Easy Dairy-Free Brookies are an amazing combination of two favorite delicious baked goods-a chewy chocolate brownie base and chocolate chip cookie dough top. Made without butter or milk.
About dairy-free brookies...
Easy dairy-free brookies is a wonderful treat with the amazing combination of two of the best baked treats ever-brownies and chocolate chip cookie dough!
And it's made with simple pantry items, nothing special needed.
And, since it's made without milk or butter, it's the perfect dessert for anyone avoiding dairy.
Make it for guests, bring along to a potluck, or make it for yourself.
And it's customizable! Use white chocolate chips instead of dark, use both, use peanut butter chocolate chips, add raisins, chopped walnuts, or chopped pecans, or whatever mix-ins you like. Just make sure that everything is dairy-free unless you prefer to change this recipe to dairy.
Have them with your morning coffee, pack them for school or work, or eat them after a long, busy day as a comforting treat.
Frequently Asked Questions (FAQs) for dairy-free brookies
Are these easy dairy-free brookies difficult to bake?
No. This homemade brookies recipe is simple to make using standard pantry ingredients.
What are these dairy-free brownie cookies made of?
They feature an amazing combination of a chewy chocolate brownie base and a chocolate chip cookie dough top.
Do these chocolate chip brownie cookies contain dairy?
No, this recipe is made without butter or milk, making them ideal dairy-free chocolate treats.
Can I add nuts or other mix-ins to this homemade brookies recipe?
Yes, you can easily customize them by adding chopped walnuts, pecans, white chocolate chips, or whatever mix-ins you prefer.
How should I store these easy dairy-free brookies?
Store them in an airtight container at room temperature or in the refrigerator to keep your dairy-free brownie cookies fresh.
What drink can I serve with these dairy-free chocolate treats?
These chocolate chip brownie cookies are delicious served with coffee, tea, or any beverage of your choice.
Can I freeze these easy dairy-free brookies?
Yes. Let the dairy-free brownie cookies cool completely, then store them in an airtight freezer-safe container or bag for up to 3 months. Thaw them at room temperature before enjoying your homemade brookies recipe treats.
FAQs for general baking
What supplies are good to have in my kitchen for convenient baking?
- a stand mixer
- a hand mixer
- a kitchen scale
- different sizes and shapes of baking pans, including loaf pans
- mixing bowls
- cookie sheets
- pie dishes
- dry measuring cups
- liquid measuring cups
- measuring spoons
- whisks
- rubber spatulas
- rolling pins
- a baking mat for rolling out dough
- baking strips
- baking paper for cookie sheets, round cake pans, and muffin/cupcake tins
Why do recipes have salt in the ingredients of baked goods?
Even though salt tends to make foods, well, salty, it actually plays other roles in baking as well.
For example, the right amount of salt balances flavors in baked goods; it can bring out the sweetness of sugar and, at the same time, prevent them from tasting overly sweet. It also can help dull the bitterness of cocoa.
Salt prevents baked goods from tasting bland, while it balances the richness of the fats. It also helps develop flavor in yeast breads and works with proteins to strengthen gluten and make it more elastic.
Salt also slows down yeast fermentation because it prevents the yeast from eating up the sugars too quickly, which otherwise would cause the dough to rise too fast and then ultimately collapse, causing bread to come out flat instead of fluffy.
Salt helps baked goods stay a little fresher for a little longer and helps delay mold from growing on them.
What is the difference between baking soda and baking powder?
Baking soda and baking powder are both synthetic leavens that help baked goods rise, but there is a difference between them.
Baking soda is pure sodium bicarbonate, which needs another ingredient that is acidic in order to be activated. When the baking soda touches the acid, it creates a carbon dioxide gas, which helps the baked good rise. Baking soda is between 3 and 4 times stronger than baking powder, and if too much baking soda is used, your baked good will end up with a metallic flavor.
Baking powder is baking soda that is already mixed with an acid and a stabilizer and will be activated by moisture and heat. Nowadays, baking powder is called double-acting because it activates twice-once when it gets wet (when you mix the ingredients together) and again when it heats in the oven.
Replacing one with the other can be tricky, and it's not recommended. However, if you have no choice, then do solid research for substituting one for the other for the baked good you are preparing so you don't ruin it.
What do eggs do in baking?
Eggs are made up of two parts: the whites and the yolks (the yellow).
Egg whites are made up of protein that sets when heated and helps baked goods hold their structure. The yolks are made up of fats and vitamins and help ingredients bond.
Eggs also help baked goods rise as well as keep them moist.
It is important to have the right amount of eggs when baking, because if there are too many eggs in a recipe, this can cause a rubbery, dense texture, and if there are too few eggs, this can cause a crumbly, dry texture.
