These Eggless Dark Chocolate Cookies are thin and crispy, and SO delicious! They’re super easy to make, and the dough freezes beautifully. This is a must-have recipe for chocolate lovers in your life! The recipe includes step-by-step photos and lots of tips.
Egg-Free Dark Chocolate Cookies Recipe Highlights
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 has happened 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!!
These amazing Eggless Dark Chocolate Cookies are easy to mix up with everyday ingredients. They’re uber-chocolatey, thin, and slightly crispy.
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!
Eggless Dark Chocolate Cookies Ingredients
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Dark chocolate: I recommend using good-quality dark chocolate. I use Callebaut Belgian Dark Couverture Chocolate Semisweet Callets.
- Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called for in the recipe.
- Flour: Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour. Make sure to measure accurately; a kitchen scale is the best way to measure your ingredients, in my opinion.
- Unsweetened cocoa powder: 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
- Baking soda & Baking powder: Make sure they’re 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. If you only have table salt handy, I recommend reducing the amount to half.
- Sugar: Regular white granulated sugar or caster sugar. If you prefer chewy cookies, you can use brown sugar.
- Cream cheese: Make sure you use the full-fat version that comes in blocks.
- Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract! If you are looking for non-alcoholic vanilla flavoring, I recommend Simply Organic Vanilla Flavoring.
Food Allergy Swaps
- This recipe is naturally egg, nut, peanut, soy, and sesame-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking.
- Cream Cheese: To substitute the cream cheese, I like to use Violife Just Like Cream Cheese Original.
- Dark Chocolate: Use your favorite dairy-free dark chocolate, here you can find the brands I mostly like and use.
- 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.
Process Overview Step-By-Step Recipe
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Melt the Chocolate
You can do this over the stove or in the microwave. See the instructions below.
Step 2 – Make the Eggless Cookie Dough
First, mix the dry ingredients. Then, beat the remaining butter and sugar with a stand mixer or electric mixer on medium speed until light and creamy. Add cream cheese and vanilla and beat until combined. Reduce speed to low and add the flour mixture; beat until incorporated and the dough starts to form. Finally, fold in the melted chocolate with a rubber spatula until well incorporated.
Step 3 – Refrigerate
Cover the dough with plastic wrap and refrigerate for 30 minutes.
Step 4 – Bake
How To Melt Chocolate
Stove: Place the chocolate in a heatproof bowl. Set the bowl over gently simmering water in a saucepan. Stir constantly until the chocolate and butter are melted. Remove from heat and set aside.
Microwave: Place the chocolate in a microwave-safe medium bowl. Run the microwave for 20 seconds. Stir. Run it again for 20 more seconds. 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 a time to prevent scorching. Set aside.
Eggless Cookies Quick Baking Tips
Measure the ingredients properly! A kitchen scale is always the best option, in my opinion.
Don’t overmix your cookie dough, or you will end up with a dense cookie.
Chill the dough for 30 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 until the edges appear set. The cookies might still look a little raw in the center, but once they cool, they will be perfect. Let the cookies cool on the baking sheets for just 5 minutes, and then transfer them to a wire rack to cool completely. If you leave the cookies on the baking sheets for too long, they will continue cooking, and they will be hard.
Storing & Freezing Instructions
Store baked cookies in an airtight container for up to 5 days.
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 an airtight container. Store in the freezer for up to 2 months.
How To Bake Frozen Cookie Dough
Bake frozen cookies without thawing. Place the frozen, pre-scooped cookie dough onto a baking sheet, lined with parchment paper, and bake for 2 – 3 minutes longer than the original recipe recommends.
Frequently Asked Questions
For thick and chewy eggless chocolate cookies, I recommend using my Eggless White Chip Chocolate Cookies recipe.
Absolutely! You can make the cookie dough and chill it in the refrigerator for up to 2-3 days.
Yes! Substitute all-purpose flour for 1-to-1 Gluten-Free flour. This is my favorite brand. Just be sure to mix the dough longer than normal to help give the baked goods proper structure. Also, gluten-free dough needs to rest. So let your dough rest for at least 1 hour, so the flour has time to hydrate and soften before baking it.
More Egg-Free Cookie Recipes You’ll Love!
