Kirbie's Cravings

2 Ingredient Brownie Cookies (No Flour, Eggs or Oil)

Fudgy, chewy chocolate brownie cookies that are just 2 ingredients. These cookies don’t require any flour, eggs or oil. The cookie dough only takes about five minutes to prepare. The cookies taste just like brownies in cookie form.
a stack of five chocolate cookies.

These cookies have been on repeat in my house the last few weeks. I love brownies and I love cookies and these combine the best of both. They are also so easy to make. Most brownie cookie recipes require a lot of steps and ingredients so I rarely used to make brownie cookies, until now.


  • Semi-Sweet Chocolate Chips
  • Pumpkin Puree

Semi-Sweet Chocolate Chips: This recipe works best with semisweet chocolate. I used Kirkland’s semi-sweet chocolate chips to make these cookies. You can use other brands, but depending on how much cocao is in the chips and the other ingredients included, your cookies may vary a little. For example, I also tested them with Nestle’s semi-sweet chocolate chips and the cookies still tasted great but they spread out more and so they weren’t thick and puffy.

Pumpkin Puree: The puree is the key to the brownie texture. I tested these cookies with several different purees but found that pumpkin worked best. Pumpkin has a very light flavor so you really don’t taste it. Pumpkin puree is also very thick and not too watery. I used canned pumpkin puree. You can make your own pumpkin puree but make sure it is thick and not watery. The closest substitute to pumpkin puree is canned sweet potato puree. Applesauce does not work because it is too watery. Pureed bananas did kind of work but the cookies were very flat. If you do use pureed bananas it will have to be fresh bananas, not frozen. You will also taste the banana flavor in the brownies. You will also need to reduce the baking time because the cookies are much thinner and cook faster.
a stack of brownie cookies.

How to Make Brownie Cookies

The chocolate is first melted down. Then the puree is whisked into the chocolate. Then the batter is ready to be scooped out and baked. The preparation is that easy!

Brownie Cookie Texture

These brownie cookies have a soft, fudgy center when they are warm. When they are fully cooled, the center becomes like a chewy brownie. I really enjoy both textures. If you prefer the soft center, you can heat the cookies up in the microwave for a few seconds and the soft center will return. If you prefer chewy brownie cookies, wait for the cookies to cool a few hours before eating them.
close-up shot of a stack of cookies.

More Easy Cookie Recipes

You can view the recipe video here. You can also view all my recipe videos on my youtube channel.

2 Ingredient Brownie Cookies

Servings: 10 cookies
Prep Time: 10 minutes
Cook Time: 23 minutes
Total Time: 33 minutes
Course: Dessert
Cuisine: American
Easy brownie cookies that taste like fudgy chewy brownies in cookie form. These cookies need just 2 ingredients!
4.95 from 17 votes


  • 1 cup (184 g) semi-sweet chocolate chips
  • 1/2 cup (116 g) pumpkin puree


  • Preheat oven to 350°F. Line a large baking sheet with parchment paper or silicone baking mat.
  • Add chocolate to a large microwave-safe bowl. Heat chocolate in 1 minute intervals, stirring in between with a spatula, until chocolate is completely melted and smooth. Alternatively, you can melt the chocolate on the stove using the double boiler method.
  • Add in puree. Whisk until it is completely incorporated and evenly combined with the chocolate. The puree needs to be thoroughly combined with the chocolate for the cookies to turn out right, so it is best to use a whisk. When done, your cookie dough should look more like a thick cake batter. It shouldn't be runny but it won't be solid enough to pick up with your hands.
  • Using a 1.5 tbsp cookie scoop, scoop cookie batter and release onto prepared baking sheet, spread 2 inches apart. Use the back of a spoon to press gently on the top of each cookie. The cookies will spread during baking, but they don't spread a lot so you do need to flatten the surface of the cookies a little so they look like thick disks. Try your best to smooth the surface of each cookie. You can slightly wet your fingertips to smooth the surface after you've flattened it with the back of the spoon.
  • Bake cookies 20-25 minutes or until done. (Mine took 23 minutes.) When cookies are done, the surface should be puffed and may have a few small cracks. The batter should not look wet. The cookies will still feel soft, that is okay, as they will firm up as they cool. Let cookies cool on sheet and set before removing them.



  • When they are first baked, the inside of the cookies will be soft and fudgy like a fudgy brownie. After a few hours, the inside firms up and the center becomes chewy like a chewy brownie. If you warm the cookies in the microwave for a few seconds, they will get soft again in the middle. I enjoy both versions. 
  • If you have questions regarding substitutions, I discuss possible substitutions in the Ingredients section of the post.
  • Depending on the brand of chocolate chips you use, your cookies may spread more. This is discussed more in the Ingredients section of the post.
  • I use a Nordic Ware aluminum baking sheet pan* to bake these cookies.
  • *This product link is an affiliate link. This means I earn a commission from qualifying purchases.


Serving: 1cookie, Calories: 91kcal, Carbohydrates: 13g, Protein: 1g, Fat: 5g, Saturated Fat: 3g, Sodium: 1mg, Fiber: 2g, Sugar: 9g, NET CARBS: 11

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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Recipe Rating

97 comments on “2 Ingredient Brownie Cookies (No Flour, Eggs or Oil)”

  1. Great recepes i am learning to cook more

  2. I don’t have pumpkin puree is there anything else I could use other than that?

    • We have tried this recipe with banana puree, but didn’t like the results. If you want to try it, there is more information in the Ingredients section in the post.

  3. These are great! I added a splash of vanilla and some chopped walnuts. Tried adding a grind of salt to a few after they came out of the oven. All yummy!

  4. is this vegan?

