Eggless Chocolate Crinkle Cookies is a fudgy, moist delicious cookie that is perfect for the holiday season. Made with just few ingredients available in your pantry and its eggless too. These cookies are so chocolatey with an intense cocoa flavour.
Chocolate Crinkle Cookies are in between a cookie and a brownie and tastes so good. I am sure this will be a crowd pleaser especially with kids. Mittu is so fond of it that she often demands me to bake these cookies especially for her birthday. I have made this recipe so many times and it is a no fail recipe.
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About Eggless Chocolate Crinkle Cookies
Chocolate Crinkle Cookies are soft, fudge-like cookies with a generous coating of icing sugar. The name "Crinkle" refers to how the powdered sugar shows the cracks(crinkles) as the cookies bake, showing a bit of chocolate cookie here and there giving it a cracked look, hence the name crinkle cookies.
These crinkle cookies are traditionally served during Christmas. These are soft fudgy and brownie like cookies. These have a crinkled slightly crisp outside with a soft fudgy inside. These are like brownies in cookies form.
I have already posted a version of chocolate crinkle cookies with eggs so wanted to try an eggless one. So here I am with this easy recipe with curd as an egg substitute. Compared to other Christmas cookies these are not time consuming the only time it takes is to chill the dough.
Similar Recipes
- Chocolate Crinkle Cookies
- Linzer Cookies
- Stained Glass Cookies
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Eggless Crinkle Cookies Video
Eggless Chocolate Crinkle Cookies Ingredients
- Flour - I have used wheat flour, you can use regular white flour too. There is no much difference in texture if we substitute flour so using wheat flour is a great option for these cookies.
- Cocoa powder - Use good quality unsweetened cocoa powder.
- Sugar - Use white granulated sugar. You can replace with castor sugar too.
- Oil - Use any neutral odourless flavourless oil.
- Curd - Use thick curd which has less water content. I used homemade curd.
- Baking powder - is used as rising agent for these cookies.
- Salt - to give a balance in sweetness and flavours.
- Icing sugar - Icing sugar is used to roll the cookies.
Egg Substitutes
There are many egg substitutes like namely curd, flax seed meal, banana, apple sauce etc.
- Curd - ¼ cup curd = 1 egg
- Flax seed powder - 1 tablespoons flax seed meal + 3 tablesspoons water = 1 egg
- Baking powder - 1 teaspoon baking powder + 1.5 tablespoon oil + 1.5 tablespoon water = 1 egg
- Baking soda - 1 tablespoon baking soda + 1 tablespoon vinegar = 1 egg
- Banana - ¼ cup mashed banana = 1 egg
These are egg substitutes that works best for cookies. I have used curd here which I feel it is the easier available option.
How to make Eggless Chocolate Crinkle Cookies Step by Step
1.To begin with : To a mixing bowl add 1 cup (125 grams) wheat flour, 1 teaspoon baking powder and a tiny pinch salt. If using maida use 120 grams.
2.Sieve it well. Mix the sieved flour well and set aside.
3.To another mixing bowl - sieve ¼ cup (20 grams) cocoa powder. This is just to make sure there are no lumps.
4.Add ½ cup (120 ml) thick curd, ¼ cup (60 ml) oil and ¾ cup (150 grams) sugar to sieved cocoa powder.
5.Whisk the ingredients well to form a smooth mixture.
6.Add flour mixture together with this cocoa mixture.
7.The consistency will be more like a thick cake batter.
8.Cover with foil and chill the dough for 4 hrs minimum. Best to chill it overnight.
9.In the meantime take around ¾ cup (90 grams) icing sugar in a bowl mix it well and set aside. This is done to ensure there are no balls in between.
10.Next remove the dough from fridge. It will be slightly thick again after sometime becomes slightly goey so therefore be quick while scooping and shaping.
11.Next use a measuring spoon or small scooper to scoop out the dough.
12.Scoop out the dough and roll it. The dough itself looks so tempting cant wait for the chocolate crinkle cookies to get ready.
13.Finally add this ball to the icing sugar mixture here as shown.
14.Lastly roll over using a spoon to coat the balls generously with icing sugar.
15.Immediately place it on the baking tray with parchment paper.Repeat to finish. I baked in batches as my tray was small. Make sure to leave gap while placing the cookies they spread out while baking. If the icing sugar is absorbed and it shows patches of brown colour outside then re coat before baking.
