Main image of Almond Brownie Cookies

Almond Brownie Cookies

41 min

Dessert

Make-ahead

On-the-go

10 ingredients or less

Pantry-ready
Brownies and cookies, two of the most beloved desserts we can think of. Now imagine both of them merged into one. Yupp, a little bit crunchy on the outside, while soft and fudgy on the inside - a real treat!

cookies

Total

41 min

Prep

10 min

Cook

16 min

Rest

15 min

Contains

Treenut symbol

tree nut

Gluten symbol

gluten

Free from

Soy symbol

soy

Peanut symbol

peanut

Sesame symbol

sesame

Ingredients

Optional garnish

  • flaked sea salt
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Directions

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  1. In a small bowl, mix together the flaxseeds and water and set aside to gel.
  2. Fill a medium saucepan halfway with water, and bring to a boil. Place a large glass or ceramic heat-safe bowl on top of the saucepan. This is called a 'double boiler'.
  3. Use the double boiler to melt the chocolate and coconut oil, mixing until it's all melted together.
  4. Now add the brown sugar, and mix until well combined. Remove the bowl from the saucepan and be careful as the bowl will now be hot.
  5. To the same bowl, add the gelled flaxseeds, chopped almonds, vanilla, baking powder, and salt. Stir until everything is well combined.
  6. Place a sieve over the large bowl, and sift in the flour. Stir until just combined, and careful not to over-mix.
  7. Let the dough rest at room temperature for 15 minutes.
  8. Preheat the oven to 350°F (180°C).
  9. Using your hands, form little balls out of the dough, about the size of a golf ball or about 1.5 Tbsp worth of cookie dough. Add this to a lined baking tray and gently press the dough down to create little disks about 1 cm thick, as the cookies don't spread much on their own. Keep about 5 cm between each cookie on the tray.
  10. To decorate, gently press a couple of small pieces of chopped chocolate and chopped almonds to the top of each cookie before baking in the preheated oven for 10 - 11 minutes.
  11. When removed from the oven, sprinkle over top some sea salt, if desired.
  12. Let cool on the baking tray for 10 minutes before transferring to a wire rack to cool completely. Enjoy!

Notes

  • * Tip: best to choose a chocolate that's tasty enough that you'd enjoy eating it on its own. The chocolate is one of the main ingredients in this recipe, so the taste of the final cookies depends largely on the taste of the chocolate used.
  • ** If you don’t mind a coconut taste/aroma, you can use unrefined coconut oil here instead.
  • *** We've also made this recipe using 1¼ cup (156 g) flour, which yields a more firm, cake-like cookie rather than a soft and brownie-like cookie. Both taste delicious, so you can use whichever measurement you prefer.

Storage

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Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Lindsay 🇺🇸 - July 29, 2021, 3:54 p.m.

Oh my!!! These are absolutely amazing! They taste like brownies but with a nice chewy crunch like the outside rim of the brownie pan. Everyone who tasted these wanted more!

PUL Team - Aug. 1, 2021, 8:25 a.m.

So glad the cookies have been enjoyed, Lindsay!

Reply
Kayla - July 27, 2021, 7:19 a.m.

Rich, decadent and a real indulgence....I need to make these again soon!

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Lea - July 26, 2021, 6:38 p.m.

Really delicious and easy to make!
I used sliced almonds, so it was even easier to make :)

Reply
Yoana - July 23, 2021, 9:50 p.m.

These tasted heavenly! The best chocolate cookies I have eaten! Thank you for all these wonderful recipes dear Sadia and the whole pickuplimes team. ♥

PUL Team - July 25, 2021, 9 p.m.

Such a compliment, Yoana, thank you for sharing! It means so much 😊

Reply
Nat - July 23, 2021, 1:57 p.m.

The cookies turned out great even though I forgot to add the flax egg :P the chocolate solidified cuz I was too slow, I tried to heat it back up on the double boiler, but it didn't really work because I had already added the flour. I kept heating it, and all was fine after I added about 4 tablespoons of soy milk. Many thanks for the recipe :O)

PUL Team - July 25, 2021, 7:42 p.m.

Thanks a bunch for sharing your experience with this one, Nat!

Reply
Valerie - July 22, 2021, 6:28 p.m.

These cookies simply taste amazing! I made them several times and everyone loved them! This is my go-to cookie recipe, even though I am not vegan (yet)

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Anu - July 22, 2021, 12:49 p.m.

Hello, this cookie recipe sounds yum! One question though, can these be made oil-free? What could I substitute instead of the oil?

PUL Team - July 23, 2021, 2:24 a.m.

Hey Anu, we haven't tested it out, but perhaps applesauce or mashed banana may work! We hope you enjoy the recipe if you experiment with it 🙂

Reply
Teresa - July 15, 2021, 10:32 p.m.

Hello! I love all your recipes, and PUL has been so helpful to me because I am a new vegan! My family are not a big fans of nuts in their treats so could I leave them out or substitute them for vegan chocolate chips?
Thanks xx

PUL Team - July 18, 2021, 2:16 a.m.

