I love brownies. A lot. The chewy deliciousness is even better when it’s an edge piece! Oh, mama! I struggle with egg-free brownie recipes. I’ve found one that is OKAY, but just not quite there.
I found a recipe for “brownie-like” chocolate cookies while searching for a good brownie recipe, and once I had made the necessary modifications, I fell in love. These babies are so good! They’re so easy to whip up, and the dough freezes well if you run out of time to bake the entire batch.
Be warned as you’re making this . . . especially if you are using an egg substitute . . . getting the dough wet enough is sometimes tricky. If you’re mixing it together and toward the end, it is a bit crumbly, add water, one tablespoon at a time, until it is right. Take a heaping tablespoon of it and roll it in your hand. If it holds its shape, it’s ready. If it crumbles a bit, add water.
Any time my kids smell something chocolatey baking, they excitedly ask if it’s these cookies baking. They really are that good!
Egg-free Double Chocolate Brownie Drops
- 1 c cocoa powder
- 2 c sugar
- 1/2 c vegetable oil
- 4 flax eggs (4 Tb milled flax seed + 12 Tb water)
- 2 tsp vanilla
- 2 c flour
- 2 tsp baking powder
- 1 tsp salt
- 1 c non-dairy chocolate chips (I use Enjoy life)
- Mix together the milled flax seed and water; set aside.
- Thoroughly mix together the cocoa, sugar, and oil.
- In a separate bowl, combine the flour, baking powder, and salt. Slowly add to cocoa mix. The dough will be dry and clumpy.
- Add the flax eggs and mix thoroughly until smooth.
- Add chocolate chips.
- Chill for at least one hour. I prefer to stick it in the freezer for 30 minutes or so . . . or to put it in the fridge for 1-3 hours (or overnight).
- Preheat the oven to 350 degrees.
- Roll the dough into balls of about 2 Tb. Drop onto a baking sheet covered with parchment paper.
- Bake for 10 minutes. After removing them from the oven, allow them to sit on the cookie sheet for 2 minutes before transferring to a wire rack to cool completely.