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Chocolate Brownie Cookies

Rich, dark, chocolatey, fudgy, chewy, secretly vegan, and addictively delicious chocolate cookies…

Vegan Chocolate Cookies

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I had to start cookie season a little early this year…

Two weeks ago while out running, I caught my foot on a raised sidewalk and slammed into the concrete, scraping my entire body, breaking my nose, and receiving a black eye more appropriate for Halloween than Thanksgiving. By some miracle, I didn’t break any other bones; but unsurprisingly I’ve had absolutely no desire to run since then.

Instead I’ve been hibernating inside my apartment, recovering and baking cookies – peanut butter cookies, Vegan Chocolate Chip Cookies, gingerbread cookies, shortbread cookies, oatmeal cookies, and these chocolate brownie cookies.

It’s like a full Keebler cookie factory over here, just without the elves.

The brownie cookies have been one of the favorites among my taste-testers and myself.

It’s hard to go wrong with double chocolate!

Chocolate Brownie Cookies
Easy Vegan Chocolate Cookies

These cookies are like eating a fudge brownie and chocolate chip cookie, all in the same dessert!

You can even make the dough ahead of time if you wish and freeze individual chocolate cookie dough balls, to keep on hand for a cold or rainy day when you want a quick homemade cookie fix, without all the work.

Apparently the unbaked cookie dough balls are also reallllly good eaten straight from the freezer.

Not that I know this from experience or anything…

Vegan Chocolate Brownie Cookie Recipe
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Chocolate Brownie Cookies

Rich, dark, and super fudgy vegan chocolate brownie cookies.
4.92/5 (52)
Total Time 9 minutes
Yield 15 – 19 cookies

Ingredients

  • 1 cup spelt, white, or oat flour
  • 1/2 cup cocoa powder
  • 1/2 cup sugar, unrefined if desired
  • 3/4 tsp baking soda
  • 1/4 tsp + 1/8 tsp salt
  • 1/4 tsp baking powder
  • 6 tbsp oil
  • 2 tbsp milk of choice
  • 1 1/2 tsp pure vanilla extract
  • 1/3 cup mini chocolate chips or sugar free chocolate chips

Instructions

  • *For a keto version, try these Keto Chocolate Cookies.
    Combine dry ingredients in a large mixing bowl. It’s important to stir well so you don’t end up with a clump of baking soda in the finished cookies. Stir remaining ingredients in to form a batter (see video for a visual of the steps). If using all purpose flour, you might need to add 2-3 tsp more oil or milk of choice. Roll into balls. You can refrigerate overnight or even freeze for a later date if desired. When ready to bake, preheat oven to 325 F and grease a cookie sheet. Bake 9 minutes – they should look underdone when you take them out. Let sit 10 minutes and they will firm up. I pressed each cookie down after baking. Notes: Feel free to make whatever sized cookies you wish. I used a mini cookie scoop and got 19 the size of the ones in the pictures. I’ve not tried the recipe without the mini chips or using any flour not listed above, so make substitutions at your own risk.
    View Nutrition Facts

Notes

The recipe was adapted from these Cinnamon Sugar Pillow Cookies.
 
 

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4.92/5 (52)

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Published on November 29, 2018

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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120 Comments

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    • Whitney says

      I have the same problem. Guess it’s a technical error. Or a plot to get us to pass the time, waiting for it to show up, by scouring all her other cookie recipes… 😉 Very clever.

    • Michelle says

      These were flippin AMAZING! I’m not even vegan and didn’t miss the eggs one bit! I gave one to my husband and when he said they were good and asked for another, I thought for a second about fibbing and telling him they were gone so I could keep the rest to myself ;). Instead I was nice and shared, vowing to make a double batch next time!

  1. SL says

    Hi Katie, you used to put metric measurements in your old recipes, but I noticed you no longer do that. Would you consider putting in the metric measurements again?

    • Jason Sanford says

      She asked on social media awhile back and there just wasn’t enough interest. People said it was distracting. But you can always look on the labels of ingredients–such as cocoa and flour–and it should list the gram measurements. Hope that helps!
      Jason

      • Ailicec says

        I follow Katie on social media and I never saw the poll asking if people wanted metric measurements. Not all of us who love healthy deserts live in the US. A lot of us live where we use metric measurements! I don’t understand how metric measurements could be distracting. There’s just two sets of options. It’s not that hard.

