I haven’t posted a brownie recipe in a while so I toyed with the idea of coming up with a new one to share today. But really, nothing can top my vegan brownie recipe in my eyes, or the gingerbread version, so I decided to try my hand at brownie cookies instead. Paleo Vegan Nut Free Brownie Cookies to be exact.
The entire name sounds like one big contradiction, but weirdly, these brownie cookies are all of those things.
One of my personal goals for this year was to try making more new-to-me foods or at least using more new to me ingredients in my recipes.
I checked my progress this weekend and realised I’ve used quite a few new-to-me ingredients already this year:
- turmeric in this smoothie bowl
- most of the spices in this chai hot chocolate
- tahini in this nut-free granola
- poppy seeds in these vegan donuts
- and now sunflower seed butter and coconut flour in these paleo vegan nut free brownie cookies
Okay, so I have used sunflower seed butter before on toast and I used coconut flour in these two no bake recipes. But I’ve never actually baked or cooked anything with those ingredients, so I’m adding these brownie cookies to the list. Hashtag logic.
Paleo Vegan Nut Free Brownie Cookies
Moving on from my questionable logic, let’s chat about a few of the ingredients in these brownie cookies for a second.
I’m no stranger to flour substitutes but coconut flour has to be the weirdest one I’ve ever worked with. I’m not sure I’ll ever get the hang of its crazy absorption properties. I’m pretty excited to keep experimenting with it, though.
Tahini, sunflower or other seed butter
This is the glue that keeps everything together and it adds a subtle nutty flavour to the cookies, without the nuts. Obviously, if you don’t need these to be nut free you can use a nut butter of choice (I highly recommend peanut butter). Just remember that whichever one you use will affect the taste of the cookies, so make sure it’s one you actually like.
You can sub the coconut sugar for another granulated sweetener, but I would advise against using a liquid sweetener. The coconut flour will not react well to extra liquid in the batter. Trust me.
This helps keep the cookies soft and moist and gives them that amazing chewy ‘brownie’ texture. I barely use any applesauce in this recipe, just 1 tsp. But when you’re working with coconut flour, a little goes a long way.
The amount of coconut oil you use in this recipe depends on how oily your nut butter is. Anything between 2 and 3 tsp should work okay, but you might have to blot any excess oil with a paper towel before baking.
There are a few more ingredients in the cookies but they’re all normal vegan brownie cookie ingredients, so I won’t go into detail about them.
But I will say that these vegan nut free brownie cookies are crispy on the outside but are soft, chewy and basically brownie-like on the inside. Plus, they’re made with coconut flour so they’re also gluten-free and paleo. Told ya.
Oh, and if you make these cookies, I’d love to hear what you think. Leave a comment and rate the recipe or take a pic and tag it #ExSlothEats on Instagram!
- 1 tbsp ground flax + 3 tbsp water
- 2 - 3 tsp coconut oil, melted*
- ¼ cup coconut sugar
- 6 tbsp (3/8 cup) tahini, sunflower or other seed butter**
- 1 tsp applesauce, preferably at room temp***
- 1 tsp pure vanilla extract
- 2 tbsp coconut flour
- 2 tsp unsweetened cocoa powder or raw cacao
- ¼ tsp baking soda
- pinch of salt
- ¼ tsp ground coffee beans (optional)
- 2 tbsp mini dairy-free chocolate chips
- unsweetened shredded coconut for topping
- Combine ground flax and water in a small bowl and let sit until it forms a gel-like liquid
- Preheat oven to 350F, line a baking sheet with parchment paper and set aside
- Mix together the melted coconut oil, coconut sugar, seed butter, applesauce, flax egg and vanilla until well combined
- Add in the coconut flour, cocoa powder, baking soda, salt and coffee grounds, if using, and mix until just incorporated
- Fold in the chocolate chips. The dough should be tacky but not stick and should come together to form a ball during this step
- Divide the dough into 6 - 8 equal sized balls or spoon out with a cookie scoop and transfer to prepared baking sheet
- Flatten with a fork or your fingertips and top with coconut and more chocolate chips
- Bake for 10 - 13 minutes or until the cookies start to turn golden brown around the edges
- They might be a little fragile straight out the oven, so allow to cool on the cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely
** Can sub for other nut butter if you don't need it to be nut free
*** It's best if the applesauce is at room temp so it won't cause the coconut oil to solidify again
Not ready to make these cookies yet? Scroll over the image below to pin it for later.
What about you?
- Have you ever used coconut flour before? Any recipe recommendations?
- Brownies? Cookies? Or Brownie Cookies?
- What’s your favourite nut or seed butter?
Join the conversaton in the comments below!