Brookie Cookie (Dairy Free)

If you’ve ever stood in the kitchen debating cookies or brownies, these vegan brookie cookies end the argument—by giving you both in every bite. Picture this: one half classic chewy vegan chocolate chip cookie, the other half rich, fudgy, brownie-style goodness, baked together so the edges crisp while the center stays soft and melty. They’re dairy-free, egg-free, and surprisingly easy to whip up with pantry staples. Perfect for bake sales, lunchbox treats, or that late-night chocolate craving. If you’re searching for vegan brookie cookies, dairy-free brookie recipe, or an easy plant-based chocolate dessert, you just found your new go-to.

Why You’ll Love These Vegan Brookie Cookies

• Two desserts in one: chewy cookie + fudgy brownie.

• Made with everyday ingredients—no specialty egg replacers needed.

• Totally dairy-free, eggless, and easily nut-free (just pick allergy-safe chocolate chips).

• Small-batch: makes about 10–12 brookie cookies depending on scoop size.

• Freezer-friendly dough for fresh-baked treats anytime.

FAQ:

Can I make them gluten‑free? Use a quality 1:1 gluten‑free all‑purpose baking flour with xanthan gum. Chill dough before baking for best structure.

Can I double the recipe? Absolutely—just maintain the same ratios. Use two sheet pans or bake in batches.

Can I reduce sugar? You can cut each sugar by ~1 tablespoon, but texture and spread will change. Coconut sugar works in place of brown.

Ingredients & Substitutions:

Cookie Dough Side

• 1/4 cup softened vegan butter – Use stick or tub; if salted, reduce added salt.

• 1/4 cup brown sugar (or coconut sugar) – For caramel flavor + moisture.

• 2 tablespoons white sugar – Helps spread + crisp edges.

• 1 tablespoon nondairy milk – Any unsweetened milk; soy, oat, almond.

• 1/2 teaspoon vanilla extract – Use paste if you love specks.

• 1/4 teaspoon baking soda

• Pinch of salt

• 1/2 cup + 2 tablespoons all‑purpose flour – Spoon & level. A 1:1 gluten‑free blend can work; chill dough well.

• 1/3 cup chocolate chips – Mini chips distribute best but any work.

Brownie Side

• 1/4 cup vegan butter, melted – Melt then cool slightly so it doesn’t seize the sugars.

• 1/4 cup brown sugar

• 2 tablespoons white sugar

• 2 tablespoons nondairy milk

• 1/2 teaspoon vanilla extract

• 1/4 cup cacao powder – Natural or Dutch; Dutch = darker + richer.

• 1/2 teaspoon baking powder – Gives lift so brownie half isn’t dense.

• Pinch of salt

• 1/2 cup all‑purpose flour

• 1/4 cup chocolate chips

Baker’s Tips for the Best Vegan Brookies:

• Underbake slightly for fudgy centers; they firm as they cool.

• Weigh your flour if possible; too much yields dry cookies.

• Mix just to combine—overmixing = tough texture.

• Top with extra chips before baking for bakery‑style looks.

• Freeze unbaked dough balls and bake from frozen (add 1–2 minutes).

Ingredients:

• Vegan butter

• Brown sugar

• White sugar

• Nondairy milk

• Vanilla extract

• Baking soda

• Baking powder

• Salt

• All purpose flour

• Cacao powder

• Chocolate chips

Recipe:

Makes 12 cookies

Cookie dough:

• 1/4 cup softened vegan butter

• 1/4 cup brown sugar (or coconut sugar)

• 2 tablespoons white sugar

• 1 tablespoon nondairy milk

• 1/2 teaspoon vanilla extract

• 1/4 teaspoon baking soda

• Pinch of salt

• 1/2 cup PLUS 2 tablespoons all purpose flour

• 1/3 cup chocolate chips

Brownie:

• 1/4 cup vegan butter, melted

• 1/4 cup brown sugar

• 2 tablespoons white sugar

• 2 tablespoons nondairy milk

• 1/2 teaspoon vanilla extract

• 1/4 cup cacao powder

• 1/2 teaspoon baking powder

• Pinch of salt

• 1/2 cup all purpose flour

• 1/4 cup chocolate chips

Directions:

1. Prep. Preheat oven to 350°F (177°C). Line a baking sheet with parchment.

2. Make Cookie Dough. In a bowl, cream softened vegan butter with brown and white sugars until combined. Mix in nondairy milk and vanilla. Sprinkle baking soda, salt; mix. Add flour; stir just to combine. Fold in chocolate chips. Chill while you make brownie dough (helps it handle better).

3. Make Brownie Dough. Whisk melted (cooled) vegan butter with sugars, milk, and vanilla. Sift in cacao powder; whisk smooth. Add baking powder, salt, then flour; stir until no dry streaks. Fold in chocolate chips.

4. Shape Brookies. Scoop ~1 tablespoon of cookie dough and ~1 tablespoon of brownie dough. Press together, side‑by‑side (like a yin‑yang). Lightly roll to seal seam but don’t fully blend—distinct halves bake prettier.

5. Chill (Optional but Recommended). Pop shaped dough balls into the fridge 20 minutes for thicker brookies.

6. Bake. Arrange 2 inches apart. Bake 10–12 minutes until the cookie side is just set and the brownie side looks slightly matte but still soft. Edges should be lightly golden; centers will continue to set on the pan.

7. Cool. Let rest on the sheet 5 minutes, then move to a rack. Enjoy warm while chips are melty!

Store baked brookie cookies in an airtight container at room temperature up to 3 days. For longer storage, refrigerate up to 1 week (texture softens; rewarm briefly). Freeze baked cookies up to 2 months; thaw at room temp or warm 5 minutes in a low oven. Freeze raw shaped dough balls on a tray, then bag—bake straight from frozen at 350°F, adding a minute or two.