Eggless Chocolate Cookies- No egg chocolate cookie recipe with detailed step-by-step pictures.
The chocolate cookie is loved by kids at home. I had a pack of cocoa powder at home and wanted to use it. First I thought of making an eggless chocolate cake but on popular demand from kids tried these Chocolate cookies.
They turned out so yummy and my daughter helped me in mixing the flour and shaping the cookies. As these cookies stay good for a week in an airtight container, they can be packed in kid’s snack boxes. If you are looking for a simple and easy cookie recipe, then do try this.
Also check out our eggless custard powder cookies, eggless chocolate chip cookies in pressure cooker, Pinwheel cookies , and Thumbprint cookies
- Powder the sugar( 1/2 cup +2 tbsp of sugar gives 3/4 cup of powdered sugar)
- Whisk yogurt, sugar, and butter until fluffy.
- Sieve the all-purpose flour, cocoa powder, and baking powder.
- Fold the butter, sugar, and yogurt mixture into the flour. Add vanilla essence to this.
- Make it into a pliable dough without any lumps. The dough will be sticky at this stage.
- Cling wrap it and refrigerate for an hour.
- After an hour take it out and take out a small portion and make it into small balls.
- Flatten it with your palm and if you want you can make lines with a fork as I did.
Preheat the oven to 160 C
Grease the tray and place the flattened dough on them.
Bake it for 10-12 mins.
Mine got done in 12 mins.
- Cool on the wire rack. Store them in an airtight container.
The Eggless Chocolate cookies stay good for a week if stored in an airtight container.
Puppy faced cookies
Eggless chocolate chips cookies( in pressure cooker)
Thumbprint cookies
Preparation Time : 20 mins | Baking Time : 10-12 Mins | Makes: 18-20 cookies
All purpose flour | plain flour | maida 1 cup Butter 1/2 cup Vanilla essence 1/4 tsp Sugar 1/4 cup Jam 1- 2 tbslp approx
Method:
- Soften the butter and powder the sugar. Add both together in a bowl and mix this nicely.
- Add vanilla essence to this.
- Add the flour to this now and knead this into a pliable dough. If you feel that the dough is bit dry add 1-2 tblsp of milk to this and knead well without any cracks.
- Make them into small lemon sized balls and slightly flatten it.
- Microwave the jam for 45 seconds and keep it ready.
- If you do not have a microwave you can keep the jam in a bowl of hot water.
- I used kissan fruit jam. You can any jam of your choice.
- Make a dent in the center using your thumb and fill the dent with jam. Do not add too much jam, else it will over flow and spoil the appearance of the cookie when it is baked.
- Alternatively you can use a cookie press to make shapes.
- Bake the cookies in an oven for 10- 12 minutes at 160 degree Celsius.
- Allow this to completely cool. The cookies won’t change colour.
- Thumb print cookies are ready . Cool this completely in a wire rack and store the jam cookies in an airtight container.
- If you feel the cookies bit soft when you take out from the oven, just allow that to cool completely and see, if it is still soft then bake for 2-3 minutes more.
- Do not add more jam to the dent, else it will overflow and splash all over the cookies while baking and spoil the look of the cookies.
- You can follow my eggless custard powder cookies recipe also to make this thumbprint cookies.
- Instead of jam you can add nutella too.
Eggless chocolate cookies
Ingredients
- 1 and 1/2 cup Plain flour
- ¾ cup powdered sugar powder ½ cup plus 2 tbsp sugar
- 1/4 cup yogurt
- 3 tbsp cocoa powder
- ¼ cup softened butter
- 1 tsp baking powder
- 1 tsp vanilla essence
Instructions
- Powder the sugar( 1/2 cup +2 tbsp of sugar gives 3/4 cup of powdered sugar)
- Whisk yogurt, sugar, and butter until fluffy.
- Sieve the all-purpose flour, cocoa powder, and baking powder.
- Fold the butter, sugar, and yogurt mixture into the flour. Add vanilla essence to this.
- Make it into a pliable dough without any lumps. The dough will be sticky at this stage.
- Cling wrap it and refrigerate for an hour.
- After an hour take it and take out a small portion and make it into small balls.
- Flatten it with your palm and if you want you can make lines with a fork as I did.
- Preheat the oven to 160 Celcius for 5 minutes.
- Grease the tray and place the flattened dough on them.
- Bake it for 10-12 mins at 160-degree celsius.
- Mine got done in 12 mins.
- Cool on the wire rack. Store them in an airtight container.
Notes
- The Eggless Chocolate cookies stay good for a week if stored in an airtight container.
