In a heat-proof bowl above a pot of simmering water (or in the microwave), melt together the dark chocolate and sunflower oil. Set aside to cool until warm.

In a separate heat-proof bowl (if using the microwave) or in a saucepan (if using the stovetop), mix together the sugar and water, and heat them together until the sugar is fully dissolved. Set aside to cool until warm.Tip: You don&#039;t want the mixture to start to boil, the water to evaporate or the sugar to start caramelising – you need to heat it only to the point where the sugar is fully dissolved and no further.

Pour the sugar syrup into the melted chocolate and whisk well until combined.

Sift in the flour, cocoa powder, baking powder and salt. Whisk well until you get a smooth, fairly thick batter.Tip: It&#039;s very important that you use both the chocolate and the sugar syrup while both are warm. This ensures that the final batter has the consistency of thick brownie batter – you don&#039;t want the batter to be dry or crumbly, it shouldn&#039;t resemble chocolate chip cookie dough! The batter should be spoonable and slightly runny, you shouldn&#039;t be able to shape it with your hands.

Use a &quot;2 tablespoon&quot; ice cream/cookie scoop to portion out the batter – you should get 12 cookies in total, 6 per baking sheet. (Scoop all the cookies at once, since the batter tends to firm up when standing at room temperature.) Make sure to space them out generously, as they spread out during baking.Tip: Make sure to invert the scoop as close to the baking sheet as possible, so as to form a circular mound of batter.

Bake the cookies one baking sheet at a time, in the pre-heated oven at 355 ºF (180 ºC) for about 9 - 10 minutes, until they are slightly puffed up and have a shiny, crackly crust.

Immediately out of the oven, you can correct the shape of the cookies with a round cookie cutter, slightly larger than the diameter of the cookies. Use the cookie cutter to gently nudge the sides of the cookies towards the centre, until you get perfectly round cookies.

Allow to cool on the baking sheet for 5 - 10 minutes, then transfer to a wire cooling rack to cool completely.

Storage: The vegan brownies keep well in a closed container at room temperature for about 1 week.

These delicious vegan chocolate thumbprint cookies walk the line between melt-in-the-mouth crumbly and slightly fudgy, and have the most wonderful, intense chocolate flavour. The chocolate fudge filling is simply to die for, and the cookies are also incredibly easy to make, no egg replacements required!

Vegan Chocolate Thumbprint Cookies

g (1/2 cup) superfine/caster sugar

160 g (1 1/3 cups) plain all-purpose flour

almond flour

g (3 tbsp) Dutch processed cocoa powder

chocolate sprinkles, optional

45 mL (3 tbsp) non-dairy milk ((such

g (2 tbsp) superfine/caster sugar

mL (1 tbsp) melted coconut oil

g (1 1/2 tbsp) Dutch processed cocoa powder

Adjust the oven rack to the middle position, pre-heat the oven to 355ºF (180ºC) and line two large baking sheets with baking/greaseproof paper.

In a heatproof bowl above a pot of simmering water (or in the microwave), melt the oil and chocolate together. Set aside to cool until warm.

Add the sugar and non-dairy milk to the melted chocolate, and whisk until combined.

Sift in the flour, almond flour, cocoa powder, baking powder and salt, and mix well with a wooden spoon or spatula until you get a smooth, soft cookie dough that shouldn&#039;t be sticky to the touch.If the cookie dough feels too soft to handle at this stage, you can chill it in the fridge for 20 - 30 minutes before rolling it into individual cookie dough balls.

Spoon out about 1 tablespoon worth of the cookie dough and roll it into a ball. Roll it in sprinkles (optional), then transfer it to the lined baking sheet. Repeat with the rest of the cookie dough to make a total of 30 cookies, you should be able to fit about 15 cookie dough balls per baking sheet.

Use a 1/2 teaspoon measuring spoon to make a well in the centre of each cookie dough ball.

Bake one baking sheet at a time at 355ºF (180ºC) for about 10 minutes or until slightly puffed up.

Immediately out of the oven, use a 1 teaspoon measuring spoon to correct and deepen the well.

Allow to cool on the baking sheet for 5-10 minutes, then transfer to a wire cooling rack to cool completely.

For vegan chocolate thumbprint cookies:

Combine all vegan chocolate fudge filling ingredients in a saucepan and cook over medium-high heat with frequent stirring until the chocolate is melted and you get a smooth, glossy fudge sauce.

Remove from heat and allow to cool slightly – you want it to be of a spoonable consistency, but not too runny.

Spoon the chocolate fudge filling into the wells of the thumbprint cookies, then allow it to set and firm up for about 20 - 30 minutes before serving.

For vegan chocolate fudge filling:

The cookies keep well for about 1 week in a closed container in a cool dry place.

Storage:

These Banana Oatmeal Cookies are flavorful, soft, chewy, and naturally sweetened with banana. They make a perfect breakfast, snack or dessert alike.

Banana Oatmeal Cookies

gluten-free oats

tsp baking soda

tsp cinnamon

tbsp chopped nuts

bananas (mashed)

apple cider vinegar

vegan chocolate chips

Preheat the oven to 350 degrees F/180 degrees C.

Add the oats, baking powder, baking soda and cinnamon to a large mixing bowl and whisk together.

Add the bananas, apple cider vinegar and stir until all the ingredients are well-combined. Then, fold in the chocolate chips.

Roll the dough into cookie shapes and arrange them on a sheet of parchment paper. Bake in the oven for 10-12 minutes.

Top 3 vegan cookies recipe recipes from across the web

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Fudgy Vegan Chocolate Brownie Cooki...

Vegan Chocolate Thumbprint Cookies

Banana Oatmeal Cookies

Top 3 vegan cookies recipe recipes from across the web

The most viewed vegan cookies recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fudgy Vegan Chocolate Brownie Cooki...

Vegan Chocolate Thumbprint Cookies

Banana Oatmeal Cookies

The most viewed vegan cookies recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine