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stack of three Eggless Chocolate Crinkle Cookies with a glass of milk

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
Prep Time 10 minutes
Cook Time 10 minutes
Chilling Time 4 hours
Total Time 4 hours 20 minutes
Servings 16 cookies
Calories 152kcal


  • 1/4 cup (60 ml) oil (vegatable or canola)
  • 1/3 cup (80 ml) evaporated milk
  • 1 cup (200 g) granulated sugar
  • 1/2 cup + 2 tablespoons (60 g) unsweetened cocoa powder
  • 1 teaspoon instant espresso coffee (optional)
  • 1 teaspoon  (5 ml) pure vanilla extract
  • 1 cup (140 g) all-purpose flour
  • 2 teaspoons  baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (60 g) powdered sugar (for coating the cookies)


  • In a medium bowl, whisk together oil, evaporated milk, sugar, cocoa, instant coffee (if using), and vanilla until the sugar is dissolved and everything is well combined.
  • In a separate bowl, combine flour, baking powder, and salt.
  • Add the flour mixture to the milk mixture and stir to combine.
  • Cover the dough with plastic wrap and refrigerate for at least 4 hours and up 2 days.
  • Preheat oven to 350º F (180º C). Line a baking sheet with parchment paper.
  • Roll the dough into 1-inch balls (about 1.5 tablespoons) and coat each ball generously in powdered sugar. Place 2 inches apart on the baking sheet.
  • Bake for 8 - 10 minutes. Let cool slightly before transferring the cookies to a cooling rack to finish cooling.


Store in an airtight container at room temperature for up to 5 days. To extend the shelf life for a few more days, place it in the fridge.
Make-Ahead: Wrap dough with plastic wrap, then place it in an airtight container and refrigerate for up to 3 days. When you’re ready for cookies, roll dough into balls, coat with powdered sugar, and bake. 
Freezing the Dough: Wrap dough with plastic wrap, then place it in an airtight container and freeze for up to 2 months. To thaw, stick cookie dough in the fridge overnight. When ready to bake, roll into balls and coat with powdered sugar.
Extra tips:
  • Try to make the dough a day ahead, it really needs time to set up and will be so much easier to roll.
  • Measure the ingredients properly! A kitchen scale is always the best option, in my opinion.
  • Don’t over mix your cookie dough or you will end up with a dense cookie.
  • Chill the dough for at least 4 hours (overnight is best) minutes before baking, this gives the dough a chance to firm up a little and allows them 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 they are JUST until they start to develop those signature cracks on top. Typically, this takes anywhere from 8 - 10 minutes depending on their size. 
  • Let the cookies cool on the baking sheets for just 2 - 3 minutes. If you leave the cookies on the baking sheets for too long, they will continue cooking and they will be hard.
 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.


Calories: 152kcal | Carbohydrates: 28g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 81mg | Potassium: 219mg | Fiber: 3g | Sugar: 17g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 2mg