        It’s like people going to Canada and complaining that having French and English on the packaging is confusing. The Canadians just laugh at the dumb people who can’t pick out their own language on a bag of chips. In Europe there are many languages on labels. Just pick the one(s) you read!

        • Katherine says

          Exactly, pick the language you understand and don’t get hung up on the multiple languages being listed. I personally think it’s awesome having multiple languages or even measurement listings available. It’s a way to be inclusive.

  2. Jen says

    Oh Katie, I’m so sorry to hear about your running accident! How awful and I can understand needing some extra cookies in your life to get through the hibernation. I hope you’re recovering quickly and not in much pain two weeks after your fall. These cookies look delicious, can’t wait to try this recipe 🙂

    • Jason Sanford says

      She has one in her cookbook! Pasting it here in case you don’t have the book:

      2/3 cup oat flour

      ⅓ cup spelt flour or all-purpose flour

      ⅓ cup Sucanat or brown sugar

      ½ teaspoon baking soda

      ½ teaspoon baking powder

      ½ teaspoon ginger

      ¼ teaspoon cinnamon

      ¼ teaspoon salt

      2½ tablespoons vegetable oil or melted coconut oil

      2 tablespoons applesauce

      1 tablespoon molasses

      ½ teaspoon pure vanilla extract Line a baking sheet with parchment paper, and set aside.
      In a large mixing bowl, combine the flours, Sucanat, baking soda, baking powder, ginger, cinnamon, and salt and stir very well. In a medium mixing bowl, whisk together all remaining ingredients. Pour wet ingredients into dry, and mix with a spoon until mostly incorporated.

      Transfer the crumbly dough to a gallon-sized resealable plastic bag and smush it into one big ball. Open the bag and, using your hands or a cookie scoop, break off small pieces and roll into 15 to 18 balls. Place balls on the prepared baking sheet. Refrigerate for at least 1 hour. Dough balls can also be frozen for up to a month.

      When ready to bake, preheat the oven to 350 degrees F. Slide the parchment paper—with the cookies—onto a baking sheet and bake for 10 minutes. Remove from the oven and press the cookies down. The cookies will look underdone at first, but this is what you want; the cookies continue to cook as they cool. Allow to cool for at least 10 minutes before removing from the sheet. Store at room temperature for up to 3 days. For soft cookies, store in a plastic container; for crispier cookies, store in a glass container.

    • Jason Sanford says

      She has a recipe in her cookbook! Pasting it here in case you don’t have the book:

      2/3 cup oat flour

      ⅓ cup spelt flour or all-purpose flour

      ⅓ cup Sucanat or brown sugar

      ½ teaspoon baking soda

      ½ teaspoon baking powder

      ½ teaspoon ginger

      ¼ teaspoon cinnamon

      ¼ teaspoon salt

      2½ tablespoons vegetable oil or melted coconut oil

      2 tablespoons applesauce

      1 tablespoon molasses

      ½ teaspoon pure vanilla extract Line a baking sheet with parchment paper, and set aside.
      In a large mixing bowl, combine the flours, Sucanat, baking soda, baking powder, ginger, cinnamon, and salt and stir very well. In a medium mixing bowl, whisk together all remaining ingredients. Pour wet ingredients into dry, and mix with a spoon until mostly incorporated.

      Transfer the crumbly dough to a gallon-sized resealable plastic bag and smush it into one big ball. Open the bag and, using your hands or a cookie scoop, break off small pieces and roll into 15 to 18 balls. Place balls on the prepared baking sheet. Refrigerate for at least 1 hour. Dough balls can also be frozen for up to a month.

      When ready to bake, preheat the oven to 350 degrees F. Slide the parchment paper—with the cookies—onto a baking sheet and bake for 10 minutes. Remove from the oven and press the cookies down. The cookies will look underdone at first, but this is what you want; the cookies continue to cook as they cool. Allow to cool for at least 10 minutes before removing from the sheet. Store at room temperature for up to 3 days. For soft cookies, store in a plastic container; for crispier cookies, store in a glass container.

  3. Rachel says

    Oh Katie nooooo! So so sorry to hear about your fall. Cookie baking is a very good rehab activity. I hope you’re feeling better!

