These sweet & chewy brownie cookies combine two desserts into one delicious delight that is sure to satisfy those chocolate cravings. This simple recipe includes ingredients with a higher nutritional value & a lower glycemic index so that you can indulge yourself without all the guilt!
HERE'S WHAT YOU'LL NEED:
*1/2 cup soft vegan butter (I use Country Crock; Earth Balance is another great brand)
*1 cup coconut sugar
*1/2 cup unsweetened cocoa powder
*1 cup whole wheat flour
*1 tablespoon baking soda
*a pinch of salt
*1 teaspoon vanilla extract
DIRECTIONS:
Preheat oven to 350 degrees.
In a medium sized bowl, cream together your butter & coconut sugar. Your mixture should be smooth & not clumpy.
Add your vanilla extract and combine.
In a separate mixing bowl, sift together your flour, cocoa powder, baking soda, & salt.
Add your dry ingredients to your wet ingredients & use your hands to form your batter into a large ball. Your batter should be slightly sticky. If you're batter is too dry, you can add a splash of some non-dairy milk.
Start to form 1-inch balls and place on a baking pan lined with parchment paper. Make sure you leave some room for each cookie to expand as they bake.
Bake for 10 minutes. Remove from the oven and allow them to cool for at least 15 minutes. Your cookies will be very soft when you remove them from the oven but, will solidify as they cool.
Serve immediately or store in an airtight container at room temperature.
NOTES:
-This recipe makes about a dozen cookies so feel free to adjust your ingredients to serve more or less.
-To make these cookies gluten-free, use a gluten-free flour with a 1:1 ratio.
-You can add chocolate chips to this recipe for that extra chocolatey flair. This recipe would also be great with walnuts.
-This recipe only works well with an oil based, soft butter. Country Crock & Earth Balance are my favorites to work with.