Single Serving Fudgy Vegan Tahini Brownie Cookies / Kladdkaka Kakor
These Single Serving Fudgy Vegan Tahini Brownie Cookies are deliciously ooey gooey chocolatey. These cookies are fudgy and chewy giving them amazing texture. This recipe is great because I’ve made two alternatives, you can either make a single serving which makes a small batch of two cookies, or you can make a full batch of 12 if you’re a bigger household! It also works great to freeze these tasty cookies, but I understand if it’s too tempting having a freezer full of these delicious cookies! This cookie dough is made in one bowl, and doesn’t need to be chilled so you will have amazing cookies in less than 30 minutes!! 😍
These Fudgy Vegan Tahini Brownie Cookies have an intense, deep chocolate flavour that is really brought out by coffee added to the recipe. Coffee makes chocolate have a more rich flavour in baking recipes. This is a double chocolate cookie, so cocoa powder and vegan dark chocolate are both used. Double the deliciousness!! I have another fudge brownie recipe that I love on this blog which is a no bake healthy version, made with dates and nuts and it’s totally delicious!
I was inspired to make these Single Serving Fudgy Vegan Tahini Brownie Cookies because I wanted to celebrate ”Kladdkakans” Day today here in Sweden! Kladdkaka translates to ‘sticky cake’ and it is essentially a reaaally gooey brownie cake. It is a super popular dessert in Sweden often served with vanilla ice cream or whipped cream and it’s incredibly delicious. And who wouldn’t want to celebrate that?? I know I sure do! 🙂 But I wanted to make the dessert in cookie form instead so here we are! I also added tahini instead of butter because I just can’t get enough of tahini and chocolate together.
I was inspired by Broma Bakery to make these Single Serving Fudgy Vegan Tahini Brownie Cookies (Kladdkaka Kakor), because sometimes a whole batch of a dozen cookies isn’t what you need or want! So this way anyone can enjoy this recipe in reasonable quantities even if you are a single household. Yay! I got you! 🙂 I started off with Broma Bakery’s basic measurements for her single serve double chocolate cookies, but I altered them to be vegan, subbed butter for tahini, and changed a few other things.
More recipes like these Fudgy Vegan Tahini Brownie Cookies on the blog:
Single Serving Fudgy Vegan Tahini Brownie Cookies / Kladdkaka Kakor
Ingredients
SINGLE SERVING
- 2 tbsp good quality tahini
- 3 ½ tbsp brown sugar
- ½ tbsp granulated white sugar
- 2 tbsp unsweetened applesauce
- ⅓ tsp pure vanilla extract
- pinch of coffee powder
- 1 ⅓ tbsp unsweetened cocoa powder
- ⅛ tsp baking soda
- pinch of salt
- 4 tbsp all purpose flour
- 3 tbsp vegan dark chocolate chips
- flaky sea salt for sprinkling on top the baked cookies
or DOZEN COOKIES
- ½ cup good quality tahini
- ¾ cup brown sugar
- ¼ cup white granulated sugar
- ½ cup unsweetened applesauce
- 1 ½ tsp pure vanilla extract
- 1 tsp coffee powder
- ⅓ cup + 1 tsp unsweetened cocoa powder
- ½ tsp baking soda
- ⅓ tsp salt
- 1 cup white all purpose flour
- ¾ cup vegan dark chocolate chips or chunks
- flaky sea salt for sprinkling on top the baked cookies
Instructions
- Preheat the oven to 175° C or 350° F and prepare one or two baking sheets depending on how many cookies you are baking, one batch of single serving or the dozen.
- Mix the vanilla with the coffee powder in a mixing bowl until the coffee has dissolved. Then add the tahini, sugars and applesauce to the same mixing bowl and whisk until combined.
- Two options: Lay a strainer over the mixing bowl and add the flour, cocoa powder, baking soda and salt. Shake the strainer with dry ingredients over the wet mixture to smoothly combine the ingredients with no lumps. OR you can mix the dry ingredients together in a separate mixing bowl to get rid of clumps. Then add the dry to the wet ingredients. Mix until close to combined, then fold in the chocolate chunks as well (save some of the chunks to place on top of the cookies). Do not over-mix.
- Make either 12 or 2 cookies depending which you chose. Place a few of the leftover chocolate chunks on top of each cookie. This way they look more fancy since the chocolate will look all melty and delicious and decorative on each cookie!
- Bake the cookies one sheet at a time if you are baking a dozen. Bake the cookies for 10-11 minutes depending on your oven. The edges should be set but the middle will look a bit undone, and this is correct. This is how the cookies end up being chewy, fudgy and delicious!
- Sprinkle flaky sea salt on top of the cookies when they are done baking. Let them sit for about 10 minutes before you eat them.
- Keep any leftovers in the fridge or freeze them. Enjoy with a cup of tea or coffee!
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