Eggless Chocolate Crinkles – These classic Christmas chocolate cookies have a rich, soft, and fudgy center and crispy cookie crust outside! These are super delicious and fun to make!
What is a chocolate crinkle cookie?
Chocolate crinkles are a classic Christmas cookie with a soft and fudgy center and crispy powdered sugar outer layer. These delicious holiday treats are super easy and fun to make and are a great addition to your cookie tray. The cookie dough looks more like a cake batter and you will need to refrigerate it for some time before you bake the cookies. Unless the snowball cookies, these crinkle cookies need to be rolled in the powdered sugar before baking to get the beautiful cracks/crinkles on the top.
Why you’ll love this recipe:
Super easy and fun to make!
No fancy ingredients needed
Perfect for the holiday season and requires no additional decoration.
Rich, fudgy and chocolatey!
The dough can be a day before to speed up the baking process.
Pefect for gifting!
No eggs are needed!
Ingredients:
Plain Flour – I have not made them with any other flout but you may use wheat flour.
Sugar – Granulated sugar or caster sugar can be used.
Cocoa Powder – Either cocoa powder or cacao powder would work well. Use the unsweetened one.
Vanilla – You could leave it out.
Oil – I have used sunflower oil in this recipe. You could also use olive oil if you want.
Milk – I have replaced eggs with milk. Use plant-based milk to make them vegan.
Baking Powder – Do not skip adding baking powder and make sure it is fresh. It is a rising agent and helps to get the crinkles while baking.
Powdered Sugar – Use a generous amount of icing sugar or powdered sugar to get a beautiful look.
Salt
How to make it vegan?
Replace milk with the same amount of any plant-based milk such as oats milk or almond milk to make it vegan.
How long can you store the unbaked cookie dough for?
You can prepare the dough beforehand and store it in the refrigerator for up to 3 days. Roll them in the powdered sugar just before you bake.
The unbaked cookie dough is totally freezer-friendly. You can freeze it for up to 3 months. I would recommend dividing the dough into balls before freezing. Whenever you want to bake, thaw the dough ball for 30-40 minutes and roll them in the powdered sugar, and bake.
How long can you store baked cookies?
They should stay well for a week at room temperature. If you want to store them for longer, freeze them for up to 3 months.
Can I double this recipe?
Absolutely! this recipe can be doubled easily. You can double or triple the recipe in the recipe card below by clicking on 2x or 3x or by adjusting the serving size.
Tips & Notes:
Do not overwork the dough.
The dough needs to be chilled for at least an hour (preferably overnight). If you are not able to roll the dough, refrigerate it for some more time.
Make sure you roll the dough balls in the powdered sugar really well. They need to be well coated to get a snowy white top.
Do not overbake the cookies, remove them from the oven once the cracks are developed and edges are set.
They will come out soft but will harden as they cool.
Step by step instructions:
Combine flour, salt and baking powder in a bowl and set aside.
In a mixing bowl, add cocoa powder, sugar, vanilla, oil and milk.
Whisk everything together until smooth.
Add the flour mixture to the cocoa mixture.
Gently mix everything together until well combined.
Cover the bowl with plastic wrap and refrigerate it for an hour or overnight.
Once the dough is firm and chilled, remove it from the refrigerator.
Preheat the oven to 180 degrees C.
Line a baking sheet with a parchment paper.
Take a spoonful of dough out of it.
And roll it into 1 inch round balls.
Roll each ball in powdered sugar to coat well.
Place the sugar coated dough balls on a lined baking tray and bake them in the preheated oven for about 10-12 minutes at 180 degrees C or until the crinkles are developed and edges are set.
Once they are baked, remove the tray from the oven and let them cool down slightly.
Transfer the cookies to a wire rack and let them cool completely.
Few more christmas recipes on the blog:
- Condensed Milk Chocolate Chip Cookies
- Eggless Date Cake
- Chocolate Snowballs
- Russian Tea Cakes
- Goan Kulkuls
- Italian Biscotti Regina
- Cherry Turnovers
How to make chocolate crinkles recipe video below:
Eggless Chocolate Crinkle Cookies Recipe
Ingredients
- ½ Cup Plain Flour
- ⅛ Teaspoon Salt
- ½ Teaspoon Baking Powder
- ¼ Cup Unsweetened Cocoa Powder
- ½ Cup Sugar
- 2 Tablespoons Oil
- ½ Teaspoon Vanilla Extract
- ¼ Cup Milk
- ¼ Cup Powdered Sugar
Instructions
- Combine flour, salt and baking powder in a bowl and set aside.
- In a mixing bowl, add cocoa powder, sugar, vanilla, oil and milk.
- Whisk everything together until smooth.
- Add the flour mixture to the cocoa mixture.
- Gently mix everything together until well combined.
- Cover the bowl with plastic wrap and refrigerate it for an hour or overnight.
- Once the dough is firm and chilled, remove it from the refrigerator.
- Preheat the oven to 180 degrees C.
- Line a baking sheet with a parchment paper.
- Take a spoonful of dough out of it.
- And roll it into 1 inch round balls.
- Roll each ball in powdered sugar to coat well.
- Place the sugar-coated dough balls on a lined baking tray and bake them in the preheated oven for about 10-12 minutes at 180 degrees C or until the crinkles are developed and edges are set.
- Once they are baked, remove the tray from the oven and let them cool down slightly.
- Transfer the cookies to a wire rack and let them cool completely.
Video
Nutrition
Nutrition values are estimates only.
These turned out fantastic!!! So fudgy and thick and chewy! Nice egg free option! Making again for sure!
Hi Judith, thank you so much for trying the recipe and feedback. I am glad they turned out fantastic. 🙂
My dough didn’t dry even after 18 hours chilling. I finally had to put it in the freezer for an hour and still wasn’t able to make nice balls. What could be the reason? Isn’t plain flour same as all purpose flour? The taste and texture of the cookies was very nice. But I didn’t enjoy that the dough never got to rolling consistency.
I am sorry to hear that. I am not sure what went wrong. Did you follow the exact measurements?
Wow, these are so amazingly good! My wife made some last night, and we couldn’t help eating 3 each in pretty quick succession because the texture is so more-ish, with the soft centres that taste like a brownie 🙂
Thank you so much. So glad they turned out well! 🙂
Hi, we are about to make these but wondering if the taste of the olive oil could be detected? I have avocado oil, coconut oil or butter? Which would be best? Thank you!
You can use olive oil or coconut oil!
oh my god. literally the best cookies i have ever made. a small batch that got devoured by family and i within minutes. absolutely gorgeous ????
Thank you very much for try the recipe and feedback. So glad they turned out well! 🙂
I added cinnamon. Love this recipe so easy ❤️
That’s amazing. Thanks a lot for trying the recipe and feedback! 🙂
Let me begin by saying this recipe is DELICIOUS!! These taste like little bites of fidget brownies! I doubled it and it made 21 cookies- I used a tablespoon to scoop. The dough was very messy, like slightly thicker than a regular brownie batter, but doable. I refrigerated for an hour. I’ll be saving this one 🌟
Thank you so much for trying the recipe and feedback. So glad they turned out well! 🙂
Great recipe, very easy to follow and the cookies are delicious.
Thank you so much! So glad it turned out well! 🙂