Vegan Double Chocolate Brownie Cookies with Mixed Nuts

Vegan Double Chocolate Brownie Cookies with Mixed Nuts

Wish all the mummy have a happy mother’s day today! 🙂

Have you made cookies recently? What kind of the cookies you made, also what is your favourite cookies? I think I haven’t made cookies for so long. Have I missed it? Yes, surely I miss it so much. I love cookies for my coffee. But I also a chocolate brownies fan. Which one shall I make? It is quite struggling.

Then I start searching Google to give me some idea and advise. Yup, here it is. I chose this one.

‘I won’t have to choose between a brownie and a cookie ever again, these Double Chocolate Brownie Cookies are going to be my new favourite dessert. These cookies are the perfect balance of fudgy, chewy, gooey from the roughly chopped chunks of 70% cocoa chocolate.and crunchy from the nuts!’ That’s what the couple described.

It just ticks all my boxes and solves all my struggling. Now, I can totally enjoy is dunk down the brownie cookies into my cup of coffee or dairy-free hot milk. Remind me to make one more batch for next time!

Vegan Double Chocolate Brownie Cookies with Mixed Nuts


For the wet: 

  • 2 Flax eggs (2 tbsp flaxseed meal + 6 tbsp water)
  • 1/3 cup Maple syrup or Agave nectar
  • 1/4 cup Peanut butter
  • 3 tbsp Nut milk

For the Dry:

  • 1 cup All-purpose flour/Plain flour or gluten-free flour
  • 1/3 cup Unrefined brown sugar
  • 1/2 cup Vegan dark chocolate, chopped
  • 1/3 cup Cacao powder
  • 1/2 tsp Baking powder
  • Pinch of Pink salt
  • 3 tbsp Mixed nuts of your choice, chopped


  1. First, mix together the flax meal and water, stir and set aside for thicken.
  2. In a mixing bowl, mix all the wet ingredients and add the flax egg, stir to well combined.
  3. In another large bowl, whisk together all the dry ingredients except for the chopped mixed nuts.
  4. Add the wet ingredients to the dry ingredients and mix all well incorporated and smooth.
  5. Wrap in a plastic bag and chill in the fridge for around half hour to get firmer.
  6. Preheat the oven to 350°F, 180°C, or 160°C in a fan oven. Prepare a baking tray lined with a greased baking paper.
  7. Use an ice-cream scooper to scoop the dough onto the baking tray, better to leave a certain 1/2″ apart. Finally, sprinkle the top with chopped nuts or add more chopped chocolate if desired.
  8. Bake in the hot oven for 14 to 16 minutes. Let it cool down before serving.


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