Eggless Chocolate Crinkle Cookies Recipe (2024)

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By: Oriana Romero/Published: /51 Comments

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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!

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Eggless Chocolate Crinkle Cookies Recipe (4)

Table of Contents hide

1.Why I Love This Recipe

2.Ingredients You’ll Need

3.Step By Step Recipe Photo Tutorial

4.Quick Baking Tips

5.Frequently Asked Questions

7.More Recipes You’ll Love

Why I Love This Recipe

These Eggless Chocolate Crinkle Cookies are in honor of Santa. But, of course, sharing is highly recommended, so we’ll make enough for Mrs. Claus and all the elves too.

My little ones and I have been baking a lot of cookies this season!! As I mentioned before, we love to bake cookies. Plus, we’re cookie-eaters by nature, so the holidays are a great excuse to try all kinds of new cookies recipes. But, of course, when the task involves rolling, dusting, and/or sprinkles, my kids are the first to show up.

I have seen these chocolate crinkle cookies everywhere, so I was eager to try and tweak these cookies to make them safe for Victoria. But, of course, when I say safe, I mean eggless.

I couldn’t have been happier with the outcome. They are moist and fudgy on the inside and slightly crisp on the outside. Total perfection!!

In fact, these cookies are so good that I’ve made them quite a few times this month.

Bring these goodies to a cookie exchange or put them out on any holiday cookie tray. You can even wrap them up as a little edible gift for a special person in your life. Either way, you decide to share them … these Eggless Chocolate Crinkle Cookies will be the BIGGEST hit!!

Eggless Chocolate Crinkle Cookies Recipe (5)

Ingredients You’ll Need

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions(scroll down).

  • Oil – Such as vegetable or canola
  • Evaporated milk
  • Granulated sugar – Also known as caster sugar.
  • Unsweetened cocoa powder
  • Instant espresso coffee – Thisis optional, but I recommend its addition because it enhances the chocolate flavor. Adding a little bit will make things taste more “chocolatey” without giving a coffee flavor.
  • Pure vanilla extract
  • All-purpose flour – Standard all-purpose flour works best here, skip the cake flour, bread flour and wheat flour.
  • Baking powder – Make sure it is not expired.
  • Salt – I prefer kosher or sea salt.
  • Powdered sugar – for coating the cookies

Step By Step Recipe Photo Tutorial

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions(scroll down).

1 – Make The Dough

  • 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.
  • Eggless Chocolate Crinkle Cookies Recipe (6)
  • Eggless Chocolate Crinkle Cookies Recipe (7)

2 – Roll Dough Into Balls

Roll the dough into 1-inch balls (about 1.5 tablespoons) and coat each ball generously in powdered sugar.

Eggless Chocolate Crinkle Cookies Recipe (8)

3 – Bake

Bake the cookies until they are JUST until they start to develop those signature cracks on top.

  • Eggless Chocolate Crinkle Cookies Recipe (9)
  • Eggless Chocolate Crinkle Cookies Recipe (10)

Quick Baking 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.

Eggless Chocolate Crinkle Cookies Recipe (11)

Frequently Asked Questions

Do I Really Need To Chill The Dough?

Yes, this cookie dough really needs to rest in the fridge to get a soft and thick rich chocolate cookie with a brownie-like texture.

Can You Make These Ahead of Time?

Yes, you can!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.

I do not have evaporated milk, can I still make the recipe?

I haven’t tested without using evaporated milk so I can’t say for sure. Making your own evaporated milk at home is very easy. Check out my post about How to Make Evaporated Milk.

Eggless Chocolate Crinkle Cookies Recipe (12)

Storing & Freezing Instructions

STOREin 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.

FREEZING BAKED COOKIES:Let the cookies cool completely and then add to an airtight container or freezer bag. They will keep in the freezer for up to 2 months.

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.

Eggless Chocolate Crinkle Cookies Recipe (13)

More Recipes You’ll Love

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  • Browse more eggless cookie recipes…

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Eggless Chocolate Crinkle Cookies Recipe (14)

Eggless Chocolate Crinkle Cookies

Oriana Romero

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!

4.23 from 85 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Chilling Time 4 hours hrs

Total Time 4 hours hrs 20 minutes mins

Servings 16 cookies

Ingredients

  • 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)

Instructions

  • 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.

Oriana’s Notes

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.

Nutrition

Calories: 152kcalCarbohydrates: 28gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 2mgSodium: 81mgPotassium: 219mgFiber: 3gSugar: 17gVitamin A: 13IUVitamin C: 1mgCalcium: 49mgIron: 2mg

Rate This Recipe

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Course Dessert

Cuisine American

Calories 152

Keyword chocolate cookies Crinkle eggfree Eggless

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 abouteggless baking.