- Eggless Snickerdoodle Cookies
- Eggless Sugar Cookies
- The Best Eggless Chocolate Chip Cookies
- Eggless Chocolate Crinkle Cookies
- Eggless Gingerbread Cookies
- Venezuelan Polvorosas Cookies
- Easy Palmiers Recipe (Elephant Ear Cookies or Palmeritas) (Video)
- Easy Eggless Vanilla Cookies
- Eggless Dulce de Leche Shortbread Sandwich Cookies
- Browse more eggless cookie recipes…
Recipe Card
Eggless Dark Chocolate Cookies
Equipment
Ingredients
- 4 oz (114 g) dark chocolate, finely chopped
- 6 oz (¾ cup | 174 g) unsalted butter, divided
- 1 cup (140 g) all-purpose
- ½ cup (50 g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- ¾ cup (150 g) granulated sugar
- 2 oz (60 g) cream cheese, softened
- 1 teaspoon pure vanilla extract
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
Melt Chocolate:
- Stove: Place dark chocolate and ¼ cup butter in a heatproof bowl. Set the bowl over 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 1/4 cup (58 g) butter in a microwave-safe medium bowl. Run the microwave for 20 seconds. Stir. Run it again for 20 more seconds. 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 a time to prevent scorching. Set aside.
Cookie dough:
- Sift the flour, cocoa powder, baking soda, and baking powder into a bowl. Add salt and mix to combine.
- Beat remaining butter (1/2 cup | 115 g) and sugar with a stand mixer, or electric mixer, on medium speed until light and creamy, about 3-4 minutes. Add the cream cheese and vanilla and beat until combined.
- Reduce speed to low and add the flour mixture; beat until incorporated and the dough starts to form.
- Fold in the melted chocolate with a rubber spatula until well incorporated.
- Cover the dough with plastic wrap and refrigerate for 30 minutes.
Bake:
- Preheat oven to 350º F (180º C). Line two baking sheets with parchment paper.
- Drop by spoonfuls onto prepared baking sheets, and repeat until you have used up all the cookie mixture. Use a 1-inch ice cream scoop 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 them to wire racks to cool completely.
- This recipe is naturally egg, nut, peanut, soy, and sesame-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking.
- Cream Cheese: To substitute the cream cheese, I like to use Violife Just Like Cream Cheese Original.
- Dark Chocolate: Use your favorite dairy-free dark chocolate. Here you can find the brands I mostly like and use.
- 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.
I appreciate your feedback, and it helps others, too!
Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.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 published in October 2018. The recipe remains the same, but additional notes, tips, photos, and information were added to the post in November 2022 to make it as helpful as possible.
I love this recipe and use it often now. I am horrible at baking with eggs and often get worried that they are not baked enough but this is great and I love to use it. Thanks again me and my little sister love making ( and eating ) this P.S. I am 13 years old and my sister is 9
Hello Calista! Oh my goodness, this absolutely warmed my heart! 🥰 I’m so happy you and your sister are baking together and enjoying the recipe—it sounds like you’re doing an amazing job! And trust me, baking without eggs can be just as fun (and delicious)! Keep having fun in the kitchen, and thank you so much for sharing this with me 💕
My cookies crumbled to bits. But they taste great. I’m sure I did something wrong. My butter was too soft and I used curd instead of sour cream. Can you help with which of these could have been and issue?
Hello Deepa! What a shame. These cookies are supposed to be crispy. It sounds to me like they were overbake or the ingredients weren’t measured properly. Using the butter at the right consistency is key, too hard or too soft won’t work. Hope you give it another try soon.
Can I use gluten free flour for this recipe? Two of my daughters are celiac. Thanks x
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 =)
This recipe is delicious and turned out to be great,even though I used curd as a substitute for cream cheese ! Thanks.
Hello Min! Thanks so much for your feedback and for trying my recipe.
What have you sprinkled the cookies with? Recipe does not say.
Hello Mary Jo! I sprinkled the cookies with sea salt. Highly recommended.
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!
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.
Hey! This looks great. Can I make this healthier though? Want to cut back on fats and sugar.
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.?
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!
I’m so glad you love these cookies, Tara! These are our favorite too. Thank you so much for letting me know!
Can I half this recipe? Also can I replace cream cheese with something?
Hello Shailja! Yes, you can half this recipe. You can use an equal amount of pureed avocado. Hope this help. ?
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!
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. ?