UPDATED March 2019: After several reviews, I’ve lowered the temperature 50 degrees, from 400 degrees to 350 degrees. 🙂
At the beginning of this new year, I made a decision to start eating more like a grown up and less like a teenager. Last year I ate way too much pizza, ice-cream and burgers, and now that I’m getting older 😛 I decided it was way past time my diet matured with me. Sounds boring right, but actually I’ve been trying all kinds of recipes that have turned out delicious. Recipes like Roasted Cauliflower and Garlic Soup, a beautiful Roasted Butternut Squash Soup, and last night I even baked some spaghetti squash, and served it with a little garlic salt and a dab of butter…yum, so delicious.
In the last two weeks, I’ve been attempting a lot of vegan recipes, which have been really yummy, but I still have been craving chocolate, and these Egg Free, Dairy Free* Chocolate Cookies definitely satisfy that craving, and only use a handful of simple ingredients.
*Check your cocoa powder as some cocoa powders cannot guarantee they are dairy free.
INGREDIENTS:
- 1 cup all purpose flour
- 1/3 cup cocoa powder (check your cocoa powder if you have a milk allergy, many cocoa powders cannot guarantee they have no traces of dairy)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup coconut oil (if no need for dairy free or vegan, can use butter or margarine)
- 3/4 cup brown sugar, packed
- 4 Tablespoons water (if no need for dairy free or vegan, can use milk)
DIRECTIONS:
- Mix together dry ingredients: flour, cocoa powder, baking soda and salt.
- Soften up coconut oil in microwave almost to liquid stage.
- Cream coconut oil and brown sugar together with mixer.
- Stir in flour mixture and water till combined.
I like to use a measuring tablespoon to form each cookie. Bake in a preheated 350 degree oven for about 11 minutes. This recipe makes around 2 dozen.
Mix together dry ingredients: flour, cocoa powder, baking soda and salt.
Soften up coconut oil in the microwave almost to liquid stage. Then cream coconut oil and brown sugar together with mixer. Finally stir in flour mixture and water till combined.
I like to use a measuring tablespoon to form each cookie, so they’ll all be the same size and pretty.
Gently pat them out onto a greased baking sheet. They won’t spread a whole lot, so you don’t need a huge amount of space in between them. Bake in a preheated 350 degree oven for about 11 minutes. This recipe makes around 2 dozen cookies.
Egg Free Dairy Free Chocolate Cookies
Ingredients
- 1 cup all purpose flour
- 1/3 cup cocoa powder (check your cocoa powder label if you have a milk allergy, many cocoa powders cannot guarantee they have no traces of dairy)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup coconut oil (if no need for dairy free or vegan, can use butter or margarine)
- 3/4 cup brown sugar (packed)
- 4 Tablespoons water (if no need for dairy free or vegan, can use milk)
Instructions
- Mix together dry ingredients: flour, cocoa powder, baking soda and salt.
- Soften up coconut oil in microwave almost to liquid stage.
- Cream coconut oil and brown sugar together with mixer.
- Stir in flour mixture and water till combined.
- I like to use a measuring tablespoon to form each cookie.
- Gently pat them out onto a greased baking sheet. They won’t spread a whole lot so you don’t need a huge amount of space in between them.
- Bake in a preheated 350 degree oven for about 11 minutes. This recipe makes around 2 dozen.
Let cool for a few minutes and serve! The brown sugar and coconut oil give these cookies a slightly chewy richness you’ll enjoy!
Just try and not eat the whole pan in one sitting!
Angela says
Those cookies look delicious. I’m allergic to diary and eggs, so I’m always excited to find new recipes that don’t contain those foods. Thanks for sharing!
Margo says
Oh I’m so glad! Be sure and check your cocoa powder since some of them don’t guarantee they are dairy free. 🙂
Susan says
Do they really bake at 400 or 11 minutes? That seems too long or too hot. I don’t want to ruin them—the dough is DELISCIOUS!
Margo says
I haven’t made them in a few months, but feel free to try a lower temperature since there’s no egg in it. A Lot of cookies do bake at 350 degrees Fahrenheit. 🙂
Ken says
Wow, These were so easy and delicious. I was having a late night craving for something sweet and chocolatey but cupboards were practically bare. Who knew I could make chocolate cookies without eggs, milk or butter.
Subadra says
Hey thanks for this easy recipe. I made this and we all liked it so much. I made two batches so quickly and it really took just 21 minutes. Was so very excited with this recipe. Simple ingredients and easy recipe. Thank you. 🙂
Margo says
I’m so glad you enjoyed them!
Anonymous says
These cookies are fantastic . Super easy to make and perfect for a chocolate craving…These cookies get 5 stars.
thx u Margo !
Valerie Ho says
Thank you so much for sharing this recipe! My friend was unable to eat normal cookies for the longest time so i am gonna do for her birthday!
Just would like to ask if i can replace the coconut oil with canola oil instead?
Margo says
I wouldn’t hesitate to try it! 🙂
JSPGH says
Tried olive oil (which i use for muffins, and is not overpowering there) and wasn’t thrilled. Suspect you’ll want to add something to bring up the richness and complexity normally brought by the coconut oil if using something else.
Jill says
These cookies are great. Was having a chocolate craving and this was a great.
I’m going to pick up some chocolate chips to add.