Eggless Brownie Cookies | eggless cookies

Eggless Brownie Cookies

Eggless Brownie Cookies – Super Soft & Irresistible!

Looking for a quick and delicious eggless dessert? These soft brownie cookies perfectly combine a fudgy brownie and a chewy cookie—all without eggs! Whether baking for a party or just craving something sweet, this easy 15-minute eggless cookie recipe is a must-try.

Why You’ll Love Eggless Brownie Cookies

• Eggless – Perfect for vegetarians or those with egg allergies.
• Ready in Minutes – Mix and bake in just 15 minutes.
• Fudgy & Soft – Just like brownies but in cookie form!
• Minimal Ingredients – Pantry staples only.
• No fancy equipment needed.

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🧾Essential Ingredients Perfect Eggless Brownie Cookies

Making instant eggless brownie cookies at home doesn’t require just a few pantry staples! Here’s a breakdown of the ingredients.

All-Purpose Flour (Maida)

Maida provides the structure. You can substitute with whole wheat flour for a healthier twist, but expect a denser texture.

Unsweetened Cocoa Powder

This gives the rich, chocolatey flavour. Use high-quality Dutch-processed or natural cocoa powder for the best results.

Chocolate Chips

Melty chocolate bits in every bite? Yes, please! You can also use chopped dark chocolate or nuts for added texture.

Powdered Sugar + Brown Sugar

• Powdered sugar gives a smooth texture.
• Brown sugar adds moisture and softness, and a light caramel flavour.

Butter (Softened)

Butter adds richness and chewiness. For a vegan version, use plant-based butter.

Baking Powder

Gives the cookies a gentle lift and helps them rise evenly—essential for a soft and tender texture.

Baking Soda

Acts as a leavening agent to give your cookies a soft and slightly chewy lift.

Milk (Dairy or Plant-Based)

Helps bind the ingredients since the recipe is eggless. Adjust the quantity to get the right dough consistency.

Salt

Just a pinch enhances the sweetness and balances the chocolate flavour.

Vanilla Extract

A must for aroma and depth of flavour. Even a teaspoon makes a big difference in taste.

How to Make Eggless Brownie Cookies

🔥 Step 1: Preheat the Oven

• Preheat your oven to 180°C (350°F).

• Line a baking tray with parchment paper or a silicone baking mat.

🥣Mix the Dry Ingredients

In a large mixing bowl, sift together:

• 1 cup all-purpose flour
• ½ cup unsweetened cocoa powder
• ½ tsp baking powder
• ¼ tsp baking soda
• A pinch of salt

Mix well and set aside.

🧈 Cream Butter and Sugars

In another bowl, add:

• ½ cup softened butter
• ½ cup brown sugar
• ½ cup powdered sugar

Cream them together until light and fluffy using a whisk or hand mixer.

🍶 Add Wet Ingredients

Add the following to the creamed mixture:

• 1 tsp vanilla extract
• 3–4 tbsp milk (add slowly until a soft dough forms)
• Optional: 1 tbsp melted dark chocolate for extra fudginess

Mix well until everything is well combined.

🍫Fold in Chocolate Chips

• Add ¼ cup of chocolate chips or chunks (optional but highly recommended).
• Mix gently into the dough.
• Wrap dough and refrigerate for at least 20 minutes.

🔥 Preheat the Oven

• Preheat your oven to 160°C

• Line a baking tray with parchment paper or a silicone baking mat.

🍪 Shape the Cookies

• Scoop out small portions of dough and roll into balls.
• Place them on the prepared tray and flatten slightly with your palm or a spoon.
• Leave some space between cookies as they will spread slightly.

⏱️ Bake

• Bake in the preheated oven for 10–12 minutes.
• The edges will be set, but the center should still look soft.

❄️ Cool & Serve

• Let the cookies cool on the tray for 5 minutes.
• Transfer to a wire rack and cool completely.

Enjoy your instant eggless brownie cookies warm with a glass of milk or store in an airtight container for up to 5 days!

 Note: Keep enough distance between the brookies because they increased to almost double while baking and garnish them with the choco chips.

📌Tips for Perfect Eggless Brownie Cookies

• Don’t overbake—cookies will continue to cook after removing from the oven.
• Use brown sugar for extra softness and flavor.
• For richer cookies, add a spoon of melted dark chocolate to the dough.

❓FAQS- Eggless Brownie Cookies

📷 Serving Suggestions for Eggless Brownie Cookies

• With a scoop of vanilla ice cream
• As a gift in cookie jars
• With your evening tea or coffee

🍪 Variations You Can Try

• Nutty Brownie Cookies: Add chopped walnuts or almonds.
• Spicy Touch: Add a pinch of cinnamon or chili powder.
• Vegan Version: Use plant-based milk and vegan butter.

🧾Recipe Card

Print

5 from 1 vote

How to make Eggless Soft Chewy Brownie Cookies:

These instant eggless brownie cookies are rich, fudgy, and ready in minutes. Perfect for quick chocolate cravings and completely egg-free—great for vegetarians and last-minute dessert needs.

Prep Time10 minutes mins

Active Time12 minutes mins

Total Time37 minutes mins

Course: Dessert, Snack, sweet snacks

Cuisine: fusion, Global, Indian, international

Diet:

Yield: 30 cookies

Calories: 280kcal

Author: spicy veg recipes

Equipment

• Baking Tray
• Oven
• Mixing Bowl
• Spatula
• Refrigerator(fridge)

Materials

• 1 cup All-purpose flour
• 1/2 cup Cocoa powder Unsweetened
• 1/4 cup  chocolate Chips
• 1/4 cup  Powdered Sugar
• 1/4 cup Brown sugar Packed
• ½ cup Butter Softened
• ½ tsp Baking powder
• ½ teaspoon  Baking soda
• ½ teaspoon vanilla extract /essence
• 3-4 tbsp Milk Add gradually
• ¼ teaspoon Salt

Instructions

• Mix dry ingredients: In a bowl, sift flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
• Cream butter and sugars: In another bowl, cream softened butter with brown sugar and powdered sugar until light and fluffy.
• Add vanilla and milk: Mix in vanilla extract and milk gradually. Add melted chocolate if using.
• Form dough: Combine dry and wet ingredients to form a soft dough. Fold in chocolate chips.
• Chill (optional): Rest dough in fridge for 15–20 minutes for better shape and texture.
• Preheat oven to 180°C (350°F) and line a baking tray with parchment paper.
• Shape cookies: Roll dough into small balls, place on tray, and gently flatten.
• Bake for 10–12 minutes until edges are set. Center should look soft.
• They may look soft raw but don't worry about it.
• Take out the tray from the oven after 10 minutes.
• Cool on tray for 5 minutes, then transfer to a wire rack to cool completely.
• Store eggless brookies in an airtight container and consume within a week.

Notes

• For a vegan version, replace butter with vegan butter and use plant-based milk.
• Add walnuts or chopped almonds for extra crunch.
• Resting the dough helps prevent excessive spreading and deepens flavor.

Final Thought

These instant eggless brownie cookies are the perfect blend of fudgy brownies and chewy cookies—ready in minutes and made with simple pantry ingredients. Whether you’re a beginner baker, short on time, or just craving something sweet without eggs, this recipe delivers rich chocolate flavor and melt-in-the-mouth texture every time.

Customize with your favorite mix-ins like chocolate chips, nuts, or a sprinkle of sea salt, and you’ve got a batch of crowd-pleasing cookies that everyone will love.

So go ahead—bake, share, and enjoy. And don’t forget to leave a comment or tag us on social media when you try this recipe. Happy baking! 🍪✨

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