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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!
Five more days until Christmas!!
These Eggless Chocolate Crinkle Cookies are in honor of Santa. 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 these 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. When the task involves rolling, dusting and/or sprinkles my kids are the first to say present.
I have been seeing these chocolate crinkle cookies everywhere, so I was eager to try and tweak these cookies to make them safe for Victoria. 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.
Best way to substitute eggs in a cookie recipe.
I do ALL my baking without eggs due to my daughter egg allergy. I have found out that what works for one recipe might not be so good for other. For example, I don’t use egg replacers or flax seeds in my cookie recipes as the final texture leaves much to be desired. When it comes to cookies recipes the best way to substitute eggs, in my experience, is what I called “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 a 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 it won’t curl or roll. Believe me … you need this in your life!
If you love Reynolds products as much as I do don’t forget to print these coupons for your next grocery shopping trip.
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 that 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.
If you make this recipe, be sure to snap a photo and hashtag it #MommysHomeCooking. I’d love to see what you cook!
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon espresso powder
- 1 pinch salt
- 3/4 cup granulated sugar
- 1/4 cup unsalted butter softened
- 2 fakes eggs see notes
- 1 teaspoon vanilla extract
- 1 cup powdered sugar for coating the cookies
- 4 tablespoons water
- 4 teaspoons baking powder
- 2 teaspoons neutral tasting oil
In a medium bowl, whisk together the flour, cocoa powder, baking powder, expresso, 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 350 degrees F. Line a baking sheet with Reynolds parchment paper.
Roll the dough into balls and coat each ball in powdered sugar before placing 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.