Learn how to make Eggless Chocolate Cookies recipe with a quick video tutorial and detailed step by step photos. Easy, simple and extremely addictive chocolate cookies made with 5 ingredients.
If love cookies and can't resist chocolate, these Eggless Chocolate Cookies are an absolute must-try! Soft, melt-in-mouth and completely addictive, they are perfect little goodies that come together in under 15 minutes. Made with just 5 simple ingredients, it's hard to believe how utterly delicious these cookies turn out - without a single egg! The recipe is super easy, even for beginners, especially with the tips and tricks that I share in the top tips section. I have already baked them more than 6 times in the past month and they vanish almost instantly - truly everyone's favorite, including my little one who keeps demanding for these tiny chocolatey treats!
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Key Ingredients
- All Purpose Flour & Butter: The combination of flour and softened butter forms the base of the cookies. The flour gives structure while the butter adds richness and a melt-in-your-mouth texture creating perfect soft yet slightly crispy cookie every time.
- Cocoa Powder: The star ingredient, which gives the cookies their deep chocolate flavor and that irresistible color.
- Granulated Sugar: Just the right amount of sweetness balances the chocolate flavor and keeps the cookies indulgent.
- Hot/Warm Milk: The magical ingredient that helps bring the dough together and ensures the cookies stay crisp yet soft after baking.
- Cashews: Chopped or roughly powdered, cashews add a subtle crunch and nutty flavor that complements the chocolate well.
- Vanilla Essence & Salt: A hint of vanilla enhances the aroma and just a pinch of salt helps balance the sweetness while enhancing the chocolatey flavors.
For full list of ingredients and exact measurements, check the recipe below.
Step by Step Instructions
In a mixing bowl add butter (softened, at room temperature) and granulated sugar.
Using a whisk or electric beater, cream the butter & sugar together until light, fluffy and pale in color.
Add the all purpose flour, cocoa powder, large pinch of salt and roughly chopped/powdered cashews to the bowl.
Roughly mix everything together and then add the hot/warm milk along with vanilla essence.
Using a spatula and mix the dough - it should be soft, but holding shape.
Fill the dough into a piping bag fitted with a large star nozzle. Meanwhile preheat the oven at 180°C for 10 mins and line the baking tray with parchment paper.
Pipe the cookie dough gently onto the baking tray, keeping them small enough to retain their beautiful swirl shape during baking. Leave 1-2 inch gap between the cookies while piping.
Bake the cookies in a preheated oven with both top & bottom heat on at 180°C for 12-15 mins or until the tops and bottoms of the cookies are just set. The cookies will firm up as they cool, so avoid overbaking. You can check for doneness by gently lifting a cookie to see if the bottom is cooked & slightly golden brown.
Store in an airtight container at room temperature. Serve as tea, coffee time snack or as a sweet treat.
Recipe Notes
- Adjust the baking times as each oven and settings are unique. Keep a close eye on the cookies while baking them.
- The cookies will be soft when they come out of the oven but will firm up as they cool. Overbaking will make them dry and crumbly.
- These cookies are not overly sweet as we prefer it that way and are just chocolatey. If you prefer bakery style sweetness, increase the sugar by adding 1-2 tablespoon extra.
Top Tips
- Softened butter at room temperature is the key. When you press the butter with your finger, it should give easily. Avoid using completely melted, liquid butter or hard, cold butter as either will affect the texture of the cookies.
- Cream butter and sugar well - whipping until it is light and fluffy ensures soft, melt-in-mouth cookies. It takes about 4-5 mins by hand and 2-3 mins by electric beater on medium speed.
- Use good quality cocoa for the best chocolate flavor. I recommend using regular cocoa powder for rich, intense chocolate taste as Dutch processed cocoa can subtly alter both the flavor & texture of the cookies.
- Hot or warm milk helps bring the dough together, but add it gradually so that the dough is not runny. It should be soft, pipeable - easy to handle without being sticky or overly loose.