  4. Adeline says

    I’ve tripped on an uneven sidewalk more than once and it HURTS! You hit the pavement before you even know what’s happening. I’m really sorry you fell.

  5. Holly says

    These are tasty. I made them with oat flour and the batter was really dry. I added an extra splash of milk and I would probably add more next time, maybe 2 tbsp. I also live at high altitude so that may have added to the dryness. But I will def make them again!

  6. Katy J says

    I made these this morning and they are delicious! They even pass the non-vegan husband test! I used freshly milled Prairie Gold white wheat whole wheat flour, unrefined coconut palm sugar, and Enjoy Life mini chips. They were slightly crumbly so that I could not effectively use a small scoop, but rolled them in my hands, instead. After baking I lightly pressed down on the puffed balls to get the nice appearance in the posted photos. They seem a bit delicate and susceptible to crumbling and being messy to eat without a plate or napkin underneath, but remarkably tasty. I doubled the recipe and got 49 cookies.

    • kristina says

      I’m so glad I saw your comment before trying them because as soon as I saw it I knew I had to try. The peppermint extract was so good, thank you for suggesting it!

  7. Susan says

    So sorry to hear about your running accident! I also had one this week, tripping on a pinecones, breaking my foot and preventing me from bearing any weight or driving for 4 weeks! So with the help of my knee scooter these cookies look like a great way to use my time home bound. Yum! And like you, I’m not sure if I’ll feel like running for quite some time after recovery. Cookies seem safer than running 😉

  8. Cassie Autumn Tran says

    Wishing you a safe, speedy, and healthy recovery, Katie! Getting injured that results in a black eye is NO fun. However, good thing you’ve found comfort in your baking! Christmas cookies are so glorious and I’ll be baking some for my food science club meeting on Thursday tomorrow! It’ll be SO FUN! For my own cookie exchange, I definitely will draw inspiration from your brownie cookies and your other recipes!

  9. Bryan says

    This seems like an overdose of chocolate BUT in a good way!!!! haha I don’t know if I want to share this with my wife and son though

  10. Erin says

    Just made these for the first time and they are great!
    I did have to add I extra tbsp of milk and I added half a flax egg just because. I think next time I’ll add a whole one. Anyway, thank you Katie for another great recipe.
    Praying for your quick recovery. ?

  11. RoRo says

    These are nice! The chocolate flavor is a little intense, but that could be because i’m using cacao instead of cocoa. The flavor almost reminds me of an Oreo? I bet they’d be fantastic warm with a little vanilla ice cream!

    So sorry about your running accident, though! I hope you have a good recovery and without too much trouble. Sending well-wishes!

  12. Perri says

    I just made these and they were amazing! Super chocolatey. Everyone loved them. I did have to add about 2-3 extra tubs of oil and almond milk to get the dough to the right consistency but other than that, I followed the recipe and I flattened out the cookies before baking.

  13. Nina says

    Does nyone know how far in advance you can make the cookies ie are they still good the next day? Thanks in dvance for any replies.

  14. Grace says

    PEOPLE… these cookies are so deceiving amazing. No one would even dare to imagine that there is no dairy in these cookies. And I can’t believe how incredibly easy they were. But more importantly, the taste and texture was so so good. The batter was a bit dry and crumbly but I knew this wasn’t a typical/normal cookie so I trusted the process, and the results were amazing. (I used regular flour and cane sugar, and Trader Joe’s semi-sweet chocolate chips, which are dairy free). I know you have all the ingredients at home, so go and make it!! Thank you so much Katie. You are so awesome.

  15. Crystal says

    Wow! I doubled this recipe and shared with a big group of kids plus my own family. Since I’m not vegan, I went ahead and used butter instead of oil, and added 2 eggs (would have used just one, except, again, I doubled the recipe), but otherwise stuck right to the recipe. They were AMAZING!!! They pleased everyone from 3 years old to 38. The taste and texture were just heavenly. This recipe is definitely a keeper worth returning to often! Thank you so much, Katie!

  16. Shelby says

    Hi! I’m really hoping I can make these but I only have Hershey’s unsweetened cocoa powder. And as for flour I only have white unbleached all purpose flour. Will any of those be ok? Please say yes as I’m drooling at these pictures lol

  17. Tammy says

    I used brown rice flour instead of the flours listed, cacao instead of cocoa and added another 3 tbs of almond milk as the dough was a bit crumbly. (I live near the ocean and made these on a rainy spring day with high humidity.) The cookies turned out lovely! Thanks for the recipe.

