“Cookies are made of butter and love.”
– Norwegian Proverb
When it comes to vegan cookies, you have to work extra hard to make the perfect batch. I have thrown away a fair share of burnt, cracked, and undercooked cookies over the years. Something always seemed amiss.
After last week’s success, I decide to add leftover vegan butter into my cookie dough mix. The environmentally-friendly ingredient made an excellent substitute for this baking venture.
It has the same texture and color as regular butter, and it tastes similar too. It’s also easier to cream and mix into the cookie batter. That is why I didn’t mind overindulging myself to bake a cookie storm with this vegan weapon.
What’s hidden inside these beauties?
I used almond milk, vegan butter, and a list of baking staples to get the right crackly texture. Laying underneath is an all-vegan, soft, fudgy, and chewy treat. Each bite oozes with melted gooey chocolate with a hint of sea salt flakes.
Even though this recipe requires more sugar than I like, eating in moderation should keep your diet in check. Also, a single bite will feel like a chocolaty hug that lingers on and lightens the mood. It is also way more delicious than you ever imagined!
What to Expect?
- 100% vegan
- No dairy
- No refined sugar
- Extra chocolaty
Baking Tips for Vegan Salted Brownie Cookies
My expertise is still a work-in-progress. Yet, there are some things I picked up after going through multiple test batches.
Follow my lead to get the perfect vegan cookies.
Precision Is Key
I have started measuring my flour in grams instead of cups for additional accuracy. It eliminates confusion regarding the quantity of my dry ingredients.
(Hint: 1 cup flour means 130 grams)
Do It the Milky Way
Ordinary cookies do not require milk (well, most of them don’t). My vegan recipe uses plant-based milk as a substitute for egg. Add a few teaspoons to bind the ingredients together. You can adjust the amount according to the desired thickness and moistness.
Timing Is Everything
I prefer to take out my butter 15 minutes before creaming it. The room temperature softens it sufficiently to get me a nice fluffy dough. Otherwise, I risk using a hard and cool block of butter that creates lumps or a super soft one that turns my dough into a greasy mess.
More importantly, preheat the oven approximately 10-15 minutes before baking. It optimizes the baking process by ensuring that the oven is warm enough for consistent cooking.
Use the exact amount of salt requested in this vegan recipe if you are using unsalted butter. You can reduce the salt quantity to half if you have salted butter. The salt element balances the flavors and prevents vegan cookies from turning too sweet. Dust some more on cooked cookies to get a snow-speckled look.
Scoop and Go
I maintain uniformity by using a small cookie scoop (and sometimes ice scoop) to create cookie balls. Each little goodies must weigh 1 ounce for consistency. You can opt for ½ ounce balls if you are going for bite-sized versions.
How to Store Vegan Cookies?
Retaining the freshness of cookies depends on your storage space.
- Counter Options:
Keep them fresh for 4-5 days in an airtight container. Or loosely covered in a nice tray, away from direct sunlight.
If your leftovers can last for weeks, you can place them in an airtight container. Then let them chill in the refrigerator. This method keeps them fresh for 2 weeks tops!
Now, let’s move onto some tasty titbits.
Flavorsome Health Hacks
Vegan cookies can sound bland and boring. I spruce things up by sprinkling some joyfulness and bold flavors.
Here are a few ideas for inspiration:
- Read the Label
Non-dairy products can be extra sweet. I prefer using unsweetened almond milk (or another plant-based milk) to control the overall taste of my cookies.
- Chocolate Wisdom
Use 70% dark chocolate for a bittersweet and more nutritious flavor. Or at least premium-quality cocoa powder and milk chocolate to achieve a rich taste.
- Need extra crunch? Add some chopped walnuts, pistachios, pecans or almonds into the cookie dough.
- Looking for something sweet and gooey? Sprinkle some dried fruits such as cranberries and cherries before baking the cookies.
- Want some bitterness? Add a pinch or two of espresso powder to amplify these cookies flavor profile.
Want to watch some behind-the-scenes action? Press play to watch a step-by-step tutorial from yours truly. Follow me on Instagram to watch more cooking tutorials.
Bake up a storm with these extra fudgy vegan cookies. Please do tag your social media posts with @joufulhomecooking or use #joyfulhomecooking in your caption. That way, I can keep track and share tips with my favorite followers.Print
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 15 1x
- 1/2 cup vegan butter
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 2/3 cup cacao powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1–2 tbsp almond milk
- 100g vegan dark chocolate + more for topping (chopped into small chunks)
- Preheat the oven to 350°F (180°C). *
- Cream the vegan butter and sugar (white+ brown) in an electric mixing bowl.
- Add some vanilla. Stir well.
- Sift and mix the flour and cocoa powder into another bowl. Add baking soda and salt. **
- Mix the dry and wet batter with hand until you get crumbly cookie dough.
- Add one tablespoon of non-dairy milk to moisten and thicken the dough.
- Sprinkle in chocolate chunks and other flavorsome add-ons.
- Your cookie dough should be thick yet sticky enough to roll it into small balls with ease.
- Break off the dough and roll it into 15 small balls.
- Assemble it in a lined baking tray by placing each ball 2-inches apart. ***
- Pop it in the oven.
- Bake for 10 minutes (or until the edges turn crispy. Make sure that cookies remain firm in the middle to get that brownie texture.
- You can press in a handful of chocolate chunks into the freshly baked vegan cookies for extra chocolaty goodness.
*Do this 10-15 minutes before baking.
** Baking soda allows the vegan cookies to rise. Missing this step might cause the batter to spread.
*** The distance stops it from spreading.
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