Childhood Classic in Cookie Form

Cosmic brownies were always a staple as a kid, so, I decided to make them into cookie form.

 The cookie recipe is super easy and requires minimal ingredients. The frosting also comes together very easily and is super fluffy + delicious.

I made a homemade frosting; however, any chocolate frosting will work. 

Vegan butter: any vegan butter will work. You can also try liquid oil or normal butter if you aren’t vegan.

Sugar: I used coconut sugar in this recipe as it is refined sugar free. Any granulated sugar will work.

Almond butter: I used almond butter as it is my favorite nut butter. Any nut or seed butter will work. Be sure it is on the creamier side rather than chunky.

Applesauce: I used unsweetened applesauce in this recipe as I find it is sweet enough from the sugar and chocolate. Ideally, you want the only ingredients to be apples and water. However, if you are looking for more sweetness or only have sweetened applesauce that will also work.

Vegan yogurt: I used an unsweetened cashew milk yogurt. Any vegan yogurt should work. I would recommend sticking to an unsweetened flavor or vanilla.

Cacao powder: I like using cacao powder for the extra nutrients; however, cocoa powder also works.

Almond flour: I haven’t tested any other flours in this recipe.

All-purpose flour: I haven’t tested any other flours in this recipe.

Nondairy milk: I always use unsweetened almond milk. Any nondairy milk will work. If you aren’t vegan, traditional milk should also work.

Powdered sugar: you can use a monk fruit based powdered sugar instead if you prefer.

Sprinkles: I used the traditional sprinkles that are found on cosmic brownies; however, any sprinkles will work.

 Ingredients:

• Vegan butter

• Sugar

• Almond butter

• Applesauce

• Vegan yogurt

• Cacao powder

• Almond flour

• All-purpose flour

• Baking powder

• Nondairy milk

• Powdered sugar

• Vanilla extract

• Sprinkles

Recipe:

Cookie:

• ¼ cup vegan butter

• 1/3 cup sugar

• 3 tablespoons almond butter

• 1/3 cup applesauce

• 3 tablespoons vegan yogurt

• 1/3 cup cacao powder

• ½ cup almond flour

• ½ cup all-purpose flour

• 2 teaspoons baking powder

Frosting:

• 1/3 cup softened butter

• 2 teaspoons vanilla extract

• ¼-1/3 cup nondairy milk

• 1 1/3 cup powdered sugar

• 1/3 cup cacao powder

Directions:

1.    Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper or spray with cooking spray.

2.    Let’s start by making the cookies. In a small bowl melt the butter.

3.    Transfer to a larger bowl and add in the sugar, almond butter, applesauce, and vegan yogurt. Stir to combine.

4.    Add in the cacao powder, almond flour, all-purpose flour, and baking powder. Stir until a dough is formed.

5.    Use a cookie scoop to scoop the dough onto the cookie sheet. Use your hands to roll into balls. Press flat. Repeat until all dough is used.

6.    Bake for 10-12 minutes.

7.    While the cookies are baking, we can move onto the frosting.

8.    In a bowl add in the softened butter and vanilla extract. Combine. Add in the powdered sugar and cacao powder. Stir until well combined. I added ¼ cup of nondairy milk at this point to get my desired texture. You can leave as is or add up to 1/3 cup nondairy milk.

9.    Once the cookies are done baking allow them to completely cool. Top each with frosting and sprinkles.

Be sure to store the cookies in an airtight container in the refrigerator. The cookies should last up to one-two weeks. You can store in the freezer to last longer.

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