Eggless Cosmic Brownie Cookies
Indulge in these Eggless Cosmic Brownie Cookies that are made without artificial colors! These fudgy chocolate cookies are naturally eggless and topped with chocolate ganache frosting and the iconic candy coated chocolate sprinkles (but organic!).
If you love chocolate cookies as much as I do, be sure to check out some of my other favorites like Eggless Double Chocolate Chip Cookies, Chewy Chocolate Espresso Cookies, Eggless Chocolate Oatmeal Raisin Cookies, or Eggless Chocolate Strawberry Cookies.
A Quick Look At The Recipe
- Recipe Name: Eggless Cosmic Brownie Cookies
- Ready In: 30 minutes
- Makes: 12 cookies
- Main Ingredients: salted butter, dark brown sugar, Dutch cocoa powder, all purpose flour
- Flavor Profile: rich, fudgy, chocolate flavor
- Dietary Info: eggless, no seed oils, gluten free swap available
- Difficulty: Easy!
- Why You’ll Love It: Eggless Cosmic Brownie Cookies without artificial colors
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Why You’ll Love This Recipe
- Fudgy AF: These homemade chocolate cookies are so fudgy. Soft chocolate cookies are topped with chocolate ganache frosting for a double chocolate experience chocolate lovers will swoon over.
- No Chill Time: These Cosmic Brownie Cookies don’t require any chill time (while most recipes do)! So you can bake these up quickly.
- Eggless Cookies: While most recipes for Cosmic Brownie Cookies have cornstarch in them to make them soft and fudgy, these eggless cookies don’t need it! Cookies without eggs can actually be softer than cookies with eggs! Learn more about eggless baking and get more recipes in my book, Effortless Eggless Baking. And check out Easy Egg Replacers for Baking!
- No Artificial Colors: I use organic candy coated chocolate sprinkles from Azure that are free of artificial colors and seed oils. If you grew up having the Little Debbie Cosmic Brownies, this is a better option to still enjoy that nostalgic treat!
What are Cosmic Brownie Cookies?
Cosmic Brownie Cookies are a cookie version of Cosmic Brownies. These fudgy brownies are topped with candy coated chocolate sprinkles and were created my Little Debbie. These brownies came on the scene in 1999 and the rainbow candy coated sprinkles were inspired by the cosmic lights of neon bowling, so now consider them vintage!
Traditional Cosmic Brownies by Little Debbie have all kinds of poor ingredients like soybean oil, tons of artificial colors, artificial flavors and more. But, when you make these Eggless Cosmic Brownie Cookies at home you can use organic ingredients so you can indulge in this nostalgic treat mindfully.
Indulge in more nostalgic treats made better with organic ingredients, check out Healthy Almond Joy Bars, Homemade Crunch Bars, Puppy Chow Candy Clusters, Homemade Twix Bars, Caramel Lollipops, Homemade Vanilla Oreo Cookies, and Homemade Peanut Butter Oreos.
Ingredients
- Dark Brown Sugar: I use all Homemade Dark Brown Sugar in these organic cookies. This makes them extra soft, chewy, and fudgy. If you only have light brown sugar, you can use that in its place, I just prefer dark brown for a more rich flavor.
- Yogurt: I use organic Greek yogurt as an egg replacer. You can use plain or vanilla, either works. This makes these organic cookies insanely soft!
- Heavy Whipping Cream: I use Organic Valley Heavy Whipping Cream both inside these cookies and in the chocolate ganache frosting.
- Dutch Cocoa Powder: I use organic Dutch cocoa powder for rich chocolate cookies.
- Baking Powder: I use baking powder because these cookies use Dutch Cocoa powder. Be sure to check out my post the Difference Between Baking Soda and Baking Powder for more info on leavening agents.
- Candy Coated Chocolate Sprinkles: I use organic candy coated chocolate’s form Azure. These are made with organic ingredients and free of artificial colors and seed oils! I also use these candies in nostalgic Eggless Monster Cookies.
*For a full list of ingredients and measurements, visit the recipe card below.
Baker’s Tips for Eggless Cosmic Brownie Cookies
- Always weigh ingredients for the best results.
- Make sure your butter is soft. I like to leave it out on the counter to soften naturally.
- Because these are eggless cookies, there’s no worries of underbaking them. So, if you like super fudgy cookies bake at the lower end of the baking time without worry!
- You can make the ganache in the microwave or using a double boiler, either option works just fine.
- Make sure to store these in an airtight container in the fridge because if the ganache frosting.
- Gluten Free: Replace the all purpose flour with 198 grams (1 1/4 cups) gluten free flour blend. I recommend the Organic Namaste Perfect Flour Blend, which is what I use for testing.
How to Make Eggless Cosmic Brownie Cookies
- Preheat the oven to 375°F. Line 2 baking sheets with parchment paper. To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter and brown sugar.
- Mix on low until combined.
- Add in the yogurt and heavy whipping cream.
- Next, add the flour, cocoa powder, baking powder, salt, and vanilla bean in that order.
- Mix on low until combined into a cookie dough.
- Using your hands, form the dough into 12 balls and flatten them slightly so they are about 2-inches in diameter, and place on the prepared baking sheets. You’ll have 6 cookies per sheet, space them evenly apart. Bake for 14 to 16 minutes or until the edges look dry. Allow the cookies to cool completely on the baking sheets.
- To make the frosting: Add the chocolate and cream to a heatproof mixing bowl.
