Name: Eggless Dark Chocolate Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 24 cookies
Ingredients: 4 oz (114 gr) dark chocolate, finely chopped (you can also use morsels or chips); 6 oz (177 gr) unsalted butter (¾ cup); 1 cup (140 gr) all-purpose; ½ cup (52 gr) cocoa powder; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon kosher salt; ¾ cup (150 gr) granulated sugar; 2 oz (60 gr) cream cheese, softened; 1 teaspoon pure vanilla extract

These Eggless Dark Chocolate Cookies are thin and crispy, and SO delicious! They’ re super easy to make and dough freezes beautifully. A must-have recipe for chocolate lovers in your life!

These Eggless Dark Chocolate Cookies are glorious. They’re super loaded with all the rich chocolate you would ever want.

A few weeks ago, we bought some “vegan” chocolate cookies in the store and guess what happened? Our little one had an allergic reaction. It is not the first time this happens to us. It also happened when she ate a “vegan” cupcake made in a “vegan” bakery. Conclusion: I will not trust anything that is not made by me.

Unfortunately, when it comes to food allergies we can afford to take our chances!!

So, I am preparing for the cookies season coming up (YAY) with these amazing Eggless Dark Chocolate Cookies.

The cookies are easy to mix up with everyday ingredients.

I am completely smitten by this chocolate cookie recipe and I think you will love it too! Oh, and there is sea salt on top because that is a MUST if you ask me!

How to melt chocolate:

Stove: Place chocolate in a heatproof bowl. Set the bowl over a gently simmering water in a saucepan. Stir constantly until the chocolate and butter are melted. Remove from heat and set aside.

Microwave: Place chocolate in a microwave-safe medium bowl. Run the microwave for 20 sec. Stir. Run it again for 20 more sec. Stir. Return it to the microwave and repeat until small lumps remain, remove and continue to stir to complete melting. Don’t set more than 20-seconds at the time to prevent scorching. Set aside.

How to Freeze Cookies:

Prepare the dough as usual. Line a baking sheet with parchment paper. Scoop out cookie dough mounds onto the baking sheet. Freeze until hard. Transfer the frozen dough mounds to a freezer plastic bag or airtight container. Store in the freezer.

How to bake frozen cookie dough:

Bake frozen cookies without thawing. Simply place the frozen, pre-scooped cookie dough onto a baking sheet, lined with parchment paper, and bake for 3 – 5 minutes longer than the original recipe recommends.

Looking for more eggless cookie recipes?

5 from 3 votes

Eggless Dark Chocolate Cookies

Prep Time

10 mins

Cook Time

12 mins

cooling

30 mins

Total Time

22 mins

These Eggless Dark Chocolate Cookies are thin and crispy, and SO delicious! They’ re super easy to make and dough freezes beautifully. A must-have recipe for chocolate lovers in your life!

Servings: 24 cookies

Calories per serving: 135 kcal

Author: Oriana Romero

Ingredients

4 oz (114 gr) dark chocolate, finely chopped (you can also use morsels or chips)
6 oz (177 gr) unsalted butter (¾ cup)
1 cup (140 gr) all-purpose
½ cup (52 gr) cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
¾ cup (150 gr) granulated sugar
2 oz (60 gr) cream cheese, softened
1 teaspoon pure vanilla extract

Instructions

Melt Chocolate:

Stove: Place dark chocolate and ¼ cup of butter in a heatproof bowl. Set the bowl over a gently simmering water in a saucepan. Stir constantly until the chocolate and butter are melted. Remove from heat and set aside.
Microwave: Place chocolate and butter in a microwave-safe medium bowl. Run the microwave for 20 sec. Stir. Run it again for 20 more sec. Stir. Return it to the microwave and repeat until small lumps remain, remove and continue to stir to complete melting. Don't set more than 20-seconds at the time to prevent scorching. Set aside.

Cookie dough:

Sift the flour, cocoa powder, baking soda, baking powder into a bowl. Add salt and mix to combine.
Beat remaining butter and sugar with a stand mixer, or electric mixer, on medium speed until light and creamy, about 3-4 minutes. Add cream cheese and vanilla and beat until combined.
Reduce speed to low and add the flour; beat until incorporated and the dough starts to form.
Foil in the melted chocolate with a rubber spatula until well incorporated.
Cover and refrigerate for 30 minutes.

Bake:

Preheat oven to 350º F (180º C). Line two baking sheets with parchment paper.
Drop by spoonful onto prepared baking sheets, repeat until you have used up all the cookie mixture. Use a 1-inch meatball scooper to make consistently round cookies. be sure to give the dropped dough plenty of space, so the cookies won’t bump into each other as they spread.
Bake for 8 to 10 minutes in the preheated oven. Cool for a couple of minutes on the cookie sheet before transferring to wire racks to cool completely.

Recipe Notes

Substitute granulated sugar with brown sugar for chewier cookies.

