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Vegan Frosted Brownie Cookies

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Prep Time 20 minutes
Cook Time 6 minutes
Rest Time 30 minutes
Total Time 56 minutes

Ingredients
  

Cookies

  • 2 TBSP vegan butter or neutral oil: walnut, almond, avocado
  • 120 g chocolate chips, divided dairy-free
  • 4 oz. plain, unsweetened dairy-free yogurt*
  • 1 TBSP vanilla
  • 2 TBSP monk fruit or other sweetener
  • ½ C flour
  • 6 TBSP cocoa powder
  • ¼ tsp. sea salt
  • ¼ tsp. baking powder
  • ⅛ tsp. baking soda

Ganache-Like Icing

  • 60 g chocolate chips dairy-free
  • ~2 g vegan butter
  • 2 tsp. unsweetened milk dairy-free
  • Optional: splash of vanilla

Instructions
 

  • Preheat the oven to 350°F
  • Place half of the chocolate (60g) and the oil or butter in microwave safe bowl and microwave in 15 second increments, stirring between, until the chocolate is melted and smooth
  • Stir the yogurt and vanilla into the melted oil and chocolate
  • Add the remaining ingredients to the bowl and mix until the dry ingredients are fully incorporated
  • Fold in the rest of the chocolate chips – at this point the dough can be baked into cookies or stored in an airtight container in the fridge for edible cookie dough*
  • For cookies, scoop onto a prepped baking sheet, then lightly press down to flatten each cookie as they don’t spread much while baking – wet your fingers, use gloves, or a piece of parchment or wax paper to shape the cookies and keep the mess to a minimum
  • Bake for 5-7 minutes, then let cool (either on the baking sheet or a cooling rack)
  • As the cookies are cooling, prepare the icing – or see below for other topping options – by melting all of the icing ingredients together in 10-15 second increments and stirring between until smooth and glossy
  • Once the cookies are cool, spread a layer (thickness based on preference) of the icing onto each cookie, then allow the cookies sit at room temperature until the icing has set – it’s set when the icing is firm to the touch and the cookies can be stacked without sticking to each other

Notes

  • *Chocolate chips: any chocolate chips or chunks can be used, I typically use semi-sweet to melt for the cookie dough in step 2, and a mix of semi-sweet mini chips, dark chocolate, and/or chocolate chunks to fold into the dough
  • *Yogurt: Silk and So Delicious are the brands I use and trust in baking
  • *5. I recommend baking half of the dough and keeping half in the fridge for edible cookie dough (that can always be baked later!)
  • Makes ~17 cookies using a 1.5 TBSP cookie dough scooper
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