Can’t decide between a brownie and a cookie? These flourless double chocolate brownie batter cookies are the perfect thing to make! They’re vegan, gluten free, grain free, refined sugar free, and sugar free friendly. They’re also naturally high in protein and fiber.
How can I make these double chocolate cookies sugar free?
I used pure maple syrup and vegan dark chocolate chips when I made this recipe, but you can easily use sugar free maple syrup and sugar free dark chocolate chips instead.
What ingredients do I need for these double chocolate brownie batter cookies?
If you want to make these flourless brownie cookies, here’s what you’ll need:
- chickpeas (also known as garbanzo beans)
- cocoa powder
- almond butter (or other nut/seed butter)
- pure maple syrup (or raw honey)
- pure vanilla extract
- water
- salt
- baking powder
- chocolate chips
What other nut/seed butters could I use?
If you don’t want to use almond butter in this recipe, you could use any other nut or seed butter you prefer. I would recommend cashew butter, peanut butter, or sunflower seed butter. If you use a thick nut butter, you may need to use a little less cocoa powder or just add more water to the batter.
How do I make this recipe nut free?
To make this recipe nut free, simply use a seed butter like sunflower seed butter or tahini instead of almond butter!
What chocolate chips do you use?
I like to use either Hu Kitchen vegan chocolate chips or Enjoy Life Foods vegan dark chocolate chips. Enjoy Life Foods has both dark and semi-sweet chocolate chips, as well as white chocolate chips. Hu Kitchen’s chocolate chips are sweetened only with dates. If you want to use Hu Kitchen vegan chocolate chips, use my code thebigleybasics for 15% off.
Will I taste the chickpeas?
You will not taste the chickpeas in this recipe, I promise! The chickpeas just help to give these cookies a nice texture (plus, they’re high in protein and fiber).
How do I store these double chocolate brownie cookies?
I like to store these double chocolate brownie batter cookies in an airtight container for 4-5 days. You can store them on the counter or in the fridge!
Want more brownie in your life?
Check out my other brownie recipes! Some might surprise you…
Ready to make these cookies? The full recipe is below!
Double Chocolate Brownie Batter Cookies
Ingredients
- 1 (15oz) can chickpeas, drained and rinsed
- 3/4 cup cocoa powder
- 1/2 cup pure maple syrup
- 1/3 cup almond butter
- 1 tsp pure vanilla extract
- 1/4 cup water
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- Chocolate Chips
Instructions
- Preheat the oven to 350°F and line 2 baking trays with parchment paper (or spray well with cooking spray).
- While the oven preheats, add all of the ingredients to a food processor (except the chocolate chips) and process until you have a smooth batter. You could also try blending the ingredients together in a high speed blender if you don’t have a food processor. I haven’t tried this, but it might work.  If the batter is too thick, add more water. If the batter is too runny, add more cocoa powder.
- Once the batter is smooth, stir in the chocolate chips by hand.
- Scoop the batter with a cookie dough scoop and place on the prepared baking trays.
- Using a fork, lightly press down on the top of the cookies to flatten them (they won't flatten much while baking so you'll want to flatten them a bit before baking).
- Bake cookies for 20 minutes.
- Let cookies cool slightly before enjoying!