Triple Chocolate Brownie Cookies: Dairy-Free Bliss with a Gluten-Free Option

Several years ago, a reader named Erin sent in a recipe for dairy-free triple chocolate brownie cookies. She said, “I found this recipe while searching for a GOOD chocolaty treat, and just tweaked the ingredients to suit my needs. I am soy-free in addition to dairy-free, so a butter substitute such as margarine could be used in place of the shortening.” I recently tested out Erin’s recipe, and made a few more tweaks myself! I also tested it with both wheat flour and gluten-free flour for more options. And I took some photos to show you the delicious results!

I stuck with Erin’s decision to use a non-hydrogenated shortening in these triple chocolate brownie cookies, because I find that it holds up better in dairy-free cookies whether their baked at low or high altitude. Buttery spread contains both oil and water, so separation can occur and result in a greasy cookie. I think that coconut oil might work in place of the shortening (I used Nutiva, which is a palm-coconut hybrid), but I haven’t tested it yet.

Some of you might be concerned about chocolate, but dairy-free chocolate is a real thing! To help in selecting chocolate chips, see my Dairy-Free Chocolate Chips Guide. Unsweetened chocolate should be dairy free by ingredients, but some brands are made on shared equipment with milk. I like Hershey’s Unsweetened Chocolate Baking Bar and Sharffen Berger Unsweetened Dark Chocolate Bars, both of which are certified kosher parve.

Special Diet Notes: Triple Chocolate Brownie Cookies

By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, soy-free, and vegetarian.

For vegan and egg-free cookies, I recommend enjoying the Fudge Brownie Cookies in my book, Go Dairy Free! I also have a delicious recipe for Double Chocolate Orange Vegan Cookies online.

Triple Chocolate Brownie Cookies

 

Print

Prep time

15 mins

Cook time

10 mins

Total time

25 mins

 

This recipe was originally shared with us by a reader named Erin, but I've made a few modifications. I increased the flour a touch, tested it gluten-free, added vanilla extract, and changed several of the steps. I baked this recipe at high altitude (4500 feet), so it has been tested at high altitude, too!

Author: Alisa Fleming

Serves: 16 servings

Ingredients

• 1¾ cups all-purpose flour, wheat flour, or gluten-free flour blend (all have been tested!)
• ½ cup cocoa powder
• 2 teaspoon baking powder
• ½ teaspoon salt
• 4 ounces unsweetened chocolate, chopped
• ¾ cup non-hydrogenated shortening (like Nutiva or Spectrum)
• 2 cups sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 1½ cups semi-sweet chocolate chips (about 1 (10-ounce) bag)

Instructions

1. Put the flour, cocoa, baking powder, and salt in a medium bowl, and whisk to combine.
2. Put the chocolate and shortening in a microwave-safe bowl and microwave on high for 1 minute. Whisk the chocolate well. If not fully melted, heat in 15 second intervals until just melted. Do not overheat the chocolate.
3. Put the sugar, and eggs to a large mixing bowl, and beat with a hand mixer for about 1 minute, or until combined. Add the melted chocolate mixture and vanilla, and stir to combine. Add the flour mixture and stir to combine. Fold in the chocolate chips.
4. Place the dough in the refrigerator for 30 minutes.
5. Preheat your oven to 350 F and line a baking sheet with parchment paper.
6. Shape the dough into 1-inch balls, and place them about 2 inches apart on your baking sheet.
7. Bake for 8 to 10 minutes, or until they look just baked on top.
8. Let cool on the baking sheet for 2 minutes before removing to a wire rack to cool completely. If using gluten-free flour, you might need to let them cool for 5 to 10 minutes on the baking sheet before attempting to remove them.
9. Store in an airtight container at room temperature for up to 3 days. Freeze the cookies to enjoy them later.

Notes

Optional Topping: Melt ½ cup semi-sweet chocolate chips with 2 teaspoons shortening in a microwaveable bowl, stir until smooth. Drizzle over cookies. Let stand for 30 minutes or until chocolate is set.

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Key Pantry Ingredients: Triple Chocolate Brownie Cookies

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