The vegan, grain-free Chocolate Peanut Butter Brownie Cookies mix the perfect 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 attainable to decide on a favourite?
In relation to baked items, I don’t discriminate. I’m an equal alternative dessert fanatic. 😉
The recipe I’m sharing at this time is ideal for anybody who needs 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 gentle and chewy within the center, wealthy in chocolate, and brownie-like however within the form of a basic cookie. They’re all the things 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! If you happen to’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 might be your new go-to wholesome deal with.
Vegan Chocolate Peanut Butter Brownie Cookies
- Prep Time: 10 minutes
- Cook dinner Time: 12 minutes
- Complete Time: 22 minutes
- Yield: 12 cookies 1x
- Class: dessert
- Technique: baking
- Eating regimen: 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 substances into dry substances 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. Chances are 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. High with chocolate chips if desired. Repeat till dough is used up. I made about 12 cookies!
Bake for 10-12 minutes. Permit cookies to chill utterly on the baking sheet earlier than transferring to a Tupperware to retailer within the fridge.
Searching for extra vegan cookie recipes? Test these out!
High Fiber Chocolate Chip Cookies
3-Ingredient Grain-Free Chocolate Chip Cookies
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2 responses to “Vegan Chocolate Peanut Butter Brownie Cookies [gluten-free + no added sugar]”
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