Dairy-Free Egg-Free Brownie Cookies
 
Prep time
Cook time
Total time
 
These rich, chewy chocolate cookies have a delicious brownie flavor and a basic recipe. They simply use milk alternative instead of eggs!
Author:
Recipe type: Dessert
Cuisine: American
Serves: 30 cookies
Ingredients
  • 2¼ cups all-purpose flour
  • 1⁄2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1½ cups sugar
  • 1 cup dairy-free buttery sticks (2 sticks), slightly softened but not at room temperature
  • ¼ teaspoon salt
  • 1⁄2 cup soy milk (see Milk Note below)
  • 2 teaspoons vanilla extract
  • 1 cup dairy-free chocolate chips, or more (as desired)
Instructions
  1. Preheat your oven to 350ºF and line 3 baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, cocoa powder, and baking powder until the cocoa powder is evenly dispersed.
  3. In a large mixing bowl, mix the sugar, butter alternative, and salt with a mixer or wooden spoon until creamy. Beat in the soymilk and vanilla extract.
  4. Add the flour mixture to your mixing bowl and stir the dough to combine. Fold in the chocolate chips.
  5. If the dough is very soft, refrigerate it for about 30 minutes.
  6. With damp hands, form the dough into 1½-inch balls and arrange them on your prepared baking sheets about 2 inches apart. Press down lightly on each cookie dough ball so the top is flattened. They do tend to spread quite a bit.
  7. Bake the cookies for 12 to 14 minutes. Make sure you do not overbake them or they will be hard, not chewy.
  8. Let the cookies cool for a few minutes on the baking sheets, then carefully remove them to wire racks to cool completely. They will be fragile while warm, but firm up as they cool.
  9. Store the brownie cookies in an airtight container at room temperature for up to one week, or freeze them to enjoy later.
Notes
Milk Note: If you are in a humid climate, this amount of liquid might be a little high. You can reduce it to ⅓ cup and add more as needed to get a lightly sticky batter that you can roll into balls with damp hands. For a thicker dough, you can substitute plain or unsweetened dairy-free yogurt alternative.

Nut Option: Fold in ⅔ cup chopped walnuts, pecans, or cashews with the chocolate chips.

This recipe is reprinted with permissions from Sweet Utopia: Simply Stunning Vegan Desserts by Sharon Valencik. We have tested and adapted it ever so slightly.
Nutrition Information
Serving size: 1 big cookie Calories: 146 Fat: 6.4g Saturated fat: 2g Carbohydrates: 22.2g Sugar: 14.1g Sodium: 89mg Fiber: .7g Protein: 1.8g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-egg-free-brownie-cookies