Recipe: Vegan Salted Chocolate Brownie Cookies
These cookies are the kind you give as gifts. That’s how much people love them.
This recipe is worth the effort, though in true Annie style, they’re are pretty easy!
RECIPE NOTES:
You will need a mixer for this recipe, whether this is a hand or stand mixer
This recipe uses aquafaba as it’s egg replacer, aqufaba is the water chickpeas sit in, it is viscus like egg white once whipped (I simply use canned chickpea water), for best results chill your aquafaba for 10mins before using.
why use aquafaba?
Aquafaba unlike other egg substitutes whips like egg white to form a meringue-like texture, which is important for the finished cookies consistency
This alternative to egg is a cholesterol free option for your heart-smart family members
Unlike egg, aquafaba can’t be over whipped!
Use quality chocolate for this recipe. You want dark chocolate as you’re adding enough sugar to balance it out, 70% is ideal.
Ingredients
65 grams vegan butter (I like Nuttalex)
300 grams dark chocolate chopped
200g brown sugar
6 tablespoons of aquafaba (chilled if possible for at least 10mins)
1/4 teaspoon cream of Tatar (optional to create more lightness in the cookies)
1 teaspoon quality vanilla essence
50 grams plain flour
1 tbsp instant coffee (optional)
½ tsp salt
½ tsp baking powder
1-2 tablespoons water
Coarse sea salt for sprinkling at the end
Method
Place the dark chocolate and vegan butter in a heat-proof bowl over a saucepan of simmering water. Slowly melt, stirring often until smooth and both the butter and chocolate are fully melted. Set aside to cool for 10 minutes.
Meanwhile, whisk together the flour, instant coffee, baking powder and salt in a bowl, set aside.
In a stand-mixer using the whisk attachment on high, whisk the cold aquafaba and optional cream of Tatar for a few minutes to begin to whip it up, making peaks, then add your brown sugar and vanilla essence gradually mixing until and the mixture has turned a pale brown colour. Next, slowly pour in the cooled butter and chocolate mixture and mix till combined.
Set the mixer speed to low and add the flour mix, combining to just incorporate the ingredients. If the mixture is stiff, add a tablespoon of water or two to loosen it up.
Cover the mixture and refrigerate for 30 mins to firm up.
Preheat the oven to 170.C fan forced. Line three baking trays with baking paper.
Scoop mixture on to a lined tray using a tablespoon. Place no more than 9 cookies per sheet as they tend to spread when cooked.
Cook for 10-12 minutes.
Optional: In the middle of baking, remove each pan and bang it gently on a sturdy surface to deflate the cookie and create a nice crackling effect.
Remove from the oven and immediately sprinkle each cookie with a pinch of coarse sea salt. Let the cookies cool for 5-10 minutes before transferring to a wire rack to cool further.
Feeling inspired? Let me know if you make them! Send a picture of your vegan chocolate cookies to go in to the draw to win a free private lesson 💖
