These Eggless Brownie Cookies are incredibly rich, chocolatey, and fudgy. If you’re a fan of chocolate, you’ll be in heaven with each bite. The combination of a slightly crisp exterior with a soft, fudgy center is unbeatable. You won’t miss the eggs at all because the texture is perfect. With simple ingredients you likely already have in your pantry, these cookies are a breeze to make. Plus, this recipe can easily be tweaked to be dairy-free or gluten-free, so it’s perfect for accommodating different dietary needs without sacrificing taste.
Oriana’s Thoughts On The Recipe
These Eggless Brownie Cookies are a true delight. They combine the best of brownies and cookies into one rich, chocolatey treat. Trust me; they’re a chocolate lover’s dream come true—uber-fudgy and absolutely decadent.
I remember the first time I made these cookies; my kitchen was filled with the most amazing chocolate aroma, and I knew I had a winner on my hands. What I love about these cookies is how simple they are to make. With just a handful of everyday ingredients, you can whip up a batch in no time. Plus, they have those classic shiny, crackly tops that make them look just as good as they taste!
One of the best things about this recipe is that it is easy to adapt, whether you need to make it dairy-free or wheat-free. So, gather your ingredients and get ready to bake some deliciously chewy, fudgy brownie cookies that everyone will love. Let’s get started!
What I Love About This Recipe
Egg-Free & Adaptable: These cookies are perfect for anyone with an egg allergy or those who prefer eggless baking. Plus, you can easily adapt the recipe to be dairy-free or wheat-free, making them a great option for various dietary needs.
Easy to Make with Simple Ingredients: You don’t need any fancy ingredients to whip up these cookies. With items you likely already have in your pantry, you can create these delicious treats. Simple, straightforward, and oh-so-satisfying.
Perfect Texture: These cookies have the most amazing texture. They’re chewy on the outside with soft, fudgy centers that melt in your mouth. Every bite is a little piece of heaven.
Chocolate Heaven: If you’re a chocolate lover, these cookies are going to be your new favorite. They’re incredibly rich and fudgy, with a deep chocolate flavor that’s simply irresistible.
Short Chilling Time: With just 20 minutes in the fridge, these cookies are ready to bake in no time. It’s just enough time to clean up your workspace and preheat the oven, making the process smooth and efficient.
Potential Cons Of The Recipe
While these cookies are fantastic, there are a couple of things to keep in mind. They can be a bit sticky to handle when forming the dough balls, and if not baked correctly, they might turn out too gooey for some tastes. Additionally, since they’re very rich, some might find them too intense if they’re not big chocolate fans.
Tips To Mitigate These Cons
To handle the sticky dough, do not skip the chilling time. If you prefer a firmer cookie, you can bake them for a minute or two longer, but be careful not to overbake, as you want to maintain that fudgy center. For those who find them too rich, you can balance the sweetness by serving them with a glass of milk or a scoop of vanilla ice cream.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Good quality semi-sweet or dark chocolate: Provides the rich chocolate flavor and fudgy texture. Note: For this recipe, it is best to use a good-quality chocolate bar instead of chocolate chips.
- Butter: Adds richness and helps with the chewy texture. Note: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
- Cocoa powder: Enhances the chocolate flavor. Note: You can use natural cocoa powder or Dutch-processed powder.
- Evaporated milk: Keeps the cookies moist and adds creaminess. Note: Evaporated milk brings an extra depth of flavor and richness that makes these Eggless Brownie Cookies truly special, so I really recommend using evaporated milk. If you don’t have evaporated milk handy, check out my How to Make Evaporated Milk post.
- Granulated sugar: Sweetens the cookies and helps with the shiny, crackly tops.
- Brown sugar: Adds moisture and a slight caramel flavor.
- Pure vanilla extract: Enhances all the flavors.
- All-purpose flour: Provides structure. Note: For gluten-free, use a 1:1 gluten-free flour blend. Read my suggestion in the Food Allergy Swaps section below.
- Baking powder: Helps the cookies rise and stay soft. Note: Make sure it’s not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste.
- Salt: Balances the sweetness and enhances the chocolate flavor.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Melt The Chocolate And Butter
Place chopped chocolate and butter in a medium-sized microwave-safe bowl and heat in 30-second intervals, stirring in between, until completely melted (alternatively, melt chocolate and butter over a double boiler). Sift the cocoa powder over the top of the chocolate and butter mixture and stir until well combined and smooth. Set aside.
