Oriana’s Thoughts On The Recipe
Every holiday season, my kitchen turns into a cookie-baking wonderland, and there’s one recipe I never skip—Eggless Chocolate Crinkle Cookies. These little gems have become a holiday staple in our home, and I love making them with my kids. The best part? They’re incredibly easy to whip up with simple ingredients you probably already have in your pantry. What I adore about these cookies is that they’re totally egg-free, making them perfect for those with food allergies. Plus, they can easily be adapted to be dairy and gluten-free, so everyone can enjoy a bite of chocolatey goodness. The cookies are wonderfully moist and fudgy on the inside, with a slight crisp on the outside that makes them utterly irresistible. Whether you’re planning to bring them to a cookie exchange, set them out on a festive tray, or wrap them up as a thoughtful edible gift, these Eggless Chocolate Crinkle Cookies are guaranteed to be a hit. They’re simple, delicious, and a true holiday classic that never disappoints.
Step 2 – Roll Dough Into Balls
Roll the dough into 1-inch balls (about 1.5 tablespoons) and coat each ball generously in powdered sugar.
Oil: I recommend using neutral-tasting oil, such as vegetable or canola oil. It keeps the cookies soft and fudgy, which is key to their delicious texture. Evaporated Milk: This adds richness to the cookies. Granulated Sugar: Essential for sweetness, it also helps create that slight crispness on the outside of the cookies. Unsweetened Cocoa Powder: The star ingredient! Use a high-quality cocoa powder for the best flavor. Note: I like to use unsweetened natural cocoa powder instead of Dutch-processed, because it’s more acidic and reacts with baking soda, allowing your baked goods to rise, this is especially important in egg-free baking . Instant Espresso Coffee (Optional): This is optional but highly recommended. A small amount enhances the chocolate flavor without making the cookies taste like coffee. Pure Vanilla Extract: Adds warmth and depth to the flavor, balancing the richness of the chocolate. All-Purpose Flour: This forms the base of the cookies. Baking Powder: This helps the cookies rise slightly and stay soft in the middle. Note: Make sure it’s not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste. Salt: I prefer kosher or sea salt to enhance the overall flavor, balancing the sweetness. Powdered Sugar: Used to coat the cookies before baking, giving them that classic crinkled appearance and a sweet finish.
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).
Step 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. Then, 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 to 2 days.
Step 3 – Bake
Bake the cookies until they are JUST until they start to develop those signature cracks on top.
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! In my opinion, a kitchen scale is always the best option. Don’t over-mix your cookie dough, or you will have a dense cookie. Chill the dough for at least 4 hours (overnight is best) before baking. This gives the dough a chance to firm up a little and allows it 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 just until they start to develop those signature cracks on top. Depending on their size, this typically takes 8 – 10 minutes. Let the cookies cool on the baking sheets for 2 – 3 minutes. If you leave them on the sheets for too long, they will continue cooking and become hard.
Food Allergy Swaps
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend. Dairy-Free: Instead of regular evaporated milk, you can use a dairy-free evaporated milk (canned commercial version) or make your own. Making evaporated milk is super easy. Just pour the dairy-free milk beverage into a saucepan and place it over medium-low heat. Simmer, whisking occasionally, until the milk beverage reduces to half, about 20 – 30 minutes, depending on the amount you are making. You want it to simmer and steam but do not bring it to a boil.
Freezing Baked Cookies: Let the cookies cool completely, and then add them to an airtight container or freezer bag. They will keep in the freezer for up to 2 months. Freezing the Dough: Wrap the dough with plastic wrap, then place it in an airtight container and freeze for up to 2 months. To thaw, stick the cookie dough in the fridge overnight. When ready to bake, roll it into balls and coat them with powdered sugar.
Recipe Card 📖
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking. This recipe was originally posted in December 2016 and updated in November 2021 and again in August 2024.
