Chewy, chocolatey, and decadent, these double chocolate brownie cookies are the perfect treat!
Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
Place the ½ cup of dark chocolate chips in a large microwave safe bowl. Microwave for one minute, then stir. If they aren't melted, microwave in 10 second intervals, stirring in between, until smooth.
Add the vegan buttery spread to the bowl, and stir until it melts into the hot chocolate chips.
Add the cane sugar and applesauce, then stir well. Add the cocoa powder, gluten free flour blend, baking powder, and salt. Stir until the batter comes together.
Drop the batter onto the prepared cookie sheet, leaving about an inch between cookies. Depending on the size of your cookie sheet, you may be able to fit all 18 cookies on, or just 12, setting aside the rest of the batter until later.
Bake at 350 degrees F for 11-12 minutes.
Allow cookies to cool on the cookie sheet, then remove and place on a tray or plate.
Melt the additional chocolate chips following the same instructions above. Use a spoon to drizzle the melted chocolate on top of the cooled cookies.
This recipes makes 18 cookies.
Nutrition facts are for one cookie with chocolate drizzle.
Store cookies in an airtight container. They should stay fresh for 5 days.