Fudge Brownie Cookies
If you're looking for a sugar fix, then boy, have you come to the right place! These fudge brownie cookies are soft, squishy, moreish, and have a slightly granulated texture that provides a nice contrast between the silky chocolate chunks dotted atop. I will admit that they have a lot of sugar in them, however I don't mind going a little overboard when whipping up a few treats.
This recipe is gluten-free in addition to being vegan, but if you're not the biggest fan of the nutty taste that buckwheat flour lends to recipes, I'd recommend changing to a different blend (spelt also works a treat if you're not sensitive to gluten). I recommend grabbing one of these, poppin' it in the microwave for a few seconds to make it super squidgy, then eating with a warm cup of almond milk to wash it all down. An ideal situation would be next to a window whilst it's raining outside, or perhaps in a bathtub with a good book and lots of bubbles, but trust me - you're not going to care where you eat these, as long as you can eat them.
Although these will seem rather squishy when time is up, they do firm when cooled. It's better to have an undercooked cookie than an overcooked one, but if you're nervous, feel free to adjust the baking time!
FUDGE BROWNIE COOKIE DOUGH
2 tablespoons of flaxseed meal
1/3 cup of plant milk
1/2 cup of coconut oil, melted
3/4 cup of coconut sugar
1 teaspoon of vanilla paste
1 1/2 cups of buckwheat flour
1/2 cup of raw cacao powder
1/2 teaspoon of baking soda
1/4 teaspoon of baking powder
1/2 teaspoon of sea salt
100g of dark chocolate
Loving Earth Hazelnut Butter
Crushed raw hazelnuts
- Preheat your oven to 180 degrees Celsius and prepare two baking trays with parchment paper, then set aside.
- In a measuring jug, place the flaxseed meal and plant milk. Stir with a fork and set aside to thicken.
- In a small saucepan melt together the coconut oil and coconut sugar over a low heat, stirring constantly. Try to get the mixture as smooth as possible to minimise the chance of a sugary cookie later on. Take off the heat and pour into a large bowl.
- Add the gelatinous flaxseed and plant milk mixture to the large bowl, as well as the vanilla paste, and whisk to combine.
- Sift in your buckwheat flour, raw cacao powder, baking soda, baking powder, and sea salt, then fold in with a wooden spoon. If you're using the recommended flour there is no risk of over-mixing thanks to the absence of gluten, so do not fear!
- Scoop roughly a tablespoon or two of the cookie dough into your hands, roll into a ball, and place on the parchment paper. Repeat until you've used all of the dough - you should be left with twelve cookies.
- Take your dark chocolate and break it into large chunks, then press them into the cookies.
- Place the tray of cookies into the oven and bake for approximately 12-15 minutes - they're ready as soon as they begin to develop the cracking on top.
- Remove from the oven and allow to cool for at least 10 minutes before using a spatula to transfer them onto a wire cooling rack. Eat one warm with a slathering of hazelnut butter, and congratulate yourself on making some super pretty cookies!