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.

Ingredients

  • 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

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!
4.92 from 12 votes

Ingredients

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

Instructions

  • 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.

Notes

  • 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.

Nutrition

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

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

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

  2. 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.

  3. How many servings does this make?

  4. 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. ?

  5. 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.

  6. 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!

  7. 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.

  8. 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.

  9. 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! ??

  10. 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!

  11. Yum

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