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5 from 1 vote

Eggless Brownie Cookies

Chewy edges and soft centers; these super indulgent Brownie Cookies are a delicious thing to bake.
Plus, they are really easy to make and taste great refrigerated or at room temperature!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dessert
Cuisine: American
Diet: Vegetarian
Servings: 7
Calories: 493kcal
Author: Smruti

Ingredients

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.
Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition

Calories: 493kcal | Carbohydrates: 58g | Protein: 5g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 26mg | Sodium: 206mg | Potassium: 343mg | Fiber: 6g | Sugar: 38g | Vitamin A: 293IU | Vitamin C: 0.02mg | Calcium: 44mg | Iron: 4mg