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Vegan Brownie Thumbprint Cookie Filled with Cookie Dough

Delicious and easy Vegan Brownie Thumbprint Cookies topped with cookie dough for the best of both worlds in one dessert. Chewy brownie cookies and edible cookie dough come together for a decadent gluten free and vegan treat.
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Dessert
Cuisine: American, gluten free, vegan
Keyword: brownie cookies, cookie dough, thumbprint cookies
Servings: 14 cookies
Author: peanutbutterpluschocolate

Ingredients

Brownie Thumbprint Cookie

  • 1 tbsp flax meal
  • 3 tbsp water
  • cup gluten-free baking flour 1:1
  • ¾ cup unsweetened cocoa powder sifted
  • ¾ tsp baking powder
  • tsp salt
  • 1 cup organic sugar
  • ½ cup vegan butter melted

Cookie Dough Topping

  • ½ tbsp flax meal
  • 1 ½ tbsp water
  • ¼ cup vegan butter softened
  • 2 ½ tbsp sugar
  • ¼ cup brown sugar packed
  • ½ tsp vanilla extract
  • ¾ cup all purpose gluten-free flour 1:1
  • cup almond milk
  • ¼ cup mini chocolate chips vegan

Instructions

  • Preheat the oven to 350 F and prepare two baking sheets with parchment paper and set them aside. In a small bowl mix together the water and flax meal and then set that aside to gel.
  • Sift together the flour, cocoa powder, baking powder and salt. In another bowl melt the butter and then whisk in the sugar, vanilla and flax mixture until combined. Add the wet ingredients to the dry and use a rubber spatula to stir until a dough forms.
  • Use a 1 ½ tbsp cookie scooper to make 14 evenly sized balls and place them on the baking sheets. Bake the cookies for 10-12 minutes. Just after you remove the cookies from the oven, use the back of a teaspoon to press the cookies down and make an indent. Let the cookies cool.
  • Next, make your cookie dough frosting by sitrring together the flax and water just as you did before and then set it aside. In a bowl using a hand-held mixer, beat together the room temperature butter and sugars. Add in the vanilla and flax mixture and continue mixing until combined. Alternate adding in the flour and almond milk until a frosting forms. Stir in the chocolate chips and transfer the mixture to a piping bag or plastic zip bag with at least ½ inch opening. Fill the center of the cookies with cookie dough.
  • Enjoy!

Notes

These cookies are best if stored covered and refrigerated for one week or place in an air tight container and freeze for up to 3 months.