If you read the title of this recipe and thought to yourself- “what is a brookie?”, I am here to blow your cookie loving mind. Cookies + Brownies= Brookies = your baking plans tonight. These Vegan Salted Espresso Brookies feature a brownie-like batter mixed with dark, aromatic espresso. Finish with flaky sea salt for the perfect chewy & fudgy chocolate brookies!
Tips to make vegan espresso brookies from scratch:
Make sure to COMPLETELY melt the chocolate before adding it to the other wet ingredients.
Melting the chocolate is an incredibly important step to making these vegan espresso cookies. Otherwise, you might not achieve the right texture for the dough.
PLEASE (begging you) use the double boiler method.
You may think this is an extra annoying step, but I promise you, there’s a 90% chance you will burn your chocolate if you just melt it in a single pan on the stove. You don’t need a fancy setup either- just a small pot filled with water and a small bowl that can withstand high heat is all you need. Microwaving also works as long as you’re careful about removing and stirring the chocolate every 20 seconds.
Bake the vegan brookies when the dough is still warm.
Because you are baking with coconut oil here, you DO NOT want to let the dough sit at room temperature for more than 20 minutes before baking and you certainly don’t want to chill this dough. If you bake with cold dough, it will go from a gooey brownie texture to a more solid batter and will lead to cookies that don’t spread properly. Baking with coconut oil is more finicky in cookies than normal butter!
Don’t forget to top these espresso chocolate cookies with beautiful flaky salt
I personally used these absolutely gorgeous Maldon Sea Salt Flakes. This is the exact salt you see in the pictures here. I’m telling you, it’s a complete baking & photography game changer. This stuff lasts forever and, in addition to looking pretty, it has such a nice, light flavor that tastes so good too!
Don’t skimp on high-quality espresso.
Unfortunately, I don’t have a link to the espresso I use, but any dark espresso from a coffee shop or specialty store should do the trick. Just please, no instant coffee in this recipe. Freshly ground espresso is best!
High-quality Vegan chocolate matters too!
Last but not least, if you want cookies with those pools of chocolate on top, definitely buy chocolate baking wafers/ melting chocolate to put on the top of your cookies before baking the vegan brookies.
A chewy & fudgy chocolate brookie!
The truth is, I went into this recipe with a totally different concept in mind. I was dead set on making overly sugared crinkle cookies AND espresso brownies as two recipes for this holiday season. Somehow, my experiments led me to these fudgy Vegan Salted Espresso Brookies that fall somewhere between both of my original recipe ideas. And you know what? I’m totally happy it did!
One thing being a self-taught vegan baker has taught me is that the experimentation of testing a recipe is half the fun. I can’t even tell you how many times I go into a recipe or photoshoot with one idea in mind, but come out with something totally different that I am in love with. Plus, I am certainly not complaining that now I have these absolutely decadent Vegan Salted Espresso Brookies in my life!
The best vegan espresso chocolate cookie recipe
Espresso brings out the rich flavors of the dark chocolate in these brookies while the salt helps bring out the sweetness of the sugar and vanilla in the batter. After cooling, these chocolate cookies go from soft and fudgy to the absolute perfect chewy brownie texture. SO MUCH YUM!
After seeing snow, reindeer, and exploring the perfect Bavarian town of Leavenworth this past weekend, I am ready to be back in my kitchen baking up a storm this week. I hope you enjoy these tasty cookies this Holiday season just as much as I have. Enjoy!
Looking for More Vegan Cookie Recipes? Here are a few SGTO favorites:Print
Fudgy Vegan Salted Espresso Brookies that look like a cookie with the texture of a brownie. Top with chocolate wafers and flaky sea salt!
- 1/2 cup dark chocolate chips (about 4 oz, dark preferred but semi-sweet okay)
- 1/3 cup coconut oil
- 1 Tbsp finely ground espresso
- 3/4 cup all purpose flour
- 1/2 tsp salt
- 1/4 tsp baking powder
- 1/4 cup organic white sugar
- 2 Tbsp brown sugar
- 1 flax egg (1 Tbsp ground flax seed mixed with 3 Tbsp water, left to sit 5-10 minutes until thick)
- 1 tsp vanilla bean paste/extract
- 1/4 cup chocolate wafers (optional- for mixing into cookies and putting on top)
- flaky sea salt (to put on top of cookies)
- Preheat your oven to 325F.
- Start by melting your chocolate. Add a few inches of water to a small pan and bring to a simmer. In a separate heatproof bowl, add your chocolate chips, coconut oil, and 1 Tbsp espresso. Set the bowl over the pan with simmering water and stir until completely melted and smooth. Remove the bowl of chocolate from the heat and let sit.
- Next, add your sugar, flax egg, and vanilla bean paste to a large mixing bowl and whisk together 1-2 minutes. Then, pour in the warm chocolate mixture and mix for about 1 more minute to combine.
- In a separate mixing bowl, sift together your flour, salt, and baking powder. Gradually add this dry mixture to the larger mixing bowl and mix until a thick batter is formed. Use a spatula to scrape the sides and bottom of the bowl and mix one last time to make sure all the dry ingredients are evenly mixed. If you are adding chocolate chips to the cookies (highly recommended!), add in half of the additional 1/4 cup of chocolate chips/wafers at this time. You will save 1-2 wafers/chips to place on top of each cookie.
- Place a sheet of parchment paper over a large baking pan. Then, use a cookie/ice cream scooper to form cookie dough balls about 1 Tbsp in size and drop them onto the parchment paper. Make sure to leave enough space between each cookie as they will spread. Before putting in the oven, add 1-2 chocolate wafers/chips to the top of each cookie dough ball. (For the best results, make sure your dough is still slightly warmed before baking.)
- Bake for 12-14 minutes until cookies are crinkled on the outside, but still soft on the inside. Remove from the oven and immediately top each cookie with a pinch of flaky sea salt. Let the cookies sit on the baking tray for at least 10 minutes to cool as they will be very soft. After that 10 minute mark, use a spatula to gently remove each cookie and place onto a cooling rack. Once cooled, enjoy!
Recipe very slightly adapted from The Boy Who Bakes Brownie Crinkle Cookies
Because these cookies are made using coconut oil, it is NOT recommended to chill the dough before baking as this affects the spread of the cookies.
These cookies store best at room temperature vs. fridge/freezer and will keep 3-5 days
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