The different parts of the egg will provide different textures to baked goods; using the entire egg in baking will provide moisture and help the baked good rise evenly, using extra yolks will create richer, denser textures, and extra whites will add fluffiness but may create a drier texture.
What is the difference in using oil vs. butter or margarine?
Both margarine and butter are solid fats at room temperature, and both contain more saturated fats than oil.
While margarine and butter will change from a solid to a liquid when heated, they will change back to solids when cooled again. Oil stays liquid at all temperatures. Oil also coats flour better in the preparation process before baking.
Butter "creams" better than margarine, but one cannot cream oil at all.
When converting a recipe from butter or margarine to oil, the general conversion rate is 1 to ¾ (although if you are doing more than one batch, you might need to reduce the oil because I have found that baked goods come out oily in this case).
And when converting from oil to margarine or butter, typically the ratio is 1 to 1¼, and from margarine or butter to oil, the ratio is typically 1 to ¾.
What is the difference between real vanilla extract and imitation vanilla?
Real vanilla is made from soaking vanilla beans in alcohol, imitation vanilla is synthetic, and real vanilla costs quite a bit more than imitation. Whether or not there will be a taste difference in your baking depends on the baked good, so do some research before you decide.
I personally always use the imitation as long as I have a really good brand because it's not worth it to me to spend the extra money.
What ingredients are good to keep in my kitchen for last-minute simple cooking?
- flour
- white granulated sugar
- brown sugar (light/dark-I usually keep dark)
- confectioners' sugar (powdered sugar)
- salt
- baking powder
- baking soda
- cocoa powder
- ground cinnamon
- ground nutmeg
- ground ginger
- ground cloves
- baking chocolate
- chocolate chips
- instant dry yeast
- vanilla and/or vanilla sugar
- cooking oil/cooking spray
- margarine or butter
- eggs
- honey
- instant coffee
- various extracts (real or imitation)
- a variety of fillings, frostings, and toppings:
- whipping cream
- packaged pie dough or ready-made pie crusts
- puff pastry dough
NOTE:
Baking time may differ from oven to oven, so from around 35 minutes or so, check to see if they are done. You can use the toothpick test (stick a toothpick in the middle and see if it comes out clean, without crumbs), but that doesn't always work.
I like to gently touch the middle with the palm of my hand to see if the dough is no longer loose. Once it has a firmer feel, remove from the oven (around 40 minutes). If you like them firmer, wait another 5 minutes or so.
They will become firmer anyway as they cool.
If you want to use dairy-free margarine or another butter alternative instead of oil, use ½ cup of slightly soft margarine for each the brownie batter and the cookie dough.
If you like this unusual recipe...
Try these!
Dairy-Free Cowboy Cookies
S'more Cookies
Dairy-Free Rocky Road Cookies
Easy Dairy-Free Brookies Recipe
Delicious combination of chewy brownies and chocolate chip cookies, made without butter or milk.
Ingredients
Brownie batter
- ½ cup of flour
- ½ cup white granulated sugar
- ½ cup brown sugar, packed
- ⅓ cup cocoa powder
- ½ teaspoon salt
- 2 large eggs
- ⅓ cup oil
- 2 teaspoons vanilla extract (imitation is fine)
- ¾ cup chocolate chips or equivalent in chopped chocolate
Cookie dough
- 1 ⅓ cups of flour
- ½ cup white granulated sugar
- ¼ cup brown sugar, packed
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- ⅓ cup oil
- 2 teaspoons vanilla extract (a good imitation is fine)
- 1 cup dairy-free chocolate chips
Instructions
Brownie batter
- In a mixing bowl, beat white sugar, brown sugar, cocoa powder, salt, oil, eggfs, and vanilla together well.
- Mix in flour well.
- Mix in chocolate chips.
!Cookie dough
- In a separate mixing bowl, beat white sugar, brown sugar, oil, vanilla, and egg together well.
- Add flour, baking powder, baking soda, and salt and mix well.
- Mix in chocolate chips.
Brookies
- Pour brownie batter into a 9" x 13" baking pan that has been lined with baking paper (to prevent sticking to the pan).
- Drop spoonfuls of the cookie dough around on top of the brownie batter.
- Place in an oven that has been pre-heated to 350°F and bake for around 35 - 45 minutes. *
- Let cool.
- Cut into 3" x 3" pieces or as desired.
Notes
* Time depends on your oven and on how soft you want the brookies to be.
Nutrition Information:
Yield:
15Serving Size:
1Amount Per Serving: Calories: 499Total Fat: 22gSaturated Fat: 6gUnsaturated Fat: 15gCholesterol: 37mgSodium: 213mgCarbohydrates: 75gFiber: 4gSugar: 45gProtein: 7g