Step 2 – Beat Evaporated Milk And Sugars
In a large bowl, using a handheld or stand mixer fitted with a whisk attachment, combine the evaporated milk, granulated sugar, brown sugar, and vanilla. Mix on medium to high speed with an electric handheld mixer for 5 minutes until the mixture has lightened and is smooth.
Step 3 – Add The Melted Chocolate Mixture
Pour in the slightly cooled melted chocolate mixture and mix on medium-high speed for 2 minutes.
Strep 4 – Add Dry Ingredients
Add the flour, baking powder, and salt and incorporate them by hand using a spatula until the mixture is smooth and does not have any lumps.
Step 5 – Chill Dough As Oven Preheats
Preheat oven to 350°F (180°C). Line a large baking sheet with parchment paper or a silicone baking mat. As the oven preheats, continue to the next step.
Cover and chill the dough in the refrigerator for just 15 – 20 minutes as the oven preheats. This quick chill time helps slightly solidify the chocolate and butter in the dough, which gives the cookies a nice spread (not over-spread).
Step 6 – Roll And Bake
Roll or scoop the dough into balls, about 1.5 tablespoons (45 g each approx.) of dough each, and roll briefly between your palms to form a smooth ball. Space cookies at least 2” (5 cm) apart on baking sheets.
Bake for 8 minutes or until the edges appear set. Important: The centers will be quite soft but will set up as the cookies cool. Remove from oven and allow to cool completely on baking sheet before removing and enjoying.
Recipe Tips
- Room Temperature Ingredients: To achieve the ideal texture, make sure your evaporated milk is at room temperature. This ensures easy blending and a uniform cookie dough.
- Weigh-Out Ingredients: This recipe has been developed and tested by weight. I highly recommend weighing out all ingredients ahead so you can work quickly (this is my favorite kitchen scale). This is my favorite kitchen scale.
- Melting the Chocolate: Exercise caution while melting your chocolate! Divide your butter into smaller pieces and chop the chocolate into chunks. Microwave the mixture in 30-second intervals, ensuring that you stir thoroughly after each interval. Heat only until both the butter and chocolate are melted. Avoid prolonged heating without stirring, as this may lead to chocolate seizing.
- Don’t overmix: Gently fold your dry ingredients into the wet ones until they are combined. Overmixing can lead to dense cookies rather than the desired chewy texture.
- Chill the Dough: For an extra boost of flavor and texture, consider chilling the cookie dough before baking. This helps intensify the chocolatey goodness and prevents the cookies from spreading too much.
- Portion the cookie batter the same size. Use a spring-loaded scoop to spoon out the dough for evenly sized cookies (better for baking).
- Bake the cookies until they are JUST set around the outside. The cookies might still look a little raw in the center, but once they cool, they will be perfect.
Food Allergy Swaps
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.
Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Use vegan butter instead of dairy butter. There are many brands available in stores. I usually use Miyoko’s Creamery Organic Vegan Butter. For the Evaporated Milk, You can use a canned commercial version or make your own. Making evaporated milk is super easy. Just pour the dairy-free milk beverage, I recommend oat milk, into a saucepan and place it over medium-low heat. Simmer, whisking occasionally, until the milk beverage reduces to half, about 20 – 30 minutes, depending on the amount you are making. You want it to simmer and steam, but do not bring it to a boil. Check out my favorite dairy-free substitutes here.
Storing and Freezing Instructions
Store Baked Cookies: Store cookies at room temperature in an airtight container for up to a week.
Freeze Baked Cookies: Let the cookies cool completely after baking. Then place on a cookie sheet and flash freeze for about 30 minutes. Once they’re hard, place the cookies in a freezer container or bag and freeze them for up to two months. To thaw, remove them from the freezer about two hours before enjoying them and let them thaw at room temperature.
Freeze Unbaked Cookie Balls: Unbaked cookie dough balls freeze well for up to three months. Roll the dough into balls, line them up on a baking sheet, and pop them in the freezer for about 30 minutes. Once frozen, toss all the frozen dough balls into a freezer-safe zip-top bag. Don’t forget to label the bag with the date and what is in the bag!
Baking Frozen Cookie Balls: Frozen cookie balls can be baked without thawing first! Add an extra minute to the baking time. If you’ve frozen the dough balls, expect less spreading during baking. To encourage them to spread more, delicately press down on the partially baked cookies with a spoon around the halfway mark of the baking time.
