Small Batch Vegan Brownie Cookies

Homebaked cookies are way better than store-bought cookies any day. But sometimes you don’t have anyone to share a fresh batch of cookies with, and you end up with way more than you can eat. That’s when small batch recipes come in handy. I love a fresh batch of cookies with a glass of non-dairy milk or non-dairy ice cream as a weekend treat. But there’s no way I can eat over a dozen cookies all by myself. So I often like to bake small batches of cookies so I have just enough to satisfy my sweet tooth. And these vegan brownie cookies are just that. They taste like a brownie, soft, chewy, and go great with a glass of non-dairy milk or ice cream.

If you’re craving something home-baked cookies, but don’t want to end up with a couple of dozen cookies. Then give these vegan brownie cookies a try, they’re simple to make and you can always double the recipe to make more cookies if needed. It’s one of my go-to recipes when I’m in the mood for something sweet, and I usually have all the ingredients needed to bake a batch. So I don’t have to worry about going to the grocery store to pick up ingredients. Just because you don’t have someone to share a batch of home-baked cookies doesn’t mean you have to go without. These vegan brownie cookies are perfect for when you want to treat yourself to something sweet without overdoing it.

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Small Batch Vegan Brownie Cookies

Yield: about 12 Cookies
Get the print-friendly version here.

Ingredients 

• 1/2 cup flour
• 1/4 cup of granulated sugar
• 1/4 cup brown sugar
• 2 tablespoon cocoa powder
• 2 tablespoons coconut oil
• 1/2 teaspoon vanilla
• pinch of salt
• 1 tablespoon ground flaxseed + 3 tablespoon water (let sit for at least 5 minutes)

Instructions 

1. Start by preheating your oven to 350 degrees, and lining a baking sheet with parchment paper or a silicone baking mat.
2. Add flour, sugar (granulated and brown), cocoa powder, coconut oil, and salt to a bowl. Then mix until its coarse crumbs.
3. Next, add the vanilla and flaxseed and water mixture then mix until combined.
4. After that, scoop 1 tablespoon ball of cookie dough onto a parchment or silicone-lined baking sheet and bake for  10-15 minutes.
5. Once your cookies are done baking, transfer them cooling to a rack to cool. Allow them to cool completely before eating.

Notes: 

• Try mixing in chocolate chips or peanut butter.
• If you’re not a fan of coconut oil, you can replace it with non-dairy butter.
• Cookies will last up to 6 days in an airtight container in the fridge or 3 months in an airtight container in the freezer.

Related post: Vegan Chocolate Breakfast Cake

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