  18. Bella says

    I made this without the chocolate chips, and it definitely doesn’t spread as much. I also added more milk because it was too dry and sandlike. They tasted really good though.

    • Jason Sanford says

      “Milk of choice” means any milk you wish. Katie’s favorite for most recipes is almond or cashewmilk, but rice, soy, oat, etc. all work.

  19. Tess says

    These were delish and I made the following changes because of a crumbly dough:

    Added extra 3 T of olive oil + 3 T water (subbed for milk). I used blood orange olive oil, as flavor is simply divine with chocolate.
    Refrigerate dough minimum 1 hr prior to baking, allow cookies to cool completely then store in refrigerator in air tight container.

  20. Wong says

    Just tried this yesterday. I used oat flour(I blended oats into flour in my food processor) and soy milk. I had to use about 2 times more the amount of milk to get the consistency of the cookie dough in your video because it was too dry, I think it’s because of the oat flour. I baked it for exactly 9 minutes like you said. It tasted amazing but I felt like it was a little unbaked and it breaks easily. It has a texture of a no baked cookie. I’m thinking it’s because of the timing since I shaped the cookies into rather big pieces and should have left it longer. But still finished the cookies very quickly! Will try this again with buckwheat flour and see if it requires lesser milk! Thanks for the recipe!

    • Jason Sanford says

      Buckwheat flour cookies sound so interesting. Be sure to report back if you try, I’d love to know if that works too!
      Jason

  21. Maureen says

    Hi Katie,
    Hope you’re feeling better now. I have had the same type of accident you had, should have thought to bake cookies! I was wondering in the chocolate brownie cookie recipe, could you substitute 4 tablespoons of natural peanut butter out of the 6 tablespoons of oil. So have 2 tablespoon of oil and 4 tablespoons of peanut butter? Thought for a change have double chocolate peanut butter cookies.
    Thanks,
    Maureen

  22. Enya says

    I just tried this recipe and used all-purpose flour. It’s so decadent! Thank you for this. I will definitely try this using spelt flour once I get to buy some. ?

  23. Lisa says

    Hi there! I used coconut oil, substituted the choc chips with oats, I used brown sugar and used normal full cream cows milk (added a tablespoon extra too) these did not rise or spread but thats okay, I rolled them to small round balls. That is they way they came out baked. Tasted good! Nice and chocolately! Hit exactly the chocolate craving I had today. After doing a workout today its nice to not use butter and to add a bit of oats. Thanks!

  24. Georgina says

    I just baked these cookies and they’re delicious! I substituted maple syrup for the sugar and they came out great! I used oat flour coconut milk, and grapeseed oil. Crumbly and chocolatey. Perfect with frozen banana or ice cream! Love it, will make again.

  25. Kayla Marie Gilbert says

    These were sooo good, and very rich! I added a splash of apple cider vinegar to the wet and used dark chocolate chunks and vegan white chocolate chips to make them triple chocolate. The texture was so good and just melted in our mouths!!

  26. Grace says

    I made these cookies and followed the recipe exactly! I waited for them to cool and tried one and it just dissolved in my mouth, I found that these cookies are too dry and crumbly, sadly. The flavor profile was really good but the texture isn’t good.

  27. Deepika says

    Hi Katie!
    Wonderful eggless recipe. I had to add more milk & oil to the recipe as the dough was crumbly & not holding together. The end result was gooey & delicious soft cookies 🙂
    Thanks for the recipe.

  28. Emma Radwick says

    Just made my second batch of these beauties! I used half coconut flour and half buckwheat flour and they were delicious! Not too sweet but sweet enough that my kids liked them! Thanks Katie! 🙂

  29. Jessica Redmond says

    Oh my goodness!!!! These cookies came out delicious!!! I used the recommended spelt flour. Now I have a cookie recipe to make for my non vegan friends!

  30. Karina says

    These cookies are DELICIOUS and I love how healthy they are! Thank you so much for this recipe — the world needs more healthy dessert recipes like this one. I used whole wheat flour and a combination of olive and canola oils. They are also good with mint chocolate chips. Although I’m not vegan (or gluten free), I’ve already made these twice will definitely make them again in the future.