Frequently Asked Questions
Yes, you can prepare the dough and chill it for up to 24 hours before baking.
Absolutely! Just make sure to divide the dough into manageable batches for chilling and baking.
Ensure your sugars are well mixed into the batter, and don’t overmix after adding the dry ingredients.
Making dairy-free evaporated milk is super easy. Just pour the dairy-free milk beverage—I recommend oat milk—into a saucepan and place it over medium-low heat. Simmer, whisking occasionally, until the milk beverage reduces to half, about 20 – 30 minutes. The time will vary depending on the amount you are making. You want it to simmer and steam, but do not bring it to a boil. Check out my How to Make Evaporated Milk post for more details.
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Recipe Card 📖
Best Eggless Brownie Cookies
Ingredients
- ½ cup (100 g) good quality semi-sweet or dark chocolate, coarsely chopped
- ¼ cup (58 g) unsalted butter
- 2 tablespoons (12 g) cocoa powder
- 3 tablespoons + 1 teaspoon (50 g) evaporated milk
- ¼ cup + 2 tablespoons (75 g) granulated sugar
- ¼ cup + 1 teaspoon (55 g) brown sugar
- ½ teaspoon (2.5 ml) pure vanilla extract
- ½ cup + 1 teaspoon (75 g) all-purpose flour
- 1/8 teaspoon (0.5 g) baking powder
- ¼ teaspoon (1 g) salt
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Place chopped chocolate and butter in a medium-sized microwave-safe bowl and heat in 30-second intervals, stirring in between, until completely melted (alternatively, melt chocolate and butter over a double boiler). Sift the cocoa powder over the top of the chocolate and butter mixture and stir until well combined and smooth. Set aside.
- In a large bowl, using a handheld or stand mixer fitted with a whisk attachment, combine the evaporated milk, granulated sugar, brown sugar, and vanilla. Mix on medium to high speed with an electric handheld mixer for 5 minutes until the mixture has lightened and is smooth.
- Pour in the slightly cooled melted chocolate mixture and mix on medium-high speed for 2 minutes.
- Add the flour, baking powder, and salt and incorporate them by hand using a spatula until the mixture is smooth and does not have any lumps. Cover and chill the dough in the refrigerator for just 15 – 20 minutes as the oven preheats. This quick chill time helps slightly solidify the chocolate and butter in the dough, which gives the cookies a nice spread (not over-spread). Start preheating the oven.
- Preheat oven to 350°F (180°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- After 20 minutes in the frige, roll or scoop the dough into balls, about 1.5 tablespoons (45 g each approx.) of dough each, and roll briefly between your palms to form a smooth ball. Space cookies at least 2” (5 cm) apart on baking sheets.
- Bake for 8 minutes or until the edges appear set. Important: The centers will be quite soft but will set up as the cookies cool. Remove from oven and allow to cool completely on baking sheet before removing and enjoying.
- Room Temperature Ingredients: To achieve the ideal texture, make sure your evaporated milk is at room temperature. This ensures easy blending and a uniform cookie dough.
- Weigh-Out Ingredients: This recipe has been developed and tested by weight. I highly recommend weighing out all ingredients ahead so you can work quickly (this is my favorite kitchen scale). This is my favorite kitchen scale.
- Melting the Chocolate: Exercise caution while melting your chocolate! Divide your butter into smaller pieces and chop the chocolate into chunks. Microwave the mixture in 30-second intervals, ensuring that you stir thoroughly after each interval. Heat only until both the butter and chocolate are melted. Avoid prolonged heating without stirring, as this may lead to chocolate seizing.
- Don’t Overmix: Gently fold your dry ingredients into the wet ones until they are combined. Overmixing can lead to dense cookies rather than the desired chewy texture.
- Chill the Dough: For an extra boost of flavor and texture, consider chilling the cookie dough before baking. This helps intensify the chocolatey goodness and prevents the cookies from spreading too much.
- Portion the cookie batter the same size. Use a spring-loaded scoop to spoon out the dough for evenly sized cookies (better for baking).
- Bake the cookies until they are JUST set around the outside. The cookies might still look a little raw in the center, but once they cool, they will be perfect.
- Know Your Oven. Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
The best brownie cookies!!
Hello M Elizabeth! Right? My family loves these. Thank you for sharing your wonderful feedback and review!