vegan brownie batter cookies

A double chocolate chip cookie made easy and oh so chewy.  This recipe will have you coming back for more.  My only tip is to make em thick – try not to flatten them out too much.


  • 1.5 cups gluten free flour*
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 1 cup dark chocolate almond butter**
  • 3/4 cup maple syrup***
  • 1 tsp vanilla extract
  • 1/2 cup dairy free chocolate chips


Preheat oven to 350F degrees.  Line 2 baking sheets with parchment paper.

Mix the dry ingredients in one bowl and wet ingredients in a separate bowl.  Then combine both (do not over mix).  Lastly, fold in the chocolate chips.

Form your cookies like meatballs and flatten them out slightly – not too much.  I found the thicker the cookie, the better.

Bake for 12 minutes.

Yields 25 cookies.


*You can substitute in all purpose flour.

**For the dark chocolate almond butter.. this particular product may be hard to find I used Maranatha brand.  You can sub in Nutella or Peanut Butter & Co. Dark Chocolate Dreams but decrease the maple syrup to 1/2 cup.

***You can substitute in honey or any liquid sweetener for the maple syrup.

…delicious happens


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