Chewy edges and soft centers; these super indulgent Brownie Cookies are super delicious!
Plus, they are really easy to make and taste great refrigerated or at room temperature.
This is a sponsored post on behalf of OXO. All opinions are mine alone.
Christmas means delicious cookies across the board. We love them and enjoy making them thoroughly. From Spritz Cookies and Vanilla Cookies to Tutti Frutti Cookies and Rose Cardamom Cookies; we love them all.
Every year we make these and put all the cookies together and make a big box of deliciousness. We have been doing that for a few years and this year would be no different.
What is happening again this year is the Annual Cookies for Kids; a fight against pediatric cancer. OXO is a partner with them again. They have pledged to donate $1 per cookie baked in this month.
I have been working with them for the last few years and it is great to do so again. If you share a post on social media for the cause it would be great.
OXO sent me a bunch of amazing things that helped me bake these eggless brownie cookies super easily.
Jump to:
What are Brownie Cookies
These cookies are so easy to describe; the name says it all! Fudgy, chocolate-y and delicious; these cookies are a mix of brownie and cookies in one.
The addition of chocolate chips make them yummy and they would be great with some added walnuts and pecans. These Brownie cookies is borderline indulgent. They have butter and sugar but also have a lot of flax seeds. Flax is popular for a lot of health benefits and are in a great proportion here.
Inspired by brookies these are not exactly that. They taste like brownies throughout and do not have a separate cookie dough.
These brownie cookies are super easy to make and can be made quickly. They do not need any resting time or refrigeration.
Why this recipe works
- We can taste both cookies and brownies in every bite.
- These are super fudgy and indulgent.
- The cookies are full of chocolate flavor.
- The recipe is eggless and uses flax meal as a replacement.
- It make a great treat for the Holidays and throughout the year.
- These come together in under an hour.
- Brownie cookies are great to make ahead of time.
- The recipe does not need any resting time or refrigerating the dough.
- These brownie cookies are a great way to get kids involved.
- If you love giving edible gifts, these brownie cookies would be ideal!
- They are easily scalable too.
Ingredients and Substitutions
- All purpose flour: These cookies are essentially made of flour. I use all purpose flour and have not tried them with wheat flour yet. Sift the flour before adding it to the mix if you like.
- Sugar: I like to use brown sugar in the recipe. Powdered jaggery or even white sugar can replace it perfectly.
- Flax Seeds: As these brownie cookies are eggless, flax meal mixed with water is used to replace the eggs. 1 tablespoon flax meal with 3 tablespoon water replaces each egg in the recipe. This replacement works well for all baking recipes like cakes, cookies and breads.
- Butter: Unsalted butter at room temperature is needed for the recipe. If using salted butter, skip the salt added to the recipe. Ensure the butter is at room temperature.
- Unsweetened Cocoa Powder: These indulgent chocolate cookies need some good quality cocoa powder. This makes all the difference in the recipe. Pick the unsweetened one as we are adding sweetener to the cookie.
- Chocolate bar: As these cookies are full of chocolate, I have added some melted chocolate to it. I picked a semi-sweet one, it can be replaced with dark chocolate bar too.
- Chocolate Chips: I like to use semi-sweet chocolate chips in the recipe. These can be replaced with dark or white chocolate chips too.
- Apart from these we need the basic baking ingredients like baking soda, a pinch of salt and some vanilla extract.
See the recipe card for detailed ingredient information, measurements and nutrition.
How to make this recipe
1- Preheat oven to 350 F/180 C. Line a baking tray with a baking sheet. Process the flax seeds till ground and add water to it.
2- Mix and let it stand for 10 minutes till it thickens. Use the flax meal directly if that is what you are using.
3- Chop the chocolate slab into smaller bits.
4- Melt in the microwave for 1-2 minutes till it melts. Remove every 30 seconds and stir before placing in the microwave again. Set aside to cool.
5- In the base of a stand mixer add butter and sugar.
6- Mix till the mixture becomes pale yellow.
7- Then add the cooled molten chocolate.
8- Beat again till smooth.
9- Mix in the flax meal and vanilla extract and process till smooth.
10- Then add in flour, baking soda, salt and cocoa powder.
11- Mix till the mixture comes together. If it is very dry, add a tablespoon of milk. Mix in half the chocolate chips if using.
12- Using a cookie scoop, place scoops of the dough on a baking tray. Ensure there is some space between the balls.
13- Add some more chocolate chips on top.
14- Place in the oven and bake for 13-15 minutes, till the cookies are no longer jiggly. Remove and let them cool. They might be super soft to touch, they harden as they cool.
