Eggless Chocolate Crinkle Cookies
These deeply chocolatey, powdered-sugar-dusted cookies are the kind of thing that disappears from a cookie tray in minutes — and nobody will guess they're made without a single egg. The secret is a simple flax egg: ground flaxseed stirred into water and left to thicken into a gel that binds the dough just as well as the real thing. Rich cocoa powder and a splash of vanilla give the dough serious depth, while chilling it in the fridge ensures those signature crinkled, cracked tops once they hit the oven. Each ball gets a generous roll in powdered sugar before baking, so the contrast between the snowy white coating and the dark chocolate underneath is as dramatic as it is delicious. The batch makes 24 cookies, which sounds like a lot until they start coming off the cooling rack. They're soft in the center, slightly crisp at the edges, and genuinely hard to stop eating.
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Learn more →Ingredients
24 servings
For the flax egg
- 2 tbsp ground flaxseed
- 6 tbsp water
For the dough
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1 cup granulated sugar
- ⅓ cup vegetable oil
- 1 tsp vanilla extract
- 2 tbsp milk
For rolling
- ½ cup powdered sugar
Instructions
- 1
Stir together the ground flaxseed and water in a small bowl until combined, then set aside for 5 minutes until the mixture thickens to a gel-like consistency.
- 2
Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl until evenly combined.
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