These eggless chocolate cookies are rich, chocolaty, and irresistibly soft, making them perfect for satisfying any sweet tooth. Whether you’re vegan, allergic to eggs, or simply out of eggs, this recipe delivers cookies so good, you won’t even notice what’s missing.
Why You’ll Love This Recipe
The cookies are soft, chewy, and full of chocolate flavor.
No eggs are needed, making it great for those with dietary restrictions.
Quick and easy to prepare—ready in just about 30 minutes!
Perfect for using everyday pantry ingredients.
Customizable with optional add-ins like chocolate chips or nuts.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup sugar (regular or brown sugar)
1 teaspoon vanilla extract
1/4 cup milk (or non-dairy milk)
1/4 cup chocolate chips (optional)
1/2 teaspoon vinegar (to replace the egg)
Directions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Set this aside.
In a large bowl, cream the softened butter and sugar until smooth and light.
Stir in the vanilla extract and vinegar, mixing until well incorporated.
Gradually add the dry ingredients to the butter mixture, alternating with the milk, until a dough forms. Do not overmix.
If using, fold in the chocolate chips for an extra burst of chocolate.
Scoop out tablespoon-sized portions of dough and roll them into balls. Place them on the lined baking sheet about 2 inches apart.
Flatten each ball slightly with a fork or your fingers.
Bake for 10-12 minutes, or until the edges are set. The centers may look soft but will firm up as they cool.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Servings and Timing
Servings: Approximately 18 cookies
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Total Time: About 30 minutes
Variations
Double Chocolate Cookies: Add an extra 2 tablespoons of cocoa powder and increase the milk slightly for richer cookies.
Nutty Delight: Mix in 1/4 cup of chopped nuts like walnuts or almonds for a crunchy texture.
Spiced Chocolate: Add a pinch of cinnamon or cayenne pepper to the dough for a unique flavor twist.
Gluten-Free Option: Use a gluten-free all-purpose flour blend as a 1:1 substitute for the regular flour.
Vegan Option: Substitute the butter with vegan butter or coconut oil and use non-dairy milk.
Storage/Reheating
Room Temperature: Store the cookies in an airtight container for up to 5 days.
Freezing: Freeze the dough balls or baked cookies for up to 3 months. Thaw the dough before baking, or allow frozen cookies to come to room temperature before enjoying.
Reheating: If you like warm cookies, reheat them in a microwave for 10-15 seconds.
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FAQs
Can I use oil instead of butter?
Yes, you can use an equal amount of vegetable oil or coconut oil, but the texture may be slightly less creamy.
What can I use instead of vinegar?
Lemon juice or apple cider vinegar works just as well to replace the egg.
Can I make these cookies without cocoa powder?
If you omit the cocoa powder, the cookies will lose their chocolate flavor. You can replace it with additional flour for a basic cookie dough.
How do I make these cookies crispy instead of chewy?
Bake the cookies for an extra 2-3 minutes and flatten them more before baking to get a crispier texture.
Can I make these cookies without sugar?
Substitute sugar with a natural sweetener like maple syrup, but keep in mind this will alter the texture and sweetness level.
Conclusion
These eggless chocolate cookies are proof that you don’t need eggs for a delicious, indulgent treat. They’re easy to make, incredibly versatile, and perfect for any occasion. Whip up a batch today and enjoy the rich, chocolaty goodness with every bite.
📖 Recipe:
PrintEggless Chocolate Cookies
- Total Time: 30 minutes
- Yield: Approximately 18 cookies
- Diet: Vegetarian
Description
Rich, chocolaty, and irresistibly soft, these eggless chocolate cookies are perfect for satisfying your sweet tooth. Made without eggs, they’re ideal for those with dietary restrictions or anyone looking for an easy, delicious dessert. Customize them with chocolate chips or nuts for a personal touch!
Ingredients
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup sugar (regular or brown sugar)
1 teaspoon vanilla extract
1/4 cup milk (or non-dairy milk)
1/4 cup chocolate chips (optional)
1/2 teaspoon vinegar
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Sift together flour, cocoa powder, baking soda, and salt in a medium bowl; set aside.
- Cream softened butter and sugar in a large bowl until smooth and light.
- Mix in vanilla extract and vinegar until fully incorporated.
- Gradually add dry ingredients to the butter mixture, alternating with milk, to form a dough. Avoid overmixing.
- Fold in optional chocolate chips.
- Roll tablespoon-sized portions of dough into balls and place on the lined baking sheet. Flatten slightly.
- Bake for 10-12 minutes, until edges are set. Let cool on the sheet for a few minutes before transferring to a wire rack.
Notes
For extra chocolate flavor, add more cocoa powder or chocolate chips.
Substitute butter with vegan butter or coconut oil for a vegan-friendly option.
Gluten-free flour can be used as a 1:1 substitute for all-purpose flour.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: Approximately 18 cookies