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Eggless Brownie Cookies
Eggless Brownie Cookies- fudgy, chewy, and rich in the middle, and crispy, flaky, and crunchy around the edges. These cookies are just divine!
Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Course:
Snack
Keyword:
Brownie cookies, Eggless Brownie Cookies
Servings:
20
Cookies
Calories:
Author:
Natasha Minocha
Ingredients
2
tbsp
Psyllium husk or flaxseed powder
6
tbsp
Water
1 1/3
cup
Dark chocolate chips 70%
3/4
cup
All-purpose flour
1/4
cup
Cocoa powder
1
tsp
Baking powder
1/3
cup
Butter, softened
3/4
cup
Jaggery powder or brown sugar
1
tsp
Vanilla extract
1/2
cup
Chocolate chips ( optional)
Instructions
Preheat your oven to 180C. Line a baking tray with Silpat or parchment paper.
In a small bowl, combine the psyllium husk or flax meal and water. Stir well and keep aside for 5 minutes until it thickens.
Melt the chocolate in a bowl set over simmering water. Once the chocolate has melted, keep aside for a few minutes to cool down.
Sift together the all-purpose flour, cocoa powder, and baking powder in a bowl.
In a separate bowl, beat together the butter and jaggery until fluffy.
Add in the cooled, melted chocolate. Mix well.
Stir in the psyllium-water mixture and vanilla extract.
Fold in the dry ingredients. Mix well. Add chocolate chips if using.
Scoop out the batter onto the prepared tray, using a tablespoon. Make sure there is space between the dough balls.
Bake for 12-14 minutes. The cookies will be soft but will harden up a bit as they cool.
Store the cooled cookies in an air-tight container at room temperature or in the refrigerator. Enjoy!