Eggless Chocolate Crinkle Cookies Recipe with stepwise pics and a short YouTube video. If you like my video, please SUBSCRIBE to my youtube channel. These Chocolate Crinkle Cookies are fudgy on the inside like a cake, and slightly crisp on the outside. They are delicious, decadent cookies with beautiful cracks on their surface like pristine, powdered snow. The crinkle effect is got by dusting these cookies off with some cornstarch and icing sugar before baking them- which gives an attractive definitive crack on top. Furthermore, I like to share a most important point here, while rolling the dough in the icing sugar ensure to coat it generously and make it fast. By chance, sometimes the moisture in the dough will be absorbed by the icing sugar and the final cookies will not have that cracked effect, so be quick enough while shaping the cookies. If interested, check my other recipes like Homemade Chocolates, Chocolate Cake, Chocolate Cupcake, etc.
Check my other Eggless Cookie Recipes like
1. Chocolate Chip Cookies
2. Butter Cookies
3. Jam / Thumbprint Cookies
4. Pista Cookies
5. Karachi / Tutti Frutti Cookies
Eggless Crinkle Chocolate Cookies
Eggless Chocolate Crinkle Cookies Recipe
Equipment
- OTG Oven / Microwave Oven
- Baking Tray
Ingredients
1 Cup = 250 ML, 1 tsp = 5 ML
- ¾ Cup Sugar
- ¼ Cup Oil
- ¼ Cup Cocoa Powder
- ½ tsp Vanilla Essence
- 1 Cup Maida / All purpose Flour
- 1 tsp Baking Powder
- ½ Cup Milk
To Roll Over the Cookies
- ¼ Cup Corn Flour
- ½ Cup Icing Sugar
Instructions
- First, measure and keep the dry ingredients ready. For a healthy version, All-Purpose Flour/maida can be replaced with Atta. Also, white sugar can be replaced with brown sugar or pure powdered jaggery. But the cookies will be dense if using atta and there will be a change in the colour if white sugar is replaced.
- Then, measure and keep the wet ingredients.
- To a mixing bowl, pour the oil and add the cocoa powder. Use good quality cocoa powder, to get a nice flavour and colour in the cookies
- Then, add the powdered sugar.
- Now, pour the milk.
- Add 1 tsp of vanilla essence, it can be replaced with chocolate essence too.
- Add the flour and baking powder.
- Slowly combine the dough till smooth and never knead it. If the dough is very dry, sprinkle little milk, or if it is sticky, add very little flour and knead again. Cling wrap the dough, and refrigerate the dough for 4 hours or overnight (chilling the dough for the mentioned time is a MUST to get the crinkle effect on the cookies). NEVER bake it immediately without refrigeration else the cookies melt too.
- I chilled the dough overnight and prepared the cookies the next morning. Remove the dough from the fridge. Let it stand for 10 minutes and combine again. I used a measuring spoon to get a good shape (you can even make small balls and slightly flatten them with your fingers). Grease the spoon with coconut oil or melted butter so the dough slides easily. Scoop a small quantity of the dough using a tbsp.
- Then, slightly smoothen the sides. Do the same with the remaining dough.
- First, roll the dough over the cornflour. (I like to share a most important point here while rolling the dough in the icing sugar ensure to coat it generously and make it fast. By chance, sometimes the moisture in the dough will be absorbed by the icing sugar and the final cookies will not have that cracked effect, so be quick enough while shaping the cookies).
- Then, roll the dough over the powdered sugar.
- Preheat the oven for 10 minutes at 180C / 350F. Also, line the baking tray with butter paper and dust with some flour. Arrange the cookie dough on the tray by leaving a 2-inch gap.
- Keep the tray in the center rack and bake for 12 to 15 minutes, till the base turns to a slightly golden color. Don’t bake more than that, as the cookies get burnt easily.Try this Eggless Chocolate Crinkle Cookies Recipe for this Christmas.
