These Gluten-Free Vegan Chocolate Brownie Cookies are soft, super fudgy and perfectly indulgent, yet secretly healthy! They're not only vegan and gluten-free, but also grain-free, refined sugar free and paleo too. They're also easily transportable, so perfect for Christmas and gift-giving too!
How to make this recipe
Scroll down to the bottom of the post for the full recipe.
- Place the dates, oil, plant-based milk and salt in a food processor or blender.
- Whizz until completely smooth.
- Transfer into a mixing bowl and add the ground almonds and cocoa powder.
Tip: Place the cookie dough in the fridge for at least 10 minutes to allow it to firm up slightly.
- Take a heaped tablespoon of the cookie dough and use your hands to form it into a circular, thick patty - don't worry, unlike traditional cookies, these ones won't spread out as they bake.
- Lay it out onto a rectangular baking tray lined with greased baking paper.
- Repeat until the rest of the cookie dough is used up - you should be able to make 10 cookies.
Tip: I shaped the cookie dough into cookies using my hands, but if you find the mixture too gooey to shape with your hands, you can use a cookie scoop instead, and use your hands or the back of a spoon to flatten them slightly.
- Bake in the oven for around 10 minutes - be careful to not over-bake them!
How long do these Chocolate Brownie Cookies keep for?
These Chocolate Brownie Cookies keep in an airtight container in the fridge for up to a few days.
Substitutions you can make to this recipe:
- The ground almonds can be replaced with ground walnuts, ground hazelnuts or ground sunflower seeds.
- The coconut oil can be replaced with olive oil or vegetable oil, or almond butter, peanut butter, cashew butter, sunflower seed butter or tahini.
- You can use any type of plant-based milk.
- For a nut-free version, replace the ground almonds with ground sunflower seeds or 50 g (½ cup) coconut flour, and use a nut-free plant-based milk.
- For an oil-free version, you can replace the oil with applesauce.
Ingredients you can add to these cookies:
- Chocolate chips or chocolate chunks.
- Chopped nuts, such as chopped walnuts or pecan nuts.
- Fresh or frozen raspberries or cherries.
More gluten-free vegan cookies
- Oatmeal Raisin Cookies
- Blueberry Breakfast Cookies
- Peanut Butter Cookies
- Coconut Flour Cookies
- Pumpkin Cookies
- Snickerdoodles
- Thumbprint Cookies
- Oatmeal Cookies
- Sugar Cookies
- Chocolate Chip Cookies
- Carrot Cake Cookies
- Lemon Cookies
- Oatmeal Chocolate Chip Cookie Bars
- Chocolate Chip Cookie Bars
- Chocolate Crinkle Cookies
- Chickpea Cookies
If you try out this recipe or anything else from my blog, I'd really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.
Gluten-Free Vegan Chocolate Brownie Cookies
Ingredients
- 130 g (¾ cup) pitted dates (soaked overnight in cold water or for 10 minutes in boiling water)
- 30 g (⅛ cup) coconut oil * (or sub olive or vegetable oil)
- 4 tablespoons unsweetened almond milk (or sub any other plant-based milk)
- Pinch salt
- 240 g (2 cups) ground almonds (almond meal) **
- 20 g (¼ cup) cocoa powder
Instructions
- Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
- Drain the soaked dates and place in a blender or food processor with the oil, almond milk and salt.
- Whizz until completely smooth.
- Transfer into a bowl, add the ground almonds and cocoa powder, and mix well.
- Place the cookie dough in the fridge for at least 10 minutes for it to firm up slightly.
- Take a heaped tablespoon of the cookie dough and use your hands to form it into a circular, thick patty*** - don't worry, unlike traditional cookies, these ones won't spread out as they bake.
- Lay it out onto a baking tray lined with greased baking paper.
- Repeat until the rest of the cookie dough is used up - you should be able to make 10 cookies.
- Bake in the oven for around 10 minutes - don't worry if they're still quite soft when you take them out as they will firm up as they cool down. Be careful not to over-bake them!
- Leave to cool completely before storing in an airtight container - keeps in the fridge for a good few days.
Notes
- For a nut-free version, replace the ground almonds with ground sunflower seeds or 50 g (½ cup) coconut flour, and use a nut-free plant-based milk.
- For an oil-free version, you can replace the oil with applesauce.
Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog - thank you.
June
Hi Rhian, these cookies look so good. I have a question about the amount of dates used. I am using medjool and 3 dates weigh 38g so 3/4 cup and 30g could not be equal.
Thank you!
Rhian Williams
Hi, thanks for your question! If you have a weighing scale, I'd recommend sticking with weight measurements for the dates as weighing scales are always more accurate than using cups for baking. I hope that helps!