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Soft & Chewy Chocolate Brownie Vegan Cookies Recipe

Soft & Chewy Chocolate Brownie Vegan Cookies Recipe
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★★★★★

4.9 from 16 reviews

These Soft & Chewy Chocolate Brownie Vegan Cookies deliver an indulgent, fudgy texture with rich chocolate flavor while being entirely vegan and naturally sweetened with prunes. Perfectly chewy with a glossy dough base and studded with dark chocolate chips, these cookies are a guilt-free treat that satisfies chocolate cravings with wholesome ingredients.

Ingredients

Scale

Wet 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

Dry Ingredients

  • 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)

Instructions

  1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line several baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Make Prune Puree: Add prunes, cocoa powder, flaxseeds, and hot water into a high-speed blender in that order. Blend on low until very smooth, scraping down the sides to combine. Measure out about 1/2 cup (170 g) of this puree for the recipe; reserve any remainder for future use or freezing.
  3. Melt Chocolate Mixture: Place a large heat-safe bowl over simmering water (double boiler), add dark chocolate, sunflower seed oil, brown sugar, granulated sugar, and 1/2 cup prune puree. Stir frequently until chocolate melts and mixture is smooth. Pour mixture back into blender, add vanilla and espresso or coffee, then blend on low for up to 1 minute until smooth.
  4. Combine Dry Ingredients: In a large bowl, whisk together all-purpose flour, sea salt, baking powder, and baking soda until well mixed.
  5. Mix Dough: Add the chocolate mixture from the blender into the dry ingredients. Fold gently until the dough is mostly combined but still shows some flour streaks; the dough will be very thick and slightly glossy. Fold in the dark chocolate chips evenly throughout.
  6. Form Cookies and Bake: Roll 2 tablespoons (28 g) of dough into balls and place them about 2 inches (5 cm) apart on the prepared baking sheets. Optionally, roll each dough ball in demerara sugar for a crunchy coating before placing. Bake one sheet at a time in the oven center for 10 minutes, aiming to slightly underbake for a chewy texture.
  7. Cool Cookies: Allow the cookies to cool on the baking sheets for 15 minutes to set before transferring to a wire rack to cool completely.

Notes

  • The prune puree can be made in advance and frozen for later use.
  • Do not overbake as these cookies are best slightly underbaked for a soft, chewy texture.
  • Using espresso or coffee enhances the chocolate flavor but is optional if you prefer to omit it.
  • For gluten-free variation, substitute all-purpose flour with a gluten-free flour blend.
  • Rolling the dough balls in demerara sugar before baking adds a lovely crispy sugary crust.

Nutrition

Keywords: vegan chocolate cookies, chewy chocolate cookies, prune sweetened cookies, vegan dessert, fudgy vegan cookies, healthy chocolate cookies

Find it online: https://kitchenbyclara.com/soft-and-chewy-chocolate-brownie-vegan-cookies-recipe/