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Easy Dairy Free Brookies

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Easy Dairy Free Brookies are melt-in-your-mouth, eyes-roll-in-back-of-your-head delicious! Made of a brownie base and a chocolate chip cookie dough upper, without butter or milk.

5 brookies on a white plate on a plaid tablecloth

Easy Dairy Free Brookies are amazingly good.

While the recipe has a lot of ingredients (most of it repetitious), the preparation is very simple.

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 instead of oil, use 1/2 cup of slightly soft margarine for each the brownie batter and the cookie dough.

Raw brookies made with chocolate and white chocolate chips.

Baked brookies !

Want to mix it up a bit? Add raisins or chopped walnuts!

Like chocolate brownie desserts? Try these: Really Easy Brownie Pastry Bars, Really Easy Brownie Pastry, Easy Dairy Free Brownies, and Easy Dairy Free Chewy Brownies.

And did you know that cocoa has some health benefits? It does!

If I can bake, anyone can

I am the type who hates paying more for something than I feel it’s worth and and loathe paying a lot for something I can bake at home.

So, paying a lot of money for a cake similar to one I can bake on my own just doesn’t work for me.

My problem was that I couldn’t really make a layer cake. I could make one in a 9″ x 13″ pan, but not one that could be used for a birthday or celebration.

For years, I tried, failed, and gave up. Then again, tried, failed and gave up.

It normally wasn’t the taste that was the problem, it was other things such as density or lopsidedness.

One day, I decided that no matter what, I would learn to make a decent looking cake (I wasn’t even aiming for good-looking, just decent).

One day, my daughter Elissa came into the kitchen during one of my “I will learn to do this” phases and stopped.

“You are NOT really measuring oil in the palm of your hand!”

I wasn’t sure what the problem was. I couldn’t be bothered to stop what I was doing to get the measuring spoons and I certainly know what a tablespoon of oil should look like…

“You can’t bake the way you cook,” she informed me (I often cook by “it looks right” or “it tastes right”, not by directions – which I often find people make unnecessarily complicated).

Finally, I decided OK, I am going to follow directions. I will measure properly and that will be it. So, I did.

The cake came out tasting really good, but it was really heavy.

I complained to Elissa.

“I followed the directions and even measured and look at it!”

We decided that she would try the recipe to see what was wrong (she is great at following exact measurements and was tired of my complaining).

I read the instructions to her (off a very highly reviewed recipe) and was very gratified when it came out heavy for her too. Ha!

She insisted we go over the instructions again and she also wanted to see the original recipe. I gladly showed her.

“You doubled the recipe,” she accused me. “Why?”

“Because I wanted a higher cake.”

“That is NOT considered following directions. The recipe is for two pans and you put double in each pan, so it couldn’t rise.”

Oh. I took back my “ha” and never did that again.

After a while, I finally gave in. Now, I follow directions, measure properly, and use the proper tools.

Not surprising, everything I bake comes out as it should (of course…as long as I don’t forget to remove from the oven…!).

Baking Pantry Essentials

I never know when someone in my family is going to want a dessert at home, to bring to a friend’s house or need for an event, so I like to make sure I can bake anything with very short notice.  To that end, I keep a variety of supplies and ingredients in the house that will allow me to do just that. 

I can’t tell you how many times I was glad to have whatever I needed within reach for the last minute visitor or for when one of my kids went to a friend or had a school event without much prior notice.

I have slowly collected things over the years as I needed them (or if I found a good sale) and like to keep more than one of the smaller items, in case I don’t want to wash dishes in the middle of baking.

My basic “equipment” includes:

  • a stand mixer, which I use mostly for dough and, sometimes whipping
  • a hand mixer (for things that aren’t dough and I don’t want to mix manually)
  • a small scale
  • different sizes and shapes of baking pans, including loaf pans
  • mixing bowls (or just large bowls – I have plastic, glass, and metal)
  • cookie sheets 
  • pie dishes
  • dry measuring cups
  • liquid measuring cups
  • whisks
  • rubber spatulas (really good for when you don’t want to leave anything in the bowl)
  • rolling pins
  • a baking mat for rolling out dough
  • baking strips
  • a good supply of baking (or parchment) paper (also round for layer cakes)

I can certainly get by without a lot of the above, but it makes baking so much simpler when I just have whatever I need at my fingertips.

In addition to the equipment, there are the baking ingredients that I try to keep in the house at all times: 

  • 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)

I also make sure that I have the following on hand to be able to make a variety of fillings, frostings, and toppings:

  • whipping cream
  • powdered pudding mix
  • powdered sugar
  • a good chocolate spread

Then, there is the following to make last-minute quick desserts:

  • packaged pie dough or ready-made pie crusts
  • puff pastry dough

Lastly, it’s not a bad idea to keep fun toppings, such as chopped walnuts, raisins, and the oh-so-important container of sprinkles.

Yield: 15 brookies

Easy Dairy Free Brookies

5 brookies on a white plate on a plaid tablecloth

Delicious brookies (brownie cookie bars), made without milk or butter.

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes


Brownie batter

  • 1/2 cup of flour
  • 1/2 cup white granulated sugar
  • 1/2 cup brown sugar, packed
  • 1/3 cup cocoa powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/3 cup oil
  • 2 teaspoons vanilla extract (imitation is fine)
  • 3/4 cup diary free chocolate chips or equivalent in chopped chocolate

Cookie dough

  • 1 1/3 cups of flour
  • 1/2 cup white granulated sugar
  • 1/4 cup brown sugar, packed
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/3 cup oil
  • 2 teaspoons vanilla extract (imitation is fine)
  • 1 cup dairy free chocolate chips


Brownie batter

  1. In a mixing bowl, beat white sugar, brown sugar, cocoa powder, salt, oil, eggfs, and vanilla together well.
  2. Mix in flour well.
  3. Mix in chocolate chips.

!Cookie dough

  1. In a separate mixing bowl, beat white sugar, brown sugar, oil, vanilla, and egg together well.
  2. Add flour, baking powder, baking soda, and salt and mix well.
  3. Mix in chocolate chips.


  1. Pour brownie batter into a 9" x 13" baking pan that has been lined with baking paper (to prevent sticking to the pan).
  2. Drop spoonfuls of the cookie dough around on top of the brownie batter.
  3. Place in an oven that has been pre-heated to 350°F and bake for around 35 - 45 minutes. *
  4. Let cool.
  5. Cut into 3" x 3" pieces or as desired.


    * Time depends on your oven and on how soft you want the brookies to be.

    Nutrition Information:



    Serving Size:


    Amount Per Serving: Calories: 354Total Fat: 17gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 37mgSodium: 198mgCarbohydrates: 49gFiber: 2gSugar: 34gProtein: 4g

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