Eggless Chocolate Crinkle Cookies Recipe
Chocolate crinkle cookies are a holiday favorite or a fun treat for any occasion. Their sweet and crackly sugar-dusted-skin and soft and chewy inside are too much to resist. The best part? You can also make these awesome cookies without any eggs! If you’re vegan, allergic to eggs or just in the mood for an egg-free alternative, then this recipe is set to satisfy your sweet tooth.
Why You’ll Love This Recipe:
Ideal for Food Restrictions: We know drooling at the thought of an egg in that brownie and feel bad for those who are Egg-free.
Quick and Simple– These cookies require common ingredients and steps that are easy to follow.
Chewy & Soft: These cookies have a tender chewy inside with a crisp crackled outside that’s simply divine.
Perfect for Any Occasion: You won’t go wrong with these cookies, whether you’re baking for the holidays, a special event, or simply a weekend treat!
Ingredients:
1 cup all-purpose flour
½ cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup granulated sugar
1/4 cup brown sugar (packed)
1/2 cup vegetable or coconut oil
1/4 cup water
2 teaspoons vanilla extract
1/2 cup powdered sugar (for dusting)
Add-ons: 1/4 cup dairy-free chocolate chips (or chopped chocolate, for extra chocolatey goodness)
Step-by-Step Instructions:
Preheat and Prepare the Baking Sheets:
Ingredients: 1 stick unsalted butter, softened Preheat the oven to 350°F (175°C). For easy cleanup, line two baking sheets with parchment paper or a silicone baking mat.
Mix Dry Ingredients:
In a medium bowl, combine the flour, cocoa powder, baking powder and salt; whisk well to combine. Set this bowl aside for now.
Combine Wet Ingredients:
In a big bowl, mixing it up with the whisk: the granulated sugar, brown sugar, vegetable oil (or coconut oil), water and vanilla extract. Stir until well blended and smooth.
The second error is Combine Wet and Dry Ingredients
Pour the dry mixture into the wet mixture gradually, continuing to mix. Mix until the dough starts to come together. And if you prefer extra chocolatey cookies, fold in the dairy-free chocolate chips or chopped chocolate at this point.
Chill the Dough (Optional but Recommended):
For the best results, refrigerate the dough for 30 minutes. This will help firm up the dough and make it easier to roll into balls.
Shape the Cookies:
After chill, scoop tablespoon size portions of dough and roll into balls. Roll each dough ball in the powdered sugar, making sure it’s coated liberally on all sides.
Bake the Cookies:
Arrange the dough balls on the sheets with about 2 inches between the cookies.
Bake for 8-10 minutes. The cookies will spread a little and the tops will crack to form the signature “crinkle” appearance. Don’t worry if they’re soft when they emerge from the oven; they’ll firm up as they cool.
Cool the Cookies:
Let the cookies cool for about 5 minutes on the baking sheet, then transfer them to a wire rack to cool completely.
Eggless Chocolate Crinkle Cookies Tips:
Refrigerate the Dough: If the dough is too soft to work with, put it back in the fridge a little longer. That will ensure you get nice, round cookie balls and won’t spread too much while baking.
Don’t Overbake: These cookies are at their best while still soft and chewy, so don’t let them go too long in the oven. The cracks on top should develop while the cookies are still soft in the middle.
Add More Flavor: If you want more flavor, add a touch of cinnamon or a smidge of espresso powder to the dry ingredients you’ll take your chocolate flavor to the next level.
Healthier Twist:
Whole Wheat Flour: To make these cookies healthier, feel free to substitute one half of the all-purpose flour for whole wheat flour.
Use Coconut Sugar: Swap out the granulated sugar for coconut sugar for a lower glycemic index sweetener.
Frequently Asked Questions:
Are you able to make these cookies gluten free?
Yes! The all-purpose flour can be exchanged for a gluten-free flour blend. Please ensure the flour is a 1: 1 substitute for regular flour.
Can I use other forms of sugar?
Absolutely! If you want a more natural sweetener, you can substitute granulated sugar for coconut sugar, or maple sugar. Note that this will slightly change the flavor, but it’ll still be delicious!
Can I prepare these cookies in advance?
Yes! The dough can be made in advance and kept in the fridge for up to three days. Or you can freeze the dough for up to 3 months. Just scoop the dough into balls, freeze them on a baking sheet, and when they’re frozen, transfer them to an airtight container. When you’re ready to bake, simply transfer the frozen dough balls to a baking sheet, bake as normal, adding a minute or two to the baking time.
Final Thoughts:
These Eggless Chocolate Crinkle Cookies are a fudge and chocolatey treat that everyone can enjoy, whether you are vegan and/or allergic to eggs, or just love yourself a great cookie. They are simple to make, extremely filling and amazing for any event. Delicate crackled exterior, soft and chewy center, these cookies are going to be your favorite egg-free dessert recipe!
Happy baking!
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