Cookies and brownies merged into one, HELLO!

You won’t have to choose between a brownie and a cookie ever again, these Double Chocolate Brownie Cookies will give you both.These cookies are fudgy, chewy, gooey and crunchy from this pistachios plus they have the perfect balance between fluffy and dense! Brownies in cookie form should seriously be the next big thing, and if they aren’t, well they still definitely will be in our household because we are hooked. We knew these cookies would be a hit when our first batch disappeared almost instantly when we served them at dinner we had with some friends–so we suggest when you make these, store a secret stash for yourself before serving them 😉It is also that time of the month again for our collaboration with From My Bowl! We team up with her every month to bring you a brand new recipe with a theme that you vote for over on our Youtube channel, and last month  “chocolate desserts” won — so we put together this recipe while she made these magical vegan almond joy bars. I know we say the same thing every month, but seriously, you MUST try out her recipe!Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

Double Chocolate Brownie Cookies w/ Pistachios (Easy + Oil-free)

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★★★★★

5 from 1 reviews

• Author: Chris @ Sweet Simple Vegan
• Total Time: 53 minutes
• Yield: 20 cookies

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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!

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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

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Instructions

1. In a small bowl, stir together the flaxseed meal and water, and set aside for 15 minutes to thicken.
2. In a medium bowl, whisk together the rest of the wet ingredients until smooth.
3. 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.
4. Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
5. 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.
6. Place into the oven and bake for 12-14 minutes. Allow the cookies to cool for 10-15 minutes before serving.
7. 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

Nutrition facts label provided by Nutri Fox.

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