Grandma’s Fudgy Brownie Cookies, Two Ways

My British Grandma used to make fudgy brownie cookies for teatime when she was still with us. They’re super decadent.

I loved going over to spend Friday afternoons with her when I was a young adult, and she still lives on in my heart and in my baking. This one’s for you, Grandma! 🙂

I thought it would be fun to post her original recipe and my raw vegan version.

This is also the signature challenge for Biscuit Week in the second season of the Great British Bakeoff.

The assignment was to make 12 biscuits (cookies) of your own flavor choice; they should be uniform in shape and texture.

My flavor choice? You can’t really go wrong with chocolate, more chocolate, and hints of coconut and vanilla.

Feel free to try either or both, and share them with any kids nearby.

Great British Bakeoff Vegan: Season 2, Episode 4 (Biscuit Week), Signature Bake


Grandma’s version

  • 1/2 cup canola oil
  • 1 1/2 cups brown sugar
  • 1 Tbsp water
  • 1 tsp vanilla
  • 2 eggs
  • 1 1/2 cups flour
  • 1/2 cup cocoa
  • 1/4 tsp baking powder
  • 1 cup chocolate chips

My version

  • 1/2 cup coconut butter
  • 1 cup coconut sugar
  • 1/4 cup plant milk
  • 1 tsp vanilla
  • 1 1/2 cups activated oat flour (or blended rolled oats)
  • 1/2 cup cacao powder
  • 1 cup sweetened cacao nibs or dairy-free chocolate chips


Grandma’s version

In a medium bowl, mix the oil, brown sugar, water, and vanilla, then beat in the eggs.

Stir in dry ingredients and chocolate chips just until it’s all mixed in. Then drop by spoonfuls on a parchment-lined cookie sheet, ideally 2″ apart if you have space.

Bake at 375F for 7 minutes until the cookies are set. Do not overbake! Cool them on aluminum foil, then enjoy your fudgy brownie cookies! They also freeze very well for warming up another day with some ice cream.

My version

If you’re making activated oat flour, soak 2 cups of raw oat groats in water overnight, then rinse, drain, and dehydrate them at 115F for 24 hours until dry. Blend into a flour. I like to leave a bit of bite in it, so not completely smooth. Or, if you don’t have 2 days to kill, just blend up rolled oats or buy oat flour. 🙂

In a medium bowl, mix all the ingredients together.

Drop by ice cream scoopfuls on a parchment-lined mesh tray. “Bake” in your dehydrator at 115F for about 3 hours. Enjoy the fudginess!


Grandma’s version above, my version below. Both so yummy!

Chef Maitri Carmichael brings a creative and peaceful energy to every plate. She grew up in Toronto with a British Grandma and an Italian Nonna who showed their love through food, then she moved to the San Francisco Bay Area for 15 years, spending her free time at community farms and zen kitchens. Originally a scientist and biotech entrepreneur, she graduated from the Vegan Chef School in London (2021) and the Raw Food Culinary Academy in Vancouver (2023), and is now settled in Hawaii.

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