Chewy & Soft Brookie Cookies – No Eggs, No Dairy!

These chewy and soft brookie cookies take the best of brownies and chocolate chip cookies and bake them into cookie form! Different from a brookie (which is brownie form), a brookie cookie is soft, chewy, and fudgy with crisp outer edges and ridiculously dense, decadent flavor. And you don’t even need any eggs nor dairy to make them. Yep, they’re 100% vegan, and you’d never know!

Brookies vs. Brookie Cookies

Because there is a difference! I have a ridiculously delicious small batch brookie recipe. So I figured it was time to also share a small batch brookie cookie recipe.

Brookies are basically a combination of brownies and chocolate chip cookies in brownie form, whereas brookie cookies are the same combination. But in cookie form.

And it’s actually surprisingly (or not surprisingly, if you’re a well-versed baker!) a very different recipe, from measurements to method.

Britt’s Notes: Why I love this recipe (and you will too!):

If you hadn’t noticed, we’re big fans of any combination of brownie and cookie dough around here. I honestly make my vegan brookies, brookie cookie skillet, and no bake brownie cookie dough cheesecake bars on repeat around here.

But this recipe is just next level easy. Here’s why my family loves when I make these:

• Simple ingredients: You may have noticed the word, “vegan,” being thrown around and it’s true! These brookie cookies only require a few common pantry staple ingredients. No eggs, nor dairy required.
• You only need a bowl and a whisk: For both components!
• The texture is ridiculously fudgy and chewy: The best of both cookies and brownies in one. The brownie cookie portion is extra fudgy with a few easy tips and the cookie portion is truly one of the best soft & chewy cookies you’ll ever have!
• No chill: You quite literally make the doughs, shape, and bake!

How to make bakery-worthy brookie cookies:

As mentioned above, the process is super simple. Here’s what we’re doing:

1. We’ll first start by making the cookie dough: Just a bowl and a whisk will do! Once you’ve made the dough, you’ll just set that aside and move onto the brownie cookie dough. No need to chill it at all here- we want it still pliable to scoop with our brownie cookie dough.
2. Then we make the brownie cookie dough: Again, just a bowl and a whisk, and it’s somehow even easier!
3. Assembling the brookie cookies: This part can be a bit messy, but it’s fairly simple. I like to alternative between a scoop of brownie cookie dough and a scoop of chocolate chip cookie dough until my large, 3 ounce scoop is filled up. But you can also just do half and half to make it easiest.
4. Bake and set: Bake the brookie cookies on a baking sheet and let them set on the baking sheet for 10-15 minutes after baking. I scoot the edges in with a large spoon to help re-shape any cookies that have slightly splooted 😉

And to ensure you have perfect brookie cookies every time:

• Make sure you don’t swap ingredients: I tested these brookie cookies with using all vegan butter and one version with all neutral oil, and it really didn’t work. Let the cookie dough contain the vegan butter and the brownie cookie dough contain the neutral oil.
• Dairy free yogurt is the best egg swap: This is because the fat content adds to the soft, chewy texture, while helping the cookies to bind together. It’s my favorite egg replacement to use, even over applesauce and flaxseed “egg.”
• Measure your ingredients with a kitchen scale: This will give you the most accurate measurements. I’ve baked both ways, and honestly, the kitchen scale will ensure the most accuracy every time.
• The color of your baking sheet matters: I recommend a darker colored baking sheet here to help the cookies spread less. Lighter colored baking sheets, even with parchment paper, can tend to let cookies spread too much in my experience. It really is dependent on the recipe. But personally, I develop my recipes so that they aren’t thick and dry (which sometimes happens with vegan cookies, I’ve noticed!).

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

Chewy & Soft Brookie Cookies – No Eggs, No Dairy!

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• Author: Britt Berlin
• Prep Time: 20
• Cook Time: 15
• Total Time: 35 minutes
• Yield: 7 large cookies 1x
• Category: Cookies
• Method: Baking
• Cuisine: American
• Diet: Dairy-Free, Vegan

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Description

These chewy and soft brookie cookies take the best of brownies and chocolate chip cookies and bake them into cookie form! Different from a brookie (which is brownie form), a brookie cookie is soft, chewy, and fudgy with crisp outer edges and ridiculously dense, decadent flavor. And you don’t even need any eggs nor dairy to make them. Yep, they’re 100% vegan, and you’d never know!

