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 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. When the task involves rolling, dusting and/or sprinkles my kids are the first to show up.
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.
How do I 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!
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 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.
Happy Baking!
- 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
- 4 tablespoons water
- 4 teaspoons baking powder
- 2 teaspoons neutral tasting oil
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In a medium bowl, whisk together the flour, cocoa powder, baking powder, espresso, and salt until combined. Set aside.
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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.
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Preheat oven to 350 degrees F. Line a baking sheet with Reynolds parchment paper.
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Roll the dough into balls and coat each ball in powdered sugar before placing onto prepared baking sheets.
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Bake for 10 - 12 minutes. Let cool slightly before transferring the cookies to a cooling rack to finish cooling.
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Store in a sealed container for up to 5 days.
1 “Fake egg” = 2 tablespoons water + 2 teaspoons baking powder + 1 teaspoon neutral taste oil (such vegetable, canola or grapeseed).
★ Did you make this recipe? Don't forget to give it a star rating below!
Please note that nutritional information is a rough estimate and it can vary depending on the products used.
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- Baking Sheet
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- Measuring Cups
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- Measuring Spoons
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- Silicone Baking Mat Sheet
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Your recipe looks absolutely delicious. It’s hard to believe that such a yummy looking cookie could be made without eggs, making if perfect for those who have eggs allergies or who are simply watching their cholesterol intake.
Those look so yummy! Honestly, I had no idea you could make any baked good without eggs. I’ll have to try these.
Those looks SO good! I wish I could take them right off the screen! They are mouthwatering!
These look really tasty! I love that they are eggless because somedays I run out of eggs but still want to bake.
These look really good. I’m always looking for a great cookie recipe, especially around the holidays. I’ll certainly be giving these ones a try.
Really? These are eggless? I would never have guessed. These are so awesome. I will be trying this recipe. Thanks so much for sharing.
So, first of all those cookies look amazing! Yum. But those parchment sheets? How convenient are they? I need to look for them at the store next visit.
Eggless? But they look incredible. I bet they taste delish… Thanks for the recipe!
These look delicious!!! I really need to get those baking sheets. I was going to pick up parchment paper for my baking, but I think this is better!
Mmm! I really can’t wait to start baking cookies. I think these would be so fun to try!
These Eggless Chocolate Crinkle Cookies are going to be a big hit with my kids. I will have to give this recipe a try.
These Eggless Chocolate Crinkle Cookies will be perfect for my cookie exchange. I am always looking for new recipes to try.
I am always looking for new eggless recipes to try. I am excited to make these on the weekend.
These look delicious! I love that they are fudgy inside. That’s my type of cookie!
Chocolate crinkles are one of my favorites! I can;t wait to try this new recipe!
Crinkle cookies are a staple in our house during holidays. You version looks amazing! Definitely adding this to our list!
I just love Christmas cookies! The baking AND the eating are so much fun. I have never tried a cookie like this before so I’ll be anxious to see how we like it. I bet they will be delicious!
Thank you so much for sharing this recipe- I have a family member with an egg allergy and I know she will be pleased as punch to get her hands on this delish crinkle cookie recipe!
I definitely need these precut parchment sheets. I always tear mine too big and uneven. I have relatives that are allergic to egg so these cookies are perfect.
This is one of my favorite holiday cookies! I’ve never tried them eggless but keeping this recipe in mind for the next time I get to baking and have forgotten to check for ingredients.
Love the way they came out, they looks so decorative and festive. sounds like a cookie I would love!
I found this recipe when i wanted chocolate, but i was out of eggs. So good and so easy! I made 1 inch balls and it yielded 30 cookies.
Thanks for trying my recipe, Jaime! We LOVE these cookies too ????
Chocolate Crinkles are one of my favorites! I can’t wait to try your recipe – looks like a deep rich chocolate! And I love a fudgy middle with a crisp outside. Yay!
These are super rich, Tammi!! Please let me know how you like the recipe. Thanks so much for stopping by ????
Could I omit the espresso powder without impacting the cookie too much?
Hello Rachal! Yes, you can omit the expresso…no problem! The espresso powder is just to intensify the chocolate flavor.
Tried the cookies… It turned out to be so bitter, may be because of the large quantity of the baking powder. Wish I had used the eggs instead.. The cookies are so bitter.. Can add a little more sugar too..
I just made a batch of these and must say they are totally delicious!! I give them an A+! I have a (now adult) daughter who grew up with a dairy and egg allergy, so I understand the challenges. Anyway, I used Hersheys DARK chocolate cocoa, left out the espresso, and also added some M&Ms since they’re for my four-year-old granddaughter‘s class for her birthday. There’s a little color peeking out here and there, but otherwise look exactly like the pictures! THey turned out exactly as described—crisp on the edges & soft rich chocolate on the inside! Delicious!!
WOO HOO! So glad you enjoyed these, Joyce. Thanks so much for trying my recipe!
So my daughter made these and didn’t get near 30 cookies. Also the dough was super dry, like not able to put in a ball, so we added more butter. Got them into balls but they didn’t spread at all once baked. They didn’t taste bad at all just not at all the pretty cookies shown. I can only assume ours didn’t turn out because we had to hand mix them since our mixer broke. Any suggestions??
Hello Sara, We make these cookies frequently and they always turn out great. The dough shouldn’t be dry. Did you add the fake eggs? Beating the butter and sugar until light and fluffy help to add air to the dough. The air will mix with the leavening agent (baking powder), and expand, making the cookies rise. The more air in your dough, the lighter in texture. You can totally do it by hand but it will take longer. Thanks for stopping by.
I have a Bosch Universal mixer and there wasn’t enough dough for my mixer to work properly so I had to mix by hand as well. Doubling the recipe would have made it possible, I believe. I’m an experienced baker, so I made sure to cream the butter and sugar well before continuing, but my dough was very crumbly too. The cookies did spread a little bit and looked great though and I enjoyed the taste. I forgot to lower the temp on my convection oven though so they did get slightly overdone. I’m definitely going to try again though, I’m pleasantly surprised at how similar to the original this recipe is. Thank you!
Hello Kimberly! Thanks for your interest in my recipe and for taking the time to come back and let me know!🙂
I tried this recipe except I omitted the espresso powder, 1 because I don’t need caffeine ha ha for the late night chocolate craving. This will be my go-to recipe when I run out of eggs! I enjoyed them very much. It had the right amount of sweetness.
Hello Lizbeth! I’m SO GLAD you enjoyed these cookies. Thank you for taking the time to come back and let me know!🙂
Delicious! I have made this recipe twice now and both turned out so good! Crunchy outside and soft middle! The second batch I made today I wanted to make more christmasy so I changed the extracts to 1/2 teaspoon vanilla and1/2 teaspoon peppermint extract and it was perfect for me! Thank you!