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Double Chocolate Eggless Cookies (Makes around 18 cookies)
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

Delicious soft and fudgey eggless Double Chocolate Cookies

Course: Dessert
  • 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
  1. Preheat the oven to 325 degrees F or 160 degrees C
  2. Line baking sheets with non-stick baking paper.
  3. In a large bowl, cream together the cream cheese, melted butter, vanilla and sugars until light and fluffy.
  4. Add the cocoa powder, flour, baking soda and salt and mix until just incorporated. Do not overmix
  5. Fold in the chocolate chips and mix until combined
  6. 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.
  7. Bake the cookies for 12-14 minutes until the edges are set but the middles are still soft and gooey.
  8. Let the cookies cool for a few minutes on the baking sheet and then transfer to a cooling rack to cool completely.