Nothing says cozy and decadent like baking up a delicious batch of these Vegan Chocolate-Walnut Brownie Cookies.
When I was a little girl, snow days meant all kinds of good things: staying home from school, making snow people in the backyard, drinking lots of hot cocoa, and baking cookies. Baking was always my favorite part, and my mom had a knack for making the kind of cookies that all the neighborhood kids would rave about for days. Thankfully, my mom passed down many of her great culinary qualities to me—including her talent for making unforgettable cookies.
Just take these vegan chocolate-walnut brownie cookies. They’re the perfect fusion of dense, fudgy brownie goodness and that irresistibly chewy texture we all crave in a cookie. Packed with rich chocolate flavor and crunchy walnut pieces, they’re practically begging to be dipped into a glass of oat milk—or regular milk if that’s your vibe. Snow day or not, these cookies are the kind of treat that makes any day feel special.
Are These Vegan Chocolate-Walnut Cookies Healthy?
They may be vegan and gluten-free, but they’re still cookies. Though the recipe calls for coconut sugar and agave, which have a lower glycemic index than refined white sugar, they’re still sugars and should be consumed in moderation. The walnuts do add some healthy fats, and if you use good-quality dark chocolate chips and unsweetened cocoa powder, you’ll also be getting some antioxidants. All in all, as with all sweet treats, these cookies are meant to be savored slowly.
Applesauce In Cookies?
Yes, you read that correctly! In fact, applesauce—along with other purées such as mashed bananas, pumpkin, or even avocado—is often used in vegan baking, functioning as an excellent substitute for eggs, oil, or butter. They also contribute natural sweetness, which can help reduce the need for additional sugar in a recipe.
Fruit purées work as binders, helping to hold the ingredients together, while also adding moisture and richness. This makes them an excellent choice for creating soft and tender textures in cakes, muffins, brownies, and quick breads.
Using fruit purées in place of traditional fats like butter or oil can significantly cut down on the calorie and fat content of your baked goods, making them a healthier option. As for whether to use sweetened or unsweetened purées, unsweetened is generally the better choice, as it allows you to have better control over the flavors in the finished product.
How To Make Ahead And Store
These cookies can be stored on the counter in an airtight container for up to 5 days. If you want them to last longer and maintain their freshness, I recommend freezing them in a Ziploc bag. The cookies should last up to 3 months in the freezer.
Serving Suggestions
These cookies practically demand to be dipped into a glass of Homemade Oat Milk, but they’re also lovely with a hot drink. Serve them with this decadent Maple-Pumpkin Steamed Almond Milk With Bourbon or this cozy Ginger Snap Cookie Steamer Drink. Both are vegan and very delicious!
Ingredients
- 1/4 cup plus 1/2 teaspoon coconut oil melted and divided
- 3 tablespoons agave syrup
- 1/2 cup coconut sugar packed
- 1/4 cup unsweetened applesauce chilled
- 1/2 tablespoon vanilla extract
- 3 ounces dairy-free mini chocolate chips divided, about 6 tablespoons
- 1 1/2 cups almond flour (150 grams)
- 5 tablespoons cocoa powder (30 grams)
- 3 tablespoons coconut flour packed (21 grams)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 tablespoons walnuts finely chopped
Instructions
- In a large bowl, stir together 1/4 cup of the melted coconut oil and the agave. Add in the coconut sugar, applesauce, and vanilla and beat, using an electric hand mixer, until well combined.
- Place 1 ounce of the chocolate chips (about 2 tablespoons) in a small, microwave-safe container, along with the remaining 1/2 teaspoon of oil, and microwave using 50% power and 30-second intervals, stirring between each interval, until smooth and melted. Beat into the oil mixture.
- Add all the remaining ingredients, except the walnuts and remaining chocolate chips, into the bowl and beat until well combined. Stir in the remaining chocolate chips and walnuts.
- Cover the bowl and refrigerate for 1 hour so that the cookie dough firms up.
- Once chilled, heat your oven to 350°F and line 2 cookie sheets with parchment paper.
- Roll the dough into lightly heaping tablespoon-sized balls and place onto the baking sheets. Press each cookie out just under 1/2 inch thick.
- Bake until the edges are lightly crisp and the top feels set, but still soft, about 20 minutes. Cool on the pan completely.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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