Vegan Chocolate Walnut Brownie Cookies

These healthy, gluten-free Chocolate Brownie Cookies are like always getting the edge piece – SO dense and chewy! You won’t believe they’re gluten-free and paleo!

why you will love these cookies

Cookies that taste like vegan brownies are going to be a REVELATION to your real-person life. They’re like being the lucky person to get the coveted crispy-yet-chewy corner brownie but, umm, IN ALL OF THEM. HOLY MOLY just so excited about the rich, deep, chocolatey and crispy/chewy MAGIC situation that your mouth is about to experience.

And also, VRY VRY much more DELICIOUS.

Just sink your teeth into those crispy edges and let your taste buds SING as they revel in the ooey-gooey dense and chocolate insides and then – POW – those BOLD black walnuts come in for the 1-2 PUNCH of flavor-packed GOODNESS.

Besides the black walnut action, what you’re going to really like about these gluten free chocolate cookies is the fact that there is not 1, but T-H-R-E-E forms of chocolate in them.

Melted chocolate IN the cookie batter, along with cocoa powder, AND chocolate chips stirred right in at the end that just kind of melt and get so ooey-gooey DELICIOUS under pressure (AKA: oven heat)

Not to mention, just like the keto low-carb muffins and stuffed sweet potatoes and gluten-free whole30 paleo turkey meatballs the black walnuts are adding some SERIOUSLY bold flavor and health vibes to cookies <– It’s totally a thing, I promise.

reasons why these cookies can be considered healthy

• P-R-O-T-E-I-N. These little nuts are a protein POWERHOUSE. <– They have the most protein of any tree nut!
• Black walnuts pack some serious Omega-3s <– the good-for-your-heart healthy fat!
• Also on the table: antioxidants AND magnesium, which are just gonna keep you ENERGIZED and EXTRA beautiful throughout the busy holiday season.

And you thought cookies weren’t health food. PSHT.

INGREDIENTS

• 1/4 cup + 1/2 tsp coconut oil, melted and divided
• 3 tbsp agave
• 1/2 cup coconut sugar, packed
• 1/4 cup unsweetened applesauce, chilled
• 1/2 tbsp vanilla extract
• 3 oz dairy-free mini chocolate chips, divided (about 6 tbsp)
• 1 1/2 cups almond flour (150g)
• 5 tbsp cocoa powder (30g)
• 3 tbsp coconut flour, packed (21g)
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 3 tbsp black walnuts, finely chopped

INSTRUCTIONS

• In a large bowl, stir together 1/4 cup of the melted coconut oil and agave. Add in the coconut sugar, applesauce and vanilla and beat, using an electric hand mixer, until well combined.
• Place 1 oz of the chocolate (about 2 Tbsp) in a small, microwave-safe container, along with the remaining 1/2 tsp 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 degrees and line 2 cookie sheets with parchment paper.
• Roll the dough into lightly heaping Tbsp sized balls (I used a cookie scoop) 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.
• DEVOUR!

Tips and Tricks for making the perfect batch of cookies

• You MUST chill the dough.
• They WILL feel VERY soft coming out of the oven. I promise they firm up! Scout’s honor. (Was never a scout, but it sounded good and trustworthy.)
• You MUST bake the vegan gluten-free brownie cookies for longer than usual. Like I said, they will firm up once cooled. But, after they firm up, they start to soften again, so a little extra baking time will keep them PERFECT.
• The applesauce needs to be chilled. You want it right out of the fridge.
• As with all gluten-free baking, please weigh your flour to ensure results
• If you can’t fit both cookie sheets in the oven at once, keep the rest of your dough in the fridge until ready to bake.

what does the applesauce do?

Applesauce takes the place of oil or butter. It’s a moisturizer (sorta) and binder, and is responsible for that soft and chewy texture we all love. It also has less fat and fewer calories than oil or butter. And naturally, it adds a certain fruity (duh!) sweetness to the cookies.

how to store the cookies

Place them in an airtight container or resealable plastic bag and store them in a cool, dry place. You can keep them at room temperature for several days or store them in the fridge or freezer to extend their life. Just be sure to let them attain room temperature again before eating.

Other Recipes You Might Like:

Vegan Brownies with Berries and Tahini

Paleo Sweet Potato Brownies

Paleo Coconut Flour Brownies with Almond Butter

Recipe

Vegan Chocolate Walnut Brownie Cookies

5 from 7 votes

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Serves: 21 Cookies

Prep: 15 minutes minutes

Cook: 20 minutes minutes

Total: 35 minutes minutes

Ingredients

• 1/4 Cup + 1/2 tsp Coconut oil, melted and divided
• 3 Tbsp Agave
• 1/2 Cup Coconut sugar, packed
• 1/4 Cup Unsweetened applesauce, chilled*
• 1/2 Tbsp Vanilla extract
• 3 Oz Dairy-free mini chocolate chips, divided (about 6 Tbsp)
• 1 1/2 Cups Almond flour (150g) **
• 5 Tbsp Cocoa powder (30g)
• 3 Tbsp Coconut flour, packed (21g)
• 1/2 tsp Baking soda
• 1/2 tsp Baking powder
• 1/4 tsp Salt
• 3 Tbsp Hammons Black Walnuts, finely chopped

Instructions

• In a large bowl, stir together 1/4 cup of the melted coconut oil and agave. Add in the coconut sugar, applesauce and vanilla and beat, using an electric hand mixer, until well combined.
• Place 1 oz of the chocolate (about 2 Tbsp) in a small, microwave-safe container, along with the remaining 1/2 tsp 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 degrees and line 2 cookie sheets with parchment paper.
• Roll the dough into lightly heaping Tbsp sized balls (I used a cookie scoop) 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. ***
• DEVOUR!

Tips & Notes:

*This is key. You want it right out of the fridge.

**As with all gluten free baking, please weigh your flour to ensure results

***If you can’t fit both cookie sheets in the oven at once, keep the rest of your dough in the fridge until ready to bake.

 

Nutrition Info:

Calories: 119kcal (6%) Carbohydrates: 12.7g (4%) Protein: 2.3g (5%) Fat: 8.2g (13%) Saturated Fat: 3.6g (23%) Polyunsaturated Fat: 0.4g Monounsaturated Fat: 0.4g Sodium: 28.1mg (1%) Potassium: 29.8mg (1%) Fiber: 2.2g (9%) Sugar: 9.4g (10%) Vitamin C: 0.1mg Calcium: 22mg (2%) Iron: 0.8mg (4%)

Nutrition Disclaimer

Recipes written and produced on Food Faith Fitness are for informational purposes only.

Author: FoodFaithFitness

Course:Dessert

Cuisine:American

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Weight Watchers Points Per Serving: Freestyle SmartPoints: 6 Points+: 4. Old Points: 3

(per 1 cookie, based off the recipe making 21)