FAQs

Love what you see? Subscribe to Mommy’s Home Cooking so you’ll never miss a recipe! Follow along on Instagram, Pinterest, and Facebook for more fun!

Recipe updated in November 2021, originally posted December2016. Since posting this in 2016, I have tweaked the recipe to be more clear andmore delicious.

Welcome to my eggless kitchen!

Eggless Chocolate Crinkle Cookies Recipe (15)Thanks for stopping by! I’m Oriana, a wife, mom to three wonderful kids, and a passionate baker and cooker of all eggless things delicious. My goal is to give you the confidence and knowledge to cook and bake without eggs while providing quality recipes that your whole family will love. I’m really happy that you’re here, so take a seat and have fun exploring! Read More…

Eggless Chocolate Crinkle Cookies Recipe (2024)

FAQs

Why are my crinkle cookies not crinkling? ›

Why are my crinkle cookies not crinkling? If the dough is too wet, then it will dissolve the sugar and the crinkle will get lost. In order for a defined crinkle to form, the surface of the dough needs to be dry. If your cookies are not crinkling then there is too much free water in the dough.

Why didn't my crinkle cookies crack? ›

Why didn't my chocolate crinkle cookies crack? The most common reason for cookies that don't crack is either that the oven was not hot enough or the baking powder was expired.

What makes cookies crinkle? ›

The part that makes this a 'crinkle' cookie is the generous coating of powdered sugar that the cookie dough ball gets before going into the oven. As it bakes and spreads on the baking sheet, cracks develop and are exposed, giving the perfect crackle cookie.

Why are my crinkle cookies hard? ›

Most cookies are soft and flexible, so the dough evenly expands as the cookies bake. In crinkle cookies, however, the powdered sugar dries out in the oven, creating a hard outer shell that is not flexible.

How do I make my cookies chewy instead of crunchy? ›

How To Make Cookies Chewy Without Cornstarch
  1. Go heavy on brown sugar. It has more moisture than its granulated counterpart, which means the cookie comes out less crispy. ...
  2. Choose margarine or shortening instead of butter. ...
  3. Use baking powder instead of baking soda. ...
  4. Rest your dough. ...
  5. Shorten baking time.
May 14, 2023

How do you make cookies soft instead of crunchy? ›

Slightly underbaking cookies with brown sugar in them makes them softer as well. Just make sure to store brown sugar in an airtight environment so it doesn't dry out. Flour plays its part by contributing protein. The lower the protein, the softer your cookies will be.

How to get crackly cookies? ›

Instead of simply placing a smooth ball of cookie dough on your baking sheet, use your hands to split the ball in half, and then gently squeeze it together. You'll want the split side facing up when the cookies go into the oven.

Why are my crinkles not spreading? ›

This is down to the ratio of ingredients in the dough, mainly. There is a high proportion of dry ingredients (i.e. flour, cocoa powder, ground almonds) to liquid ingredients (eggs, butter). This results in a drier dough which stops the cookies from spreading when baked.

How to get powdered sugar to stick to crinkle cookies? ›

Scoop out the dough — you want a level tablespoon of dough for each cookie — and roll each scoop into a ball between your palms. One by one, drop the balls into the raw sugar, rolling them around to coat them evenly, and then into the confectioners' sugar — get a generous, snowy coating on each ball.

What are crunchy cookies called? ›

Most English-speaking countries call crunchy cookies "biscuits", except for the United States and Canada, where "biscuit" refers to a type of quick bread. Chewier biscuits are sometimes called "cookies" even in the United Kingdom. Some cookies may also be named by their shape, such as date squares or bars.

How to know if crinkles are expired? ›

How do you tell if Crinkle Cookies is bad? If your crinkle cookies have gone bad, they will typically feel overly hard and dry, not soft as they should be. When bitten into, they will lack flavor and the texture will be off. If you see visible signs of mold growth, discard them immediately.

Why are my cookies fluffy and not chewy? ›

Using too much flour will make your cookies too cakey, so try reducing the flour amount by two tablespoons. Avoid using cake flour instead; try a mix of all-purpose flour and bread flour for a more dense and chewy texture. Using too much baking powder. According to the science geeks at Serious Eats—we love you!

Can you fix crunchy cookies? ›

How to Soften Cookies in the Microwave: Place the stale cookies on a microwave-safe plate and cover them with a damp paper towel. Microwave them in short bursts of 10-15 seconds until they become soft. Be careful not to overdo it, as the cookies can become too soft or lose their texture.

Why are my cookies not flattening? ›

If the temperature of your ingredients isn't just right, you won't get the results you want - like when your cookie dough refuses to spread out evenly on the baking sheet. This could be caused by too-cold butter or eggs that haven't been brought to room temperature.

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