Hi Teresa! Feel free to omit the almonds, or substitute them for another desired ingredient such as chocolate chips, dried fruit, coconut flakes, or seeds 🙂

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Saskia - July 11, 2021, 11:04 a.m.

I made these a couple times now as house-warming gifts and the recipients always said that they were the best cookies they've ever had. They never last long as they are so addictively delicious :) I highly recommend everyone to make them asap!

PUL Team - July 16, 2021, 6:37 a.m.

So honoured PUL cookies are being enjoyed on these special occasions! Thank you for sharing, Saskia 😃

Reply
Voluntarily Committed - July 10, 2021, 11:48 p.m.

Wow. Just made these and they are delicious. We are sitting here enjoying them with a hot cup of coffee.
I did have to make a couple of subs. The only chocolate I had were some sugar free dark chocolate chips, so I used those. Also, I only had walnuts.
These are so delicious! This one is print worthy! It’ll be added to my favorites list!

PUL Team - July 15, 2021, 3:21 p.m.

So honoured to hear, and thanks for sharing your substitutes!

Reply
Lola - July 10, 2021, 2:34 p.m.

These are an absolut treat !
😍😍😍

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Lorraine - July 10, 2021, 1:12 p.m.

Une de mes recettes favorites ! Je ne compte plus le nombre de fois que je l'ai réalisé ^^
La texture fondante avec le croquant des amandes est une merveille

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Neha Kale - July 9, 2021, 10:43 a.m.

These were sooo good i literally couldn't stop eating them 😭❤️

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Els - July 8, 2021, 11:04 p.m.

I will definitely make these again! They taste super rich. Everybody that tasted them was an immediate fan.

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Kirstyn - July 8, 2021, 9:03 p.m.

These have become my go-to cookie recipe. DELCIOUS and a big hit with my family.

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Sara Scaletti - July 8, 2021, 6:14 p.m.

I made these several times and they are amazing!!! Everyone loved them and no one could tell they were vegan😜

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Caterina - June 29, 2021, 8:19 a.m.

Hello Sadia! Love your videos and your personality!

I was wondering if is it ok to use almond flour in this recipe? :)

Thanks a lot!

PUL Team - June 30, 2021, 2:52 a.m.

Hi Caterina, thank you for the kind words! We can't say for certain that almond flour will work as we haven't tested it out, although we imagine with some experimenting it could. Perhaps 3/4 cup of almond flour with additional gel made from flaxseeds and water is a good place to start 😊 Let us know how it goes if you give the substitute a try!

Caterina - June 30, 2021, 5:43 a.m.

Thank you Sadia for your reply!

I actually tried using 3/4 cup of almond flour but they spread a lot becoming thin and oily, but still tasty! Next time I’ll t try adding more flexseed gel! Didn’t think about it, thank you for the amazing tip 😌

Reply
Christina - June 23, 2021, 9:40 p.m.

just noticed when watching the ChocBrownie cookie video again, it differs from the ingredients list, it says 1&1/4cups flour but the video demos 1cup........🤔😍

PUL Team - June 24, 2021, 6:24 a.m.

Super great eye, Christina! Thank you for pointing this out and for your patience during any confusion this may have caused. When recipe-testing for these cookies, we tried both measurements - 1 cup of flour, and another batch with 1¼ cup flour. Both worked out great! We personally felt the 1 cup flour yielded cookies that were softer and brownie-like, while the 1¼ flour yielded cookies that were a bit more firm and cake-like in texture. We've updated the recipe write-up to make it match the video so as to not cause any more confusion, but either would be alright depending on which consistency you prefer. Thanks again for sharing the inconsistency with us, it's a huge help! 😃

Christina - July 16, 2021, 3:19 p.m.

Ooh that's really interesting Sadia! I would prefer the softer style so we've both benefitted from our posts! #winwin 😍, thanks so much 😘💞😋

Reply
Deepika - June 22, 2021, 1:57 a.m.

Instead of all purpose flour, I baked these cookies with rolled oats flour and they turned out to be pretty awesome and crunchy.
Cookies taste yum. Thanks for the recipe. Really deserves 5stars :)

PUL Team - June 22, 2021, 5:29 a.m.

Thank you for sharing, Deepika - so glad to hear the cookies were enjoyed!

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Christina Cardle - June 21, 2021, 5:07 p.m.

just finished baking these - waweeee, sooooooo deeeeelishhhhh

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Selena - June 8, 2021, 12:39 p.m.

These cookies were awesome! You know they're great when you can't wait to make another batch, to make double that time, and to give em to all your family and friends! And they were great even though I didn't have the total amount of chocolate, and I swapped a flax egg for a chia egg, and because I didn't have so much chocolate I added cocoa powder to the flour. Yum yum yum!

PUL Team - June 9, 2021, 5:34 a.m.

Aww so sweet of you to make the cookies for your friends and family, Selena! Lovely substitutions as well 🤗

Reply
Ying - June 6, 2021, 11:32 a.m.

