Eggless Brownie Cookies (Vegan-Friendly, Fudgy, No Chill)
Make shiny crinkle-top eggless brownie cookies in just 30 minutes. Rich, fudgy, vegan-friendly, and beginner easy. Your new go-to chocolate cookie recipe.
Yield: 6 cookies
Equipment
- 9x13-inch Baking Tray
- Microwave-Safe Bowl or Medium Saucepan
- Parchment Paper
Ingredients
- 30 g Butter see notes for options
- 70 g Semi-Sweet Chocolate or Dark Chocolate (55% - 70%)
- 120 g Powdered Sugar or icing sugar
- 60 ml Milk warm; see notes for options
- 1 tsp Vanilla Extract
- 70 g All-Purpose Flour
- 22 g Cocoa Powder preferably dutch processed
- 1 tsp Corn Starch
- 1/4 tsp Baking Powder
- 1/8 tsp Salt
Instructions
- Preheat your oven to 330°F (165°C). Line a baking tray with parchment paper to prevent sticking and ensure even baking.
- In a microwave-safe bowl, melt the butter and chocolate together in 30-second intervals, stirring in between, until smooth. Alternatively, melt them in a small pot over low heat and remove from heat.
- Add warm milk and vanilla extract to the chocolate-butter mixture. Stir gently until fully combined. Using warm milk keeps the batter soft and spreadable for the fudgy centers.
- Mix in powdered sugar while the chocolate mixture is still warm. Whisk until the sugar is fully dissolved. This step helps create the signature crinkle crust on your cookies.
- In a separate bowl, sift together all-purpose flour, cocoa powder, corn starch, baking powder, and salt.
- Gently fold the dry ingredients into the chocolate mixture. Mix only until just combined - over mixing can make cookies cakey. The batter should remain soft and slightly thick.
- Use a 2-tablespoon cookie scoop to portion the batter onto the prepared baking tray. You can do this by dropping the batter in a round shape. Space the cookies 2 to 3 inches apart to allow room for spreading.
- Bake the cookies for about 12 minutes, or until the tops are shiny, cracked, and risen, while the centers still look soft.
- While cookies are hot, you can use a round cookie cutter or a bowl larger than cookie to shape them into perfect round cookies by rotating around the edges of the cookie. Allow them to cool on the baking tray for 30 minutes.
- Keep cooled cookies in an airtight container for up to 4 days. These eggless, vegan-friendly brownie cookies can also be frozen for longer storage.
Notes
- Cup vs weighing scale: The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams.
- Before you start to make any recipe, measure and prepare your ingredients so the process will go smoothly and easily.
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with for accuracy.
- Butter: For rich, fudgy cookies with a glossy, crinkle-top finish, use unsalted butter or vegan butter. For vegan baking, reliable options include Miyoko’s Vegan Butter, Earth Balance, or Country Crock Plant Butter. Avoid substituting with oils, as this can prevent the signature crinkle effect.
- Milk: Any milk works in cookie recipes. Use dairy milk for the classic version, or opt for warm plant-based milk—like oat, almond, or soy milk—for vegan-friendly cookies. Recommended brands include Oatly, Califia Farms, Silk, and Elmhurst.
- Chocolate: For optimal melting and texture, choose semi-sweet chocolate chips or chopped chocolate. For vegan cookies, select dairy-free chocolate. Top choices include Enjoy Life, Hu Kitchen, Theo, and Guittard (dairy-free options available).