Name: Soft & Chewy Chocolate Brownie Vegan Cookies Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 8 oz (227 g) California Prunes; 1/2 cup (112 g) sunflower seed oil or other neutral oil; 1/2 cup (112 g) hot water; 1 tablespoon (15 g) real vanilla extract; 1 tablespoon (15 g) fresh-brewed espresso or strong coffee; 1/2 cup (43 g) unsweetened cocoa powder, sifted; 2 tablespoons (20 g) raw flaxseeds; 1 3/4 cups (237 g) all-purpose flour; 1 1/2 teaspoons (7 g) sea salt; 1 teaspoon baking powder; 3/4 teaspoon baking soda; 1/2 cup (105 g) light brown sugar, packed; 1/2 cup (100 g) granulated sugar; 1 cup (170 g) dark chocolate chips; 1 cup (170 g) dark chocolate, coarsely chopped; 1/2 cup demerara sugar (optional, for coating)

Jump to Recipe

If you’re looking for a cookie that perfectly balances indulgence and wholesomeness, I can’t recommend these Soft & Chewy Chocolate Brownie Vegan Cookies enough. They have the rich, fudgy texture of a brownie, the softness you crave in a cookie, and that chewy bite that makes you want just one more. Made entirely without animal products, these cookies use clever ingredients like prunes and flaxseeds to create that moist, luscious consistency, while dark chocolate brings the decadent flavor. Whether you’re vegan or just cookie-curious, this recipe is a total winner that easily becomes a favorite.

Soft & Chewy Chocolate Brownie Vegan Cookies Recipe - Recipe Image

Ingredients You’ll Need

Getting ready to bake these wonderful cookies involves pulling together some simple but essential ingredients. Each one plays a key role — from providing the perfect texture to offering depth of flavor and the classic chocolate-brownie color we all love.

California Prunes: These add natural sweetness and incredible moisture, replacing eggs and butter beautifully.
Unsweetened Cocoa Powder: I recommend dark for a rich, intense chocolate flavor that defines these cookies.
Raw Flaxseeds: Ground into the batter, flaxseeds act as a natural binder, keeping everything together perfectly.
Hot Water: Used to help soften the prunes and flaxseeds, creating a smooth base for the dough.
Dark Chocolate: Chopped coarsely to melt into silky ribbons within the batter for bursts of chocolatey goodness.
Sunflower Seed Oil: A neutral oil that keeps cookies moist without overpowering flavors.
Light Brown Sugar: Adds a subtle caramel note and helps with chewiness.
Granulated Sugar: Adds crunch and sweetness to balance the rich cocoa.
Vanilla Extract: Provides warmth and enhances the chocolate’s depth.
Fresh-Brewed Espresso or Strong Coffee: Amplifies the chocolate flavor without tasting like coffee.
All-Purpose Flour: The base structure for the cookies, holding everything together.
Sea Salt: Balances sweetness and enhances the chocolate intensity.
Baking Powder: Gives a light lift to keep the cookies soft and tender.
Baking Soda: Works with the acid from the cocoa powder to create the perfect rise.
Dark Chocolate Chips: For extra bursts of melty chocolate in every bite.
Demerara Sugar (optional): Adds a delightful crunchy coating if you love a textured cookie exterior.

How to Make Soft & Chewy Chocolate Brownie Vegan Cookies

Step 1: Prepare Your Oven and Baking Sheets

Start by preheating your oven to 350°F (175°C) and lining your baking sheets with parchment paper. This simple step ensures your cookies bake evenly and won’t stick, making clean-up a breeze. It’s the little preparations like this that make the whole process smoother!

Step 2: Create the Prune Puree

This might sound unusual but trust me, the prune puree is a secret magic ingredient. Blend together your California prunes, cocoa powder, flaxseeds, and hot water in a high-speed blender until the mixture is ultra smooth. This puree will add moisture, natural sweetness, and that essential chewy texture we’re after.

