Vegan Brownie Oat Cookies Recipes

FUDGY VEGAN BROWNIE COOKIES

Steps:

• In a large mixing bowl, stir together almond flour, half of the dark chocolate chips, walnuts (optional), cocoa powder, baking powder, sea salt, and coconut sugar. Add in chopped dates and use a whisk to combine / break up dates into the mixture. Set aside.
• In a separate bowl, beat aquafaba (using a handheld mixer or whisking vigorously) until light and fluffy and loose peaks have formed. (To see aquafaba whipped, check out this Guide to Aquafaba Video.)
• To the aquafaba, add the melted coconut oil and vanilla and beat or whisk to combine. Then melt the remaining half of the dark chocolate chips in the microwave or over a double boiler and add to the aquafaba. Fold/stir to combine (see photo).
• Add wet ingredients to dry ingredients and mix until well combined. You should have a semi-tacky dough. Loosely cover and chill in the refrigerator for 30 minutes.
• Preheat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper. Scoop out roughly 1 1/2-Tablespoon amounts of dough (I like this scoop) and place on baking sheet with about a 1-inch gap between each cookie to allow for spreading. Gently press down with palm of hand to form small discs (see photo). Optional: Top with a few more chocolate chips and walnuts.
• Bake on the center rack for 12-17 minutes or until puffy and the top no longer feels wet - they should appear mostly dry. Remove from oven and let cool 5-10 minutes. Then carefully loosen with a spatula and set on a wire rack or plate to cool.
• Enjoy immediately or let cool. Store completely cooled leftovers in a sealed container at room temperature up to 3 days, in the refrigerator for 4-5 days, or in the freezer for 1 month. These are insanely delicious as is or when warm and dipped in almond milk or hot chocolate!

VEGAN BROWNIE-OAT COOKIES

Steps:

• Mix egg replacer, vanilla, and syrup.
• Add to dry ingredients and stir until moistened.
• Form into small balls and bake on greased cookie sheets at 350° for 10 minutes.

GLUTEN-FREE VEGAN COOKIE DOUGH BROWNIES

Steps:

• Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment and grease lightly with coconut oil.
• Put the unsweetened chocolate and coconut oil in a microwavable mixing bowl and microwave for 30 seconds. Stir, and repeat until the chocolate and coconut oil are completely melted and smooth. Add the almond butter, coconut sugar, and maple syrup. Whisk until completely combined.
• Whisk in the flax egg and vanilla extract to the chocolate mixture.
• Add in the almond flour, cacao powder, baking soda, and sea salt. Fold in until completely combined.
• Bake in the preheated oven for 16 to 18 minutes, or until a few crumbs are attached when a toothpick is inserted into the center, but it's not too wet. Let cool completely while preparing the cookie dough.
• In a mixing bowl, combine the coconut oil and coconut sugar. Mix until fully combined.
• Add in the flax egg and vanilla extract. Stir until smooth.
• Fold in the salt and almond flour, and then mix in the chocolate chips.
• Once the brownies are cooled, spread the cookie dough mixture evenly over the brownies. Refrigerate for about an hour, until the cookie dough is firm, before cutting and serving.
• Store in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months.

OAT FLOUR BROWNIES

Steps:

• Preheat the oven to 350ºF and lighty grease an 8-inch square pan with oil. Press a piece of parchment paper into the bottom of the pan, so the brownies will be easy to remove later.
• In a large bowl, combine the oat flour, cacao powder, coconut sugar, baking soda, and salt. Whisk well to combine.
• Add in the melted butter and stir briefly, to make sure it cools down slightly. Then add in the egg and vanilla extract, and stir again. Fold in the chocolate chips.
• Transfer the batter to the prepared pan and use a spatula to press the batter into the bottom of the pan. This batter is thicker than you might expect, so it won't spread easily. Bake at 350ºF for 20 to 25 minutes. The middle still might look slightly jiggly in the center, but these brownies will firm up as they cool. If you bake them for 30 minutes, the edges will become quite crispy, which is not my preference, but I mention it in case you like that!
• Let these brownies cool completely before slicing into them. Oat flour produces a very fragile brownie that will crumble if you cut into them while they are warm. However, once they cool, they will hold together much better, with a fudgy texture in the middle. You can place them in the fridge to speed-up the cooling process, if you like. Leftovers can be stored in an airtight container in the fridge for up to 1 week, or they can be frozen for up to 3 months.