Vegan Brownie Buckeye Cookies Recipe
These Vegan Brownie Buckeye Cookies combine rich chocolate and creamy peanut butter with a soft, fudgy texture!
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.