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.
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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
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
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.
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.
Perfection! They taste great…soft and fudgy. Making Christmas cookies for my 3 YO twin grand-daughters – one allergic to eggs. So happy to have found your website….so far I’ve made the chocolate chip and spritz. They will LOVE these!
Hello Marsha! I am glad you are here =) It sounds like you nailed it! 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! Thanks so much for trying my recipe and taking the time to come back and let me know.
These were absolutely delicious. Just baked them this morning .. not overly sweet but just about perfect!! Also a great tip on the fake eggs!!!! Thank you!
Hello Marlene! It sounds like you nailed it! 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!
These cookies were hands down the best cookies I’ve ever sunk my teeth into. They are chocolatey, sweet, soft and delicious. Instead of espresso, I grounded up some instant coffee and it made the chocolate stand out. This recipe is very easy to follow and I would recommend it to anyone who has a chocolate craving. Thank you so much for this recipe, Oriana!
Hello Riya! It sounds like you nailed it! 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!
Love this recipe! Was such an easy mix and it came out perfectly, just as shown in the image 😀 Can’t wait to make it again!
Hello Nayaab!I’m SO GLAD you enjoyed this recipe. Thank you for taking the time to come back and let me know! =)
Superb! Made this and was really happy with the result! Can i just double or triple this recipe if I need more?
Hello Angela! Yes, you can double the recipe if you want. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Hi Oriana
Thanks again for another wonderful recipe. I baked these today. Rich in chocolate and yum! We always use a little less sugar than you suggest. Me and my husband take less sugar and we adapt your recipes most of the time by reducing the sugar.
Hello Ramya! I’m SO GLAD you and your family enjoy my recipes. Thank you for taking the time to come back and let me know! =)
Any substitute for the espresso coffee, is it okay to omit?
Hello Vishe! Yes, you can omit the coffee. Your cookies will be still delicious. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
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.
Hello Casey! I am sorry this recipe didn’t work for you. Thanks for trying my recipe though.
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!
Hello Lauren! Wow, what a compliment! I’m so glad you enjoyed it and thank you so much 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!?
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 was reading the recipe and do not see a reference for fake eggs
Hello Sharon! I used to use what I call a “fake egg” in an older version of this recipe. I updated it for better taste and texture. You gonna love these. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
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!