Have your ever tried baking an eggless cookie? You can start with these Double Chocolate Eggless Cookies because they are so delicious, you’ll forget about the fact that they do not contain eggs.
Baking out of your comfort zone can be a little challenging sometimes. If you are so used to the usual ingredients, buying ingredients, steps involved in baking becomes like second nature to you. Someone once joked that I could actually bake with my eyes closed.
If someone took me up on that challenge, I actually would. I’m pretty sure I can estimate the amount of flour needed for each of the recipes without even weighing them. So how did these delicious Double Chocolate Eggless cookies come about? They were introduced by Mel from MelsKitchencafe who claims they were one of the best eggless cookies she has ever baked.
Double Chocolate Eggless cookies. WOW I gotta try this! Plus what gave it away was the fact that they were double chocolate. How the hell can anybody resist a recipe with the word chocolate in it. Take my money even if it’s a chocolate burger or pizza. ( FYI. Burgers and pizzas are something I really dislike) Weird I know but I just can’t bring myself to have them as a meal.
I was thinking hard on what to bake for a friend who just showed me her allergy report. I was like OMG! You gotta be kidding me. No eggs, no milk, no wheat, no oats, gluten etc… Hahaha I told her that was basically everything mentioned in my kitchen pantry. She was like “ Don’t worry about it” Just bake!!! I will make an exception for your desserts. Awwww friends who are tooo nice really…
So I did a little research at my end to see if I could work something out and I chanced upon this awesome cookie recipe. I did a few minor substitutions- Bob’s Red Mill Gluten free flour to substitute all purpose flour. I guess there are situations where you really have to think of alternatives. Double Chocolate Eggless cookies to the rescue. The thought of making them makes my mouth water.
I am so eager to try out an eggless dessert. Here’s to the 1st of many.
These Double Chocolate eggless cookies taste like fudgey brownies. Have you eaten rich brownie and go Wowwwwww (Maybe you should check out some of my freaking Awesome Brownie recipes here). These cookies exactly fits that bill. These are cookies on the softer side. As they contain cream cheese, it is recommended to place them in the chiller or freezer if you’re leaving them for more than 1-2 days. If you live in a tropical weather like mine… where temperatures are almost stagnant at 30-32 deg Celsius, it’s best to put them in the fridge.
Recipe is down below but first you might wanna check out some of my DELICIOUS CHOCOLATE RECIPES 🙂 I’ve handpicked some that you might like. They are HEALTHY and YUMMY!
Some other Chocolate Recipes that you might love:
Dark Chocolate Avocado Cookies
Chocolate Cranberry Bliss Balls
Paleo Dark Chocolate Raspberry Brownies
Share the love by pinning on Pininterest or visiting @Sherbakes on instagram to view more of my creations 🙂
Feel free to hashtag #sherbakes or tag me on Instagram @sherbakes so I can see all your yummilicious cookies/desserts if you make them!
Delicious soft and fudgey eggless Double Chocolate Cookies
- 85 g cream cheese Room temperature
- 85 g butter melted and cooled
- 1/4 cup packed light brown sugar
- 1/6 cup Castor sugar
- 1 teaspoons vanilla extract
- 1/4 cup unsweetened cocoa powder
- 3/4 cups Gluten free flour I use Bob’s Red Mill gluten free 1-1 baking flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 Cup semisweet chocolate chips
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Preheat the oven to 325 degrees F or 160 degrees C
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Line baking sheets with non-stick baking paper.
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In a large bowl, cream together the cream cheese, melted butter, vanilla and sugars until light and fluffy.
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Add the cocoa powder, flour, baking soda and salt and mix until just incorporated. Do not overmix
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Fold in the chocolate chips and mix until combined
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Roll the dough into 1 to 1 1/2-inch balls and place about 2 inches apart on the prepared baking sheets and flatten the balls slightly using the palm of your hand.
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Bake the cookies for 12-14 minutes until the edges are set but the middles are still soft and gooey.
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Let the cookies cool for a few minutes on the baking sheet and then transfer to a cooling rack to cool completely.
