Eggless Chocolate Crinkle Cookies Recipe
Eggless Chocolate Crinkle Cookies is a fudgy, moist delicious cookie that is perfect for this 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.
Servings16 cookies
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.
Nutrition Facts
Eggless Chocolate Crinkle Cookies Recipe
Amount Per Serving (20 g)
Calories 185
Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 1mg0%
Sodium 31mg1%
Potassium 84mg2%
Carbohydrates 36g12%
Fiber 2g8%
Sugar 22g24%
Protein 3g6%
Vitamin A 7IU0%
Vitamin C 0.04mg0%
Calcium 31mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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