How to make Eggless Soft Chewy Brownie Cookies:
Main Ingredients: whole wheat flour or plain flour and almond flour Level of cooking: Medium
Servings 15 cookies
Calories 78kcal
Ingredients
- ½ cup All-purpose flour maida
- ¼ cup dark cocoa powder
- ½ cup chocolate Chips
- ¼ cup Powdered Sugar
- ¼ cup unsalted butter softened
- ¼ teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon vanilla extract /essence
- 2-3 tablespoon Milk
- ¼ teaspoon Salt
Instructions
Preparation:
- Preheat the oven to 160-degree c for at least 10 minutes.
- Line a baking tray with parchment paper.
- Shift all-purpose flour, baking powder, baking soda, and salt and cocoa powder in a bowl.
- Add sugar, half of the chocolate chips, butter and vanilla and mix well until incorporated.
- Remaining half quantity choco chips we will use later.
- Add milk to the mixture and bring everything together to form a smooth dough.
- Wrap dough and refrigerate for at least 20 minutes.
Method:
- Divide the dough into equal portions and make round shaped balls from them. Press each ball little with your palm and place on a baking sheet.
OR
- Roll out to ½ inch thickness. Cut it into various shapes.
- Keep enough distance between them because they increased to almost double while baking and garnish them with half of the choco chips.
- Bake the brookies in a preheated oven at 160 c for 10 minutes.
- Take out the tray from the oven after 10 minutes.
- They may look soft raw but don't worry about it.
- Let them cool down to room temperature.
- Store eggless brookies in an airtight container and consume within a week.
Notes
If the mixture looks sticky add little to a flour and mix well. Keep the tray in the fridge for 15 minutes, If you do not want to spread them too much.