These Eggless Chocolate Crinkle Cookies are moist and fudgy on the inside and slightly crisp on the outside. Nothing shouts out Happy Holidays like a great plate of chocolatey cookies. Easy to make, even easier to eat!
Eggless Chocolate Crinkle Cookies 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.
How do I substitute eggs in a cookie recipe?
I do ALL my baking without eggs due to my daughter’s egg allergy. However, I have found that what works for one recipe might not be so good for another. For example, I don’t use egg replacers or flax eggs in my cookie recipes as the final texture leaves much to be desired. When it comes to these cookies specifically, the best way to substitute eggs, in my experience, is what I call a “fake egg.”
1 “Fake egg” = 2 tablespoons water + 2 teaspoons baking powder + 1 teaspoon neutral taste oil (such vegetable, canola or grapeseed).
Whish all the ingredients together and use this mixture to replace 1 egg.
For my cookie baking marathon, I have been using Reynolds Cookie Baking Sheets. They’re so convenient and really make my life easier. Made from parchment paper, Reynolds® Cookie Baking Sheets are natural, high-density paper with a non-stick coating. Each 12” x 16” sheet is pre-cut to the size of a standard cookie sheet and packed to lay flat right out of the box so that it won’t curl or roll. Believe me … you need this in your life!
LOOKING FOR MORE EGGLESS COOKIES?
- Cakey Eggless Pumpkin Cookies
- The Best Eggless Chocolate Chip Cookies
- Eggless Oatmeal Breakfast Cookies
- Eggless Gingerbread Cookies
- Venezuelan Polvorosas Cookies
- Eggless Shortbread Cookies
- 3 Ingredients Eggless Peanut Butter Cookies
- Double Chocolate Chunk Walnut Cookies
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!!
This recipe needs to be added to your baking repertoire.
Eggless Chocolate Crinkle Cookies
- 1 cup (140 gr) all-purpose flour
- 1/2 cup (52 gr) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon instant espresso coffee
- 1 pinch salt
- 3/4 cup (150 gr) granulated sugar
- 1/4 cup (57 gr) unsalted butter, softened
- 2 fakes eggs (see notes)
- 1 teaspoon (5 ml) pure vanilla extract
- 1 cup (140 gr) powdered sugar for coating the cookies
2 Fake eggs:
- 4 tablespoons water
- 4 teaspoons baking powder
- 2 teaspoons neutral tasting oil
- 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, beating on medium-low speed until combined. Add in vanilla. Gradually add in the flour mixture, and beat on medium-low speed until combined.
- Preheat oven to 350º F (180º C). Line a baking sheet with parchment paper.
- Roll the dough into balls and coat each ball in powdered sugar before placing it onto prepared baking sheets.
- 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.
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Disclosure: This is a sponsored recipe as a Reynolds Kitchen ambassador. However, all opinions expressed are my own, as always. Thanks for supporting my partners, which allows me to create new and special content like this for you.