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
- 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 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.
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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Absolutely fantastic cookies. Soooooooo glad I found you Oriana. My husband is very sick and now has developed a food allergy to eggs so keep these recipies coming. I think you have t down to a science. Much love to you and your family.
Hello Dayle! So happy my recipes are helpful to you and your family in this difficult time. Hope your husband gets better soon. Be sure to shout out if you have any questions! xo
Didn’t have an egg in the house but wanted to have a cookie for my son when he came home from school. I am a pretty dang good baker and somewhat of a food snob. All I can say is YUM! My cookies didn’t flatten out as much as the ones pictured but they had a smooth fudgy center and a great mouth feel. Will make these again when experiencing an egg outage!
Hello Fay! Thanks so much for trying my recipe and for taking the time to come back and let me know! I am glad you liked it.
So happy I came across this recipe (first time on your site!), these cookies are so good! I love that the inside is still a little soft, I have never managed that before.
When I make them again (and I definitely will), I may use a little less sugar (maybe 130 grams or so), for my personal taste they came out quite sweet. But these are instant favourites, thanks so much!
Hello Ada! I’m delighted to hear you enjoyed these cookies so much. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Absolutely loved the texture!! However, there is a slight bitter aftertaste because of the amount of baking powder.. anyway to cut that??
Hello Inchara! I will test with this recipe with less baking powder and I’ll let you know. Thanks so much for trying my recipe and for taking the time to come back and let me know!
These came out great! They’re an eggless twist on a recipe I’ve frequently done and do not disappoint. God bless.
Hello Clint! Thanks so much for your feedback and for trying my recipe.