16.Preheat oven at 180deg C for 10 minutes. Bake in preheated oven at 180 deg C for 10-12 minutes. Likewise repeat to finish. Cookies will look soft soon after baking and will become firm after few minutes. Repeat to finish.
I got 16 medium sized cookies.
Cool down then store in airtight container.
Expert Tips
- Flour - I have used wheat flour here but you can use regular white flour too. If using white flour that is maida use 120 grams.
- Dough - Chilling the dough is a must so that rolling is easy otherwise its very messy. I chilled it only for 2 hrs but more the time more the firm the dough will be and its easy to handle too. Chilling overnight is best or at least for 4 hours.
- Coating - Generously coat icing sugar to get perfect cracked look. You can use spoon or fork to roll the cookies as otherwise the moisture from our hand will make the dough more loose. The cookies should look white in color on the outside.
- Batches - If it takes time then take a smaller batch scoop out and roll while you do this let the other batch sit in fridge.
- Curd - If you use watery runny curd then the mixture will become even more goey hence use thick curd.
Serving and Storage
These cookies after baking keeps well for about a week. The cookie dough freezes well. You can cling wrap it and and freeze it upto 1 month. Remove, shape and bake them when you want.
FAQS
1. My dough is loose and sticky, how can I shape?
Chilling the dough helps and makes it firm. Incase if it is still loose add 5-10 grams flour and mix it well then start shaping.
2. The shaped coated dough looks brown in colour, what should I do?
It means the coating is absorbed so coat it again until the outside looks white in colour which shows the dough is fully coated with icing sugar.
3.How can I get even sized cookies?
Use cookie scoop or 1 tablespoon measure this helps to get even sized cookies. You can even use deep curved small ladle doe scooping the dough.
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📖 Recipe Card
Eggless Chocolate Crinkle Cookies Recipe
Ingredients
- 1 cup (125 grams) wheat flour You can replace with 130 grams maida
- 1 teaspoon baking powder
- a pinch salt
- ¼ cup (20 grams) unsweetened cocoa powder
- ¾ cup (150 grams) granulated white sugar
- ¼ cup (60 ml) oil
- ½ cup (120 ml) curd
- ¾ cup (90 grams) icing sugar
Instructions
- To begin with : To a mixing bowl add flour, baking powder and salt. Sieve it well.
- Mix the sieved flour well and set aside.
- To another mixing bowl - sieve coco powder. This is just to make sure there are no lumps.
- Add curd, oil and sugar to sieved cocoa powder.
- Whisk it well to form a smooth mixture.
- Add flour mixture together with this cocoa mixture.
- The consistency will be more like a thick cake batter.
- Cover with foil and chill the dough for 2 hrs minimum.
- In the meantime take icing sugar in a bowl mix it well and set aside. This is done to ensure there are no balls in between.
- Next remove the dough from fridge. It will be slightly thick again after sometime becomes slightly goey so therefore be quick while scooping and shaping.
- Next use a measuring spoon or small scooper to scoop out the dough.
- Scoop out the dough and roll it. The dough itself looks so tempting cant wait for the chocolate crinkle cookies to get ready.
- Finally add this ball to the icing sugar mixture here as shown.
- Lastly roll over using a spoon to coat the balls generously with icing sugar.
- Immediately place it on the baking tray with parchment paper.Repeat to finish. I baked in batches as my tray was small. Make sure to leave gap while placing the cookies they spread out while baking. Preheat oven at 180deg C for 10 minutes.
- Bake in preheated oven at 180 deg C for 10-12 minutes. Likewise repeat to finish. Cookies will look soft soon after baking. Enjoy eggless chocolate crinkle cookies!
Video
Notes
- Flour - I have used wheat flour here but you can use regular white flour too. If using white flour that is maida use 130 grams.
- Dough - Chilling the dough is a must so that rolling is easy otherwise its very messy. I chilled it only for 2 hrs but more the time more the firm the dough will be and its easy to handle too. Chilling overnight is best or at least for 4 hours.
- Coating - Generously coat icing sugar to get perfect cracked look. You can use spoon or fork to roll the cookies as otherwise the moisture from our hand will make the dough more loose. The cookies should look white in color on the outside.
- Batches - If it takes time then take a smaller batch scoop out and roll while you do this let the other batch sit in fridge.
- Curd - If you use watery runny curd then the mixture will become even more goey hence use thick curd.
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