These egg free chocolate cookies are my new favorite, with their almost brownie-like qualities. They can be made into classic chocolate cookies or chocolate cut-out cookies. The dough comes together quickly using basic pantry staples – no special egg substitutes necessary. They stay soft to the bite, even after cooling.
Chocolate cut-out cookies are great for any holiday – since Valentine’s Day is coming up, I made a recent batch into hearts. We’ve also been making these eggless chocolate Christmas cookies each December the last few years.
I like to glaze my eggless chocolate cut-out cookies with a simple icing (and top with sprinkles), but you can press them in sugar or sprinkles before baking for an easier option. I included my simple chocolate glaze recipe, too. It’s the same one I used for my Baked Vanilla Donuts (also egg free, dairy free, nut free, and delicious!).
Safely Delish: Favorite Egg Free Breakfast & Brunch Recipes
I’ve been working on this egg free chocolate cookie recipe off and on for months (maybe even longer), and am thrilled to finally have a version I’m happy with! They’re chocolatey, chewy, and SO easy to make.
Check out my other allergy friendly cut-out cookie recipes:
For more allergy friendly treats, try:
- Eggless Mini Oreo Cheesecakes
- Baked Vanilla Donuts (Egg, Dairy, & Nut Free)
- Sweet & Tart Egg Free Lemon Bars
- Soft Toffee Cookie Bars (Egg Free)
- Cinnamon SunButter Puppy Chow
- Nut Free Rocky Road
Why Make Eggless Chocolate Cookies
Shaped sugar cookies are always fun. However, a plain vanilla sugar cookie can be a little boring, especially to chocolate lovers (like me!). This egg free chocolate cut-out cookie is perfect for any time of year, and a great way to change up your standard cookie flavor.
Egg free cookies are also a great options for those with food allergies or intolerances. They’re egg and nut free as-is, and can easily be made vegan and dairy free using your favorite DF margarine and milk. Make these allergy friendly cookies as traditional cookies, crinkle cookies, OR roll out the dough and shape into egg free chocolate cut-out cookies! The recipe works out well both ways.
These soft chocolate cookies keep their shape well, just like their sister recipe, my Eggless Sugar Cookies. They even stay soft after baking and cooling! The key is to let the cookies cool on the pan before trying to remove them.
How to Make Egg Free Chocolate Cut-Out Cookies
This recipe calls for simple pantry ingredients, and basic instructions. Jump to recipe (“jump” link below) for full ingredients and instructions list:
- Preheat your oven to 350F while you prepare the dough.
- Whisk or vigorously stir together sugars and butter (or dairy free margarine!) until smooth and creamy. Add applesauce, milk (or DF milk), vanilla, and cocoa powder, and stir until incorporated.
- In a separate bowl, stir together dry ingredients: flour, baking powder, and salt. Add to first bowl, and stir until cookie dough comes together.
- For classic chocolate cookies, roll rounded tablespoon-sized balls of dough with hands. Roll in granulated sugar, and press down with hand to flatten tops slightly. (Optional: roll generously roll in confectioners sugar after granulated sugar).
For cut-out cookies, roll dough out between layers of parchment paper, and cut out shapes as desired. See cut-out cookie tips below! - Bake cookies on ungreased cookie sheet for 8-10 minutes (depending on cookie size and thickness). You’ll want to let these eggless cookies cool on the baking sheet for 5 minutes before removing, allowing them to set.
Cookie Cutting Tips
- Dust your cookie cutters with confectioners sugar first.
- Chill your rolled-out dough in the freezer for 5 minutes before cutting out and placing on baking sheet (works like a charm every time!).
Egg Free Chocolate Cut-Out Cookies
Ingredients
- 1 cup butter (or DF margarine), room temperature
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/4 cup unsweetened applesauce, level across top
- 2 Tbsp milk or DF milk
- 2 tsp vanilla
- 1/2 cup cocoa powder
- 2 3/4 cups all purpose flour (gently spooned into measuring cup, and leveled off across the top)
- 1 tsp baking powder (not soda)
- 1 tsp salt
Instructions
- Preheat oven to 350F.
- In a large bowl, whisk or mix together (by hand or with a mixer) butter and sugars until combined. Stir in applesauce, milk, and vanilla until incorporated.
- In a small bowl, stir together flour, cocoa powder, baking powder, and salt. Add to the first bowl, and stir until combined.
- For Cut-Outs: Roll out cookie dough to 1/3" thickness between two sheets of parchment paper. Chill rolled out dough in freezer for 5-10 minutes, or about 30 minutes in the refrigerator before cutting shapes (this will allow dough to stiffen, especially important if your butter was softer). For Round Cookies: Roll into 1 1/2 to 2 Tbsp-sized balls. Roll in granulated sugar (optional: roll in confectioners sugar afterward), and place on pan. Dough balls will not spread much as they bake – for flatter cookies, press each cookie down to 1/2" thickness before baking.
- Bake cookies on ungreased baking sheet or parchment-lined sheet at 350F for 8-10 minutes.
- Allow cookies to cool on the pan for at least 5 minutes (this is important, and will allow them set) before carefully transferring to wire cooling rack. Cool completely before icing/decorating. Store cooled cookies in an airtight container.
Notes
- Dust your cookie cutters with confectioners sugar or flour before and during use.
- Chill your rolled-out dough in the freezer for 5 minutes before cutting out.
- Dust work surface with flour or confectioners sugar before rolling out to minimize sticking.
- 2/3 cup confectioners sugar
- 1/4 cup cocoa powder
- 5-6 teaspoons milk (or DF milk)
- 1/2 teaspoon vanilla extract
- pinch of salt
Safely Delish: Favorite Egg Free Breakfast & Brunch Recipes
How many dozens does this recipe make
It makes around 24 cookies (but may be a little more or less, depending on the size of the cookies).