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Ingredients

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Chocolate Chip Cookie Dough:

• 1/4 cup (57 g) vegan butter, melted and room temperature
• 1/2 cups (100 g) light brown sugar
• 1/2 cup (100 g) organic granulated sugar
• 2 tsp vanilla extract
• 1/4 cup (57 g) dairy free yogurt, room temperature
• 1 cup (125 g) all purpose flour, spoon & leveled
• 1/4 tsp baking soda
• 1/4 tsp sea salt
• 1 cup (180 g) vegan chocolate chips

Brownie Cookie Dough:

• 1/4 cup (67 g) neutral oil, melted
• 1/4 cup (25 g) high quality Dutch-processed cocoa powder*
• 3 ounces vegan chocolate
• 1/8 cup (40 mL) dairy free milk, room temperature*
• 1/3 cup (75 g) granulated sugar
• 1/4 cup (50 g) brown sugar
  1/4 cup (50 g) dairy free yogurt
• 1/2 tsp vanilla extract
• 1/4 tsp sea salt
• 1/2 tsp baking powder
• 1/4 tsp espresso powder (optional, for flavor booster)
• 3/4 cup (100 g) all-purpose flour or gluten free 1:1 baking flour
• 1/4 cup (40 g) vegan chocolate chips, additional

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Instructions

1. Prep: Measure out all ingredients. Line a cookie sheet with parchment paper. Preheat the oven to 350F.
2. Make the dough: In a large bowl, use a hand mixer or a whisk to cream together the vegan butter with the brown sugar, granulated sugar, and vanilla extract. Then add in the yogurt, baking soda, and sea salt, and mix again. Add in the flour, and use a silicone spatula to fold the dry ingredients into the dough. Stop JUST before the flour is fully incorporated into the dough.
3. Add in the chocolate chips: Fold in the chocolate chips until evenly distributed. Set the bowl aside.
4. Make the brownie batter cookie dough: In a microwave safe bowl, heat the neutral oil and 3 ounces of chocolate until hot and melted (I do about 1 minute for my microwave). Let sit for 1 minute to melt. Then stir until the chocolate chips are completely melted. Then add in the cocoa powder, and whisk until completely integrated into the melted chocolate. Set aside. Then in a large bowl, add the light brown sugar, sugar, and dairy free milk to a bowl. Use a hand mixer or a whisk and mix the sugars into the liquid until the sugar is completely dissolved, about 5 minutes. You don’t want to feel any sugar granules when you pinch the liquid to test if the sugar is dissolved.
5. Finish the cookie dough: Once dissolved, add in the dairy free yogurt, espresso powder, sea salt and baking powder, and mix on medium speed until combined. Then pour in the chocolate fudge sauce into the wet ingredients, and mix until the fudge sauce is completely combined.
6. Add in the flour: Pour in the flour, and use the hand mixer again to mix on low speed JUST until the flour is incorporated into the wet ingredients.
7. Fold in the chocolate chips: Add in the remaining chocolate chips, and use a spatula to fold the cookie dough.
8. Assemble the cookies: Using a large 3-ounce cookie scoop, scoop about a big tablespoon’s worth of brownie batter cookie dough into the scoop then the scoop the chocolate chip cookie dough, and repeat, alternating between the two doughs until you have one full cookie scoop. Release the cookie dough onto the baking sheet and repeat for the other cookies, spacing them about 2 inches apart.
9. Bake: Bake the cookies for 14-17 minutes, or until the edges are set. Once baked, remove them from the oven, and use a large round cookie cutter or a spoon to scoot any edges to be more round.
10. Serve and enjoy! Sprinkle on some sea salt, and serve immediately warm or store for later for a cookie exchange! Enjoy!
11.  

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Equipment

cookie sheet

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Notes

Please see blog post for all tips & tricks!