Last updated - ; Published - By Rhian Williams 2 Comments
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TheseGluten-Free Vegan Chocolate Brownie Cookies aresoft, super fudgy andperfectly indulgent, yet secretly healthy!They're not only vegan and gluten-free, but also grain-free, refined sugar free and paleo too. They're also easily transportable, so perfect for Christmas and gift-giving too!
How to make this recipe
Scroll down to the bottom of the post for the full recipe.
- Place the dates,oil,plant-based milk andsaltin afood processororblender.
- Whizz until completely smooth.
- Transfer into amixing bowl and add the ground almonds and cocoa powder.
Tip: Place the cookie dough in the fridge for at least 10 minutes to allow it to firm up slightly.
- Take a heaped tablespoon of the cookie dough and use your hands to form it into a circular, thick patty - don't worry, unlike traditional cookies, these ones won't spread out as they bake.
- Lay it out onto a rectangular baking traylined with greased baking paper.
- Repeat until the rest of the cookie dough is used up - you should be able to make 10 cookies.
Tip: I shaped the cookie dough into cookies using my hands, but if you find the mixture too gooey to shape with your hands, you can use a cookie scoop instead, and use your hands or the back of a spoon to flatten them slightly.
- Bake in the oven for around 10 minutes - be careful to not over-bake them!
How long do these Chocolate Brownie Cookies keep for?
These Chocolate Brownie Cookies keep in an airtight container in the fridge for up to a few days.
Substitutions you can make to this recipe:
- The ground almondscan be replaced with ground walnuts, ground hazelnuts or ground sunflower seeds.
- The coconut oilcan be replaced with olive oil or vegetable oil, or almond butter, peanut butter, cashew butter, sunflower seed butter or tahini.
- You can use any type of plant-based milk.
- For a nut-free version, replace the ground almonds with ground sunflower seeds or 50 g (½ cup) coconut flour, and use a nut-free plant-based milk.
- For an oil-free version, you can replace the oil with applesauce.
Ingredients you can add to these cookies:
- Chocolate chips or chocolate chunks.
- Chopped nuts, such as chopped walnuts or pecan nuts.
- Fresh or frozen raspberries or cherries.
More gluten-free vegan cookies
- Oatmeal Raisin Cookies
- Blueberry Breakfast Cookies
- Peanut Butter Cookies
- Coconut Flour Cookies
- Pumpkin Cookies
- Snickerdoodles
- Thumbprint Cookies
- Oatmeal Cookies
- Sugar Cookies
- Chocolate Chip Cookies
- Carrot Cake Cookies
- Lemon Cookies
- Oatmeal Chocolate Chip Cookie Bars
- Chocolate Chip Cookie Bars
- Chocolate Crinkle Cookies
If you try out this recipe or anything else from my blog,I’d really love to hear anyfeedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes onInstagram! Thank you.
Gluten-Free Vegan Chocolate Brownie Cookies
TheseGluten-Free Vegan Chocolate Brownie Cookies aresoft, super fudgy andperfectly indulgent, yet secretly healthy!They're also grain-free, refined sugar free and paleo too.
4.34 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: brownie cookies, chocolate brownie cookies, gluten-free brownie cookies, vegan brownie cookies
Prep Time: 20 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 30 minutes minutes
Servings: 10 cookies
Calories: 203kcal
Author: Rhian Williams
Ingredients
- 130 g (¾ cup) pitted dates (soaked overnight in cold water or for 10 minutes in boiling water)
- 30 g (⅛ cup) coconut oil * (or sub olive or vegetable oil)
- 4 tablespoons unsweetened almond milk (or sub any other plant-based milk)
- Pinch salt
- 240 g (2 cups) ground almonds (almond meal) **
- 20 g (¼ cup) cocoa powder
Instructions
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
Drain the soaked dates and place in a blender or food processor with the oil, almond milk and salt.
Whizz until completely smooth.
Transfer into a bowl, add the ground almonds and cocoa powder, and mix well.
Place the cookie dough in the fridge for at least 10 minutes for it to firm up slightly.
Take a heaped tablespoon of the cookie dough and use your hands to form it into a circular, thick patty*** - don't worry, unlike traditional cookies, these ones won't spread out as they bake.
Lay it out onto a baking tray lined with greased baking paper.
Repeat until the rest of the cookie dough is used up - you should be able to make 10 cookies.
See AlsoWhole30 Breakfast RecipesBake in the oven for around 10 minutes - don’t worry if they’re still quite soft when you take them out as they will firm up as they cool down. Be careful not to over-bake them!
Leave to cool completely before storing in an airtight container - keeps in the fridge for a good few days.
Notes
*Can be replaced with almond butter, peanut butter, cashew butter, sunflower seed butter or tahini.
**You can alternatively use almond flour.
***If you find the cookie dough too gooey to shape with your hands, you can use a cookie scoop instead, and use your hands or the back of a spoon to flatten them slightly.
- For a nut-free version, replace the ground almonds with ground sunflower seeds or 50 g (½ cup) coconut flour, and use a nut-free plant-based milk.
- For an oil-free version, you can replace the oil with applesauce.
Nutrition Facts
Gluten-Free Vegan Chocolate Brownie Cookies
Amount Per Serving
Calories 203Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 3g15%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.3g
Sodium 8mg0%
Potassium 116mg3%
Carbohydrates 16g5%
Fiber 4g16%
Sugar 9g10%
Protein 6g12%
Vitamin A 1IU0%
Vitamin C 0.1mg0%
Calcium 65mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!
Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.
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Reader Interactions
Comments
June
Hi Rhian, these cookies look so good. I have a question about the amount of dates used. I am using medjool and 3 dates weigh 38g so 3/4 cup and 30g could not be equal.
Thank you!Reply
Rhian Williams
Hi, thanks for your question! If you have a weighing scale, I'd recommend sticking with weight measurements for the dates as weighing scales are always more accurate than using cups for baking. I hope that helps!
