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Eggless Chocolate Crinkle Cookies | Mommy's Home Cooking

Eggless Chocolate Crinkle Cookies

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!
Course Dessert
Cuisine American
Keyword chocolate, cookies, Crinkle, Eggless
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 24 cookies
Calories 88kcal


2 Fake eggs:

  • 4 tablespoons water
  • 4 teaspoons baking powder
  • 2 teaspoons neutral tasting oil


  • In a medium bowl, whisk together the flour, cocoa powder, baking powder, espresso, and salt until combined.  Set aside.
  • Beat with an electric mixer on medium-high speed the sugar and butter for 3 minutes, or until the mixture is light and fluffy. Add in the fake eggs, beating on medium-low speed until combined. Add in vanilla. Gradually add in the flour mixture, and beat on medium-low speed until combined.
  • Preheat oven to 350º F (180º C). Line a baking sheet with parchment paper.
  • Roll the dough into balls and coat each ball in powdered sugar before placing it onto prepared baking sheets.
  • Bake for 10 - 12 minutes. Let cool slightly before transferring the cookies to a cooling rack to finish cooling.
  • Store in a sealed container for up to 5 days.  


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.
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Please note that nutritional information is a rough estimate, and it can vary depending on the products used.


Calories: 88kcal | Carbohydrates: 16g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 1mg | Potassium: 118mg | Sugar: 11g | Vitamin A: 60IU | Calcium: 40mg | Iron: 0.6mg