Desserts

Vegan Cosmic Brownies

Vegan Cosmic Brownies are made with simple and healthy ingredients but are still incredibly indulgent. These Little Debbie copy-cats come together in just about 30 minutes and are perfectly sweet, fudgey and filled with rich chocolate flavor.

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four vegan and gluten free cosmic brownies stacked on top of one another.

Why You’ll Love This Recipe

  • Vegan Cosmic Brownies are light, fudgey and incredibly delicious.
  • Despite how indulgent these brownies taste, this recipe is actually secretly healthy.
  • As written, this recipe is vegan, dairy free, plant based, gluten free, and grain free.
  • Taste just like the real thing, but way better!
  • Free from refined sugars.
  • Made with a coconut cream ganache, which is creamy and smooth.
  • A great way to use up any almond flour that you have lying around.
  • Comes together in just about 30 minutes.
  • Can be frozen and eaten all month long.
  • Check out my matcha brownies for another great recipe idea!

Ingredients And Substitutions

These are the main ingredients and substitutions for Vegan Cosmic Brownies. Scroll down to the recipe card for a full list of ingredients and instructions.

To keep this recipe vegan and plant-based, use flax eggs instead of chicken eggs. If you aren’t vegan, then you can substitute for regular eggs instead!

Coconut sugar is an unrefined sugar that I love using in my recipes. It adds a great flavor to these brownies too. You may sub for cane sugar, brown sugar or monk fruit sweetener.

Almond butter is a healthy fat that I love using in my recipes in replace of butter. You may sub for any other nut or seed butter such as cashew butter, pecan butter, or to make this recipe but free, sunflower seed butter or oat butter.

Coconut oil helps keep these brownies moist and fudgey. You may sub for any other oil such as Extra Virgin Olive Oil or Avocado Oil.

Vanilla extract adds flavor to any baked good.

Almond flour is a grain free gluten free flour that keep this recipe gluten free. I have not tested this recipe with any other flours.

Cacao powder is going to add a deep and rich flavor to this brownie recipe and it’s full of antioxidants.

Baking powder will help the brownies rise and have a fluffy texture.

Salt helps balance out all the flavors.

Use vegan chocolate chips to keep this recipe vegan, otherwise, feel free to use your favorite dark or milk chocolate.

Coconut cream is used for the frosting. You must use coconut cream and not coconut milk from a can. Milk from a carton will not have the same effect.

Your choice of sprinkles, look for the round candies for that same iconic little debbies look.

all the ingredients that you need to make these brownies in individual bowls.

How To Make

ONE: Start by making the brownie batter. In a bowl, combine flax eggs, coconut sugar, almond butter, coconut oil, and vanilla extract. Whisk until well incorporated.

TWO: Next, add in the almond flour, cacao powder, baking powder and salt. Fold in the chocolate chips and press the batter into a prepared 8×8 baking dish that’s been lined with parchment paper. Bake for 17 minutes.

THREE: Let brownies cool for about 30 minutes. When ready, make the frosting by combining the thick part only of the coconut cream and vegan chocolate chips together on the stovetop over med/low heat. Whisk until ingredients are well combined.

FOUR: Pour ganache over baked brownies and top with sprinkles. Place in the freezer for set. When ready, slice into and enjoy!

Tips And Tricks

Use all natural runny almond or nut butter. Stay away from nut butters that contain palm oil and are thick.

If you aren’t vegan, feel free to swap the flax eggs for regular eggs.

To make a single flax egg, mix together 1 TBSP of ground flax with 3 TBSP of water. Stir well and let sit on the counter for 10 minutes to thicken.

Use coconut cream and not coconut milk, there is a big difference between the two.

Only use the solid part of the coconut cream and not the liquid part. If your coconut cream isn’t solid, place it in the fridge for 2-4 hours.

If your sprinkles sink to the bottom, then set your brownies in the freezer for 10 minutes so the frosting can thicken slightly. Then, once it’s slightly firm, add on the sprinkles.

a hand holding one of the brownies with a bite taken out of it.

How To Serve And Store

Serve Vegan Cosmic Brownies cold, straight out of the fridge and enjoy with a cup of coffee, glass of milk or tea.

Store these brownies in an airtight container in the fridge and enjoy within 5-7 days. Alternatively, you can freeze and enjoy up to 60 days.

gluten free cosmic brownies on a piece of parchment paper.

Taste And Texture

These Cosmic Brownies are sweet and filled with rich, chocolate flavor. The coconut cream isn’t overpowering and you can’t really taste it, in my opinion.