Video
Notes
Tips for Chocolate Crinkle Cookies
1. Do not add oil more than mentioned, else the cookies turn flat or start to melt while baking. 2. Use good quality cocoa powder to get a tasty Eggless Chocolate Crinkle Cookies Recipe. 3. Use powdered sugar/icing sugar/confectionery sugar only, which gives a light texture to the cookies. 4. For a healthy version, brown sugar, cane sugar, or pure powdered jaggery can be used. But it will impact the color of the cookies. 5. Also, don't whisk the oil - sugar for more time, else the air incorporates and the cookies start to raise. 6. All-purpose Flour can be replaced with atta too, but the cookie turns a little dense. 7. Instead of vanilla essence, chocolate essence can also be used. 8. Refrigerating the dough is a must, never bake it immediately, else the cookies melt. 9. To get a perfect crinkle effect on the cookies, chill the dough for 4 hours or overnight. 10. Coat the cookie dough generously with cornflour and powdered sugar to get a beautiful crinkled effect. 11. This cookie dough stays good for 2 days under refrigeration and 3 months in the freezer. 12. Ensure to bake the cookies till the base turns to golden colour, it takes 12 to 15 minutes. 13. Once removed from the oven the COOKIES WILL BE SOFT, but it turns crispy when it cools down completely. FAQ- At what texture the dough should be? The dough for these cookies should not be too sticky or too dry. If the dough is too sticky, add little flour to the dough, if added more the cookies turn dense and taste different. If the dough turns dry just sprinkle little milk and knead again.
- Why my cookies turn hard and taste bitter? If you knead the dough very tightly and bake for more than the mentioned time it turns hard. Also, it turns bitter and smells burnt.
- What are the correct baking time and temperature?
Crinkle Chocolate Cookies
Method for Eggless Chocolate Crinkle Cookies Recipe
1. First, measure and keep the dry ingredients ready. For a healthy version, All-Purpose Flour/maida can be replaced with Atta. Also, white sugar can be replaced with brown sugar or pure powdered jaggery. But the cookies will be dense if using atta and there will be a change in the colour if white sugar is replaced.
2. Then, measure and keep the wet ingredients.
3. To a mixing bowl, pour the oil and add the cocoa powder. Use good quality cocoa powder, to get a nice flavour and colour in the cookies
4. Then, add the powdered sugar.
5. Now, pour the milk.
6. Add 1 tsp of vanilla essence, it can be replaced with chocolate essence too.
7. Add the flour and baking powder.
8. Slowly combine the dough till smooth and never knead it. If the dough is very dry, sprinkle little milk, or if it is sticky, add very little flour and knead again. Cling wrap the dough, and refrigerate the dough for 4 hours or overnight (chilling the dough for the mentioned time is a MUST to get the crinkle effect on the cookies). NEVER bake it immediately without refrigeration else the cookies melt too.
9. I chilled the dough overnight and prepared the cookies the next morning. Remove the dough from the fridge. Let it stand for 10 minutes and combine again. I used a measuring spoon to get a good shape (you can even make small balls and slightly flatten them with your fingers). Grease the spoon with coconut oil or melted butter so the dough slides easily. Scoop a small quantity of the dough using a tbsp.
10. Then, slightly smoothen the sides. Do the same with the remaining dough.
11. First, roll the dough over the cornflour. (I like to share a most important point here while rolling the dough in the icing sugar ensure to coat it generously and make it fast. By chance, sometimes the moisture in the dough will be absorbed by the icing sugar and the final cookies will not have that cracked effect, so be quick enough while shaping the cookies).
12. Then, roll the dough over the powdered sugar.
13. Preheat the oven for 10 minutes at 180C / 350F. Also, line the baking tray with butter paper and dust with some flour. Arrange the cookie dough on the tray by leaving a 2-inch gap.
14. Keep the tray in the center rack and bake for 12 to 15 minutes, till the base turns to a slightly golden color. Don’t bake more than that, as the cookies get burnt easily.
Try this Eggless Chocolate Crinkle Cookies Recipe for this Christmas.
Eggless Chocolate Crinkle Cookies Recipe
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog. 
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