The Best Dairy Free Chocolate Cookies(Brownie Cookies)

If your cookie dreams are made of a cup of cold milk and a fudgy, chewy, chocolate cookie that’s basically a brownie in cookie form…this recipe is for you! I know the claim to “the best” is a big one, but this recipe really is for the best dairy free chocolate cookie i have ever made! And I’ve tried them all…

These cookies are fudgy and rich with a crinkly top that holds it shape, and a chewy center. I’ve been making them every week to bring to different events and everyone says “wait- these are actually the best cookies I’ve ever had”. PERIOD.

(sometimes i ALSO bring these dairy free chocolate chip cookies and wow- what a duo!)

And they are totally dairy free, with no margarine or butter substitutes.

Why You’ll Love These Dairy-Free Chocolate Cookies

• Rich, REAL chocolate flavor
• Crackly brownie tops
• Soft, chewy centers
• Made without butter or milk
• Easy pantry ingredients- and quick to prepare!
• Perfect after a meat meal or for anyone avoiding dairy
• Freezer-friendly

What Makes These Brownie Cookies Different?

Well, besides that the texture and flavor is simply insane….Unlike traditional chocolate cookies, brownie cookies have the texture of a classic brownie wrapped up in a cookie. They’re crispy around the edges, soft in the middle, and have that signature shiny, crackly top.

If you love brownies but want something easier to share (or easier to sneak from the cookie jar!), these are the perfect compromise. They hold their shape and are great for bringing as a hostess gift or to any and every bbq and Shabbat meal you get invited to- if you don’t mind stealing the show!

Ingredients You’ll Need

The ingredient list is pretty straightforward and you can probably make these chocolate cookies without even doing a store run.

• dairy free chocolate- i usually buy packs of baking chocolate for desserts just like these (and these dairy free chocolate chip cookies), so no need to buy an expensive chocolate- but i do find different brand taste different so pay attention to the one you like!
• cocoa powder- makes a big difference! Use a good one!
• Flour- makes the batter nice and thick, like a brownie, with no need for refrigeration before baking
• eggs- whipped eggs give these cookies that perfect crackly texture!

Tips for Perfect Brownie Cookies

Don’t overbake.

The centers should still look slightly soft- and they will firm up a bit as they cool.

Use good chocolate.

Since chocolate is the star, quality matters, i find this most so in the cocoa powder!

Properly whisk the eggs and sugar.

The game changer in this recipe! Add white and brown sugar with eggs to a stand mixer fitted with the whisk attachment, and set a timer! The batter should be light and fluffy.

Let the melted chocolate cool slightly.

Hot chocolate can scramble the eggs. To prevent this we add it in a slow drizzle

Variations

• Add dairy-free chocolate chips or chocolate chunks for extra chocolate flavor!
• Sprinkle flaky sea salt on top.
• Mix in walnuts or pecans.
• Add espresso powder for deeper chocolate flavor.
• Sandwich two cookies with dairy-free frosting- yum!!!!

Storage

I keep these cookies at room temperature in an airtight container if enjoying on the same day. Any extra cookies- or if i am planning on serving them next day- i freeze while still just warm in a ziplock bag with a paper towel to collect moisture and the air sucked out.

The cookies will stay chewy the next day but i find they taste literally oven-fresh when enjoying frozen fresh.

Room Temperature:

Store in an airtight container.

Freezer:

Freeze baked cookies for up to 3 months.