  5. Mine were too soft. Could I add a little bit of flour ?

    • We don’t recommend adding flour, but it sounds like maybe yours needed a little more baking time. They will be puffy and soft when they come out of the oven but should firm up as they cool.

  6. Would it still be good if I added cocoa powder to it as well? thanks

  7. Is canned pumpkin the same as pumpkin puree ?

    • Yes, pumpkin puree is canned. Just make sure it’s a puree and not pumpkin pie filling which is also sold in a can. They aren’t the same thing.

  8. Mine taste good but stayed too gooey and didn’t puff up or crack. They just stayed flat. What did I do wrong ?

  9. Has anyone doubled the recipe? How do Ghirardelli chips work?

  10. Can I use 70% dark chocolate?

  11. I had to try the 3 ingredient chocolate brownie cookie . I did not believe it would be any good , I was so wrong ! They were great , thanks for sharing the recipe . So easy and delicious .

  12. Excellent cookies. Easy and delicious. We used Kirkland choc chips. Nice flavor/sweetness balance. Thank you for the re cite.

  13. This cookie is my go to recipe now. It’s easy and absolutely delicious! It blew my mind it takes only two ingredients.
    How I wish I knew about your website when I went on the GAPS diet! I am looking forward to trying more of your recipes. Thank you!!!?

  14. How should I store the leftovers ?

    • Store them in an airtight container at room temperature or in the refrigerator. If you store them in the fridge, you may want to warm them or let them sit at room temperature to warm up before eating.

  15. I made these exactly. Very good and quiet delicious!

  16. Do you yhink in would work with herseys sugar free chocolate chips?

  17. Easy to make but a bit bitter for me. Could you use Reese’s peanut butter chips for this instead?

  18. Can I use Lilly’s Semi Sweet chocolate chips?

    • Different brands will cause the cookies to spread more or less, it depends on the percentage of cocoa and other ingredients. We haven’t tried that specific brand so can’t say for sure how they will work. If you, let us know how it went.

  19. How many servings does this make?

  20. Mine turned out fantastic thank you for this recipe. How should I store them? Fridge or can they sit out? That’s only if I don’t eat them all up tonight. ?

  21. Can you substitute the semi choc chips for milk choc chips. I’m alergic to the semi choc chips as the chocolate in them is too much for me! Thank you

    • We’ve only tried it with semisweet – if you try milk chocolate chips your cookies may spread more.

  22. Made using carob and they turned out well.  More like a cake than a brownie but we loved them & Will make again as can be made during my whole 30 month!
    Thanks for the recipe!

  23. How much chocolate. And how much pitee

    • The ingredient amounts are listed in the recipe card at the end of the post. You need 1 cup of chocolate chips.

  24. We made these over the weekend because we were super curious to see if two ingredients would really work. We used Nestle semisweet chocolate chips, and based on your note about them flattening more than Kirkland, we didn’t press the batter down with a spoon before cooking. They came out great, still with some puff. I don’t think we would eat these warm, they are already very soft. I didn’t like them as well cooled (the middle was really gooey in a way I didn’t find appetizing), but other family members did. The trick for me was to put them in the refrigerator so they would firm up a little more. I really like them this way and would describe them more as “flourless chocolate cake cookies” rather than brownie.

    Thanks for this fun recipe! Quick, easy, and somewhat healthy 😉

    • thank you for sharing your thoughts! The middle is supposed to be gooey when they are first baked, mimicking the texture of fudgy gooey brownies.

  25. Followed the recipe exactly (so so easy btw) and these turned out amazingly! Both my husband and I loved them so much and this recipe has definitely made it’s way into my regular baking rotation! ??

  26. Is pumpkin puree the same as the Libbys Pumpkin for pies?

    • For this recipe use pure canned pumpkin puree – you don’t want to use pumpkin pie filling. Libby’s makes both kinds so be sure to check the label – it should say 100% pure pumpkin puree. Hope that helps!

  27. Yum

  28. These were fantastic! Ridiculously easy, delicious, and loved by my children. I liked the chewy texture the next day even more. They were actually a little TOO chocolatey for me (not my kids), so I might try adding vanilla and/or orange zest the next time. Peppermint oil would also be amazing in them…. hmmmm. Thank you so much!

  29. Hi how about walnuts in the brownies? 

  30. You forgot the amounts of the ingredients!!! Please send me the amounts!

  31. Ok, sorry, I finally saw the amounts. It sounds like something I will try.

  32. look simple cookies making, I will try. thank you for the recipe..

  33. I am SO excited to try these wonderful healthier recipes! Why don’t you tell the measurements?

  34. Haven’t made these yet. Where can I buy KIRKLAND chocolate chips?

  35. I’m on keto and I was wondering if I can use Lilly’s sugar free chocolate chips?

  36. Very simple to make I loved the taste thanks for sharing ?

  37. If you really like the flavor of pumpkin then these are great. I didn’t care for them. However the texture when they finished cooling was perfect.

  38. I’m going to try this wonderful recipe.

  39. Do you make a cookbook?

  40. Going to try this

  41. How do these even work?! I know nothing about the science of baking, but these cookies are fudgy, rich, and downright satisfying!

  42. What about cocoa powder and apple sauce…
    No canned purees where I live

    • The recipe won’t work with cocoa powder and applesauce. If you don’t have canned pumpkin available, you can make your own pumpkin puree or sweet potato puree.

  43. This sound quite intriguing? Have you tried making them as bar cookie/brownies? 

  44. Love baking cookies for my grandchildren all these easy recipes thanks for sharing with us.

  45. Hi is the temperature for a fan forced or conventional oven?

  46. Excellent cookies.

    Making for Christmas eve.
    My grandsons will enjoy
    Thks Kirbi..??

  47. Thank You!