Prep time
Bake time
Total time
I mixed the brownie cookie by hand, no mixers required, however you can use a mixer if you prefer
Serves: 24 cookies
  • For the Brownie Cookie:
  • Semi Sweet Vegan Chocolate 1 cup (113g)
  • Vegan Butter 2 Tablespoons (28g)
  • Light Brown Sugar 4 Tablespoons (56g)
  • Vanilla Extract 2 teaspoons (10ml)
  • Golden Flax Meal 2 Tablespoons (16g)
  • Aquafaba 6 Tablespoons (90ml) **see notes above recipe in *notes for sucess
  • All Purpose Flour 18 Tablespoons (144g)
  • Baking Powder ¼ teaspoon
  • Salt ¼ teaspoon
  • For the Caramel:
  • Palm Sugar paste *see notes above ½ cup (165g)
  • Full Fat Coconut Milk ½ (108g)
  • Vanilla Extract 2 teaspoons (10ml)
  • Sea Salt ¼ teaspoon
  • Chocolate for dipping & drizzling approx ½ cup
  1. Prepare the brownie cookie dough by melting the chocolate with the brown sugar and vegan butter over a double boiler stirring until melted and hot, so the sugar will start to dissolve.
  2. You can also use a microwave if your prefer.
  3. Combine the flax meal with the aquafaba, let stand to thicken at least 5 minutes.
  4. Sift the flour with the baking powder and salt
  5. Once the chocolate mixture is melted add the flax paste and whisk smooth
  6. Add the sifted dry ingredients and mix just until combined
  7. Scoop with a #100 scoop into parchment lined sheet pan spaced 2" apart
  8. Freeze the dough balls while you preheat the oven to 350°F
  9. Once the oven is preheated, remove the dough balls and make an indent with a teaspoon measure to make the "thumbprint" into the center of the dough
  10. Bake in the preheated 350°F oven for 10 minutes exactly.
  11. Do not over bake or your cookies will be dry
  12. While the cookies are baking prepare the caramel:
  13. Combine the palm sugar paste with the coconut milk in a medium heavy bottom sauce pot.
  14. Stir often to dissolve the sugar into the milk, but once it starts boiling just let it boil
  15. You will reduce the heat to a simmer and reduce the total volume of caramel to ¾ cup but keep your eye on it so it doesn't boil over, **be very careful when working with caramel sugar!
  16. Once the caramel is reduced to ¾ cup add the vanilla extract and salt and transfer it to a heat proof container and let cool
  17. Once the cookies are baked & cooled, melt the chocolate *temper it if it is not summer coating chocolate! and dip the bottoms of the cookies in the chocolate.
  18. Fill the indents with the caramel and then drizzle with the remaining chocolate
VegVenturefuls will stay fresh at room temperture in an airtight container for up to 1 week.

For longer storage you can freeze them *preferably without the caramel filling! for up to 1 month
Recipe by Gretchen's Vegan Bakery at