Oriana’s Thoughts On The Recipe
Every holiday season, my kitchen turns into a cookie-baking wonderland, and there’s one recipe I never skip—Eggless Chocolate Crinkle Cookies. These little gems have become a holiday staple in our home, and I love making them with my kids. The best part? They’re incredibly easy to whip up with simple ingredients you probably already have in your pantry.
What I adore about these cookies is that they’re totally egg-free, making them perfect for those with food allergies. Plus, they can easily be adapted to be dairy and gluten-free, so everyone can enjoy a bite of chocolatey goodness. The cookies are wonderfully moist and fudgy on the inside, with a slight crisp on the outside that makes them utterly irresistible.
Whether you’re planning to bring them to a cookie exchange, set them out on a festive tray, or wrap them up as a thoughtful edible gift, these Eggless Chocolate Crinkle Cookies are guaranteed to be a hit. They’re simple, delicious, and a true holiday classic that never disappoints.
Potential Cons Of The Recipe
- Powdered Sugar Absorption: The powdered sugar coating may absorb moisture, losing its pretty, snowy look over time.
Tips To Mitigate These Cons
- Powdered Sugar Coating: For the best appearance, coat the cookies generously in powdered sugar just before baking, and consider adding a second coat mid-baking.
Ingredients You’ll Need, Substitutions & Notes.
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Oil: I recommend using neutral-tasting oil, such as vegetable or canola oil. It keeps the cookies soft and fudgy, which is key to their delicious texture.
- Evaporated Milk: This adds richness to the cookies.
- Granulated Sugar: Essential for sweetness, it also helps create that slight crispness on the outside of the cookies.
- Unsweetened Cocoa Powder: The star ingredient! Use a high-quality cocoa powder for the best flavor. Note: I like to use unsweetened natural cocoa powder instead of Dutch-processed, because it’s more acidic and reacts with baking soda, allowing your baked goods to rise, this is especially important in egg-free baking .
- Instant Espresso Coffee (Optional): This is optional but highly recommended. A small amount enhances the chocolate flavor without making the cookies taste like coffee.
- Pure Vanilla Extract: Adds warmth and depth to the flavor, balancing the richness of the chocolate.
- All-Purpose Flour: This forms the base of the cookies.
- Baking Powder: This helps the cookies rise slightly and stay soft in the middle. Note: Make sure it’s not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste.
- Salt: I prefer kosher or sea salt to enhance the overall flavor, balancing the sweetness.
- Powdered Sugar: Used to coat the cookies before baking, giving them that classic crinkled appearance and a sweet finish.
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).
Step 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. Then, 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 to 2 days.
Step 2 – Roll Dough Into Balls
Roll the dough into 1-inch balls (about 1.5 tablespoons) and coat each ball generously in powdered sugar.
Step 3 – Bake
Bake the cookies until they are JUST until they start to develop those signature cracks on top.
Recipe 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! In my opinion, a kitchen scale is always the best option.
Don’t over-mix your cookie dough, or you will have a dense cookie.
Chill the dough for at least 4 hours (overnight is best) before baking. This gives the dough a chance to firm up a little and allows it 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 just until they start to develop those signature cracks on top. Depending on their size, this typically takes 8 – 10 minutes.
Let the cookies cool on the baking sheets for 2 – 3 minutes. If you leave them on the sheets for too long, they will continue cooking and become hard.
Food Allergy Swaps
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Dairy-Free: Instead of regular evaporated milk, you can use a dairy-free evaporated milk (canned commercial version) or make your own. Making evaporated milk is super easy. Just pour the dairy-free milk beverage into a saucepan and place it over medium-low heat. Simmer, whisking occasionally, until the milk beverage reduces to half, about 20 – 30 minutes, depending on the amount you are making. You want it to simmer and steam but do not bring it to a boil.
Storing & Freezing Instructions
Store the cookies in an airtight container at room temperature for up to a week. They’ll stay moist and delicious for days!
Freezing Baked Cookies: Let the cookies cool completely, and then add them to an airtight container or freezer bag. They will keep in the freezer for up to 2 months.
Freezing the Dough: Wrap the dough with plastic wrap, then place it in an airtight container and freeze for up to 2 months. To thaw, stick the cookie dough in the fridge overnight. When ready to bake, roll it into balls and coat them with powdered sugar.
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.