Expert Tips and Notes
- Ensure all the ingredients are at room temperature before starting the recipe.
- Make sure the chocolate is not very hot when pouring it into the mix. The butter will melt completely if the chocolate is hot. If this happens by mistake, refrigerate the mix for 5-10 minutes and continue with the recipe.
- These cookies do not spread a lot but they flatten on baking. So leave about an inch on all the sides. Though, they can be refrigerated for a more compact tall cookie.
- The cookies are pretty delicate when out of the oven. Let them cool down a little before transferring them.
- The chocolate chips add so much texture to the recipe. Moreover, add nuts of your choice too. Pecans, walnuts, cashews or even roasted almonds.
- Simply add a couple of drops of orange extract to make orange chocolate cookies.
- These cookies are great to make ahead of time. They are perfect for placing by the Christmas tree for Santa!
- I like to refrigerate them after a day. they retain their freshness better that way.
Recipe FAQs
Eggs are easy to replace with flax eggs. For every egg we mix in 1 tablespoons of flax meal with 3 tablespoons of water. Let it stand till it is sticky and use in place of eggs.
Yes for sure. Simply dry roast and chop the nuts. Add them to the cookie batter and make the cookies. Almonds, cashews, pecans and walnuts work well here.
No. We use unsalted butter in the recipe, making them vegetarian but not Vegan. The recipe has not been tested for oil or other fats.
Yes for sure. Once they are baked and cool, transfer to a airtight container and refrigerate. They stay well for a week.
More Cookie Recipes
Love this recipe? Please leave a star rating in the recipe card below & if you REALLY like it, consider a review in the comments whilst you are there, thanks!
Eggless Brownie Cookies
Ingredients
- ¾ cup All purpose flour
- ¾ cup Sugar
- ¼ cup Unsweetened Cocoa Powder
- ⅓ cup Unsalted Butter
- 1½ cup Semi-sweet Chocolate
- 2 tablespoon Flax seeds
- 6 tablespoon Water
- 1 teaspoon Pure vanilla extract
- 1 teaspoon Baking Soda
- ⅛ teaspoon Salt
- ¼ cup Semi-sweet chocolate chips
Instructions
- Preheat oven to 350 F/180 C. Line a baking tray with a baking sheet.
- Process the flax seeds till ground and add water to it.2 tablespoon Flax seeds, 6 tablespoon Water
- Mix and let it stand for 10 minutes till it thickens. Use the flax meal directly if that is what you are using.
- Chop the chocolate slab into small pieces.1½ cup Semi-sweet Chocolate
- Melt in the microwave for 1-2 minutes till it melts. Remove every 30 seconds and stir before placing in the microwave again. Set aside to cool.
- In the base of a stand mixer add butter and sugar.⅓ cup Unsalted Butter, ¾ cup Sugar
- Mix till the mixture becomes pale yellow.
- Add the cooled melted chocolate and mix well.
- Mix in the flax meal and vanilla extract. Process till smooth.1 teaspoon Pure vanilla extract
- Add in the dry ingredients.¾ cup All purpose flour, 1 teaspoon Baking Soda, ⅛ teaspoon Salt, ¼ cup Unsweetened Cocoa Powder
- Mix till the mixture comes together. If it is very dry, add a tablespoon of milk.
- Mix in half the chocolate chips if using.¼ cup Semi-sweet chocolate chips
- Using a cookie scoop, place scoops of the dough on a baking tray. Ensure there is some space between the balls.
- Add some more chocolate chips on top.
- Place in the oven and bake for 13-15 minutes, till the cookies are no longer jiggly.
- Remove and let them cool. They might be super soft to touch, they harden as they cool.
Notes
- Ensure all the ingredients are at room temperature before starting the recipe.
- Make sure the chocolate is not very hot when pouring it into the mix. The butter will melt completely if the chocolate is hot. If this happens by mistake, refrigerate the mix for 5-10 minutes and continue with the recipe.
- These cookies do not spread a lot but they flatten on baking. So leave about an inch on all the sides. Though, they can be refrigerated for a more compact tall cookie.
- The cookies are pretty delicate when out of the oven. Let them cool down a little before transferring them.
- The chocolate chips add so much texture to the recipe. Moreover, add nuts of your choice too. Pecans, walnuts, cashews or even roasted almonds.
- Simply add a couple of drops of orange extract to make orange chocolate cookies.
- These cookies are great to make ahead of time. They are perfect for placing by the Christmas tree for Santa!
- I like to refrigerate them after a day. they retain their freshness better that way.
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