Ingredients:

  • 1 cup (120g) all-purpose flour
  • 1/2 cup (45g) unsweetened cocoa powder
  • 1 cup (200g) granulated sugar
  • 1/2 tsp (3g) baking powder
  • 1/4 tsp (1.5g) salt
  • 1/2 cup (120ml) melted coconut oil
  • 1/2 cup (120ml) unsweetened oat milk
  • 1 tsp (5ml) vanilla extract
  • 1 cup (120g) all-purpose flour
  • 1 tbsp (8g) cornstarch
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) salt
  • 1/2 cup (113g) vegan butter, softened
  • 1/2 cup (100g) brown sugar, packed
  • 2 tbsp (30ml) plant milk
  • 1 tsp (5ml) vanilla extract
  • 3/4 cup (130g) vegan semi-sweet chocolate chips

Instructions:

  1. Preheat oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper.
  2. Whisk together 1 cup flour, cocoa powder, sugar, baking powder, and 1/4 tsp salt in a medium bowl.
  3. Stir in melted coconut oil, plant milk, and 1 tsp vanilla extract until just combined.
  4. Pour the brownie batter into the prepared pan and smooth the top.
  5. In a separate bowl, beat softened vegan butter and brown sugar until creamy.
  6. Stir in plant milk and 1 tsp vanilla extract.
  7. Gently stir in the remaining flour, cornstarch, baking soda, and 1/4 tsp salt, then fold in chocolate chips.
  8. Refrigerate the cookie dough for 30 minutes.
  9. Scoop small dollops of the chilled cookie dough and place them atop the brownie batter.
  10. Bake for 35 minutes or until the cookie layer is golden and the center is set.