If you’re on the hunt for the ultimate chewy, fudgy treat that just so happens to be free from eggs and dairy, look no further than these Easy Eggless Brownie Cookies (Dairy Free + Vegan!). This recipe layers rich chocolate, a hint of espresso, and the magic of aquafaba to create crinkly, melt-in-your-mouth cookies you won’t believe are vegan. Whether you need a crowd-pleaser for a cookie swap or just want to indulge in a no-fuss, decadent dessert, this recipe promises pure chocolate bliss in every bite.

Easy Eggless Brownie Cookies (Dairy Free + Vegan!) Recipe - Recipe Image

Ingredients You’ll Need

One of the things I adore about Easy Eggless Brownie Cookies (Dairy Free + Vegan!) is how the ingredient list is both simple and purposeful. Each element has a role: building body, boosting fudginess, adding a deep cocoa flavor, or creating that sought-after crinkle top you expect from the best brownie cookies.

Unsalted vegan butter: The heart of that rich, buttery taste and fudgy texture, without any dairy.
Vegan chocolate chips: Divided between the batter and as chocolatey morsels for melty bites throughout.
Dutch-process cocoa powder: Gives a deep, velvety hue and smooth chocolate flavor.
Light brown sugar: Brings moisture and chewy centers, plus a subtle caramel note.
Granulated sugar: Contributes classic sweetness and just-right cookie structure.
Aquafaba or soy milk, room temperature: Binds everything together and replaces eggs, keeping it all vegan (aquafaba yields extra crinkles if you have it!).
Dairy free yogurt: Adds a tender crumb and moisture for that perfect cookie bite.
Espresso powder (optional): Accentuates and intensifies the chocolate flavor, making these cookies taste gourmet.
Sea salt: Balances sweetness and makes the chocolate flavor pop.
Baking powder: Offers just enough lift so your cookies aren’t too dense.
All-purpose flour: The backbone that holds your gooey cookies together.

How to Make Easy Eggless Brownie Cookies (Dairy Free + Vegan!)

Step 1: Gather and Prep Your Ingredients

Start by measuring out every ingredient and having them ready. There’s nothing worse than realizing you’re missing a crucial component mid-bake! This little bit of prep work ensures your brownie cookie adventure goes smoothly from start to finish.

Step 2: Whip Up the Fudge Sauce

In a microwave-safe bowl, zap your vegan butter until hot and melted. Add in one cup of chocolate chips and let them sit for a minute, so the heat starts melting them. Stir until the chocolate is completely silky, then whisk in your cocoa powder. This thick, glossy sauce is the secret to the cookies’ intense chocolate center—set it aside, and resist the urge to grab a spoonful just yet!

Step 3: Dissolve the Sugar Into Aquafaba

Place both sugars and your aquafaba (or soy milk) in a large bowl. Using a hand mixer, blend on high until the sugar has completely dissolved—this takes about five minutes. Rub a little between your fingers to check: you want all those crystals gone! This step gives you that coveted shiny, crackly brownie cookie top.

Step 4: Mix in the Rest of the Wet Ingredients

Once the sugar mixture is perfectly smooth, add the dairy free yogurt, optional espresso powder, sea salt, and baking powder. Mix until just combined, then pour in your luscious chocolate fudge sauce. Beat until it transforms into a gorgeous, glossy batter you’ll want to lick off the beaters.

Step 5: Add the Flour

With your hand mixer on low, gently incorporate the flour. It’s crucial not to overmix—just beat until there are no visible streaks of flour. This keeps the cookies soft and tender, never tough.

Step 6: Fold in More Chocolate Chips

Set aside the mixer and switch to a spatula. Gently fold in the remaining chocolate chips to ensure pools of melty chocolate in every bite, making these Easy Eggless Brownie Cookies (Dairy Free + Vegan!) totally irresistible.

Step 7: Chill the Dough

Cover your mixing bowl and pop it in the fridge for at least 30 minutes. Chilling keeps the dough from spreading too much in the oven, leading to thick, crackly, bakery-worthy cookies. Meanwhile, line your baking sheets and heat your oven to 350°F so you’re ready to bake as soon as the dough is set.

