Gluten-free Brownie Cookies

Soft, fudgy with crinkle, I want to welcome a recipe I have been working extremely hard on to perfect.  

I know you probably won’t believe me when I say these cookies are completely:

• VEGAN!
• GLUTEN-FREE!
• FLOURLESS
• 6 INGREDIENTS 

Oh, they’re also 5 ingredients (minus the chocolate chips). I know, hold in your gasp, there’s more!

These cookies only take 10 minutes to bake! Have you fainted with disbelief yet?- Haha!

I am honestly SO excited to share this recipe with you all. For those who can’t eat gluten / are nut intolerant or just want to try a new style of brownie cookie, I’ve worked so hard to perfect a cookie perfect for you which doesn’t lack on taste, flavour or texture.

Why I love these cookies

• They have a shiny, crinkly top
• They take 10 minutes to bake
• Can be easily whipped up within minutes
• They taste extremely rich and chocolaty

What chocolate should I use?

I highly recommend high-quality dark chocolate and cocoa powder for these cookies.

In order to reach the maximum flavour, I use the Callebaut ‘Cocoa Powder’ and their ‘70% Easy-melt Dark Chocolate Callets (Chips).

Dark chocolate adds the highest quality and luxury to bakes. In particular, these cookies. 

Look for chocolate which is 70% or higher in cocoa. 

Alternately, if you’re unable to get hold of high-quality dark chocolate, most dairy-free dark/milk chocolate will be a great sub!

Notes*

What is Aquafaba:

Aquafaba is the water from a can/tin of chickpeas. The chickpea water or brine as it’s called, acts as an amazing egg substitute for cakes, cupcakes and this delicious meringue buttercream. You can also get aquafaba in a carton for easy use. Check it out here.

Preparation: 5 minutes

Baking time: 10-15 minutes

Makes: 10

Level: Easy

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Ingredients for the cookies

• 70g of cocoa powder 
• 1 teaspoon of bicarbonate of Soda
• 180g of caster sugar
• 180g of nut butter (almond, peanut etc)
• 105ml of aquafaba  (chickpea brine) see notes*
• 60g of dairy-free chocolate chips

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Method (cookies)

1. Preheat oven to 180 degrees c fan and line 2 baking trays with greaseproof paper.

2. In a medium-sized mixing bowl, sift in the cocoa powder, bicarbonate of soda and sugar. Whisk to combine. 

Add in the nut butter and aquafaba and fold to combine, then fold in the chocolate chips. It will resemble brownie batter.

3. Using a small ice cream scoop or two dessert spoons, scoop a golf ball size about of batter and place onto the lined baking trays, and press them down slightly. Make sure to leave an approximate 3-inch space between the cookies as they do spread out whilst baking.

Work fast with this step as the batter will firm up when standing at room temperature for too long.

4. Bake the cookies for 10 minutes. After 10 minutes, rotate the baking tray and bake for a further 5 minutes.

TIP- It’s best to bake one tray at a time in the center of your oven. 

5. Remove the trays from the oven. Before the cookies cool down, use a circular cookie cutter, a tiny bit larger than the cookies. Place it around the cookie and nudge the edges of the cookies towards the center. This makes the cookies have a round shape, and they will all be symmetrical.

6. For more chocolaty goodness, while the cookies are still warm, add some chocolate chips on top of each cookie and sea salt (optional).

7. Allow the cookies to cool for 10-15 minutes on the baking trays.

They will be very soft when you remove them from the oven, but when they cool, they’ll firm up and you can use a spatula to remove them from the trays and onto a cool rack or serving plate

Buttercream swirl

Why not add a swirl of salted caramel buttercream inbetween the cookies to create sandwich cookies?! Get my salted caramel buttercream here. 

Transfer it into a piping bag fitted with a star tip nozzle and pipe a swirl of the buttercream onto one cookie, and sandwich another on top. 

To store:

Best stored in a sealed container, and enjoyed within 3 days of making.

they can be left out the fridge, just make sure they’re in an airtight container. 

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