The most decadent & fudgy Vegan Salted Espresso Brownie Cookies! Also know as vegan brookies, these double chocolate chip cookies feature a brownie-like batter mixed with dark, aromatic espresso & topped with flaky sea salt for the ultimate dairy-free & eggless dessert!
*Recipe originally shared December 12th, 2018 and updated November 27th, 2020*
You may *semi* recognize these cookies because they are actually an old SGTO recipe that got a major revamp! While I loved the concept behind the original recipe, it was getting mixed results from you all. So, I took on the challenge of retesting the recipe to make it PERFECT and also added in some new pictures & a video too!
The end result is the best fudgy double chocolate brownie cookies that are chewy, gooey, and have the perfect crackly top!
While the full recipe with ingredients & quantities are in the recipe card at the end of this post, here's a quick recap of the 10 easy ingredients you need to make these brownie crackle cookies!
- All-purpose flour
- Ground espresso
- Baking soda
- Vegan chocolate chips
- Refined coconut oil (refined= no coconut after-taste)
- Cane sugar
- Brown sugar
- Flax egg ( mix of ground flaxseed and water)
- Vanilla extract/ vanilla bean paste
Tips to make vegan brownie cookies
The steps to make these salted brownie cookies are pretty easy- melt the chocolate and coconut oil, mix with the wet ingredients, then with the dry until a thick brownie batter forms. Then bake at 350F for 8-9 minutes. This recipe requires no chill time and can actually be ready in 3o minutes or less too! So, I wanted to share a few tips to make sure these cookies turn out perfectly chewy with those crispy brownie edges every time!
Make sure chocolate & coconut oil is melted/warm when mixing
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.
It's also really important that the melted chocolate and coconut oil is still warm when adding it to the other wet ingredients. When the chocolate is warm, it melts some of the sugar which is important to get that crackly brookie top.
PLEASE 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.
Always use high quality espresso & chocolate
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. Finely ground coffee will also work in this recipe, but please avoid using instant coffee.
When it comes to bittersweet chocolate,PASCHA Dark Chocolate Baking Chips or Lily's Dark Chocolate Chips are my favorite. However, if you prefer a sweeter cookie, semi sweet can also work- just make sure it's vegan!
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 DO NOT 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 and they will end up more fluffy. Baking with coconut oil is more finicky in cookies than normal butter as it's melting point is unique, so keep this in mind. Plus, I don't think anyone is complaining about no chill time, right?
P.S The picture above should be the texture of the cookie dough before baking! It will resemble a thick brownie batter.
DO NOT over-bake cookies & ALWAYS use parchment paper
The biggest mistake I made in my first version of these brownie cookies? Baking the cookies too long. If you want that gooey fudgy texture, these cookies only need 8-9 minutes of baking time. Also, these cookies need to be baked on parchment paper or a silicone mat (on top of a tray) so they do not spread too much,
They WILL be very soft out of the oven, but that's why it is required to let them cool on the tray for 10 minutes before removing them. They actually continue baking out of the oven and, as they cool, the coconut oil will set and make the cookies more firm.
Always add flay sea 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!
FAQ & Substitutions:
Is there a substitute for coconut oil in this recipe?
Coconut oil really does work best in this recipe because of it's unique melting point. It's a great ingredient for super chewy cookies like my Vegan Pumpkin Chocolate Chip Cookies! However, if you have to avoid coconut oil melted vegan butter/margarine may work and, as a last resort, you could also try olive oil. These cookies will not work with applesauce as an oil replacement (it will make them super fluffy).
Can I make these fudgy chocolate cookies gluten-free?
I haven't tried it, but it may work! If you do, please use a GF baking 1:1 mix like Bob's Red Mill. Almond flour, coconut flour, or other flour alternatives would not work 1:1 in this recipe.
My cookies didn't spread enough: This is likely do to two things. The first is using too much flour. That's why I always recommend baking in grams! If you can't bake in grams, make sure to use the scoop and level method with flour. The second reason is baking cookies when the dough has cooled too much. As mentioned, these cookies need a warm dough for proper spreading!
My cookies spread too much: Did you bake the cookies on parchment paper? If not, your cookies will likely spread TOO much and lead to sad thin cookies. Please don't bake these cookies without parchment paper or a silicone baking mat! The other reason may be using too much coconut oil or chocolate which will lead to a dough that is too soft. Again, grams is best here!
Espresso brings out the rich flavors of the dark chocolate in these Vegan Salted Espresso Brownie Cookies 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!
Looking for more vegan cookie recipes with CHOCOLATE? Then check out these SGTO favorites:
- ¾ cup (90 grams) all purpose flour
- 1 Tbsp (4 grams) finely ground espresso
- ½ tsp (3 grams) salt
- ¼ tsp (2 grams) baking soda
- ½ cup (100 grams) dark chocolate chips , melted
- ¼ cup (50 grams) coconut oil, melted
- ¼ cup (52 grams) organic white sugar
- 2 Tbsp (25 grams) brown sugar
- 1 flax egg (1 Tbsp (8 grams) ground flax seed mixed with 3 Tbsp water, left to sit 5-10 minutes until thick)
- 1 tsp (5 grams) vanilla bean paste/extract
- ¼ cup (50 grams) chocolate chips (optional, to add into mix)
- 1 Tbsp flaky sea salt (optional, to top cookies)
- Preheat your oven to 350F and place a sheet of parchment paper a large baking pan.
- First, sift together the all-purpose flour, espresso, salt, and baking soda in a small bowl and set aside.
- Then, melt the chocolate and coconut oil. 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. It's also fine to microwave together in microwave safe bowl, stopping every 20-30 seconds to stir until completely melted.
- Pour the melted chocolate and coconut oil into a large mixing bowl right after melting. Then, add the white sugar, brown sugar, flax egg, and vanilla bean paste to the bowl and whisk together until combined.
- Gradually add the bowl of sifted dry ingredients to the larger mixing bowl with wet ingredients and mix until a smooth and thick batter has 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. The batter will be soft and like a brownie batter at this point.
- If you are adding chocolate chips to the cookies (highly recommended!), add the additional ¼ cup of chocolate chips and fold into the batter with a spatula.
- 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.
- Bake for 8-9 minutes until cookies are crinkled on the outside, but still soft on the inside. Remove from the oven and let the cookies sit on the baking tray for at least 10 minutes to cool and firm u[ 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, top with extra flaky sea salt and 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. If you chill the dough, the cookies will not spread as much and will be thick.
- Cookies can be stored in a closed container at room temperature for 3-5 days or in the freezer up to 1 month. Since we are using coconut oil, they do not store as well in the fridge.
Nutrition Information:Yield: 8 Serving Size: 1 cookie
Amount Per Serving: Calories: 167Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgCarbohydrates: 32gFiber: 3gSugar: 16gProtein: 4g
ShortGirlTallOrder occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although shortgirltallorder.com attempts to provide accurate nutritional information, these figures are only estimates.