Good morning, world!! It’s a winter wonderland today in Denver so I figured it’s the perfect time to finally share this Vegan Walnut Brownie Cookie recipe with you! What’s better than a freshly baked cookie on a snow day??
I found this recipe from a vegan cookbook called Frugal Vegan. You can click here and it’ll direct you to a link of the book from Amazon!
These Vegan Walnut Brownie Cookies the are chewiest cookies ever. Like, they aren’t too dry or too thin. You see, the trick to these cookies is to let the dough sit in the fridge for 2 hours. This is how the cookie becomes that chewy consistency.
+ 1/2 cup canola oil
+ 1/4 cup nondairy milk
+ 1 cup sugar
+ 1 tsp vanilla
+ 3/4 cup flour
+ 3/4 cup cocoa powder
+ 1/2 tsp salt
+ 1/4 tsp baking soda
+ 1/2 cup chopping walnuts
+ Optional: vegan chocolate chips (I highly advise on this one because why not?)
You’ll start by mixing the canola oil, nondairy milk, sugar & vanilla, & set aside. Then, combine the flour, cocoa powder, salt, & baking soda together in a separate bowl. Once the dry ingredients have been whisked, add the wet ingredients and stir until you have a brownie batter texture. Add in the walnuts & vegan chocolate chips last.
**Chill the dough in the fridge for at least 2 hours**
Preheat your oven to 350 degrees & line baking sheets with parchment paper. Once the dough has been chilled, use a tablespoon to scoop out little balls of dough and place on the baking sheets. You’ll bake the cookies for 10-12 minutes & then enjoy!!
I love how this recipe isn’t overly complicated or includes 20 different ingredients. It’s simple, to the point, & ingredients you most likely already have in your kitchen.
Here’s a thought – add a Valentine’s twist on these and do pink & red M&M’s or pink & red sprinkles!
Okay, over & out. We’ll talk soon. Let me know if you bake these cookies & how much you love them!
+ My latest post: Self-care Sunday’s are good for your sanity. Am I right or am I right?
xx, Aubrianna