Vegan Cookie Dough Brownies

Rich, fudgy brownies topped with sweet, gooey cookie dough! These vegan cookie dough brownies are a dessert lovers’ dream. You’d never guess they’re made with just 6 healthy, gluten free, naturally sweet ingredients!

Vegan cookie dough brownies. Where do I even begin?

Okay, so what do you get when you combine vegan brownies and vegan cookie dough? The answer is pure, chocolate happiness. Oh, and rich, fudgy, sweet vegan cookie dough brownies, of course.

Let’s just get to it because I don’t know about you, but I don’t think we should waste time talking when we could be sinking our teeth into one of these heavenly gems.

Ingredients for vegan cookie dough brownies

• Chickpeas: you’ll use drained and rinsed canned chickpeas for the base of the brownies and the cookie dough, which provides tons of nutrition and a super rich and gooey texture.
• Nondairy milk: milk brings the brownie batter together. I use unsweetened almond milk for neutral flavor, but any nondairy milk should work.
• Medjool dates: you’ll blend the dates with hot water to make a paste, which naturally sweetens the brownies and the cookie dough.
• Rolled oats: you’ll blend the oats to flour consistency, which helps hold them together. You’ll also use oats to thicken the cookie dough.
• Cocoa powder: cocoa gives the brownies rich chocolate flavor.
• Vegan chocolate chips: I like the Lily’s stevia-sweetened chips, but use any vegan chocolate chips you like.

Tips for making vegan cookie dough brownies

• Measure the rolled oats before blending into flour. I always list the amount of oats used BEFORE they’re blended for flour. So in this case, you’ll measure out 3/4 cup of whole, rolled oats, then put that 3/4 cup into your blender to make flour.
• Use a nonstick or parchment-lined square pan. I use an 8 inch silicone pan which makes it very easy to remove the brownies after baking. I highly recommend a silicone pan or lining with parchment paper so that the brownies don’t stick.
• Let the brownies cool before spreading the cookie dough on top. Make sure to let the brownies cool in the pan for at least 1 hour after baking. They’re pretty soft, so they’ll firm up a lot as they cool. If you try to remove and cut them too soon, they may fall apart. Once they’ve cooled, spread the cookie dough in a thick layer on top, then cut into squares.

These vegan cookie dough brownies are EASILY one of my top 3 favorite recipes I’ve ever baked. The fudgy, rich brownies topped with the gooey and sweet cookie dough is seriously such an amazing combination.

I may or may not have chosen this combo for my birthday cake, so stay tuned for that goodness.

Xo,

Sara