  31. Jennifer says

    These were amazing! I used applesauce in place of oil. My mix was not dry at all (maybe because of the sauce?), actually too wet to roll so i used a 1 1/2 TBSP cookie scooper and it worked great. I refrigerated about 45 min. before baking, smashed them down when they came out of the oven.
    One question – how do you store them after baking?

  32. AvidBaker says

    Please add the metric conversion if possible 🙏🏻 I can convert things but it’s so much better to have it included in my printed recipe. I like my recipe pages top be neat.

  33. Elly says

    I absolutely love this recipe – been using sugar free white and milk chocolate chips, as well as putting some peppermint essence in the mix, creating delicious triple choc mint cookies 🙂

  34. Jo tavone says

    Hi Katie, there seems to be an error in this recipe. I measured all ingredients exactly and there was definitely not Enough liquid to make cookie come together. Please check

    • CCK Media Team says

      Hi, what specific ingredients did you use? There are a bunch of successful reviews so the recipe definitely doesn’t have a typo, but we’d love to help troubleshoot yours!

    • Sarah says

      I had the same issue – carefully measured ingredients, I used canola oil for the oil and almond milk for the milk. Definitely not enough liquid and the dough was very dry and crumbly. I added extra almond milk a splash at a time until I had a workable dough. The cookies turned out delicious. I’m guessing if I hadn’t added extra liquid they would’ve just been crumbly and crunchy/chewier.

  35. Roberta Gordon says

    These are delicious! I used white whole wheat flour, and it required a bit more oil and milk to get a consistency where it would stick together. They are quite crumbly, but very good.

  36. Ugeta Sekar says

    I’m so glad I tried your recipe they were the best even my friends loved it and can’t stop thinking about them!

  37. Diane says

    The cookie dough is really dry so I added a bit more milk and oil to get them to form a ball. This recipe could use some tweaking. Maybe include an egg in the recipe

  38. Briana says

    These are GREAT! After reading the comments I decided to go a tiny bit heavy handed on the oil and the milk, (I used oat,) and it wasn’t dry at all. I realized I was out of vanilla extract at the last minute, so I substituted with Kahlua and it worked out great! 😀
    I added a little cinnamon for magick, added walnuts to half, and the other half I sprinkled with crushed candy canes after baking. Both came out AMAZING! They didn’t last long, I’m glad it’s such a quick and easy recipe because my family is already asking for more!

  39. Vivian says

    I am getting ready to make these cookies. Katie states ” I used a mini cookie scoop and got 19 the size of the ones in the pictures.” However, I don’t know how large a mini cookie scoop is and the pictures only show the cookies. It would be helpful if you could say what size cookie it makes (2′ or 3″, for example) or if you put the cookies next to some common object (a kiwi fruit or a paper muffin baking cup) so we can estimate the cookies size. Thanks for considering this suggestion.

  40. Vivian says

    I made these using spelt flour and apple sauce in place of the oil. They turned out just fine. My mini chocolate chips are only 45% chocolate so I think I will substitute regular chips next time as they have a more “chocolatey” taste (55%.) I was surprised that mine looked pretty much like the picture. 🙂

  41. Terri says

    These are amazing! My husband and I both absolutely love them. I used all purpose flour and plain milk in mine, and for oil I melted coconut oil since I was out of everything else. I’m going to make them again soon using a canola-avocado blend to see which I like best in them. Thank you for sharing 🙂

    • Terri says

      Oh! And I didn’t have mini chips so I used full-sized ones but it worked out fine. The last few cookies might not have had too many chips but you wouldn’t notice. I made them small and got about 22.

  42. Ishika says

    These were amazing cookies and if you are reading reviews and debating whether they are worth it to make, I promise that they are. This recipe is so simple and I am so happy they are vegan. I used about 1/3 cup sugar and they were still delicious and so rich. The batter was dry but it’s nothing a little more almond milk can’t fix. Thank you so much Katie!! 🙂

  43. Odilon Fernando Alexandre says

    We made it today.
    Simply, the best health cookies I have eaten so far.
    Looking forward to make brownies.
    Thanks

  44. Charlotte says

    I used whole wheat flour and coconut sugar, but otherwise followed the recipe exactly. These are hands down THE BEST and MOST DELICIOUS cookies I’ve ever made! Perfectly sweet and so fudgy! Thanks for the wonderful recipe!

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