Recipe Card 📖
Eggless Chocolate Crinkle Cookies
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)
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
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! In my opinion, a kitchen scale is always the best option.
- 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 it 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 just until they start to develop those signature cracks on top. Depending on their size, this typically takes 8 – 10 minutes.
- Let the cookies cool on the baking sheets for 2 – 3 minutes. If you leave them on the sheets for too long, they will continue cooking and become hard.
I appreciate your feedback, and it helps others, too!
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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.
This recipe was originally posted in December 2016 and updated in November 2021 and again in August 2024.
can i use regular milk instead of evaporated milk?
Hello Karen! Yes, but the texture will be slightly different. Wishing you a Happy New Year and lots of success in the kitchen! x- Oriana
Did this recipe change? I have a printed version from several years ago that I make every year and it doesn’t use evaporated milk but uses 2 “fake eggs”. Wondering why the change was made to help me decide which version to make…
Hello Lauren! Yes, the recipe was tweaked a bit to make it even better! Over the years, I’ve tested and adjusted the recipe to improve the flavor and texture. The new version uses evaporated milk instead of the 2 “fake eggs” for a creamier, richer result. However, if you loved the original recipe, you can absolutely stick with it — it’s still a great option. Let me know if you have any questions, and happy baking! 😊
Can I freeze these after baking? Or have you? They thaw out ok?
Hello Abby! Honestly, I wouldn’t, if you froze the baked cookies the powdered sugar on the outside might soak up any freezer smells. I haven’t tested it but I think these cookies are one of the recipes which would be best baked from fresh. Hope this helps!
These taste great but mine did not flatten out. Any suggestions? I chilled them overnight..maybe if I chill for lest time?
Thank you, love your recipes.
Hello Jill! There could be several reasons why your cookies didn’t flatten:
1. **Incorrect measurements:** Accuracy in measuring ingredients, especially flour, is crucial. Too much flour can prevent cookies from spreading properly.
2. **Chilled dough:** If you chilled the dough excessively before baking, it might resist spreading in the oven. Letting the dough come closer to room temperature before baking can help.
3. **Baking temperature:** Incorrect oven temperature can impact how cookies spread. Ensure your oven is properly calibrated and set to the right temperature.
Consider these factors and adjust your recipe accordingly to achieve the desired cookie texture and appearance. Thanks so much for trying my recipe and taking the time to come back and let me know. I hope my recipes inspire you to continue baking. Please make sure to reach out if you have any questions or special requests. I am happy to help!
Oh my gosh these are incredible! Like seriously, I can’t get enough of them. They are so moist with the perfect amount of crunch on the outside. 10/10 recommend!
Hello Lali! WOO HOO! So glad you enjoyed this, thanks so much for trying my recipe!
So good. Made these for some neighbours and of course my husband. Lots of raves. I didn’t have evaporated milk so I found a substitute. It is 1/2 cream and 1/2 milk. Cookies turned out perfect!
Hello Vicky! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
Hi! Thank you for this recipe! I bake a lot, and all my baking is done without eggs. While I have developed my own recipes for many other baked goods, such as madeleines, streusel cakes and pies, I had somehow just not been able to come up with a good one for cookies! This is it! I nearly cried when I saw how perfect these cookies turned out. I made the dough last night and added 1 tsp mint extract. They were perfectly chilled this morning and easy to roll. I appreciate that you have so many eggless recipes. Thanks again! And happy holidays!
Hello Manasa! So glad you enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know! Happy Holidays =)
Absolutely Amazing! Very easy to make and the entire family loved them ❤️
Hello Mayelin! Great to hear that these were a hit! We LOVE them too. Thanks a lot for the review and good feedback.
Hi, this is kind of a weird question, but could you make this recipe without the chocolate? Would you need to add a bit more flour to compensate for omitting the cocoa powder? I’d like to make a “blonde” version with peppermint extract for a coworker with a chocolate allergy! Thanks! 🙂
Hello Olivia! Possibly, but I never tested this recipe that way so I can’t say for sure, but you can certainly give it a try. Let me know how it turns out for you! Thanks for your interest in my recipe.
Some comments mention butter for this recipe but there is no butter listed in the ingredients??
Hello Maureen! That must be an old comment. The recipe was updated and the current version does not need butter. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
These were amazing, my whole family loved them!
Hello Irena! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.