Vegan Brownie Buckeye Cookies Recipe
Today we are making a Vegan Brownie Buckeye Cookies Recipe! If you’re a fan of the classic chocolate and peanut butter combo, then these Vegan Brownie Buckeye Cookies are about to become your new favorite treat. Inspired by the beloved Ohio dessert, Buckeyes, which typically feature a rich peanut butter center coated in chocolate, this recipe puts a delicious twist on tradition by incorporating a soft, fudgy brownie base. Best of all, these cookies are completely plant-based, so they’re perfect for those looking to satisfy their sweet tooth without dairy or eggs.
What makes these Vegan Brownie Buckeye Cookies extra special is how simple yet indulgent they are. With almond butter adding a nutty richness, vegan chocolate chips offering melty decadence, and chia meal serving as the egg substitute, each bite is a balance of textures and flavors. The chocolate and peanut butter filling is complemented by the subtle crunch of slivered almonds on top, making every cookie an irresistible combination of creamy and crunchy goodness.
Whether you’re baking for a special occasion or just want a fun weekend project, these cookies are sure to impress. They require a bit of chilling time to set, but the wait is totally worth it for the perfect gooey center. Plus, with no complicated ingredients, they’re an easy yet satisfying dessert to whip up for both vegan and non-vegan friends alike.
Why You’ll Love This Vegan Brownie Buckeye Cookies Recipe
A Decadent Chocolate-Peanut Butter Dream: These Vegan Brownie Buckeye Cookies combine two of the best dessert flavors—rich chocolate and creamy peanut butter—into one delicious bite. The fudgy brownie base paired with a peanut butter filling creates a perfect balance of sweetness and nutty indulgence that’s irresistible for any chocolate-peanut butter lover.
Easy and Accessible Ingredients: No need to search for specialty items; these cookies are made with simple, plant-based ingredients you likely already have in your pantry. With chia seeds as an egg replacer and almond butter for a rich, nutty flavor, this recipe is both approachable and packed with wholesome goodness.
Substitutions
Xylitol: This is a sweetener that you can find that health food stores or online, that acts 1:1 like white sugar in most cases. It doesn’t spike your glycemic index as much as white sugar does, though. Golden cane sugar may work instead.
Regular white sugar can also be a swap, but white sugar is usually not vegan (due to bone char being used in the processing, so you’ll need to find vegan-specific white sugar for a fully vegan recipe).
Cacao Powder: This can be interchanged with cocoa powder. Cacao powder is just the unprocessed “raw” form of cocoa powder, which has not been heated to the temperatures that cocoa powder undergoes during processing. This makes it a less processed and healthier version, but you can swap it out for cocoa.
Peanut Butter: This recipe uses creamy peanut butter, but you can use the crunchy version if desired. Look for peanut butter that’s just 100% peanuts on the ingredient label, so it’s natural and creamy. This will make a difference in the recipe as well, because this type of peanut butter doesn’t have added sugar, salt and oil.
Almond Butter: Use creamy or crunchy almond butter. I like this brand of Trader Joe’s almond butter, that’s pure almonds without added oils.
Chia Meal: This is ground up chia seeds (chia seed powder). Swap in flax meal (ground up flax seeds, aka flax seed powder).
Chocolate Chips: Look for chocolate chips without any dairy ingredients (such as milk or milk powder). Dark chocolate chips contrast the sweetness of the brittle, but you can use semisweet as well.
Vegan Brownie Buckeye Cookies Recipe Notes
- Top with melted peanut butter and slivered almonds to make these cookies even more indulgent!
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If you make this Vegan Brownie Buckeye Cookies Recipe, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!
Vegan Brownie Buckeye Cookies Recipe
Equipment
- Baking Tray
- Parchment Paper
- Oven
Ingredients
- 1½ tbsp warm water
- ½ tbsp chia meal
- ½ cup almond butter
- ¼ cup xylitol
- ½ tsp baking soda
- 2 tbsp cacao powder
- ½ cup vegan semisweet chocolate chips
- 2 tbsp creamy peanut butter
Instructions
- In a bowl, mix together the ingredients to make the egg replacer.
- Add in the other ingredients, starting with the almond butter, and then the dry ingredients slowly, while still folding everything in.
- Lastly, add the chocolate chips, and shape the dough into balls.
- Take a cookie sheet and line it with wax paper (or grease it), and slightly press the balls down so that they form a medium thick, round cookie. Place it in the refrigerator for at least two hours.
- Then bake at 350 degrees for about 10 minutes.
- The cookies should seem a bit unbaked when they come out, and they will be crumbly so don't try to pick them up.
- Once the cookies are cooled down, enjoy!
Notes
- Storage
- Store in an airtight container at room temperature for 3 days.
