Vegan Brookies

Posted by Gabrielle in 4th of July, Chocolate, Cooking, Desserts, Halloween, Super Bowl Sunday | 8 comments

Lately I’ve been craving things more on the sweet side with nursing. It has to be in part with burning the additional calories an just craving carbohydrates. Either way, I’ve been running through my recipe bucket list to whip up some fun modern sweets and one of them.. was a vegan brookie!!

You don’t see the brookie concepts a lot and I loved how this one is more of a brownie cookie than a traditional cookie combined with a brownie. Compared to traditional brownies this concept has much less butter, but packs the same soft texture and takes minutes to make!!

What’s fab about this recipe, is everything! It’s quick, easy, affordable, buttery soft, packs rich chocolate versus cocoa powder, the chocolate I use is sweetened with stevia give the overall recipe low added sugar, it’s perf for any season, can easily be made in bulk, and is my new fave cookie!!

If you’re all about the brownies or fun modern vegan concepts, you’re going to love these new vegan Brookies!!

Why this recipe is great:

Quick

Easy

Affordable

Made with rich stevia sweetened chocolate

Perf for any season

Calls for only 3tbsp butter, compared to most recipes which are packed w/butter

Vegan Brookies

Author: Eat Drink Shrink
Total Time: 41 minutes
Yield: 6-12 depending on size 1x

Print Recipe

Ingredients

Scale

1 cup Lily’s dark chocolate chips
3 Tablespoon vegan butter
1/4 cup all purpose flour
1/4 tsp baking powder
2 Tablespoon Follow Your Heart egg powder combined w/6tbsp water or 1/2 cup applesauce
1/2 cup coconut sugar or brown sugar

Instructions

Melt chocolate and vegan butter in a bowl over a pot with simmering water or in the microwave for 1 minute stirring every 10 seconds to prevent burning. Cool to room temperature (approx 10 mins).
In a small bowl, whisk together sugar and vegan eggs.
Add to chocolate and mix until well combined.
Add flour and baking powder and mix until combined.
Chill in the fridge for approx. 20-30mins, until batter is slightly thickened.
Preheat oven to 350F and line 2 baking sheets with parchment or silicone mats.
Using a medium cookie scoop (1 1/2 Tbsp), scoop batter onto cookie sheet and place 6 to a sheet. Dough will be sticky.
Bake for approximately 11 mins, until cookies are cooked on the edges but still soft in the center. Cool completely on baking sheets. Store in airtight container.

Notes

You can use applesauce, but I prefer the vegan egg
Even if you over bake them they will get soft again

Prep Time: 30 minutes
Cook Time: 11 minutes

Nutrition

Serving Size: 1

8 Comments

Melissa at

Hi Gabrielle! I’m lactose intolerant and find it easier to use vegan recipes instead of dairy-free. So for these brookies, how many eggs should I use if I wanted to use the real things? Thank you for sharing all your wonderful recipes!

- Gabrielle at
  
  Hi Melissa! You would use 2 eggs for this recipe and be sure to wait until the chocolate has completely cooled before combining so the eggs don’t cook! Let me know how they turn out. Happy Baking!
  
  - Brianna at
    
    Hello,
    I was wondering if you are using the earth island egg powder ?
    And if I wanted to make them gluten free what type of flour would you suggest
    
    Thank you !
    
    - Gabrielle at
      
      Hi Brianna, I use the Follow Your Heart Egg Powder. To make them GF I would just try a GF flour and review the equivalents to traditional white flour. Let me know how they turn out!
      
Blythe at

The eggs say tbs… is that teaspoons or tablespoons

- Gabrielle at
  
  That’s Tablespoons! Let me know how they turn out!
  
Blythe B. at

It says add baking powder in the recipe but does not say how much! Help I am half way into making these!

- Gabrielle at
  
  1/4tsp! Sorry about that!