These Vegan SunButter Double Chocolate Cookies are the best combination of fudge brownie cookie and SunButter. They are chocolatey and rich, easy to make and naturally vegan and easily gluten-free.
This post is sponsored by SunButter, who is a favorite in our home. We love their nut-free, allergy-friendly products and enjoy baking with all their varieties.
It’s always cookie time in our house! And if you like chocolate and SunButter, you have to give these double chocolate SunButter cookies a try. Theyβre gooey, chewy, packed with dark chocolate and a touch of flaky sea salt. This may be the most indulgent vegan cookie out there!
Why You’ll Love These Double Chocolate Cookies
These cookies are really special, they are:
- Crispy and chewy
- Soft and fudgy in the middle
- Rich and chocolatey with swirls of creamy SunButter
- Easy to make
- Naturally vegan and easily gluten-free
- Always Nut-free, dairy-free, egg-free too
- Freaking Delicious
These brownie cookies are guaranteed to satisfy all this chocolate cravings. If youβre ready to start baking, just skip ahead to the recipe card below, or keep reading for the recipe in more detail.
Ingredients to Make SunButter Chocolate Brownie Cookies
These vegan chocolate cookies are made with easy to find ingredients, and surprisingly more wholesome than you’d think.
- Vegan chocolate: dark chocolate is my go-to for this recipe, however, you can use semi-sweet chocolate chips or rice milk morsels to fit your taste buds.
- Olive oil: I love how this creates a deep, rich in our brownie cookies. Itβs delicious and worth trying. Sunflower oil can be used if you do not have olive oil but I donβt recommend swapping this with coconut oil or butter.
- Applesauce: unsweetened apple sauce adds some sweetness and replaces the use of eggs.
- SunButter: I used the Creamy variety which contains 7g of plant-based protein and more vitamins & minerals than most nut butters in each serving. This makes it a great tasting fuel for anyone and something I can feel good about using in my recipes. Whatever variety you use, just make sure to stir that jar well before adding to the recipe. Smooth is better.
- Sugar: I use granulated sugar and light brown sugar to create sweetness & chewy texture. If you donβt have both sugars, you can use one or the other, but they are best when made as in the recipe.
- Flour & baking soda: our base calls for plain or gluten-free flour. If using gluten-free flour, use a 1:1 gluten-free blend with xanthan gum that you usually use for baking.
- Cocoa powder: puts the chocolate in these chocolate brownie cookies.
- Salt: for the most flavor.
How do I make these Vegan SunButter Chocolate Cookies?
You wonβt believe how little effort it takes to make these cookies.
- Melt the chocolate and oil together: stir until melted and smooth.
- Whisk together the other wet ingredients.
- Stir in the chocolate mix: until combined.
- Sift in the dry ingredients: batter will be thick.
- Fold in the chocolate chips.
- Divide the dough and roll into balls: then flatten slightly once on the baking trays.
- Top with more SunButter: swirl a little (or a lot) on top.
- Bake until edges are crisp abut middle is soft: slightly undercooked in the middle is perfect.
- Cool for 20 minutes: theyβll firm up, making them easier to handle.
Tips and Recipe FAQ
Pro tip: Add flaked sea salt to the top of the cookies. The saltiness contrasts the bittersweet cocoa which creates a beautiful pop in your palate.
Can these be make gluten-free? Yes, just use your favorite gluten-free flour blend with xanthan gum instead of all-purpose flour.
How do you store leftovers? These cookies are best stored at room temperature in an airtight container. For best quality, enjoy within 4-5 days.
Can I freeze the cookies?
Yes, these cookies freeze really well. I recommend letting them cool to room temperature before transferring to an airtight container. Freeze for up to 3 months. They thaw quickly at room temperature or can be popped in the microwave for just 15 seconds.
Can I use a flax egg instead of applesauce?
I haven’t tested these cookies with flax eggs but in theory it should work. However, you may need to add more oil since the applesauce also adds moisture to these cookies. Let me know if you try it.
Need Some More Cookie Recipes?
Then you came to the right place! Why not give these bad boys a try!?
Easy to Make, Vegan Oatmeal M&M Cookies with SunButter
Nut-Free βPeanut Butterβ Cookies with SunButter
Best Fudgy Brownie Cookies (vegan + nut free)
Chocolate Chunk Cookies β How to Make them Perfectly
I hope you try these Vegan Double Chocolate SunButter Cookies soon. They are soooooo good. Did you already try this recipe? You can leave a star rating ⭐️⭐️⭐️⭐️⭐️ in the recipe card or leave a comment below. I always appreciate your feedback! Be sure to follow me on Instagram, Pinterest and TikTok for recipes and baking videos.
Vegan SunButter Double Chocolate Cookies
These Vegan SunButter Chocolate Brownie Cookies are the best combination of fudge brownie cookie and SunButter. Theyβre gooey, chewy, packed with dark chocolate and a touch of flaky sea salt.Β
Ingredients
- 1 1/4 cup vegan dark chocolate chips
- 1/4 cup olive oil
- 6 tablespoons applesauce
- 4 tablespoons Creamy SunButter
- 2/3 cup granulated sugar
- 1/4 cup light brown sugar
- 1 cup all-purpose or GF flour blend
- 2 tablespoons cocoa powder
- 1 tsp baking powder
- A pinch of salt
- 1/2 cup chocolate chips
- 4-6 tbsp Creamy SunButter, for the top
Instructions
- Preheat the oven to 350*F and line 2 baking trays with parchment paper.
- Melt together the chocolate and the olive oil either over a double-boiler or in the microwave until just melted.
- In a large mixing bowl, whisk together the applesauce, SunButter, granulated and light brown sugar until smooth. Whisk the chocolate into the mix.
- Sift in the flour, cocoa powder, baking powder and salt to a thick dough.
- Fold in the chocolate chips and then divide into 14-16 balls. Flatten by gently pressing onto the baking trays, leaving a 2-inch gap around them to allow for spreadings. Swirl the SunButter on top of each cookie.
- Bake for 12-14 minutes, until crisping at the edges but slightly tender in the middle.
- Cool for 10-20 minutes before removing from baking trays. Enjoy warm to allow to cool before storing in a sealed container for 3-5 days.
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Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 230Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 1mgSodium: 63mgCarbohydrates: 31gFiber: 2gSugar: 22gProtein: 3g
Nutritional information is only an estimate based off of using an online calculator. Numbers will change depending on brands used.
I found this page via Sunbutter on Instagram. The cookies look delicious and I’ll bookmark to try later. But your recipe appears to have a typo….4 tbsp of peanut butter.
Oh my goodness! I was typing it from my tablet and it auto corrected. I’m so glad you pointed that out! No PB for us EVER!