Hello,

Could I substitute the flour with some healthy options like oat flour?

Thank you.

PUL Team - June 6, 2021, 10:07 p.m.

Hi Ying, thanks for the question! We'd suggest trying half oat and half all-purpose flour to start if possible, and see how you like it. Then try the next time with all oat flour if it turns out well. All-purpose flour has gluten in it, which helps give the classic structure of a cookie. Oat flour might not offer this, but it could be a fun one to experiment with since we haven't had a chance to yet 🙂 If you give it a try do let us know how it goes! 🤗

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Cris S - June 5, 2021, 6:16 p.m.

My cookies come out too hard, I'm probably doing something wrong with the oven as I could never bake biscuits, but the taste is good for who knows how to bake 😄!

PUL Team - June 6, 2021, 12:50 a.m.

Hmm ovens can be tricky since they're all so different! Reducing the heat and using the middle rack may be a good idea to help prevent things from getting too hard or burning easily. Glad you still enjoyed the cookies, Cris 🤗

Cris S - June 6, 2021, 7:34 a.m.

Thank you greatly for all your replies and suggestions! I love your dedication to the cause of nutrition and I hope I didn't flood you! 🤗

Reply
Steffi - June 1, 2021, 10:50 a.m.

The cookies are absolutely delicious! I was wondering is it possible to substitute the sugar with something healthier or completely even avoid it?

PUL Team - June 2, 2021, 3:29 p.m.

Hey there, Steffi, thanks for the question! We can't say with certainty as we haven't had a chance to test it out. You could likely avoid or cut it down, although the cookies will be less sweet and may have a slightly different texture. Do let us know if you have a chance to experiment though 🤗

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Akina - May 30, 2021, 11:22 p.m.

Okay, these are great! I added in some peanut caramel chocolate because I had to use it up and some cashew better for another layed of flavor and they came out great. I baked them in 2 batches and noticed a big difference. The first one I baked for a little too long and they turned out more crunchy, great to dip in milk or tea. The second I baked less and it came out really chewy which I love. Also sprinkled some coarse salt on top of the chewy ones and it made them even more delicious. Thank you for the recipe x

PUL Team - June 2, 2021, 3:26 p.m.

Ooo thanks so much for sharing this with us, Akina! Love the idea to add a sprinkle of salt on top 😍

Reply
Mailie - May 29, 2021, 1:57 p.m.

This Brownie/cookie is amazing ! But i do a mistake, I have used a chia flour instead of ground flax seeds. So the cookie rised not. I don't understand all this instructions I am a french student. But thank's for the receape, next week I will make again this cookie receape. Even if it take a strange texture it's so good !

PUL Team - May 30, 2021, 8:19 a.m.

Hello Mailie! So amazing that you're practicing your language skills. Perhaps an online translator may be helpful? The flax seeds with water form a mixture that helps the cookies stick together. We're so glad that you're enjoying the cookies regardless 😃

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Chantal - May 4, 2021, noon

I've baked these 3 times this week! To eet and to give : they ask for the recipe! Yes, they are so perfect!!!

PUL Team - May 8, 2021, 10:13 p.m.

Such a lovely gift to give, Chantal! We appreciate you taking the time to share this so much 🙂

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Michelle - April 22, 2021, 2:55 p.m.

Just baked these tonight and holy smokes they were amazing!!! Thanks for the awesome recipes :)

PUL Team - April 24, 2021, 1:32 a.m.

Hi Michelle, thank you for the review! So glad you enjoyed the cookies :)

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Ishi - April 18, 2021, 5:43 p.m.

Oooh!! I tried these cookies today and it turned out to be soooo perfect. Melt in mouth goodness with just the right amount of crunch. The roasted almonds do a great job in adding layers of flavour. I really enjoyed baking these. Very simple recipe. I wish to pass this down to my friends and family.

PUL Team - April 19, 2021, 3:21 a.m.

This is so lovely to hear, Ishi, and so happy you enjoyed the cookies. Thank you :D

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Megan - April 1, 2021, 9:51 p.m.

These cookies are AMAZING 🤩 I love making a batch and enjoying them with a nice hot cup of tea.

I didn’t have flaxseeds so I used ground chia seeds and through a little trial and error I’ve found they work as a perfect sub as long as I add 2 extra Tbsps of water as the chia seeds gel up a bit more than flax. So tips for anyone trying to sub out the egg substitute😄

Thank you for this beautiful recipe 🙏🏻 Currently making a batch to bring over to my grandma right now💕

PUL Team - April 3, 2021, 1:39 a.m.

Thank you for the awesome tip, Megan! We're so happy you've enjoyed the cookies. So kind of you to make some for your Grandma too 🥰

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Claire - March 24, 2021, 8:01 p.m.

We love those cookies. They really are like an individual portion brownie like. This has became my go to chocolate cookies

PUL Team - April 2, 2021, 5:28 a.m.

We appreciate this so much, Claire, and are so happy you're enjoying the cookies 😍

Reply