Vegan Chocolate Cookies

Double chocolate fudgy brownie cookies made without milk or eggs.

Course Dessert

Cuisine American

Keyword vegan brownie cookies, vegan chocolate brownie cookies, vegan chocolate cookies, vegan double chocolate cookies

Prep Time 10

Cook Time 12

Total Time 22

Servings

Calories 108kcal

Preheat your oven to 350°F (176 °C).
Mix together 1 tbsp of flax meal with 2 1/2 tbsp of water (or another vegan egg replacer equal to 1 egg) and set aside.
In a medium-sized bowl, mix together 1/2 cup melted vegan butter, 1 cup sugar, and 1/2 cup sifted cocoa powder until incorporated.
Add the flax egg, 2 tbsp. milk, and 2 tsp. vanilla, then blend again until fluffy. (A hand mixer works great for this, or you can stir with a wooden spoon for about 2 minutes.)
Sprinkle in the dry ingredients (1 1/3 cup flour, 1 tbsp. cornstarch, 1/2 tsp. baking powder, and 1/2 tsp. salt), then mix until a thick dough forms and fold in the chocolate chips.
Scoop out about 2 tbsp of dough and place it on a cookie sheet. Press down to form the shape and thickness of the cookie that you want. (They won't spread too much during baking.)
Bake at 350°F (176 °C) for 10-12 minutes. Take them out of the oven and allow them to cool on the cookie sheet for about 10 minutes before removing them with a spatula. Allow cooking on the countertop or a cooling rack.

For best results, use stick margarine. Earth Balance sticks, Mikayo, Country Crock plant-based butter, or the stick version of my homemade vegan butter work best.
Melt the butter. Melted butter gives cookies a fudgy, chewy texture. If you want a cakier cookie, you can use softened butter instead.
Sift the cocoa powder. Cocoa powder tends to get clumpy, especially in humid climates. To avoid clumps of cocoa powder, use a sifter or a metal mesh strainer to break them up before adding the cocoa powder to the cookies.
Be sure to spoon-measure the flour. This ensures you don't pack the flour into the measuring cup and end up using too much in the recipe.