Egg-Free Dark Chocolate Cookies Recipe
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. 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
- Unsalted butter
- All-purpose
- Unsweetened cocoa powder
- Baking soda
- Baking powder
- Kosher salt
- Granulated sugar
- Cream cheese
- Pure vanilla extract
HOW TO MAKE EGGLESS DARK CHOCOLATE COOKIES
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
1 – Melt the Chocolate
You can do this over the stove or in the microwave. See instructions below.
2 – Make the Eggless Cookie Dough
First, mix dry ingredients. Then, beat 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, foil in the melted chocolate with a rubber spatula until well incorporated.
3 – Refrigerate
Cover the dough with plastic wrap and refrigerate for 30 minutes.
4 – Bake
HOW TO MELT CHOCOLATE
Stove: Place 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 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 a time to prevent scorching. Set aside.
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 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 2 – 3 minutes longer than the original recipe recommends.
MORE EGGLESS 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…
Eggless Dark Chocolate Cookies
Equipment
Ingredients
- 4 oz (114 g) dark chocolate, finely chopped (you can also use morsels or chips)
- 6 oz (174 g) unsalted butter (¾ cup) 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
Instructions
Melt Chocolate:
- Stove: Place dark chocolate and ¼ cup 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 1/4 cup 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 a 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 mixture; beat until incorporated and the dough starts to form.
- Foil 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 spoonful onto prepared baking sheets, repeat until you have used up all the cookie mixture. Use a 1-inch ice cream 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.
- Eggless Chocolate Crinkle Cookies
- Eggless White Chocolate Cookies
- Eggless Peanut Butter Blossom Cookies
- Eggless White Chip Chocolate Cookies
- Eggless Snickerdoodle Cookies
- Browse more eggless cookie recipes…
Nutrition
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Bring back your passion for baking, even if you cannot use eggs!
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. ?