Description
You won’t have to choose between a brownie and a cookie ever again, these Double Chocolate Brownie Cookies are going to be your new favorite dessert. These cookies are the perfect balance of fudgy, chewy, gooey and crunchy from this pistachios!
Ingredients
Wet
- 2 flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water)
- 1/3 cup maple syrup
- 1/4 cup almond butter
- 3 tablespoons non-dairy milk
- 1 teaspoon pure vanilla extract
Dry
- 1 cup organic unbleached all-purpose flour
- 1/2 cup organic white sugar
- 1/2 cup vegan dark chocolate chips
- 1/3 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 tablespoons crushed pistachios
Instructions
- In a small bowl, stir together the flaxseed meal and water, and set aside for 15 minutes to thicken.
- In a medium bowl, whisk together the rest of the wet ingredients until smooth.
- In a separate large bowl, mix together all of the dry ingredients except for the pistachios until uniform. Add the wet ingredients and the flax eggs, and mix until smooth. Chill in the refrigerator for 30 minutes.
- Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
- Scoop the cookie dough using a tablespoon size onto the prepared baking sheet, spaced at least 1/2″ apart. Evenly sprinkle the dough with the crushed pistachios and add more chocolate chips on top if desired.
- Place into the oven and bake for 12-14 minutes. Allow the cookies to cool for 10-15 minutes before serving.
- Serve with a tall glass of your favorite non-dairy milk!
Notes
- Store in an airtight container for up to 1 week.
- Prep Time: 40 minutes
- Cook Time: 13 minutes