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Nutrition Facts
Serving Size 1 (18g) Recipe makes 24 servings
Calories 74
Calories from Fat 28		(38%)
Amount Per Serving		%DV
	Total Fat 3.2g	4%
	Saturated Fat 0.5g	2%
	Monounsaturated Fat 1.4g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 72mg		3%
Potassium 6mg		0%
Total Carbohydrate 10.9g		3%
	Dietary Fiber 0.4g	1%
	Sugars 6.3g
Protein 0.8g		1%
detailed view... how is this calculated?

Eggless Chocolate Cookies

Recipe #360032 | 50 min | 40 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: brithebaker
Mar 9, 2009

A chewy, moist, chocolate cookie. Easily vegan with vegan margarine. Prep time includes chilling. If you make drop cookies, chilling is not necessary but recommended.

SERVES 24 , 24 cookies (change servings and units)

Ingredients

1/4 cup margarine
2 tablespoons oil
3/4 cup sugar
3-4 tablespoons water
1/4 teaspoon salt (scant)
1/2 teaspoon baking soda (scant)
1 cup flour
1/3 cup cocoa

Directions

1
Cream margarine, oil, sugar and 1 T water until light and fluffy.
2
Mix in remaining 2-3 T of water and beat well.
3
Mix dry ingredients.
4
Add to margarine mixture and mix until combined.
5
Refrigerate for 30 minutes to an hour.
6
Preheat oven 400°F (200°C) and grease a cookie sheet well.
7
Make 24 balls (can also do drop cookies).
8
Bake for 10 minutes, should be very puffy.
9
Allow to cool for 5 minutes on baking sheet, they will fall considerably due to the lack of egg.

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Featured Reviews for This Recipe

From: Chef #543763

On Nov 9, 2009

Very good! I substituted Butter Flavor Crisco for the margarine to make them dairy free, and added 1/2 t. vanilla. I think they taste like Oreos, without the filling, of course!

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From: Chef #1434294

On Nov 2, 2009

I have been baking cookies for many years, having raised 3 sons. My 2 yr. old grandson is allergic to eggs, so I have been searching for recipes without them. This one looked interesting, so I tried it this morning. I must say that this is one of the best cookie recipes I have ever made, and that includes any made with eggs. I only used 3 Tbsp. of water; refrigerated the dough for at least an hr., and baked them for 15 min. I have always found that the temp. given in recipes is way too high. I usually bake cookies at 285 degrees. I got 15 cookies out of the recipe and will double it the next time I use it. I am going to try adding chocolate chips, and also taking out the cocoa, and adding chocolate chips to make a traditional chocolate chip cookie. Thanks again for a wonderful recipe!!

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From: SallyDe

On Aug 8, 2009

These were great! I love eggless cookiess as you can eat the raw dough without fear of salmonela Great recipe.

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From: butterscotchgirl

On Mar 21, 2009

nice recipe! the cookies were very easy and turned out looking just as i want cookies to look like. theres a good chocolate flavor and a nice crispy-chewy thing going on with these and i dont miss the eggs at all. thanks for posting!

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