With coconut oil, non-dairy milk, and rich dark chocolate these Dairy-Free Chocolate Brownie Cookies are a decadent treat when you’re craving a chocolate fix, plus, they’re a fun, from-scratch spin on classic pan brownies!
What Is A Chocolate Brownie Cookie?
It may sound silly but a chocolate brownie cookie is exactly what it sounds like! Instead of spreading brownie batter into a pan and cutting it into bars you’ll drop thick, luscious, chocolatey batter by the spoonful onto a sheet and bake it like cookies. Keep in mind however, brownie cookie batter requires enough flour to maintain shape in the heat of the oven.
What’s The Difference Between A Brownie And A Cookie?
Some brownies are fudgy and creamy, and others are more dry and cakey, however, we think the biggest difference between brownies and cookies are a) the shape, and b) the method of eating. Whereas brownies can often require a fork for eating cookies generally do not.
Is Dark Chocolate Dairy Free?
For these dairy-free chocolate brownies cookies you can specifically look for vegan chocolate if you prefer, however, the ingredient list of a high quality dark chocolate should only contain cocoa mass, cocoa butter, cocoa powder, and sugar. That being said, if allergies are a concern always pay attention to the “may contain” portion of any food label.
Can You Substitute Milk Chocolate For Dark Chocolate?
If allergies or intolerances are not a concern, feel free to swap in any other kind of chocolate you have on hand. We love milk chocolate, however, keep in mind, with its lower cocoa amounts milk chocolate doesn’t have the same depth of flavour as dark chocolate.
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A chewy decadent cookie treat for when you need a chocolate fix.
60g / ¼ cup solid coconut oil
90g / ¾ cup sugar
1 large egg
1 teaspoon vanilla extract
60 ml / ¼ cup non dairy milk
2 tablespoons honey
120g / 1 cup all purpose flour
25g / ¼ cup cocoa powder
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
50g / ½ cup dark chocolate, chopped
Preheat the oven to 180c / 350f and line two baking sheets with parchment paper.
In a large bowl, whisk the coconut oil and sugar together until fluffy and lightened in colour. Beat in the egg and vanilla, then stir the milk and honey in to combine.
Sift the flour, cocoa, baking powder, baking soda, and salt into the bowl and stir to mix. Fold in the chocolate.
Place 2 tablespoons of dough onto the prepared baking sheet for each cookie. Leave about 5cm / 2 in. of space between each.
Bake for 8-10 minutes and cool for 5 minutes on the baking sheets before removing to cool fully on a rack. They will be slightly delicate until fully cool.