Vegan Chocolate Chip Cookie Dough Brownies

Vegan chocolate chip cookie dough brownies

Sometimes there are no words necessary to explain the amazing-ness of a recipe.

This is one of those times.

Vegan chocolate chip cookie dough brownies.

I mean seriously, as if the picture doesn’t just scream “I am amazing!”

Vegan chocolate chip cookie dough brownies

One bite and you will surely know the truth!

So rich, so fudgy and well…these brownies are life.

Stuffed with egg free ~ dairy free cookie dough (umm, er…. cookie dough mixed with buttercream~ yeah.. it just keeps getting better) and then topped with rich chocolate ganache.

You will see in the video tutorial that I decided to bake them in individual cupcake portions but you can of course bake the entire batter in a 8″ X 8″ pan and go traditional style brownies in a sheet.

But I just felt so special with my own little cupcake-like cookie dough stuffed gem all to me!

I also took it to another level and piled on a hefty scoop of So Delicious Dairy Free Cookie Dough Ice Cream and a generous drizzle of vegan caramel sauce! (recipe at the bottom of this post)

Be sure to watch to the end for that sinful masterpiece!

So~ ice cream or no ice cream. Caramel or no caramel…. whatever you do, get your brownies stuffed up with some cookie dough and you will be one happy camper!

I promise! This recipe is BOMB!

4.0 from 1 reviews
Chocolate Chip Cookie Dough Brownies
*There are 2 measures of water in the brownie recipe, this is not a typo
I am in the habit of adding buttercream to my cookie dough for fillings, this is completely optional and not necessary. I find it makes it creamier and fluffier. But it is wonderful without it too! Your preference!
Also I baked my brownies in cupcake tins, lightly greased with no paper. You may also use a greased and parchment lined 8" X 8" pan if you prefer a sheet style brownie
Serves: 8 Brownies
  • For the Brownie Batter:
  • Granulated Sugar ¾ cup (150g)
  • Coconut Oil 4 tablespoons (60ml)
  • Natural or Dutch Process Cocoa Powder ⅓ cup (30g)
  • Hot Water ⅓ cup (80ml)
  • Ground Flax Seeds 3 Tablespoons (24g)
  • Hot Water 4 Tablespoons (60ml)
  • Vanilla Extract 1 teaspoon (5ml)
  • All Purpose Flour ½ cup + 3 Tablespoons (87g)
  • Salt ¼ teaspoon
  • Baking Powder ¾ teaspoon
  • For the Cookie Dough:
  • Earth Balance or Margarine 3 Tablespoons (42g)
  • Granulated Sugar ¼ cup (50g)
  • Light Brown Sugar ¼ cup (52g)
  • Almond Milk ¼ cup (60ml)
  • Vanilla Extract 1 teaspoon (5ml)
  • All Purpose Flour ¾ cup (94g)
  • Salt pinch
  • Vegan Chocolate Chips ¼ cup (40g)
  • 1 cup Vegan Buttercream *optional
  • For the Ganache:
  • ½ cup Vegan Chocolate
  • ¼ cup almond milk
  1. For the brownie batter:
  2. Combine the ground flax and 4 Tbs hot water and let stand for 5 minutes to thicken.
  3. Combine the cocoa powder with the other measure of hot water (the ⅓ cup) and whisk smooth
  4. Add the melted coconut oil
  5. In a large mixing bowl combine the sugar, flax mixture, cocoa paste mixture and vanilla extract and whisk smooth
  6. Sift the flour with the salt and baking powder and add to the chocolate mixture, whisk smooth
  7. Portion into prepared cupcake tins filling half full and bake in a preheated 350°F oven for approximately 18 minutes
  8. Cool for about 3 minutes and then with a tablespoon measure press the center to create an indent~ cool the rest of the way.
  9. For the cookie dough:
  10. Cream the earth balance vegan shortening with both sugars until light and fluffy (this will take about 5 minutes on high speed)
  11. Add the vanilla extract and slowly drizzle in the almond milk while mixing on medium to high speed.
  12. Add the salt and flour and mix just until combined then add the chocolate chips.
  13. Add the buttercream last if using *optional
  14. Fill the indents of the cooled brownies with the cookie dough
  15. Dip in ganache
  16. *To prepare the ganache chop the chocolate finely and add the boiling almond milk and whisk smooth, cool slightly before dipping the brownies
Brownies can be stored at room temperature for up to 4 days in an airtight container or refrigerate for 1 week

For longer storage freeze wrapped well for up to 2 months
Vegan Caramel Sauce
4.0 from 1 reviews
Vegan Caramel Sauce
Serves: 1 cup
  • Granulated Sugar ½ cup (100g)
  • Light Brown Sugar ½ cup (105g)
  • Unsweetened Almond Milk or any milk alternative you prefer ½ cup (120ml)
  • Earth Balance Vegan Butter 2 Tablespoons (28g)
  • Salt pinch
  1. Combine all the ingredients except the earth balance in a heavy bottom sauce pot and cook over medium to high heat stirring often to dissolve the sugars and bring to a boil
  2. Boil for approximately 10 minutes or until it is thickened
  3. Remove from heat and stir in the earth balance
Carmel sauce can be stored for up to 2 weeks in a clean airtight container in the refrigerator



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  1. These look amazing! Will be sure to try them! Sorry to have to ask as i totally respect your vegan lifestyle, but uf i did want to sub the flax seeds for egg what is the substitute? Is there a set amount of flax seed for egg so i dont keep bothering you for every recipe you post?
    Thank you so much x

  2. Hi Gretchen

    can we use vegetable oil instead of coconut oil? can i use 3 eggs instead of flaxseeds? i know you have an amazingbrownie recipe with eggs. but wanted to try this one with eggs.


  3. Hello! I have a question of the brownie recipe from your book, which is like a dream of brownie by the way, however I’d like to extend their shelf life because with the applesauce they barely lasts 4/5 days, what would you recommend as a substitution of the applesauce? Thank you very much in advance

    1. Hi Thanks! You can use oil since the applesauce is a replacement for the oil in that recipe. this will make them last longer for sure!

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