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–+ servings
plate of eggless cosmic brownie cookies and a glass of milk on a marble counter.

Eggless Cosmic Brownie Cookies

Mimi Council
Make Eggless Cosmic Brownie Cookies with no artificial colors! Enjoy a healthier spin on this nostalgic treat.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Makes 12 cookies
Calories 280 kcal

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

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

Tips
  • 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.
High Altitude — Bake at 375°F for 12 to 14 minutes or until the edges look dry.

Nutrition

Calories: 280kcalCarbohydrates: 35gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 36mgSodium: 227mgPotassium: 111mgFiber: 2gSugar: 20gVitamin A: 439IUVitamin C: 0.1mgCalcium: 75mgIron: 2mg
Want more recipes?Follow along on @mimisorganiceats for more inspiration!