These quick-and-easy 10-ingredient cookies are adapted from our Best Almond Meal Chocolate Chip Cookies. For dry ingredients, we went with cocoa powder, almond flour, coconut sugar, and sea salt. Walnuts and dark chocolate chips add the ultimate brownie factor, while chopped-up dates add more natural sweetness and a sticky, caramel-like surprise to bite into. Swoon! That means these cookies are not only vegan and gluten-free but also grain-free and naturally sweetened (if you use naturally-sweetened dark chocolate like Eating Evolved). We relied on aquafaba as the primary binding ingredient for the cookies as well as for added fluffiness. Whipped until soft peaks form, the aquafaba is then mixed with a little vanilla, coconut oil, coconut sugar, and melted dark chocolate to constitute the wet ingredients. When mixed with the dry ingredients, it creates a tacky, semi-wet dough that tastes and smells just like brownies. After a quick chill in the refrigerator, simply bake for about 15 minutes or until fluffy and dry on the edges. Wait a few minutes to cool (if you can) and then you’ll be diving into these indulgent (yes surprisingly healthy) brownie cookies! We hope you LOVE these cookies! They’re: FudgyChocolatyPerfectly sweetEasy to makeSlightly crisp on the edgesTender in the center& SO decadent These would make a delicious dessert to have on hand throughout the week. And they would also be a fun treat to bring to group dinners or parties! We could also see them packaging up nicely to give as a gift. If you’re into brownies, also be sure to check out our Vegan GF Black Bean Brownies, Easy Vegan GF Brownies, Simple Vegan Brownies, and No-Bake Vegan Brownies with Chocolate Ganache! If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Happy baking and cheers, friends!
