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Vegan Gluten Free Brownie Cookies with Black Walnuts

These Healthy Vegan Gluten Free Brownie Cookies are like always getting the edge piece - SO dense and chewy! You won't believe they're gluten free and paleo!
Course Dessert
Cuisine American
Keyword vegan
Prep Time 15 minutes
Cook Time 20 minutes
Chill time 1 hour
Total Time 35 minutes
Servings 21 Cookies
Calories 119kcal
Author Taylor

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!

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

Calories: 119kcal | Carbohydrates: 12.7g | Protein: 2.3g | Fat: 8.2g | Saturated Fat: 3.6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Sodium: 28.1mg | Potassium: 29.8mg | Fiber: 2.2g | Sugar: 9.4g | Vitamin C: 0.1mg | Calcium: 22mg | Iron: 0.8mg