- Microwave for 30 second intervals, stirring between each one to prevent burning, until the chocolate is completely melted. (You can also do this by melting the chocolate in a double boiler and slowly adding in the cream).
- Using a butter knife, frost the cookies and add the chocolate coated candy sprinkles on top.
Recipe FAQ’s
These are soft, chewy, and fudgy like brownies, but in cookie form. What makes them “cosmic brownie” is they have the signature chocolate ganache frosting along with colored chocolate candies on top.
Yes, just add 1/4 teaspoon of salt to the dough.
I use heavy whipping cream and Greek yogurt to replace eggs. Both of these ingredients add fat and moisture to cookies, making them a great egg replacer.
No, if anything they taste better because eggless cookies are usually softer and chewier than cookies with eggs!
Yes, you can replace the all purpose flour with 198 grams (1 1/4 cups) gluten free flour blend. I recommend the Organic Namaste Perfect Flour Blend, which is what I use for testing.
Yes, if you want you can use vegan butter (I recommend Miyoko's) and coconut cream in place of cream. I recommend using a vegan yogurt that's cashew or coconut based for the best flavor. These may have a bit of a coconut undertone because the ganache will be made with coconut cream. But, they will still be delicious!
These eggless cookies are designed to bake properly without chilling thanks to the ingredient ratios and brownie-style texture, which helps control spread while keeping the centers soft and fudgy. The fact that they are eggless makes them less prone to spreading, especially because you don't have eggs that could be different sizes, but instead precise measurements, so this ensures they will not spread or become flat.
Over baking or adding too much flour can make these cookies more cakey instead of fudgy. Be sure to use a digital food scale so you measure properly, as these are insanely soft and fudgy cookie! And, because these are eggless, there's no worry of under baking them, so if your oven runs hot you can always shave off a couple minutes from the bake time if needed.
These are eggless cookies, which are actually more soft than cookies with eggs. Because eggs are made up of mostly egg white (which is mostly water) and water dries out baked goods, eggless cookies are much softer and fudgier than cookies with eggs in general. So, if you love soft and fudgy cookies, then an eggless cookie recipe like this is what you should make! The use of Greek yogurt and heavy whipping cream, which are both high fat ingredients, will also make help contribute to super soft and fudgy cookies.
If you just scooped or balled the dough into a ball and didn't flatten them into a disk as the instructions noted, then they could not spread as much. Watch the video to see exactly how I shape the cookies.
With chocolate cookies it can be more difficult to tell when cookies are done. Look for a dry edge and a set middle. But, because these are eggless cookies, there really is no worry of under baking, which is a bonus!
Chocolate ganache is all about ratios, since it only has 2 ingredients. So, if the ratios are off, then it can be too thin or too thick. This can happen from measuring incorrectly. So, be sure to use a digital food scale to ensure you have the right ratio of chocolate to cream.
Be sure to melt the chocolate and cream together completely.
These need to be stored in an airtight container in the refrigerator because of the ganache frosting. Because they have the ganache frosting on top, you should place a piece of parchment paper in between each one to prevent sticking together.
You can. Place cookies in an airtight container and be sure to place a piece of parchment paper in between each one (to ensure they don't stick to each other because of the ganache frosting). You can freeze for up to 3 months. Thaw in the fridge and then they are ready to enjoy.
More Eggless Cookie Recipes
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Eggless Cosmic Brownie Cookies
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper
- Heatproof Mixing Bowl
Ingredients
Dough
- 113 grams salted butter (softened)
- 170 grams dark brown sugar
- 57 grams plain Greek yogurt
- 2 tablespoons heavy whipping cream
- 191 grams all purpose flour
- 43 grams Dutch cocoa powder (sifted)
- 1 ½ teaspoons baking powder
- ½ teaspoon fine sea salt
- ½ teaspoon ground vanilla bean
Frosting & Topping
- 113 grams mini dark chocolate chips
- ½ cup heavy whipping cream
- Chocolate coated candy sprinkles
Instructions
- Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
- To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter and brown sugar. Mix on low until combined.
- Add in the yogurt, heavy whipping cream, flour, cocoa powder, baking powder, salt, and vanilla bean in that order. Mix on low until combined into a cookie dough.
- Using your hands, form the dough into 12 balls and flatten them slightly so they are about 2-inches in diameter, and place on the prepared baking sheets. You’ll have 6 cookies per sheet, space them evenly apart.
- Bake for 14 to 16 minutes or until the edges look dry. Allow the cookies to cool completely on the baking sheets.
- To make the frosting: Add the chocolate and cream to a heatproof mixing bowl. Microwave for 30 second intervals, stirring between each one to prevent burning, until the chocolate is completely melted. (You can also do this by melting the chocolate in a double boiler and slowly adding in the cream).
- Using a butter knife, frost the cookies and add the chocolate coated candy sprinkles on top.
- Store in an airtight container in the fridge for up to 5 days.
Video
Notes
- Always weigh ingredients for the best results.
- Make sure your butter is soft. I like to leave it out on the counter to soften naturally.
- Because these are eggless cookies, there’s no worries of underbaking them. So, if you like super fudgy cookies bake at the lower end of the baking time without worry!
- You can make the ganache in the microwave or using a double boiler, either option works just fine.
- Make sure to store these in an airtight container in the fridge because if the ganache frosting.
- Gluten Free: Replace the all purpose flour with 198 grams (1 1/4 cups) gluten free flour blend. I recommend the Organic Namaste Perfect Flour Blend, which is what I use for testing.
Nutrition
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Love I can make these nostalgic cookies without artificial colors!