Ultimate Low Fat Brownie Cookies
These are oh so delicious and you don’t get that sick feeling like you ate a bucket of shortening. I’ve made these cookies for a few friends and they all said it was one of the best cookies they’ve ever eaten! You would never guess that these had whole wheat and flax seeds in them and are low in fat. They have the perfect chewy texture and rich chocolaty flavor. GO TO RECIPE >
Hi,
My name is Josh Latham, I’m the creator of My Vegan Cookbook dot com.
My goal with My Vegan Cookbook dot com is to have a
collection of recipes that are isolated soy free, whole foods heavy,
100% vegan, free of hydrogenated oils and most importantly, taste
amazing. 
River said,
December 14, 2007 @ 6:56 am
Congratulations on this great new blog, Josh! I shall be adding a link to it to my own blog
I’ll be back again soon!!
Best, River
Jackie said,
December 16, 2007 @ 2:21 pm
Josh:
Just made these cookies. They are really delicious!
I made a couple of changes, 1 Tablespoon oil and 2 Tablespoons applesauce, and I didn’t have quick oats, so I used old-fashioned. I love them, my husband liked them but didn’t love them, he thinks my changes made the difference, so, the next time I make them I’m going to follow your recipe to the T.
Should’ve done that the first time then changed it if I wanted to! Also, I used the last of my canola oil earlier today and had to use light olive oil, so that may be the taste he tastes! Forgot I did that!
Anyhow, I think they are great! I love the texture.
Great job on the recipe.
Josh said,
December 16, 2007 @ 2:51 pm
It sounds like you made a mutant version of my cookies. lol I would never use olive oil in a cookie, it would add an acrid after taste to the cookie. Also, I’ve been up and down and all around on this recipe. I tried varying degrees of oil and applesauce ratios until I settled on the one I have. Change anything in the recipe and the whole thing falls apart. Also, old fashioned oats just didn’t finish cooking enough and were too tough. Hopefully next time you will follow everything and wow your husband. tehe : ) These are outstanding when made correctly.
Jackie said,
December 16, 2007 @ 3:21 pm
Personally, I thought they were outstanding, and I had to use the olive oil because I didn’t realize I didn’t have canola oil until it was too late! Results of not gathering everything before. You have to realize, Josh, I just had surgery and I’m not totally all there right now! In my defense, I did use a “light” olive oil. You really can’t taste it. I’ll put pictures on my blog so you can see them and link it here so people can get the exact recipe!
Also, the oats cooked just fine. I do not buy quick oats, so I have to use what I have and they are delicious! Mutant though they be! LOL
I’ll have to try to borrow some quick oats I guess!
Jackie said,
December 16, 2007 @ 3:31 pm
P.S. I only used 1 Tablespoon of oil because it was olive oil and added the 1 tablespoon of applesauce to try to make up the difference. I forgot to say that up there. I was not trying to just totally change your recipe. So I hope I did not offend, that was not my intent.
Josh said,
December 16, 2007 @ 6:18 pm
Sometimes you gotta make do with what you got in the cabinets, lord knows I understand that. tehe I’ve put a link to your website in my sidebar.
nora said,
January 18, 2008 @ 11:34 am
These were great! I made them exactly like the recipe except I threw in a handful of chocolate chips decreasing the health value but raising the chocolate value. I’m looking forward to your future recipes.
Gina said,
February 6, 2008 @ 8:52 pm
I made them and they were good. Everyone liked them, but I though some of them tasted a little bit “flaxy,” which I am not crazy about. Are they added just for the health benefits (because I already eat enough flax seeds) or are they essential for the texture or something?
My Vegan Cookbook said,
February 6, 2008 @ 9:57 pm
Gina, You might try replacing the ground flax with 2 tablespoons of whole wheat flour. I’m not sure how it will work out. The flax acts as an egg replacer so it could cause the cookie to totally flop if you take it out. But I haven’t tried it without so I really can’t say for sure how the cookie will turn out without it. If you try it, report back. I’d be interested to know what happens.
Gina said,
February 7, 2008 @ 3:47 pm
Ahhh, so, have you tried ENER-G Egg Replacer?
Also, I suppose I could grind the flax finer. I didn’t have the patience the first time around.
My Vegan Cookbook said,
February 7, 2008 @ 6:29 pm
I’m not sure how egg replacer would work. I’ve tried it with a brownie recipe and the result was a cakey texture. I’d be concerned it would make the cookie cakey like. If the flax isn’t ground well then that’s going to be a problem.
sweetie said,
August 22, 2009 @ 3:50 am
thanks for a great recipe! i loved your photograph and the description won me over too so i had to try these.
ingredients: i halved the recipe, used dark brown sugar instead of the suggest amount of granulated sugar and added a dash of cinnamon. my oats were quick oats, the flaxseeds were dark brown, hershey’s unsweetened cocoa powder, and the flour was whole wheat pastry.
i’d also suggest to others: 1) let the batter chill for a bit before and after shaping the dough and 2) press down the cookie after shaping onto the sheet 3) watch your baking time. i used my 1T cookie scoop and did 6 minutes in the oven at roughly 325-350 followed by 2 minutes cooling on the baking sheet and that was perfect. 15 minutes would have been way too long and i think the original recipe might be for 2T size cookie balls. halving the recipe yielded 10 cookies.
My Vegan Cookbook said,
August 22, 2009 @ 8:08 am
What I’ve noticed is that after letting them cool and sit for about 4 hours, they become even moister and chewier and the flavor becomes more brownie like.
Laine said,
January 5, 2010 @ 4:49 pm
Holy crap were these ever good!!! I did make a few substitutions however, to accomodate what I had on hand. For the flour I used 1/2 spelt and 1/2 rice and instead of the oat flakes I used kamut flakes. Instead of the oil I used coconut oil and replaced the cocoa with carob. Lastly, I subbed soy yogurt for the apple sauce. I know I totally bastardized the recipe but the results were amazing and I couldn’t stop eatig the raw dough. Thanks SO much!!
My Vegan Cookbook said,
January 6, 2010 @ 8:29 am
Your interpretation sounds really good I think I’ll try it out.
Sarah said,
January 11, 2010 @ 2:08 pm
Hey there,
Just wanted to say that I’ve been using your recipes for ages now and that I just love them! Your cookies - heck, all your desserts - are terrific and I feel good about eating them. I love your burgers too, and that smoked cheese ball rules!
Anyways, thanks so much for keeping this blog (your brother’s graphics are super cute!) and posting all these recipes.
Cheers,
-Sarah
Ginger said,
January 30, 2010 @ 10:18 am
Hi Josh, I just tried these cookies today. They were really good but they didn’t flatten out like your picture shows. Any suggestions there? Also, is the batter suppose to be kind of dry? I used raw sugar instead of processed white sugar. Could that have made a difference?
Thanks again for all your recipes. I wish I had more time to make more of them!!!