Make Ahead: Refrigerate unbaked cookie dough up to 3 days. Or, freeze cookie dough up to 3 months.

Freeze: Prepare the dough as usual. Line a baking sheet with parchment paper. Scoop out cookie dough mounds onto the baking sheet. Freeze until hard. Transfer the frozen dough mounds to a freezer plastic bag or airtight container. Store in the freezer.

Bake frozen dough: Bake frozen cookies without thawing. Simply place the frozen, pre-scooped cookie dough onto a baking sheet, lined with parchment paper, and bake for 3 - 5 minutes longer than the original recipe recommends.

Nutrition Facts

Eggless Dark Chocolate Cookies

Amount Per Serving

Calories 135 Calories from Fat 72

% Daily Value*

Total Fat 8g 12%

Saturated Fat 5g 25%

Cholesterol 17mg 6%

Sodium 152mg 6%

Potassium 88mg 3%

Total Carbohydrates 13g 4%

Dietary Fiber 1g 4%

Sugars 7g

Protein 1g 2%

Vitamin A 4.2%

Calcium 1.8%

Iron 6%

* Percent Daily Values are based on a 2000 calorie diet.

: Measuring Cups and Spoons Set

: Silicone Spatula

: Sheet Pan

: 1/4 cup Ice Cream Scoop

Love what you see? Subscribe to Mommy’s Home Cooking so you’ll never miss a recipe! Follow along on Instagram, Pinterest, Google+, Twitter, and Facebook for more fun!

📱When you make this recipe, be sure to snap a photo and hashtag it #MommysHomeCooking. I’d love to see what you cook!

* This post contains affiliate links, thank you for the support in keeping Mommy’s Home Cooking up and running!

Comments

Marisa says
June 4, 2019 at 7:45 pm
Can I use gluten free flour for this recipe? Two of my daughters are celiac. Thanks x
- Oriana Romero says
  June 13, 2019 at 6:41 am
  Hello Marisa! Yes, you can use GF flour. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Min suga says
May 19, 2019 at 10:03 am

This recipe is delicious and turned out to be great,even though I used curd as a substitute for cream cheese ! Thanks.
- Oriana Romero says
  May 20, 2019 at 4:41 am
  Hello Min! Thanks so much for your feedback and for trying my recipe.
Mary Jo says
May 12, 2019 at 12:11 am
What have you sprinkled the cookies with? Recipe does not say.
- Oriana Romero says
  May 13, 2019 at 9:04 am
  Hello Mary Jo! I sprinkled the cookies with sea salt. Highly recommended.
Megan says
January 30, 2019 at 11:35 am
I am so glad I found your site! My daughter (13 months) has an egg allergy and I love to bake but have avoided it simply because I feel bad not being able to share what I make with her!! You have brought back my excitement for baking again!
- Oriana says
  February 4, 2019 at 10:54 am
  Hello Megan! I am so glad you are here. Please make sure to contact me if you have any questions. Thanks so much for the kind comment, this motivates me to keep going.
Sara says
January 6, 2019 at 6:18 am
Hey! This looks great. Can I make this healthier though? Want to cut back on fats and sugar.
- Oriana says
  January 9, 2019 at 4:47 am
  Hello Sara! Thanks for your interest in my recipe. Unfortunately, I haven’t tested this recipe with fewer fats or sugar. If you do try using alternative ingredients, please let me know the outcome.🙂
Tara says
December 20, 2018 at 12:53 pm

OMG these might be the best cookies I’ve ever made! They are crispy but soft in the middle and melt in your mouth! I’m so picky about my baked goods and every recipe I’ve tried of yours is absolutely amazing. I thought all hope was lost for making (decadent, moist) eggless cookies and cakes before I found you so thank you!
- Oriana says
  December 21, 2018 at 6:57 am
  I’m so glad you love these cookies, Tara! These are our favorite too. Thank you so much for letting me know!
Shailja Agarwal says
October 24, 2018 at 4:46 am
Can I half this recipe? Also can I replace cream cheese with something?
- Oriana says
  October 25, 2018 at 11:40 am
  Hello Shailja! Yes, you can half this recipe. You can use an equal amount of pureed avocado. Hope this help. 🙂
  - Shailja Agarwal says
    November 25, 2018 at 12:22 am
    
    Thanks for the reply. Made a half batch last night, and these turned out to be absolutely fantastic. Just one question. The cookies burned on the edges while remaining chewey in the center. I baked them at convection setting at 180c in my LG microwave for 8 mins. More time in the over burnt them out, lesser left them soft. Could you tell the possible reason behind this. Thanks!
    - Oriana says
      November 27, 2018 at 6:52 am
      Hello Shailja! Thank you so much for trying my recipe. Every oven is different so I would recommend using an oven thermometer to make sure it’s working properly. Hope this help. 🙂

Eggless Dark Chocolate Cookies