Vegan Crinkle Brownie Cookies
If you follow me on Instagram, then you would have saw my Instagram story where I asked everyone what I should make this year for Easter with the one and only Cadbury mini eggs, which are my weakness each year. My poll had the option of brownies and cookies, but the call was pretty close. So, I saught out to create something that everyone would be happy with- Brownie Cookies.
Now, I have tried making brownie cookies in the past, however, it’s been pretty difficult to achieve that crinkle top like traditional brownies have. That’s when I came across The Loopy Whisk‘s recipe for her Vegan Brownie Cookies. She had a very unique way of creating the brownies that I followed for this recipe, however, I did change some things around.
These Crinkle Brownie Cookies are completely vegan (with the exception of the Cadbury mini eggs). The eggs are just a bonus for this years Easter recipe!
Ingredients in Brownie Cookies
These brownie cookies are the perfect balance of fudgey, chocolatey and sweet. This recipe calls for both dark chocolate chips that will be melted down, and cacao powder which gives these brownies a super rich and decedent flavor.
dark chocolate- for this recipe I used a vegan dark chocolate that I melted down in the microwave. My preference for this is Hu Kitchen. However, you can use milk chocolate or any other dark chocolate that your prefer. To ensure this brownie cookie is vegan, then you must stick with a non-dairy dark chocolate.
oil- I use EVOO for this recipe. My favorite brand is from Garcia de la Cruz. It’s a super high quality and I love the hint of olive in these cookies. You can however, use a more neutral oil if you prefer such as grape-seed, sunflower or coconut/ avocado oil.
sugar- typically sugar is not vegan, which is something that I didn’t know until this past year. When white cane sugar is processed it’s processed with animal bone char making it not vegan. However, my favorite brand to use is Wholesome Sweeteners, their sugar is organic and has a slight brown color and is vegan! Meaning they don’t use the same process to
water- water is used in this recipe to create a simple syrup that will ultimately give the tops of these brownie cookies that traditional crinkle look.
vanilla extract- vanilla is a must in any baked good recipe as it add to the flavor.
flour– I used unbleached organic white flour for this recipe. You may sub regular flour, whole wheat, or even a gluten-free flour as long as it is a 1:1 replacement.
cacao- organic cacao powder to is used in this recipe to give these brownies a rich chocolatey flavor.
baking powder- baking powder is used to help these cookies rise slightly during the baking process.
salt- salt is a must to help balance out the flavors in not only this recipe, but all recipes!
How to make the perfect crinkle brownie cookies
These crinkle brownie cookies are so simple to make, they come together in just about 30 minutes! You will need a few kitchen tools to get started, nothing fancy though!
Kitchen tools needed to make brownie cookies
- Small bowl
- Small sauce pan
- Large mixing bowl
- Sifter or mesh strainer
- Baking sheet
- Parchment paper/silicon baking mat
- Spatula/ whisk
To start, preheat the oven to 350F and prepare a baking sheet by lining it with parchment paper or a silicon baking mat. I love using a silicon baking mat for a few reasons: 1. it’s reusable, so less waste. 2. I think it bakes cookies better, but that’s just my preference!
Melt the chocolate and oil together either in the microwave or on a double broiler. If melting in the microwave, add the chocolate chips and oil together and melt in the microwave in 30 second increments. Stop each time and mix really well, place back in for an additional 20-30 seconds. I only needed 1 minute in total to completely melt my chocolate.
Next, combine sugar and water together and heat in a small sauce pan, stirring consistently until the sugar is fully dissolved into the water. DON’T let the water bring to a boil as this will caramelize the sugar and burn it. We don’t want that.
Now, add in the sugar water mixture to the melted chocolate and mix until well combined.
Working quickly, sift in the flour, cacao powder, salt and baking powder. Then, mix with a whisk or spatula until combined. The batter should be thick but runny.
Using a cooking scoop, scoop two rounds of the batter and place directly onto the baking sheet. Top with mini eggs or other toppings of choice, or leave as it!
Bake for 11-13 minutes, remove from oven to cool and enjoy!
Made this recipie for a bake sale I could’ve ate them all myself .simply amazing I used coconut sugar and avacado oil .will make again
Hi Renee! Oh i’m so happy to hear that! Thanks for your comment 🙂
These are delicious!
Thanks, Bri! Glad you enjoyed them 😉