The vegan, grain-free Chocolate Peanut Butter Brownie Cookies combine the best of both worlds…brownies and cookies! They’re gluten-free, oil-free, and have no added sugar.
Cookies or brownies?! Is it even possible to choose a favorite?
When it comes to baked goods, I don’t discriminate. I am an equal opportunity dessert enthusiast. 😉
The recipe I am sharing today is perfect for anyone who wants to enjoy the richness of a chocolate brownie and the convenience of a cookie at the same time.
Best of Both Worlds
These Vegan Chocolate Peanut Butter Brownie Cookies are soft and chewy in the middle, rich in chocolate, and brownie-like but in the shape of a classic cookie. They’re everything you could want in a chocolatey dessert and super easy to make too!
These Brownie Cookies (or BROOKIES!) are made with almond flour, unsweetened cacao powder, and sweetened with date syrup. They’re a healthy grain-free cookie and have no added sugar, oil, eggs, or dairy!
Chocolate Peanut Butter BROOKIES
These Brookies have the perfect texture and just the right amount of sweetness to compliment the bold cacao flavor and rich peanut butter taste! If you’re a fan of chocolate and peanut butter together like I am, YOU WILL LOVE THESE.
Gluten-free, grain-free, fully plant-based, oil-free, no added sugar, and ready in less than 30 minutes…these Brownie Cookies will be your new go-to healthy treat.Print
Vegan Chocolate Peanut Butter Brownie Cookies
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 12 cookies 1x
- Category: dessert
- Method: baking
- Diet: Vegan
3 tbsp plant milk
½ cup date syrup
1 tsp vanilla extract
¾ cup almond flour
2 tbsp coconut flour
½ cup unsweetened cacao powder
½ tsp baking powder
½ tsp baking soda
Vegan, sugar-free chocolate chips, for sprinkling on top
Preheat oven to 350 degrees F. Line baking sheet with parchment paper. In a medium bowl, whisk peanut butter, plant milk, vanilla extract, and date syrup until evenly combined and smooth. In a separate bowl, whisk together almond flour, cacao powder, baking powder, and baking soda. Pour wet ingredients into dry ingredients and stir until evenly combined. Chill doiugh in the refrigerator for 15-20 minutes.
Using a heaping tablespoon, scoop ~2 tablespoons of dough and roll it into a ball in your hands. You may want to spray your hands with cooking spray or lightly wet them to prevent sticking. Place the ball on the baking sheet and press down slightly to flatten. Top with chocolate chips if desired. Repeat until dough is used up. I made about 12 cookies!
Bake for 10-12 minutes. Allow cookies to cool completely on the baking sheet before transferring to a Tupperware to store in the fridge.
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