Fudgy Vegan Brownie Cookies

I- Ingredients for 12 Cookies:

  • 1 cup + 1 Tbsp almond flour;
  • 1/2 cup vegan dark chocolate (chopped bar or chips);
  • 1/4 cup walnuts (optional);
  • 1/3 cup cocoa powder;
  • 1/2 tsp baking powder;
  • 1/4 tsp sea salt;
  • 1/3 cup coconut sugar;
  • 4 medjool dates, pitted and chopped;
  • 1/3 cup aquafaba;
  • 3 Tbsp coconut oil, melted;
  • 1/2 tsp vanilla extract.

II- Directions:

  1. In a large mixing bowl, stir together almond flour, 1/4 cup of the dark chocolate chips, walnuts, cocoa powder, baking powder, sea salt, and coconut sugar.
  2. Add in chopped dates and use a whisk to combine / break up dates into the mixture. Set aside.
  3. In a separate bowl, beat aquafaba until light and fluffy and loose peaks have formed.
  4. To the aquafaba, add the melted coconut oil and vanilla and beat or whisk to combine.
  5. Then melt the remaining 1/4 cup of the dark chocolate chips in the microwave or over a double boiler and add to the aquafaba.
  6. Fold/stir to combine.
  7. Add wet ingredients to dry ingredients and mix until well combined. Cover and chill in the refrigerator for 30 minutes.
  8. Preheat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper.
  9. Scoop out roughly 1 1/2 Tbsp amounts of dough and place on baking sheet with about a 1-inch gap between each cookie to allow for spreading.
  10. Gently press down with palm of hand to form small discs.
  11. Bake for 14-17 minutes or until puffy and the top no longer feels wet.
  12. Remove from oven and let cool 5-10 minutes.
  13. Then carefully loosen with a spatula and set on a wire rack or plate to cool.
  14. Enjoy immediately or let cool.
  • 185 Calories;
  • Fat: 12g;
  • Saturated fat: 5g;
  • Cholesterol: 0mg;
  • Carbs: 19g;
  • Fiber: 3g;
  • Protein: 3g;
  • Sugar: 14g.