These dairy free brownie mix cookies are one of the easiest cookie recipes ever! Just five simple ingredients, a few minutes of prep time, and ten minutes to bake – and you’ve got a rich, chocolatey treat. These are a great shortcut cookie recipe when you want to whip up a homemade treat fast.
Ingredient Notes
Here’s a photo of all the ingredients you’ll need – just five! – along with selected ingredient notes:
- Brownie mix – It is essential to double check labels and choose a brownie mix that is dairy-free (if you are following a dairy-free diet). At the time of publish, Duncan Hines dark chocolate fudge brownie mix was dairy-free. Other dairy-free options at the time of publish include Duncan Hines Chewy Fudge Brownie Mix, Pillsbury Chocolate Fudge Brownie Mix, and Pillsbury Dark Chocolate Brownie Mix (note the Pillsbury mixes do have a “may contain” cross contamination warning). Even if I’ve listed or photographed a brand here, always double check labels at the point of purchase because manufacturer formulations may change.
- Chocolate chips – My two favorite dairy-free options are Enjoy Life dark chocolate morsels and Guittard extra dark chocolate chips (note: amazon affiliate links; I earn a commission on purchases). Both are soy free too. Keep in mind that some brands, like Guittard, have other varieties that are *not* dairy free, so be sure to check the labels to ensure you’re choosing the right option.
Instructions
You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips. Luckily, this recipe is super easy to make!
First, mix together the brownie mix and flour.
Next, add the oil and eggs. Mix it well and fold in the chocolate chips.
Portion it out onto a parchment-lined baking sheet, bake ‘em for about 10 minutes, then let cool and enjoy!
Recipe FAQ
Here are some common questions that may come up as you’re preparing this recipe:
Store in a ziptop bag or airtight container at room temperature for up to 4 days. For longer storage, freeze.
Once baked, let the cookies cool completely, and then place them in an airtight container or ziptop bag in the freezer. For best quality, use within 2-3 months. Thaw at room temperature or pop them in the microwave for a few seconds before eating.
Sure! Feel free to swap the chocolate chips for dairy-free white chocolate chips, nuts, shredded coconut, crushed potato chips, or crushed peppermint candy. You could also do half chocolate chips and half another add-in. Just be sure to keep it around the same total measurement as listed in the recipe.
Allergens and Substitutions
Disclaimer: Always double check ingredients and labels yourself prior to making a recipe. While I try to check all ingredients for allergens, there’s always the chance I may miss something, or manufacturer formulations can change.
As written (and using the ingredients I used based on the time of publish), this recipe is dairy free. It is also nut free as long as your brownie mix does not contain nuts.
This recipe does contain wheat/gluten (in the brownie mix and flour) and eggs (in the eggs). It also contains soy in the form of vegetable oil. While soy is not required to be labeled as an allergen in oil because it’s highly refined, I still like to note it here for reference.
Here are some ways you might adjust for these allergens. Note that I have *not* tested these substitutions, so I can’t confirm they will work – but they are what I would try if I needed to substitute:
- To make wheat/gluten free: I would guess that a gluten-free dairy-free boxed brownie mix could be used in place of the regular brownie mix, and a gluten-free measure-for-measure flour could be used in place of the all-purpose flour.
- To make egg free: Use two flax eggs in place of the regular eggs.
- To make soy free: Use another neutral oil, like avocado oil, in place of the vegetable oil. I am very confident that this substitution will work.
More Easy & Quick Dessert Ideas
If you’re looking for more dessert recipes that use minimal ingredients or are short on prep time, be sure to give one of these a try:
- 4 ingredient peanut butter cookies
- Dairy free chocolate peanut butter eggs
- 5 ingredient pumpkin bread
- Dairy free pumpkin truffles
- 3 ingredient lemon bars
I hope you enjoy this recipe! If you get a chance to try it, please leave a recipe rating or comment below.
Dairy Free Brownie Mix Cookies
Ingredients
- 1 box dairy-free brownie mix (18-19 oz package)
- ⅓ cup all-purpose flour
- ⅓ cup vegetable oil
- 2 large eggs
- ⅔ cup dairy-free chocolate chips
Instructions
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Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
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In a mixing bowl, combine the brownie mix and flour. Stir well.
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Add the oil and eggs, and stir until well combined. Fold in the chocolate chips.
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Portion the dough out onto the parchment-lined baking sheets using a 1-tablespoon cookie scoop or a heaping spoonful. Bake at 350 degrees F for 10-12 minutes.
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Let cool on the pan for 10 minutes, then remove to a cooling rack to finish cooling. Enjoy!
Recipe Notes
- At the time of publish, the following brownie mixes were dairy free: Duncan Hines Dark Chocolate Fudge Brownie Mix, Duncan Hines Chewy Fudge Brownie Mix, Pillsbury Chocolate Fudge Brownie Mix, and Pillsbury Dark Chocolate Brownie Mix (note the Pillsbury mixes do have a “may contain” cross contamination warning). Always check at the point of purchase as manufacturer formulations can change.
- This makes ~28 cookies when using a 1-tablespoon scoop. Using a larger scoop will reduce the total number of cookies (but you’ll have larger cookies).
Nutrition analysis (approximate per cookie): 138 calories, 6 g fat, 2 g saturated fat, 70 mg sodium, 20 g carbohydrate, 1.5 g fiber, 12 g sugar, 1.5 g protein, Vitamin D: 0%, Calcium: 0%, Iron: 5%, Potassium: 1%
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