Eggless Chocolate Cookies are so rich, fudgy, and taste like brownies in cookie form. They only need a handful of pantry staple ingredients, NO EGGS, 6 minutes to bake, plus no chilling required! It’s dangerous how easy these eggless chocolate cookies are!
If you are looking for a rich dessert, let this easy cookie recipe be it. These chocolate cookies are not dry and crumbly like most end up being, but instead they’re fudgy, and gooey, and just mouthwateringly delicious. In addition to being insanely tasty, these cookies are also crazy easy to make! You only need one bowl, a few pantry staple ingredients, and less than 20 minutes, can you believe that? Chocolate cookies in 20 minutes? Sign me up!
I’ve made these now a few times, and absolutely love them, and so does everyone else! Everyone I gave them to can’t get enough and gave them rave reviews- they love how fudgy, rich, and brownie like these easy chocolate cookies really are. However, no one can figure out the secret ingredient that makes them that way! Think you know? *Hint* It’s the same ingredient as my eggless chocolate cupcakes!
WHY YOU’LL LOVE THESE COOKIES
- They’re egg free and can easily be made dairy free as well
- So rich, fudgy, and taste like a brownie
- No eggs, so the dough is ok to pick at (*note* the flour is not heat treated so use your judgement)
- Can be made in one bowl
- No chill time needed
- Bakes in less than 10 minutes
INGREDIENTS FOR EGGLESS CHOCOLATE COOKIES
- Butter: I always bake with salted butter, and also you want it softened but NOT melted. You could also use vegan baking sticks to make these cookies dairy free
- Brown Sugar: Helps aid in the chewy, fudgy texture
- Applesauce: I use this to replace the egg and add moisture
- Flour: King Arthur or Bob’s Red Mill is the best quality I’ve found
- Cocoa Powder: Any will work, if you want them dark and decadent try using Dutch Processed Cocoa
- Espresso Powder: This is optional, but aids in the boosting the chocolate flavor
- Chocolate Chips: You can sub these with dairy-free chocolate chips if needed
HOW TO MAKE FUDGY EGGLESS CHOCOLATE COOKIES
- Preheat your oven to 350 degrees f and line 2 baking sheets with parchment paper
- In a medium sized bowl cream together butter, brown sugar, and applesauce until paler in color
- Add the flour, cocoa powder, baking soda, espresso powder, and salt to the wet ingredients and mix until 80% combined
- Pour the chocolate chips into the batter and finish mixing until no traces of flour are seen.
- With a small cookie scoop, place mounds of dough onto your prepared baking pans and bake for 6-7 minutes
- Pull the cookies out of the oven and let them cool on the trays for 10 minutes before transferring to a wire rack to cool completely
MORE EASY CHOCOLATE RECIPES FOR YOU TO TRY
EXPERT TIPS
- Read the entire recipe before baking
- Bake on parchment paper! They’d stick if not, and non-stick spray would make them too greasy
- Use softened butter, not melted
- Cookies will be puffy when they come out of the oven, but will flatten as they cool
- Press extra chocolate chips in the top as soon as they come out of the oven
- Let them cool on the baking rack first, they’re too delicate to move immediately out of the oven
FREQUENTLY ASKED QUESTIONS
- How do I store leftover cookies? You can store any leftovers in an airtight container at room temperature for 3-5 days.
- Can I freeze these cookies? Sure! Place baked cookies into a freezer bag and store for up to 2 months. You could also freeze balls of the dough, thaw them overnight in the fridge, and bake off the next day.
- Can I make the dough ahead of time? Absolutely you can, make it the night before, cover, and keep in the fridge. Let it come to room temperature and then bake as directed.
Did you make a batch of my rich and fudgy eggless chocolate cookies? If you did, I would greatly appreciate you leaving a comment and star rating down below. In addition, you can follow me on Instagram @coleinthekitchen and tag me if you make them.
PrintRich & Fudgy Eggless Chocolate Cookies
No eggs, no problem! These eggless chocolate cookies are rich, fudgy, gooey, and -best part- don’t need eggs! Just one bowl, a few simple ingredients, and they bake in 5 minutes, doesn’t get any easier!
- Prep Time: 10 Minutes
- Cook Time: 6 Minutes
- Total Time: 16 minutes
- Yield: 24 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 1 Stick of softened butter
- 2/3 cup brown sugar
- 1/4 cup applesauce
- 1 1/3 cup flour
- 6 Tablespoons cocoa powder
- 1 Teaspoon baking soda
- 1/2 Teaspoon espresso powder *optional*
- 1/4 Teaspoon salt
- 1/3 cup chocolate chips (plus extra for topping)
Instructions
- Preheat your oven to 350 degrees f and line 2 baking sheets with parchment paper
- In a medium sized bowl cream together butter, brown sugar, and applesauce until paler in color
- Add the flour, cocoa powder, baking soda, espresso powder, and salt to the wet ingredients and mix until 80% combined
- Pour the chocolate chips into the batter and finish mixing until no traces of flour are seen.
- With a small cookie scoop, place mounds of dough onto your prepared baking pans and bake for 6-7 minutes
- Pull the cookies out of the oven and let them cool on the trays for 10-15 minutes before transferring to a wire rack to cool completely
Notes
- Calories calculated are an estimate
- Read the entire recipe before baking
- Bake on parchment paper! They’d stick if not, and non-stick spray would make them too greasy
- Use softened butter, not melted
- Cookies will be puffy when they come out of the oven, but will flatten as they cool
- Press extra chocolate chips in the top as soon as they come out of the oven
- Let them cool on the baking rack first, they’re too delicate to move immediately out of the oven
- Store leftovers in airtight container for 3-5 days
- Freeze cookie dough balls for up to a month
Nutrition
- Serving Size: 1 Serving
- Calories: 96
Keywords: fudgy chocolate cookies, cookies without eggs, no egg cookies
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