Gluten-Free Vegan Double Chocolate Chunk Brownie Cookies (Allergy-Free)
A chocolate lover's dream! These Gluten-Free Vegan Double Chocolate Chunk Brownie Cookies are everything you love about chocolate chip cookies and brownies combined! Allergy-free, soft & cakey, but still fudgy and full of melty chocolate chunks, this hybrid dessert recipe is the ultimate chocolate overload!
- Prep Time: 5 mins
- Cook Time: 12 mins
- Total Time: 17 mins
- Yield: 16-18 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 Cups Gluten-Free All-Purpose Flour
- 2/3 Cup Unsweetened Cocoa Powder
- 1 Tsp Baking Soda
- 1 Prepared Bob's Red Mill Egg Replacement
- 1 Stick Vegan/Soy-Free Butter (softened, cubed)
- 1 Cup Granulated Erythritol (or preferred granulated sweetener)
- 1/4 Cup Brown Sugar-Style Erythritol (or preferred brown sweetener)
- 1 Tsp Pure Madagascar Bourbon Vanilla Extract
- 1/2 Cup Unsweetened Non-Dairy Milk
- 3/4 Cup Enjoy Life Mega Chocolate Chunks
Instructions
- Preheat the oven to 350°F.
- In a large mixing bowl combine the flour, cocoa powder, and baking soda, and mix together. Then add all other ingredients, except the chocolate chunks.
- Mix everything together until you have what looks like a thick brownie batter, then fold in the chocolate chunks.
- On 2 Silpat or parchment paper lined baking sheets, scoop out 1 to 2 tablespoons of batter to form 16-18 brownie cookies.
- Bake the brownie cookies in the oven for 10-12 minutes until the tops are glossy and slightly cracked like brownies.
- Remove and let cool slightly before carefully transferring to a wire rack to cool completely.
- Store in an airtight container the fridge for longevity.
Nutrition
- Serving Size: 1