- Pipe gently to keep the cookies small and to retain the beautiful swirl shape while baking. If using a large star nozzle, press lightly until the pattern forms, then quickly stop pressing and lift the piping bag away to maintain the shape.
Substitutions & Variations
- You can use whole wheat flour instead of the all-purpose flour for a slightly healthier, nuttier cookie. The texture will be a bit denser than with all-purpose flour, so start by replacing half of it to begin with.
- Swap granulated sugar with brown sugar or jaggery for a healthier substitution, with slight variation in texture.
- Instead of hot/warm milk, use diary free milk or hot water to make these cookies vegan.
- Cashews can be replaced with almonds, hazelnuts or pistachios or you can add chocolate chips for extra chocolatey taste.
- Instead of piping the cookies, you can scoop the dough with a spoon to make round cookies or roll the dough into small balls for a more rustic look. Apart from star nozzle, you can also use other shapes like rosette depending on preference and availability.
Storage & Serving Suggestions
These Eggless Chocolate Cookies are an absolute treat straight out of the oven, when they are slightly warm or later with a cup of tea, coffee or milk. They are perfect for packing in lunch boxes, snack boxes or just as a little sweet treat when you crave for one.
Store the cookies in an airtight container at room temperature for up to 5 days - they stay fresh when sealed properly. For longer storage, you can refrigerate them for upto a week or 10 days. It is best to avoid freezing as the cookies lose their texture after thawing.
Video Recipe
I would be delighted to know if you have tried this recipe, don't forget to provide your rating for this recipe and do share your comments below. If you have any questions, you can always e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
📖 Recipe
Eggless Chocolate Cookies
Equipment
- OTG/Oven
- Baking Tray
- Parchment Paper
- Piping Bag optional
- Large Star Nozzle optional
- Mixing Bowl
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- 1 cup All Purpose Flour
- ½ cup Butter at room temperature, softened
- ⅓ cup Granulated Sugar
- 3 tablespoon Cocoa Powder
- 3 tablespoon Hot/Warm Milk
- 2 tablespoon Cashews Roughly Powdered/Chopped
- ¼ teaspoon Vanilla Essence
- Large Pinch Salt
Instructions
- In a mixing bowl add ½ cup Butter (softened, at room temperature) and ⅓ cup Granulated Sugar.
- Using a whisk or electric beater, cream the butter & sugar together until light, fluffy and pale in color.
- Add the 1 cup All Purpose Flour, 3 tablespoon Cocoa Powder, Large Pinch Salt and roughly chopped/powdered 2 tablespoon Cashews to the bowl.
- Roughly mix everything together and then add the 3 tablespoon Hot/Warm Milk and ¼ teaspoon Vanilla Essence.
- Using a spatula and mix the dough - it should be soft, but holding shape.
- Fill the dough into a piping bag fitted with a large star nozzle. Meanwhile preheat the oven at 180°C for 10 mins and line the baking tray with parchment paper.
- Pipe the cookie dough gently onto the baking tray, keeping them small enough to retain their beautiful swirl shape during baking.
- Bake the cookies in a preheated oven with both top & bottom heat on at 180°C for 12-15 mins or until the tops and bottoms of the cookies are just set. The cookies will firm up as they cool, so avoid overbaking. You can check for doneness by gently lifting a cookie to see if the bottom is cooked & slightly golden brown.
- Store in an airtight container at room temperature. Serve as tea, coffee time snack or as a sweet treat.
Video
Notes
- Adjust the baking times as each oven and settings are unique. Keep a close eye on the cookies while baking them.
- The cookies will be soft when they come out of the oven but will firm up as they cool. Overbaking will make them dry and crumbly.
- These cookies are not overly sweet as we prefer it that way and are just chocolatey. If you prefer bakery style sweetness, increase the sugar by adding 1-2 tablespoon extra.
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