These vegan brownie cookies are a gluten-free, refined sugar-free, paleo diet friendly cross between a brownie and a cookie. They’re a hybrid that combines the flavours and textures of those two treats in one tasty little baked good.
These dairy-free, egg-free, and grain-free brownie cookies are so easy to make and call for nutritious ingredients that are staples of most paleo pantries.
The most prominent flavour in this recipe is unsweetened cocoa powder. That’s what gives these treats their chocolaty flavour. Any type of cocoa powder will do, so you can use either natural or Dutch process cocoa powder in this recipe.
Another key ingredient in these gluten-free treats is maple syrup. I opted for maple syrup as the sweetener because it’s both vegan and paleo diet friendly. It also provides a subtle layer of maple flavour that complements (but doesn’t overpower) the cocoa flavour. If you don’t need these treats to be vegan, you could substitute raw honey instead (another paleo friendly sweetener).
Both brownies and cookies require some fat to give them richness and an appealing texture. I opted for extra virgin olive oil in this recipe because it’s a dairy-free fat with a warm, rich flavour that works well with chocolate. You can substitute melted coconut oil or any other liquid oil with a relatively mild flavour.
This recipe calls for a flax egg (a staple in vegan baked goods that is used as a binder). It’s easy to make a flax egg. Just mix ground flax seeds with some water and let chill for ten minutes (see the recipe below for exact amounts).
I used coconut flour, another gluten-free staple ingredient in paleo baking, in these vegan brownie cookies. It’s readily available in many grocery stores these days but if you can’t find it at your local store you can certainly order it online.
These paleo, vegan treats are so easy to make. Start by adding the cocoa powder, olive oil, maple syrup, flax egg, vanilla, and salt to a large mixing bowl, then stir until combined.
Next you’ll stir in the coconut flour and baking soda, then mix once more. Then use a spoon to scoop out heaping teaspoons of batter into your hands and roll them into ball shapes before placing on a parchment paper lined baking tray.
Next you’ll use your fingers to press the dough into round, flat circles so they’ll have a nice uniform shape when baked. Pop them in the oven and eight minutes later you’ve got delicious brownie cookies with soft centres and slightly crispy edges.
More gluten-free cookie recipes
- These buckwheat flour chocolate cookies are soft, chewy, and delicious.
- These maple cookies are vegan, gluten-free, and refined sugar-free.
- These coconut oil shortbread style cookies are easy to make and so satisfying.
Vegan Brownie Cookies (Gluten-Free & Paleo)
- 1/2 cup coconut flour
- 1/2 cup unsweetened cocoa powder
- 1/4 cup extra virgin olive oil
- 1/2 cup maple syrup
- 1 flax egg (make a flax egg by mixing 1 tablespoon of ground flax seeds with 3 tablespoons of cold water. Then let that mixture chill in the fridge for 10 minutes.)
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1/2 teaspoon baking soda
- Make a flax egg by mixing one tablespoon of ground flax seeds with 3 tablespoons of cold water, then chill in the fridge for 10 minutes so the mixture can thicken.
- Preheat the oven to 375 degrees Fahrenheit.
- Add the olive oil, maple syrup, flax egg, vanilla extract, salt, and cocoa powder to a large mixing bowl and stir until combined.
- Add the coconut flour and baking soda and stir again, making sure that all the ingredients are thoroughly combined into a dough.
- Use your hands to roll the dough into ball shapes (one heaping teaspoon of dough per cookie), then place on a baking tray lined with parchment paper.
- Use your fingers to press the balls into symmetrical, round, flat shapes.
- Bake in a preheated oven at 375 degrees Fahrenheit for 8-9 minutes or until the edges are a little crispy but the centres are soft.
- Let cool before serving.
- Makes 13 vegan brownie cookies.
- Store in an airtight container for up to five days or freeze for longer term storage.
- Optional additions include 1/2 cup chopped walnuts, pecans, or any other nut you prefer.