Step 8: Scoop and Shape

Use a medium cookie scoop (about 1.5 tablespoons) to portion out the dough onto your sheets, spacing them two inches apart. Roll each disk between your palms for a neat, round shape—this helps the cookies bake evenly and look picture-perfect.

Step 9: Bake

Pop them in the oven and bake for 12 to 14 minutes, watching for set edges and slightly crackled centers. If needed, use a large round cookie cutter to nudge any stray edges back into a perfect circle while they’re still hot. The intoxicating chocolate aroma is the best kitchen timer—trust your nose!

Step 10: Serve and Savor!

Once out of the oven, sprinkle a little extra sea salt on each cookie if you like that sweet-and-salty finish. Dig in while they’re warm for gooey bites, or let them cool and store for later—the chocolatey magic lasts either way!

How to Serve Easy Eggless Brownie Cookies (Dairy Free + Vegan!)

Garnishes

A pinch of flaky sea salt right after baking adds gourmet flair and balances the sweetness. You can also dust with a little powdered sugar for an elegant finish or top with a drizzle of melted chocolate for extra decadence.

Side Dishes

These cookies are a showstopper with a scoop of vegan vanilla ice cream or a tall glass of oat milk. If you’re looking for a party platter, pair them with fresh berries or other vegan cookies for stunning dessert boards.

Creative Ways to Present

Think beyond the classic cookie pile! Try stacking them with parchment between layers, serving on a wooden board for rustic charm, or gifting bundles wrapped in eco-friendly twine for thoughtful, hand-made holiday treats. They’re also fantastic as ice cream sandwich “tops” for summery desserts everyone will love.

Make Ahead and Storage

Storing Leftovers

Let your Easy Eggless Brownie Cookies (Dairy Free + Vegan!) cool completely, then keep them in an airtight container at room temperature for up to five days. They stay chewy and scrumptious—just be sure to hide a few if you don’t want them to disappear overnight!

Freezing

Freeze baked cookies (separated by parchment in an airtight container) for up to two months. Alternatively, freeze unbaked cookie dough balls, then bake straight from the freezer—just add a minute or two to the bake time for instant, fresh-baked treats on demand.

Reheating

If you love warm, gooey cookies, pop a baked cookie in the microwave for 10-15 seconds. The chocolate chips get perfectly melty again, giving you that fresh-from-the-oven magic anytime you crave it.

FAQs

Can I use a different vegan butter or oil?

Absolutely! Any unsalted vegan butter works, and you can use refined coconut oil in a pinch. Just note that the taste and spread may change slightly, but you’ll still get that fudgy center.

Is there a good substitute for aquafaba?

If you don’t have aquafaba, unsweetened soy milk or another thick plant milk is fine. Aquafaba provides a bit more lift and crinkle, but the cookies are still delicious either way.

How do I make Easy Eggless Brownie Cookies (Dairy Free + Vegan!) gluten free?

Swap in a 1-to-1 gluten free flour blend for the all-purpose flour. Make sure your other ingredients are certified gluten free for a fully allergy-friendly batch!

Do I need to chill the dough?

Yes! Chilling keeps the cookies from spreading too much and yields a chewier, thicker texture. Don’t skip it—it’s a big reason these Easy Eggless Brownie Cookies (Dairy Free + Vegan!) turn out bakery-quality every time.

Can I double or halve the recipe?

Of course. This recipe doubles beautifully for parties or holidays, and you can halve it just as easily if you’re baking for a smaller crew. Just keep an eye on baking times—they may be slightly different with smaller batches.

Final Thoughts

I can’t wait for you to try these Easy Eggless Brownie Cookies (Dairy Free + Vegan!)—they’re a tried-and-true favorite that turns any day into a celebration. The blend of deep chocolate, gooey centers, and crisp edges is irresistible, and they come together with such ease. Make a batch for yourself or share the love with family and friends—everyone deserves a little chocolate joy!