Dairy-Free Brownie Cookies for First Trimester Cravings

I remember those days when the smell of melting butter alone could send me running from the kitchen. But the craving for something brownie-like never really went away.

That’s how these Dairy-Free Brownie Cookies were born: for the moments when you want that fudgy, chewy bite but not the fuss of melting, cooling, and slicing.

They reminded me of my Dairy-Free Hot Chocolate Crinkle Cookies, which were my go-to for chocolatey cravings before these brownie cookies.

Why This Pregnancy Brownie Cookies Recipe for First Trimester Moms Works

Effortless: No melting butter or electric mixing, perfect for low-energy days.
Dairy-free: Gentle on queasy stomachs.
Chocolatey: Cocoa and chocolate hazelnut spread offer comfort without heaviness.
Great for the holidays: Everyone loves a cookie-brownie combo :)

Benefits of These Pregnancy-Friendly Brownie Cookies For You & The Baby

The smell that fills the kitchen is deep and chocolatey, but not heavy — just enough to soothe without overwhelming. They bake quickly, stay soft in the middle, and taste like a mix between a brownie and a gooey cookie center.

I loved eating a few still warm from the oven with a mug of Dairy-Free Cinnamon Hot Chocolate, feeling a tiny spark of normalcy again — the reminder that comfort can be simple.

Prep Time: 15 minutes / Cook Time: 9-12 minutes / Total Time: 24-27 minutes + 30 minutes chill time / Yields: 16-18 cookies

Ingredients

1 cup + 2 tablespoons all-purpose flour
1/2 cup unsweetened cocoa powder (not the same as hot cocoa powder)
1/2 cup granulated sugar
1 tablespoon cornstarch
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup melted coconut oil or dairy-free butter
2 tablespoons Chocolate Hazelnut Spread
1/4 cup oat milk or almond milk
1 1/2 teaspoons vanilla extract

Preparation Instructions for Pregnancy-Friendly Brownie Cookies

Preheat the oven to 350F (175C). Line two baking sheets with parchment paper.
In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, light brown sugar, cornstarch, baking soda, baking powder, and salt. Ensure the brown sugar lumps are broken up.
In a separate medium bowl, whisk together the melted coconut oil, chocolate hazelnut spread, oat milk, and vanilla extract.
Pour the wet ingredients into the dry ingredients. Use a spatula or wooden spoon to mix until just combined. Be careful not to overmix the dough. The dough will be thick and sticky.
Cover the bowl and chill the dough in the fridge for 15-30 minutes. This makes the dough easier to handle and prevents the cookies from spreading too much. It's an optional but recommended step.
Scoop the dough using a small cookie scoop (or roll into balls with your hands) and place them 2 inches apart on the prepared baking sheets.
Use your fingers to gently press down on them, flattening the tops slightly.
Bake for 9-12 minutes. The cookies will look slightly soft and underbaked in the center.
Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely. This helps them set and develop their fudgy texture. Enjoy!

Tips & Variations For the Best Pregnancy-Safe Brownie Cookies

Chocolate-Stuffed Brownie Cookies: Freeze teaspoons of Chocolate Hazelnut Spread on a parchment-lined baking sheet. Stick a frozen chunk of chocolate in the center of each ball of dough and roll until smooth. Bake as usual for a gooey chocolate center.
Swap the sugar: It's okay to use light brown or dark brown sugar instead of granulated sugar, but the cookies won't have a crackly top. The taste will be the same though :)
Make a ready-to-bake freezer batch: Roll chilled dough into balls, place on a tray, and freeze until solid. Transfer frozen balls to a freezer-safe bag, freezing for up to 3 months. Bake straight out of the freezer, adding 1-3 minutes to the total baking time.
Use the right cocoa powder: Dutch-processed cocoa powder is darker in color when baked (your cookies will look black), whereas regular cocoa powder is much lighter and the cookies will be a chocolatey kind of brown.

What to Serve With These Dairy-Free Brownie Cookies

Here are my favorite ways to enjoy them:

With a cold glass of oat milk or almond milk.
If I'm craving matcha, with my Iced Dalgona Matcha Latte or Anti-Inflammatory Pistachio Matcha Latte.
With one of my single-serving holiday-themed hot chocolates like Dairy-Free Orange Hot Chocolate, Dairy-Free Sugar Cookie Hot Chocolate, Dairy-Free Gingerbread Hot Chocolate, Dairy-Free White Hot Chocolate, and Dairy-Free Dulce de Leche Hot Chocolate.
Enjoying spoonfuls of my Banana Nice Cream or Pistachio Banana Nice Cream.

How to Store These Pregnancy Dairy-Free Brownie Cookies

Counter: Place in an airtight container or paper bag for up to 3 days. Keep away from direct heat and sunlight.
Fridge: Store in an airtight container for up to 7 days. Set at room temperature for 5 minutes before digging in.
Freezer: Spread the cookies on a baking sheet and freeze for 1 hour or until firm. Transfer to a freezer-safe container or bag. Freeze for up to 3 months. Thaw overnight in the fridge or on the counter for 15 minutes.

FAQs about these Brownie Cookies for Pregnancy

1. Are brownie cookies safe to eat during pregnancy?

Yes! These Dairy-Free Brownie Cookies are made with gentle, pregnancy-safe ingredients like oat milk, coconut oil, and cocoa powder. There are no raw eggs or dairy, making them easier to digest and safe for first-trimester moms.

2. Why use coconut oil instead of butter in brownie cookies?

Coconut oil adds healthy fats that support the baby’s brain development and keeps the cookies soft and chewy. It’s also easier on sensitive digestion and helps reduce nausea compared to dairy butter.

3. How do I make these brownie cookies extra fudgy?

Don’t overbake them! Remove the cookies from the oven when the centers still look a bit soft — they’ll firm up as they cool, creating that perfect chewy-fudgy brownie texture.

4. Can I freeze these dairy-free brownie cookies?

Absolutely. Chill the dough, roll into balls, and freeze on a parchment-lined baking sheet. Once frozen, transfer to a freezer-safe bag and store for up to 3 months. Bake from frozen, adding 1–2 minutes to the baking time.

5. Are these cookies good for chocolate cravings during pregnancy?

Yes — the cocoa powder and hazelnut spread give you rich chocolate flavor and a small mood boost without heavy sweetness. They’re a great way to satisfy cravings gently.

A Note From My Chaotic Kitchen

And maybe that’s the quiet lesson these cookies carry: that you don’t need to do it all to feel grounded. Sometimes care looks like stirring cocoa powder into a bowl and letting the oven do the rest. Little rituals of softness matter — especially now.