Vegan Brownie Cookies Grain-free gluten-free oil-free and oh so decadent. These Chocolate Nut Butter Brownie Cookies are moist, moist, easy and perfect for everyone. Grain free vegan recipe. No refined oil added.


  • 1.5 soup spoon farine de lin
  • < li classe = "wprm-recipe-ingredient" style = "list-style-type: disk;"> 1/4 cup ( 59.15 ml ) plus 1 Cuillère à Soupe d ‘eau tiède < / li>

  • 1/4 cup < span class = "wprm-recipe-ingredients-unit-system wprm-recipe-ingredients-unit-system-2"> ( 59.15 ml ) syrup d’érable
  • 1 tsp vanilla extract
  • 1/4 Cup & nbsp; ( 55 g ) < / span> sucre tel que cassonade claire , coco nut, canne sugar or other
  • 1/2 cup ( 56 g ) farine d’amande **
  • 1/4 càc bicarbonate of soda
  • 1/4 < span class = "wprm-recipe-ingredients-unit"> càc sel
  • 1/3 cup ( 28.67 g ) Cocoa Powder (I like Dutch powdered cocoa powder (alkali powdered cocoa powder, but one or the other works)
  • 1 à soupe amidon de tapioca , oder utiliser fécule de maïs oder farine tout usage
  • 3/4 Tasse ( 192 g ) beurre d’amande ou beurre de Cajou (petite tasse)
  • 1/4 to 1/3 cup ( 43,75 g ) ready-made vegetable chocolate or mini chocolate chips
  • Preparation

  • In a large reserved bowl, combine the flax flour and 1/4 cup water. Add the maple, vanilla and sugar to the bowl and mix well to incorporate the sugar.
  • Mix the almond flour, Baking soda, salt, cocoa powder, and tapioca starch, if used, until well combined.
  • Mix the almond or cashew butter and chocolate until well blended . Add 1 tablespoon of hot water and stir.
  • Refrigerate for a while. Preheat to 375 F (190 C). Using a cookie or ice cream scoop, scoop the batter onto a parchment-lined baking sheet. Hold a thumb around the spoons. Sprinkle with salt, flakes, sugar, cane sugar, or cayenne pepper for a Mexican chocolate chip cookie
  • Bake for 12-14 minutes (depending on spoon size and desired crispiness). Cookie will slam the sheet onto the counter when you take it out to allow the cookies to settle. this helps achieve a denser, cookie-like texture. Let cool for 10 minutes and then serve.

    Storage: Allow to cool completely and store covered on counter until 4 days. Cool longer

  • ** Depending on nut butter used and texture preference ( for extra crunch), you may need to add 2-3 more tablespoons of almond flour. Allow to cool for another half hour and then cook
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