Fudgy Vegan Brownie Cookies
Ingredients
-
1
heaping cup
almond flour
-
½
cup
vegan dark chocolate (chopped bar or chips), DIVIDED
-
¼
cup
walnuts (optional)
-
⅓
cup
cocoa powder
-
½
tsp
baking powder
-
¼
tsp
sea salt
-
⅓
cup
coconut sugar
-
4
large
medjool dates (pitted and chopped)
-
⅓
cup
aquafaba (the brine/liquid in a can of chickpeas)
-
3
Tbsp
coconut oil (melted)
-
½
tsp
vanilla extract
Instructions
- Mix the dry ingredients in a large bowl.
- Beat the aquafaba until fluffy and add melted coconut oil and vanilla.
- Melt half of the dark chocolate and mix it into the aquafaba.
- Combine the wet and dry ingredients to form a semi-tacky dough.
- Chill the dough in the refrigerator for 30 minutes.
- Preheat the oven and line a baking sheet with parchment paper.
- Scoop and shape the dough into discs on the baking sheet.
- Bake until puffy and the tops are dry, then cool slightly before transferring.
Nutrition Facts (estimated)
Servings
12 cookies
Calories
185
Total fat
11.9g
Total carbohydrates
19.1g
Total protein
3.3g
Sodium
83mg
Cholesterol
0mg
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