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“description”:”Eggless Brownie Cookies are fudgy, rich chocolate cookies made with dark chocolate and jaggery sugar, perfect for eggless bakers who crave a brownie and cookie in one indulgent bite.”,”author”:{“@type”:”Person”,”name”:”Neetu”,”url”:”https://www.bakewithneetu.com”},”datePublished”:”2026-07-12″,”prepTime”:”PT15M”,”recipeYield”:”2 servings”,”recipeCategory”:”Cookies”,”keywords”:”eggless brownie cookies, eggless chocolate cookies, jaggery brownie cookies, no egg brownie cookies, eggless baking recipes”}
Eggless Brownie Cookies
🥄 Prep: 15 min
🔥 Cook: 10 min
🍽 Serves: 2 servings
Fudgy, glossy, and deeply chocolatey, these brownie cookies prove that eggless baking can be just as decadent and satisfying as the original.
Why You’ll Love This Recipe
If you have ever wanted a cookie that tastes exactly like a fudgy brownie, then these Eggless Brownie Cookies are about to become your new favourite treat. Neetu Sirigiri, MasterChef India Telugu Top 8, brings you a recipe that is rich, chocolatey, and completely eggless so that everyone at the table can enjoy every single bite.
Made with jaggery sugar instead of refined white sugar, these cookies offer a more wholesome sweetness along with trace minerals that your body will love. Dark chocolate brings in powerful antioxidants, making this an indulgent treat you can feel genuinely good about sharing with your family.
- ✅ Completely eggless, making it perfect for vegetarians and anyone with egg allergies
- ✅ Sweetened with jaggery sugar which is less processed and richer in natural minerals than refined sugar
- ✅ Made with real dark chocolate for a deep, intense flavour packed with natural antioxidants
- ✅ Simple pantry ingredients with no fancy substitutes, so you can bake these any time the craving strikes
Ingredients You’ll Need
(Full measurements in the recipe card below)
Wet
- • 200g dark chocolate — base flavor
- • 100g butter — richness
- • 1 tsp vanilla essence — aroma
- • 2-3 tbsp milk — binds dough
Dry
- • 1/4 cup jaggery sugar — unrefined sweetness
- • 1/4 cup regular sugar — crisp edges
- • 1.5 cups maida — structure
- • 1 tsp baking powder — lift
- • 1/2 tsp salt — balance
Substitutions
| Ingredient | Swap |
|---|---|
| butter | coconut oil for dairy free |
| maida | oat flour for gluten free |
| regular sugar | coconut sugar for no refined sugar |
How to Make It — Step by Step
Melt
Melt dark chocolate and butter together using double boiler or microwave in 30 second bursts. Stir until smooth and let cool slightly.
Sweeten
Whisk jaggery sugar and regular sugar into the melted chocolate mixture. Add vanilla essence and milk. Mix well.
Fold Dry
Sift in maida, baking powder, and salt. Fold gently until a thick dough forms. Do not overmix.
Chill
Refrigerate dough for 20 to 30 minutes so it is easy to scoop and holds shape during baking.
Bake
Scoop onto lined tray, press gently. Bake at 170 degrees C for 10 to 12 minutes. Cool on tray for 5 minutes before moving.
Tips for the Best Result
Always melt the dark chocolate and butter together using a double boiler or in short 30-second microwave bursts, stirring in between to avoid burning the chocolate.
Once you add the flour, fold gently until just combined. Overmixing will make the cookies tough instead of giving them that fudgy brownie-like texture.
If your dough feels too soft or sticky, refrigerate it for 15 to 20 minutes before scooping. This helps the cookies hold their shape while baking.
How to Store
Frequently Asked Questions
Yes, you can use all regular sugar, but jaggery sugar adds a deeper, caramel-like flavour that makes these cookies extra special.
This usually happens if the dough is too cold or there is too much flour. Let the dough sit at room temperature for 5 minutes and press each ball slightly before baking.
Yes! Simply swap the maida with a gluten free all purpose flour blend in the same quantity for a gluten free version.
Use a good quality dark chocolate with 60 to 70 percent cocoa for the richest, most intense brownie flavour.
Nutrition Per Serving
| Nutrient | Per Serving (2 servings) |
|---|---|
| Calories | — |
| Protein | — |
| Carbohydrates | — |
| Fiber | — |
| Fat | — |
| Sugar | — |
Estimates only — values vary with exact brands used.
Ingredients
- → 200 grams dark chocolate
- → 100 grams butter
- → 1/4 cup jagerry sugar
- → 1/4 cup regular sugar
- → 1 tsp baking powder
- → 1/2 tsp salt
- → 1 tap vanilla essence
- → 1+1/2 cup maida / flour
- → 2-3 tbsp of milk
Instructions
- 1. Melt dark chocolate and butter together using double boiler or microwave in 30 second bursts. Stir until smooth and let cool slightly.
- 2. Whisk jaggery sugar and regular sugar into the melted chocolate mixture. Add vanilla essence and milk. Mix well.
- 3. Sift in maida, baking powder, and salt. Fold gently until a thick dough forms. Do not overmix.
- 4. Refrigerate dough for 20 to 30 minutes so it is easy to scoop and holds shape during baking.
- 5. Scoop onto lined tray, press gently. Bake at 170 degrees C for 10 to 12 minutes. Cool on tray for 5 minutes before moving.
▶ Watch Me Make It
See every step in action.
MasterChef India contestant turned healthy baking creator. I specialise in eggless, no-oven, and gluten free recipes made with real ingredients — no protein powder, no shortcuts. Subscribe on YouTube for a new recipe every week!
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