Eggless Chocolate Cookies Recipe

Indulge in these incredibly chewy and moist eggless chocolate cookies! Perfect for vegan baking – simply swap regular margarine for vegan butter. This recipe delivers rich chocolate flavor in every bite. While chilling the dough is recommended for optimal texture (especially if you're making drop cookies), it's optional if you prefer to bake immediately.

Prep Time 45 mins

Cook Time 50 mins

Calories 74.5 kcal

Protein 1g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Eggless Chocolate Cookies

1 cup (2 sticks) vegan margarine
1/2 cup vegetable oil
1 1/2 cups granulated sugar
3-4 teaspoons water
1/2 teaspoon salt
1 teaspoon baking soda
2 1/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder

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How to Make Eggless Chocolate Cookies

Cream together 1 cup (2 sticks) vegan margarine (or regular margarine), 1/2 cup vegetable oil, 1 1/2 cups granulated sugar, and 1 teaspoon water until light and fluffy.
Mix in an additional 2-3 teaspoons of water, beating well until the mixture is smooth.
In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Refrigerate the dough for at least 30 minutes (or up to 1 hour). This step helps prevent the cookies from spreading too much during baking.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Roll the dough into 24 balls (approximately 1.5 inches in diameter).
Bake for 10-12 minutes, or until the edges are set and the cookies are puffy. They will puff up significantly and then settle as they cool.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They will fall considerably as they cool, this is normal due to the lack of egg.