Triple Chocolate Dairy-Free Brownie Cookies


This triple chocolate dairy-free brownies cookies recipe was sent in by Erin, a Go Dairy Free viewer. She states, “I found this recipe while searching for a GOOD chocolatey 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.”

These cookies sounded far too decadent for us to ignore, and I felt a Sweet Sundays feature was in order. This cookie recipe does contain eggs. For a dairy-free, egg-free, nut-free, soy-free, vegan, and scrumptious double chocolate cookie option (perfect for the Worldwide Vegan Bake Sale), try the Fudge Brownie Cookies recipe in Go Dairy Free (pictured at left) – they are a family and party favorite.

As Erin also noted, to keep the cookie recipe below soy-free, you will need to opt for a palm shortening (from Spectrum Organics or Tropical Traditions) or you can trial Earth Balance Soy-Free for a buttery taste, which I find performs very well in baked goodies.

Special Diet Notes: Triple Chocolate Dairy-Free Brownie Cookies

By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, vegan, plant-based, and vegetarian.

Triple Chocolate Dairy-Free Brownie Cookies
Prep time
Cook time
Total time
Serves: 16 servings
  • 4 oz. (4 squares) Unsweetened Baking Chocolate, chopped
  • ¾ cup Spectrum Organic Palm Oil shortening
  • 4 eggs
  • 2 cups sugar
  • 1-1/2 cups all purpose flour (I even used whole wheat flour)
  • ½ cup baking cocoa
  • 2 teaspoon baking powder
  • ½ teaspoon salt
  • 1 to 1-1/2 cups semi-sweet chocolate chips (I used Enjoy Life brand)
  1. Preheat oven to 350 degrees.
  2. In a microwaveable bowl, melt chocolate and shortening; stir until smooth. Set aside.
  3. In a large bowl, beat eggs and sugar.
  4. Stir in melted chocolate mixture.
  5. In separate bowl, combine flour, cocoa, baking powder and salt.
  6. Gradually add flour mixture to chocolate mixture, mixing well.
  7. Stir in chocolate chips.
  8. Drop by teaspoonful 2 inches apart on a cookie sheet.
  9. Bake for about 6 minutes, taking them out of the oven while still soft.
  10. Let cool on cookie sheet for 1 minute before removing from pan to wire racks to cool completely.
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.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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