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Eggless chocolate crinkle cookies recipe

Eggless chocolate crinkle cookies recipe a fudgy, moist delicious cookie that is perfect for this holiday season. These cookies are so chocolatey with an intense cocoa flavour.
Prep Time2 hrs 30 mins
Cook Time10 mins
Total Time2 hrs 40 mins
Servings15 cookies
AuthorSharmilee J


  • 1 cup wheat flour
  • 1 tsp baking powder
  • a pinch salt
  • 1/4 cup unsweetened cocoa powder
  • 3/4 cup sugar
  • 1/4 cup oil
  • 1/2 cup curd


  • 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 mins.
  • Bake in preheated oven at 180 deg C for 10-12 mins. Likewise repeat to finish.Cookies will look soft soon after baking.



  • Chilling the dough is a must so that handling the dough is easy otherwise its very messy. Also the texture will vary. I chilled it only for 2 hrs but more the time more the firm the dough will be and its easy to handle too.
  • You can chill the dough for 4 - 6 hrs or even overnight.
  • Use generous coating of icing sugar to get the perfect cracked look.
  • I used spoon to roll the cookies and I recommend using it. As the moisture from our hand will make the dough more loose.
  • If it takes time then take a smaller batch scoop out and roll while you do this let the other batch sit in fridge.
    Use thick curd. If you use watery runny curd then the mixture will become even more goey.
Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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