These Eggless Chocolate Crinkle Cookies are moist and fudgy on the inside, and slightly crisp on the outside. Nothing shouts out Happy Holidays like a great plate of chocolatey cookies. Easy to make, even easier to eat!
STORE: Store in a sealed container for up to 5 days.
Fake egg = 2 tablespoons water + 2 teaspoons baking powder + 1 teaspoon neutral taste oil (such as vegetable, canola, or grapeseed).
For thicker cookies, I recommend chilling the dough for at least 2 hours and up to 3 days.
MORE EGGLESS COOKIE RECIPES YOU"LL LOVE:
★ Did you make this recipe? Don't forget to give it a star rating below!
Please note that nutritional information is a rough estimate, and it can vary depending on the products used.