Vegan Chocolate Peanut Butter Brownie Cookies

The vegan, grain-free Chocolate Peanut Butter Brownie Cookies mix the most effective of each worlds…brownies and cookies! They’re gluten-free, oil-free, and don’t have any added sugar.

Cookies or brownies?! Is it even doable to decide on a favourite?

In the case of baked items, I don’t discriminate. I’m an equal alternative dessert fanatic. 😉

The recipe I’m sharing in the present day is ideal for anybody who desires to benefit from the richness of a chocolate brownie and the comfort of a cookie on the similar time.

Better of Each Worlds

These Vegan Chocolate Peanut Butter Brownie Cookies are delicate and chewy within the center, wealthy in chocolate, and brownie-like however within the form of a basic cookie. They’re all the pieces you could possibly need in a chocolatey dessert and tremendous simple to make too!

These Brownie Cookies (or BROOKIES!) are made with almond flour, unsweetened cacao powder, and sweetened with date syrup. They’re a wholesome grain-free cookie and don’t have any added sugar, oil, eggs, or dairy!

Chocolate Peanut Butter BROOKIES

These Brookies have the right texture and simply the correct quantity of sweetness to go with the daring cacao taste and wealthy peanut butter style! For those who’re a fan of chocolate and peanut butter collectively like I’m, YOU WILL LOVE THESE.

Gluten-free, grain-free, absolutely plant-based, oil-free, no added sugar, and prepared in lower than half-hour…these Brownie Cookies will likely be your new go-to wholesome deal with.

Vegan Chocolate Peanut Butter Brownie Cookies

Writer: Kaila Proulx
Prep Time: 10 minutes
Cook dinner Time: 12 minutes
Whole Time: 22 minutes
Yield: 12 cookies 1x
Class: dessert
Technique: baking
Weight-reduction plan: Vegan

Directions

Preheat oven to 350 levels F. Line baking sheet with parchment paper. In a medium bowl, whisk peanut butter, plant milk, vanilla extract, and date syrup till evenly mixed and easy. In a separate bowl, whisk collectively almond flour, cacao powder, baking powder, and baking soda. Pour moist components into dry components and stir till evenly mixed. Chill doiugh within the fridge for 15-20 minutes.

Utilizing a heaping tablespoon, scoop ~2 tablespoons of dough and roll it right into a ball in your arms. It’s possible you’ll need to spray your arms with cooking spray or flippantly moist them to forestall sticking. Place the ball on the baking sheet and press down barely to flatten. Prime with chocolate chips if desired. Repeat till dough is used up. I made about 12 cookies!

Bake for 10-12 minutes. Enable cookies to chill fully on the baking sheet earlier than transferring to a Tupperware to retailer within the fridge.