Easy Eggless Brownie Cookies Recipe 

These egg-free, dairy-free brownie cookies are chewy and thick with a paper-thin crinkle top and crisp edges! You'll succumb!

– 5 tbsp (70 g) unsalted vegan butter – 1 1/2 cups (339 g) vegan chocolate chips, divided – 1/4 cup (25 g) Dutch-process cocoa powder – 1 cup (200 g) light brown sugar – 1/4 cup (50 g) granulated sugar – 1/3 cup (80 mL) aquafaba or soy milk, room temperature – 1 tbsp dairy free yogurt – 1/2 tsp espresso powder, optional* – ¼ tsp sea salt – ½ tsp baking powder – 1 cup (125 g) all-purpose flour

INGREDIENTS

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INSTRUCTION

Completely measure ingredients. My microwave melts vegan butter in a bowl in 1 minute. Wait 1 minute to melt 1 cup chocolate chips. Stir chocolate chips. Mix cocoa powder with melted chocolate.

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STEP  1 .

Set aside. Mix light brown sugar, sugar, and aquafaba in a large bowl. Hand-mix sugars into aquafaba for 5 minutes until dissolved. Pinch the liquid without feeling sugar granules to check dissolution.

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STEP 2.

 Once dissolved, add dairy-free yogurt, espresso powder, sea salt, and baking powder on medium speed. Add chocolate fudge sauce to wet ingredients. 

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STEP 3.

 Mix flour into wet ingredients again with the hand mixer on low speed until just combined. Fold the cookie dough with the remaining chocolate chips with a spatula.

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STEP 4.

 Refrigerate cookie dough 30 minutes in bowl. While the cookie dough chills, preheat the oven to 350F and line two baking sheets with parchment.  1.5 tablespoons dough fits in medium cookie scoops.

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STEP 5.

 On baking sheets, place 2" round balls. Roll each cookie dough ball between your palms to make a round cookie. Bake cookies for 12-14 minutes to set edges.

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STEP 6.

After baking, use a large cookie cutter or spoon to round the edges. Serve warm with sea salt or store for cookie exchanges! Enjoy!

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STEP 7.

Nutrition 

-Calories243kcal -Fats10g -Sat.fats2g -Mono. Fats5g

See Also

MILK BREAD STICKY PECAN BUNS RECIPE