Brownie Cookies (Dairy Free)

Something is eating my garden! We planted seeds and then a few days later found holes in the soil, like an animal had dug up the seeds and eaten them! It’s been a little over a week now and none of my seeds have sprouted. UGH! We purposefully put a fence around the garden so nothing could get in, but something is giving us a run for our money!

My personal theory is that it’s a squirrel. I don’t know if that’s actually true, but I can’t think of what else could get over the fence and just eat the seeds. We have seedlings in the garden too and it didn’t touch the seedlings. I really don’t get it.

To make myself feel better I needed to make some cookies. I am totally the person who likes the brownie corners better than the middle. THe crispy brownie edges are the best and that is what these cookies remind me of. If you like the brownie corners than I would highly recommend these cookies. Be careful not to over cook them though, because then they get too hard!

Brownie Cookies (Dairy Free)

Yields – 24 cookies

Prep time – 40 minutes

Cook time – 10 minutes


  • ¼ cup flour
  • ¼ tsp baking powder
  • ⅛ tsp salt
  • 8 oz semi sweet chocolate, chopped
  • 2 tbsp dairy free margarine
  • 2 eggs, room temperature
  • ¾ cup white sugar
  • ½ tsp vanilla
  • 1 cup of semi sweet chocolate chips


  1. Mix together the flour, baking powder and salt.
  2. Melt the semi sweet chocolate and the margarine together until smooth.
  3. In a separate bowl beat the eggs with the sugar until thick (about 5 minutes).
  4. Add the vanilla to the eggs and stir together.
  5. Fold in the melted chocolate to the egg mixture, then fold in the flour mixture.
  6. Add in the chocolate chips and place the bowl into the freezer for 20 minutes.
  7. Preheat your oven to 350 degrees.
  8. Roll your dough into 1 inch balls and place on a cookie sheet about 2 inches apart.
  9. Bake for 8 to 10 minutes until the cookies are fully cooked.
  10. Allow the cookies to cool before you dive in!




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