Mocha brownie cookies (vegan)

What do you do when you can’t decide between making cookies or brownies? You make BROOKIES! You read me right, I said brookies.

Never heard of them before? Well, you’re missing out because it’s a heavenly cross between the oh so chewy cookie and the fudgy brownie.

These mocha brownie cookies are adapted from my double chocolate chip cookie recipe. I used dark chocolate chips this time instead though because it’s better for you than the semi-sweet kind.

And whenever my sweet tooth comes a-knocking, I don’t hesitate to throw in an extra scant handful or two 😛

The other thing that’s amazing about these cookies is that they’re 100% vegan! 🙂 Which means that you can safely munch on the cookie dough without the risk of upsetting your tummy because you don’t need to add use any raw eggs!

Speaking of cookie dough, it’s really important that you let it firm up in the fridge before baking them up because this dough is quite soft to work with. It’s also super important to let the cookies cool for at least 10 minutes before removing them from the cookie sheet because otherwise, they won’t set and will fall apart on you because they are meant to be soft and cakey in texture.

Don’t like soft cookies? No worries, simply bake your cookies in the oven for 12 minutes instead of 10. This results in the perfect crisp cookie that will be perfect for dunking in a warm glass of milk or coffee!

Keep eating, munching, and loving darlings,

-Cynthia

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Mocha brownie cookies recipe

Ingredients (makes 12)

• 1/4 cup coconut sugar (or granulated)
• 2 tablespoons molasses (or 1/4 cup brown sugar)
• 1/2 cup melted coconut oil (or vegetable oil)
• 2 tablespoon milk of choice
• 1 teaspoon vanilla extract
• 1/4 cup cocoa powder
• 1/2 tablespoon espresso powder
• 1 cup flour
• 1 teaspoons cornstarch
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup dark chocolate chips

Method

1. In a large bowl, whisk together the molasses, coconut sugar, and vegetable oil until creamy. Mix in the milk, vanilla extract, cocoa powder and espresso powder. The mixture should be smooth and almost pourable in consistency.
2. Sift in the flour, cornstarch, baking soda, baking powder, and salt. Stir until a dough forms. Fold in the dark chocolate chips.
3. Form the dough into 12 golf sized balls and place them in the fridge for 30 minutes to firm up. During this time, preheat the oven to 325F.
4. When the dough is ready, pop them on a lined cookie sheet and bake them for 10 minutes until the base is just set and golden brown. They should still be soft and almost breakable when you remove them from the oven.
5. Let the cookies cool for 10 minutes before removing them from the cookie sheet.