Eggless Cookie Cake

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Eggless Cookie Cake


As the name says COOKIE CAKE, it’s a cookie and a cake baked together. They are also known as Brookies. The recipe is pretty simple and this an eggless version of cookie cake/ Brookie. Hope you like it. #happybaking

Eggless Cookie Cake food photography


It was Nitya (my daughter), who wanted me to bake these for her. Cookie cakes are the latest craze in school these days. Pillsbury is come up with these individually packed tiny cakes, called cookie cake. Every child at school is becoming a fan.

What is available in the market is more like a cake, and this is my cookie recipe for you.

With a double dose of chocolate, these cakes turn out really awesome.  Kids loved them and I got some interesting candied moments of my kids with these cookie cakes.

Eggless Cookie Cake



There are few points, you should read. Before starting with the recipe.

1. Mostly brookies are baked in a brownie baking pans and then it is sliced into squares and served. I decided to play around and as the name suggest cookie cake, I made these foil paper rings and baked them in big cookies.

It was fun, but you can choose to bake the same batter any which way. The end result is delicious, and kids will love it.

Eggless Cookie Cake food photography


To make the foil rings- Take a sheet of foil paper (14- 16 inches in length) Lay it lengthwise on the clean working surface.

Fold the bottom third upwards into the centre and crease. Repeat with the top third, folding it down into the centre, and creasing.

Continue this pattern of folding the bottom third up and the top third down, creasing as you go, until you’re left with a strip of foil with a width of about 0.75 inches.

Make one final fold, folding the tinfoil strip in half horizontally and creasing firmly. Place the long end of the foil strip inside the crease, and attach using two staples. Gently pull the foil outward in a circular motion to form into a ring shape.

You will need to place these rings on a parchment lined baking tray for baking.

Eggless Cookie Cake food styling

2. Making cookie dough is very simple, just make sure that the butter is at room temperature. It works way faster and you just need a hand whisk to make the batter.SKI Stainless Steel Hand Whisk Egg Frother– Stainless Steel French Whip – Handle Milk Egg Beater Whisk Shaker Frother – Kitchen Blende

I have used a combination of chocolate chips and some broken parts of chocolate to add extra chocolate goodness into my cookie batter.

Eggless Cookie Cake


3. For the cake batter, you will need some warm water mixed with cocoa powder. Make sure water is warm, not hot. Sift the cocoa powder into the water and mix well.

The cake batter is super simple, you just have to add all the ingredients to this warm water and mix well.



4. To assemble– lay the cookie dough on the bottom and then a layer of cake batter into the foil ring on top of the cookie dough, as shown in the image above. Then another layer of cookie dough on the cake batter.

You are free to add more chopped chocolate or chocolate chips on the top along with some leftover cookie dough.

These cookie cakes will need just 20 minutes of baking time in a preheated oven at 180* C.

Hence a quick easy recipe, that every one will enjoy thoroughly.
Bajaj Majesty 1603 T 16-Litre Oven Toaster Grill (White)



For the cake

1/2 cup warm water

2 teaspoons of cocoa powder
Hershey’s Cocoa Powder, 225g

3/4th cup of flour

1/2 cup castor sugar

1/4th cup of oil

A pinch of salt

1/4th teaspoon of baking powder

1/4th teaspoon of vanilla extract
Ossoro French Vanilla Flavour, 30 ml

For the cookies

3/4th cup of sugar

100 gm of butter

1/4th teaspoon of vanilla extract

1 cup all-purpose flour

1/4th cup of almond flour
Kitchiez Blanched, Fine Almond flour, 400g
1/4th teaspoon of baking powder

1 tablespoon of ground flax seeds mixed with 3 tablespoons of warm water
Urban Platter Flax Seeds, 400g

A pinch of salt

Chocolate chip
Leeve Dry Fruits Dark Chocolate Chips – 400 Gms

Chopped chocolate pieces


Preheat the oven to 180*C. Place the rack in the centre of the oven. Line a baking tray with parchment paper and keep the prepared foil rings on it and set aside. (See the points mentioned above)

For the cookie dough

In a clean bowl beat the butter and sugar together until light and fluffy. Add the vanilla, and mix well. Add the flax seed and water mix. Mix all the ingredients together.

Add in the all-purpose flour, almond flour, baking powder and salt, folding the dry ingredients through until a cookie dough forms. Fold in half of the chocolate chips/chopped chocolate; set aside.

For the cake batter

Mix together cocoa powder and warm water.

Mix the dry ingredients properly using a whisk (flour, sugar, baking powder, a pinch of salt).

Make a well in the centre of the dry ingredients with your fingers and pour in the cocoa powder and warm water mix, oil, and vanilla extract. Mix all the ingredients together using a wire whisk.

To Assemble – Add some of the cookie dough on the bottom of the prepared foil ring. Flatten it with fingers and make sure to maintain the round shape.

On the top of the cookie dough add some cake batter and spread out evenly with a spatula (or the back of a metal spoon).

Add the leftover cookie dough onto the top of the brownie batter; sprinkle with the remaining chocolate chips; and bake for 15 to 20  minutes.

Do not overbake or it will be dry instead of moist and fudge-like. Transfer the baked cake to a rack and let it cool for about 5- 10 minutes. Then run a knife around the edge of the baked cake and remove from the cake tin to cool completely on the wire rack.


Eggless Cookie Cake food photography


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