Why I Love This Recipe
These Eggless Chocolate Crinkle Cookies are in honor of Santa. But, of course, sharing is highly recommended, so we’ll make enough for Mrs. Claus and all the elves too.
My little ones and I have been baking a lot of cookies this season!! As I mentioned before, we love to bake cookies. Plus, we’re cookie-eaters by nature, so the holidays are a great excuse to try all kinds of new cookies recipes. But, of course, when the task involves rolling, dusting, and/or sprinkles, my kids are the first to show up.
I have seen these chocolate crinkle cookies everywhere, so I was eager to try and tweak these cookies to make them safe for Victoria. But, of course, when I say safe, I mean eggless.
I couldn’t have been happier with the outcome. They are moist and fudgy on the inside and slightly crisp on the outside. Total perfection!!
In fact, these cookies are so good that I’ve made them quite a few times this month.
Bring these goodies to a cookie exchange or put them out on any holiday cookie tray. You can even wrap them up as a little edible gift for a special person in your life. Either way, you decide to share them … these Eggless Chocolate Crinkle Cookies will be the BIGGEST hit!!
Ingredients You’ll Need
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Oil – Such as vegetable or canola
- Evaporated milk
- Granulated sugar – Also known as caster sugar.
- Unsweetened cocoa powder
- Instant espresso coffee – This is optional, but I recommend its addition because it enhances the chocolate flavor. Adding a little bit will make things taste more “chocolatey” without giving a coffee flavor.
- Pure vanilla extract
- All-purpose flour – Standard all-purpose flour works best here, skip the cake flour, bread flour and wheat flour.
- Baking powder – Make sure it is not expired.
- Salt – I prefer kosher or sea salt.
- Powdered sugar – for coating the cookies
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
1 – Make The Dough
- In a medium bowl, whisk together oil, evaporated milk, sugar, cocoa, instant coffee (if using), and vanilla until the sugar is dissolved and everything is well combined.
- In a separate bowl, combine flour, baking powder, and salt.
- Add the flour mixture to the milk mixture and stir to combine.
- Cover the dough with plastic wrap and refrigerate for at least 4 hours and up 2 days.
2 – Roll Dough Into Balls
Roll the dough into 1-inch balls (about 1.5 tablespoons) and coat each ball generously in powdered sugar.
3 – Bake
Bake the cookies until they are JUST until they start to develop those signature cracks on top.
Quick Baking Tips
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! A kitchen scale is always the best option, in my opinion.
Don’t over mix your cookie dough or you will end up with a dense cookie.
Chill the dough for at least 4 hours (overnight is best) minutes before baking, this gives the dough a chance to firm up a little and allows them 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 until they are JUST until they start to develop those signature cracks on top. Typically, this takes anywhere from 8 – 10 minutes depending on their size.
Let the cookies cool on the baking sheets for just 2 – 3 minutes. If you leave the cookies on the baking sheets for too long, they will continue cooking and they will be hard.
Frequently Asked Questions
Yes, this cookie dough really needs to rest in the fridge to get a soft and thick rich chocolate cookie with a brownie-like texture.
Yes, you can! Wrap dough with plastic wrap, then place it in an airtight container and refrigerate for up to 3 days. When you’re ready for cookies, roll dough into balls, coat with powdered sugar, and bake.
I haven’t tested without using evaporated milk so I can’t say for sure. Making your own evaporated milk at home is very easy. Check out my post about How to Make Evaporated Milk.
Storing & Freezing Instructions
STORE in an airtight container at room temperature for up to 5 days. To extend the shelf life for a few more days, place it in the fridge.
FREEZING BAKED COOKIES: Let the cookies cool completely and then add to an airtight container or freezer bag. They will keep in the freezer for up to 2 months.
FREEZING THE DOUGH: Wrap dough with plastic wrap, then place it in an airtight container and freeze for up to 2 months. To thaw, stick cookie dough in the fridge overnight. When ready to bake, roll into balls and coat with powdered sugar.
Ingredients
- 1/4 cup (60 ml) oil (vegatable or canola)
- 1/3 cup (80 ml) evaporated milk
- 1 cup (200 g) granulated sugar
- 1/2 cup + 2 tablespoons (60 g) unsweetened cocoa powder
- 1 teaspoon instant espresso coffee (optional)
- 1 teaspoon (5 ml) pure vanilla extract
- 1 cup (140 g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (60 g) powdered sugar (for coating the cookies)
Instructions
- In a medium bowl, whisk together oil, evaporated milk, sugar, cocoa, instant coffee (if using), and vanilla until the sugar is dissolved and everything is well combined.
- In a separate bowl, combine flour, baking powder, and salt.
- Add the flour mixture to the milk mixture and stir to combine.
- Cover the dough with plastic wrap and refrigerate for at least 4 hours and up 2 days.
- Preheat 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 8 – 10 minutes. Let cool slightly before transferring the cookies to a cooling rack to finish cooling.
- 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! A kitchen scale is always the best option, in my opinion.
- Don’t over mix your cookie dough or you will end up with a dense cookie.
- Chill the dough for at least 4 hours (overnight is best) minutes before baking, this gives the dough a chance to firm up a little and allows them 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 until they are JUST until they start to develop those signature cracks on top. Typically, this takes anywhere from 8 – 10 minutes depending on their size.
- Let the cookies cool on the baking sheets for just 2 – 3 minutes. If you leave the cookies on the baking sheets for too long, they will continue cooking and they will be hard.
Nutrition
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
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Recipe updated in November 2021, originally posted December 2016. Since posting this in 2016, I have tweaked the recipe to be more clear and more delicious.