The texture is light, fudgey and creamy.

Frequently Asked Questions

Can I use regular eggs instead of flax eggs?

Yes, sub 2 regular eggs instead of flax eggs.

What is a flax egg?

To make a single flax egg, mix together 1 TBSP of ground flax with 3 TBSP of water. Stir well and let sit on the counter for 10 minutes to thicken. This can be used in MOST recipes in replace of a regular egg.

Can I use regular flour instead of almond flour?

I have not tested this recipe with all purpose flour. If you give it a go, please let me know in the comments below!

Other Recipes You May Like

If you make these Vegan Cosmic Brownies, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on InstagramTiktok or Pinterest!

Vegan Cosmic Brownies

Vegan Cosmic Brownies are made with simple and healthy ingredients but are still incredibly indulgent. These Little Debbie copy-cats come together in just about 30 minutes and are perfectly sweet, fudgey and filled with rich chocolate flavor.
5 based on 8 reviews
Pin Recipe
PREP TIME:
15 minutes
COOK TIME:
17 minutes
TOTAL TIME:
45 minutes
Author - Hannah

Ingredients

BROWNIE BASE
  • 2 flax eggs (2 Tbsp ground flax mixed with 6 Tbsp water, let sit for 10 minutes) can sub 2 regular eggs
  • 1/2 cup coconut sugar, can sub cane sugar or monk fruit sweetener
  • 1/2 cup almond butter, can sub any other nut or seed butter
  • 1/4 cup melted coconut oil, can sub any other oil
  • 1 tsp vanilla extract
  • 1/2 cup almond flour, can sub oat flour
  • 1/2 cup cacao powder
  • 1/4 tsp sea salt
  • 1/4 tsp baking powder
  • 1/3 cup vegan chocolate chips
FROSTING
  • 1 15oz can of full fat coconut cream (solid part only) see notes below
  • 1/2 cup vegan dark chocolate chips
  • sprinkles of choice

SCALE:

1X

YIELDS:

12 servings

Directions

  1. To start, preheat the oven to 350F and prepare an 8×8 pan by lining it with parchment paper. I like to also lightly coat the pan with non-stick spray so the edges don’t stick.
  2. In a small bowl, create the flax eggs by combining 2 Tbsp of ground flax with 6 Tbsp of water. Mix really well and allow it to sit on the counter or fridge for about 8-10 minutes to thicken.
  3. Next, in a large bowl combine coconut sugar, almond butter, coconut oil, vanilla and flax eggs. Mix with a whisk until ingredients are well incorporated.
  4. In a separate bowl, combine almond flour, cacao powder, baking powder and salt. Pour dry ingredients into wet and using a spatula, mix until a thick brownie batter starts to form.
  5. Fold in vegan dark chocolate chips last and then press batter into prepared baking dish. Spread evenly and bake for 17 minutes. Remove from oven and allow to cool for about 15-20 minutes.
  6. In the meantime, create the coconut cream frosting. In a small saucepan over low heat, add in the thick solid part of the coconut cream, not the liquid part.
  7. Add in vegan chocolate chips and mix with a whisk continuously until chocolate chips are melted and well combined with the coconut cream. Remove from heat.
  8. Pour this mixture over the brownies and spread evenly. Sprinkle with sprinkles of choice and place brownies into the freezer for 1 hour or until the frosting layer is hard to the touch.
  9. Remove from the freezer and cut into squares and enjoy.
  10. These are best stored in the fridge and enjoyed up to 5-6 days!

Notes

  • Use all natural runny almond or nut butter. Stay away from nut butters that contain palm oil and are thick.
  • If you aren't vegan, feel free to swap the flax eggs for regular eggs.
  • To make a single flax egg, mix together 1 TBSP of ground flax with 3 TBSP of water. Stir well and let sit on the counter for 10 minutes to thicken.
  • Use coconut cream and not coconut milk, there is a big difference between the two.
  • Only use the solid part of the coconut cream and not the liquid part. If your coconut cream isn't solid, place it in the fridge for 4 hours, or best overnight. 

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Leave A Comment And Rate This Recipe!

Rating:

Can’t wait to try these – what can I use if I don’t have coconut sugar?

Thanks!

I have to know what these sprinkles are called! And where you found them

hahah hi Dave! I’m so happy to hear you enjoyed them! but maybe resist sharing with the puppies since chocolate isn’t good for them!