Step 3: Melt the Chocolate and Combine the Wet Ingredients

In a heat-safe bowl over simmering water, gently melt together dark chocolate, sunflower seed oil, both sugars, and half of your prune puree. Stir frequently to create a glossy chocolate mixture. Then, pour it back into the blender with vanilla and espresso for a silky smooth blend that’s packed with flavor.

Step 4: Mix Dry Ingredients and Form Dough

Whisk your flour, sea salt, baking powder, and baking soda in a large bowl. Add the chocolate mixture and fold until the dough is thick and glossy but still shows streaks of flour. Finally, fold in your dark chocolate chips, which add those perfect melty pockets in every cookie.

Step 5: Shape and Bake Your Cookies

Roll the dough into two-tablespoon balls and place them on your baking sheets, spacing them about two inches apart. If you want a beautifully crunchy sugar exterior, roll each dough ball in demerara sugar before baking. Bake one sheet at a time for about 10 minutes to achieve that ideal slightly underbaked center that’s soft and chewy. Let them cool for 15 minutes on the sheet before transferring to a wire rack.

How to Serve Soft & Chewy Chocolate Brownie Vegan Cookies

Garnishes

To dress your Soft & Chewy Chocolate Brownie Vegan Cookies for a special occasion, try sprinkling a pinch of flaky sea salt right after baking to highlight the chocolate’s richness. For an elegant touch, dust lightly with cocoa powder or serve with a drizzle of vegan caramel sauce on the side—pure bliss!

Side Dishes

These cookies shine on their own but pair beautifully with a scoop of your favorite dairy-free ice cream or a warm cup of almond milk latte. For a more indulgent treat, serve alongside a small bowl of fresh berries to balance out the intense chocolate with bright, juicy notes.

Creative Ways to Present

If you want to impress guests or turn these cookies into a party showstopper, stack them in a rustic tin tied with twine or layer them between wax paper for a charming homemade gift. You can also sandwich two cookies with vegan chocolate ganache for a brownie-cookie hybrid that’s sensational.

Make Ahead and Storage

Storing Leftovers

Keep your cookies fresh by storing them in an airtight container at room temperature. They maintain their soft and chewy texture beautifully for up to 5 days, making them perfect for enjoying throughout the week.

Freezing

You can freeze both the unbaked dough balls and baked cookies. For dough, freeze on a baking sheet then transfer to a bag. When ready, bake straight from frozen, adding a minute or two. Baked cookies freeze well in sealed containers for up to 3 months—perfect for future cravings.

Reheating

To revive the delightfully soft texture, warm cookies in a preheated oven at 300°F (150°C) for 5-7 minutes or microwave for 10-15 seconds. This brings back that just-baked vibe, making every bite taste like it just came out of the oven.

FAQs

Can I use another dried fruit instead of prunes?

Prunes add moisture and a subtle sweetness that’s hard to match, but you can experiment with dates or figs. Just ensure they’re soft and blend smoothly for the best texture.

Is sunflower seed oil necessary, or can I use another oil?

Sunflower seed oil is neutral, which lets the chocolate shine. You can substitute with light olive oil or avocado oil without significantly changing the flavor.

Why is espresso included in the recipe?

Espresso enhances the chocolate flavor, making it richer and deeper without imparting a coffee taste. It’s a small addition with a big impact.

Are these cookies gluten-free?

This recipe uses all-purpose flour, so it’s not gluten-free. However, you can try substituting with a gluten-free blend, but results may vary in texture.

Can I omit the chocolate chips?

Yes! The cookies will still be fudgy and delicious, but chocolate chips add wonderful pockets of melty chocolate that make them extra special.

Final Thoughts

Baking these Soft & Chewy Chocolate Brownie Vegan Cookies is like discovering a new favorite hug from the oven—intensely chocolatey, impossibly soft, and just the right amount of chewy. They prove that vegan baking doesn’t mean compromising flavor or texture. I can’t wait for you to try this recipe and fall in love with these little chocolate gems as much as I have!