The Original Eggless Chocolate Crinkle Cookies Recipe
I’ve gotten a few sweet messages asking about the old version of my Eggless Chocolate Crinkle Cookies recipe, and I completely understand—sometimes the recipe you’ve baked again and again just feels like home. I love that so many of you have fond memories of that version, and I don’t want you to miss out on it whenever the chocolate craving hits.
So, for those who prefer the original, I’m sharing it here for easy reference. It’s the same fudgy, crackly, egg-free chocolate cookie you’ve always loved—simple, cozy, and timeless. Bake whichever version makes you happiest, and thank you, as always, for being part of this community and sharing your feedback with me. 💕
Eggless Chocolate Crinkle Cookies (original version)
Ingredients
- 1 cup (140 g) all-purpose flour
- 1/2 cup (50 g) unsweetened cocoa powder
- 1 teaspoon (4 g) baking powder
- 1 teaspoon espresso powder
- 1/4 teaspoon salt
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (58 g) unsalted butter, softened
- 2 fake eggs (details below)
- 1 teaspoon pure vanilla extract
- 1 cup (120 g) powdered sugar for coating the cookies
2 fake eggs (see notes):
- 4 tablespoons (60 ml) water
- 4 teaspoons (16 g) baking powder
- 2 teaspoons (10 ml) neutral-tasting oil
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Instructions
Make the fake eggs:
- Mix all the ingredients of the fake eggs in a small bowl until well combined. Set aside.
Make the cookie dough:
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, espresso, and salt until combined. Set aside.
- Beat with an electric mixer on medium-high speed the sugar and butter for 3 minutes, or until the mixture is light and fluffy. Add in the fake eggs mixture, beating on medium-low speed until combined. Add vanilla.
- Gradually add in the flour mixture, and beat on medium-low speed until combined.Tip: I highly recommend chilling the dough for at least 2 hours (overnight is best), minutes before baking; this gives the dough a chance to firm up a little and allows it to bake much better.
- When ready to bake, preheat the oven to 350º F (180º C). Line a baking sheet with parchment paper.
- Roll the dough into 1-inch balls (about 1.5 tablespoons) and coat each ball generously in powdered sugar. Place 2 inches apart on the baking sheet.
- Bake for 10 – 12 minutes. Let cool slightly before transferring the cookies to a cooling rack to finish cooling.
- Store in a sealed container for up to 5 days.
- Try to make the dough a day ahead. It really needs time to set up and will be so much easier to roll.
- Measure the ingredients properly! In my opinion, a kitchen scale is always the best option.
- Don’t over-mix your cookie dough, or you will end up with a dense cookie.
- I highly recommend chilling the dough for at least 2 hours (overnight is best), minutes before baking; this gives the dough a chance to firm up a little and allows it to bake much better.
- For evenly sized cookies (better for baking), use a small spring-loaded ice cream scoop to spoon out the dough.
- Bake the cookies just until they start to develop those signature cracks on top. Depending on their size, this typically takes 8 – 10 minutes.
- Let the cookies cool on the baking sheets for 2 – 3 minutes. If you leave them on the sheets for too long, they will continue cooking and become hard.
I appreciate your feedback, and it helps others, too!
Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
