Vegan Chocolate Cookies | No Egg No Milk No Butter Cookies
These vegan chocolate cookies have crispy, slightly crackled edges and a chewy, fudgy center, just like the best chocolate cookies should. Made with melted dark chocolate for that rich, intense flavor, the whole dough comes together in about 10 minutes with no eggs, no milk, and no butter. They taste like little brownie bites in cookie form, and a pinch of sea salt on top takes them right over the edge. Also try my Chocolate Cherry Cookies, Espresso Chocolate Chip Cookies, or Coconut Oatmeal Cookies.
Eggless Dairy-Free Chocolate Cookies
Ingredients
- 1/2 cup (100 g) Dark Chocolate 70%, dairy free
- 1/4 cup (60 ml) Vegetable Oil
- 1/4 cup + 2 Tablespoons (75 g) Superfine Granulated Sugar
- 1/4 cup (50 g) Brown Sugar
- 3 tbsp (45 ml) Water
- 1/2 cup (70 g) All-Purpose Flour
- 1/4 tsp (1 g) Baking Powder
Instructions
- Preheat oven to 350oF (180oC).Line baking tray with parchment paper and set aside.
- Cut chocolate into small pieces. Transfer to a microwave safe bowl. Add oil.Microwave, power 1200W, for 20 seconds. Stir.Microwave for an additional 10-20 seconds until chocolate has melted.PLEASE, note that all microwave oven are not the same. Adjust cooking time according to your oven.
- To the same bowl, add sugar and water. Stir.
- Then, sift in flour and baking powder. Mix.
- Scoop dough onto baking tray.
- Bake in preheated oven to 350oF (180oC), rack middle position, 15 minutes
- Let cookies cool down on pan for 10 minutes. Then transfer to wire rack to cool down completely.
