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.
Servings 30 cookies
Calories 280kcal
Equipment
- Baking Tray
- Oven
- Mixing Bowl
- Spatula
- Refrigerator(fridge)
Ingredients
- 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.