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.
Connie estridge says
Any other oil other than coconut oil I could use? I only need dairy free egg free
Margo says
I haven’t, but I think dairy free butter or shortening would work fine. 🙂
Anonymous says
They are amazing
AnnMarie says
These are really good. Thank you for the recipe. My daughter likes them too. I added a bit more coconut oil. Yummy!
Margo says
So glad you enjoyed them! 🙂
Nana says
Can you convert these cookies into brownies by just putting the batter into a tin
Margo says
Since there are no eggs in this recipe, I’m not sure the brownies would hold together very well. 🙁
Gabriella Nickerson says
I have made these 3Xs for my family and it is a hit. I add a little more butter to make the cookie and dark chocolate chips. Love how it’s done in 10 minutes! Thank you for this recipe.
Margo says
I’m thrilled you enjoy them! 🙂
Jessa Sandy says
I came to this recipe after searching for an eggless, white sugarless cookie to satisfy my cravings without having to go to the grocery store. And WOW I AM SO GLAD I FOUND THIS RECIPE!! I was so shocked at how light they turned out even after cooling… Not your typical heavy, chocolate cookie- WITHOUT EGGS!? I saved this recipe to make again (soon*)! Thanks for sharing this delicious recipe!!!
Margo says
So glad you liked it! 🙂
Rockland Harbor says
These are delicious – soft and chocolatey – and turned out better than I expected, as there are so few ingredients – (good thing- I only had these 5 baking ingredients on hand) I had to make larger cookies, ’cause I have zero patience! haha! But they’re delicious and quick and easy to make. Thanks!
Vivian says
Texture was good but I felt they were still missing something flavor-wise. Maybe using coffee instead of water?
EmilyRachelle says
I made these with gluten free flour (a mix of Walmart brand and Red Mill 1-to-1, because I had a little of each left over). I needed 6 tablespoons of water to keep it together instead of 4, but they turned out perfectly.
We could still taste the coconut, though, which tasted fine but wasn’t what I was looking for. So I did another batch with shortening (classic Crisco stick, just what I had on hand) instead of the coconut oil, also with gluten free flour. Ended up using about 5-6 tablespoons of water again. They turned out well, but we decided we actually liked the coconut oil version better. They had a stronger chocolate flavor even with that hint of coconut.
But if you have nut and dairy allergies, shortening works just as well in place of the oil/butter.
Anonymous says
Made these for my kids and they loved them
Riley says
These are the best cookies that I’ve ever had without milk in them!!!!! We were running low on milk and didnt have any eggs, but I wanted to give my siblings a yummy treat, so I searched the internet all over. I couldnt find anything that didnt require special ingredients or things that I didnt have… I clicked on your recipe feeling like all hope was lost, but then I read the ingredients and was overjoyed to find a recipe like this!! I baked them and when my siblings got home from an errand, they had a yummy treat to greet them! My mum says they taste like teddy grams and I think it’s a pretty accurate description, these are amazing!! I’m definitely telling all my friends about this recipe!!! I’ve already used it many times, and I only found out about it two weeks ago!!! Love it!
Olena Lysenko says
Thank you so much for the recipe. I’m staying home during the lockdown and was out of eggs or butter. They turned out to be great. The main thing is to not keep it in the oven for too long, so they stay light and tender
Anonymous says
These cookies are sooooooo good! Even my sister approved. The texture and taste is amazing. What I don’t understand is why mine were so flat. But overall, it was a 10/10.
Chester Hollander says
Can i use vegetable oil instead of coconut and instead of water can i use milk
Margo says
I wouldn’t hesitate to try these substitutions. 🙂
Jane D says
Just made these for the first time and they’re awesome! I’ve recently gone dairy free and miss cookies so these are perfect. I ended up doing part coconut oil, part vegetable oil as I ran out of coconut oil and they still turned out great!! I definitely should have spread mine out on the tray a bit more because they melted and spread further than I expected
Fern M. Upshaw says
Mine tasted good but were 100% flat like a cracker. What did I do wrong?
Margo says
I’m not sure. ☹️ I do like to use a measuring spoon (tablespoon) to measure and round them before I put them on the pan. So they start out like a mound. Hope that helps!