Total Time
Prep 5 mins
Cook 10 mins

Ingredients Nutrition


  1. Mix egg replacer, vanilla, and syrup.
  2. Add to dry ingredients and stir until moistened.
  3. Form into small balls and bake on greased cookie sheets at 350° for 10 minutes.


Most Helpful

I agree with some of users that these were initially VERY dry. After adding a tablespoon or so of soy milk and a little agave nectar, they turned out quite well though. They are very tasty and my kids loved them!

kristina_garo October 01, 2013

These were very yummy - not too sweet and all three of my children loved them! I used spelt flour and 1/3 cup cocoa and EnerG egg replacer. I baked for 10 minutes as per the directions and they turned out slightly crunch on the outside and chewy on the inside - the best of both cookie worlds! I'll definitely keep this recipe on hand as they made a quick and easy lunchtime snack. Thanks for posting!

eco-eater October 21, 2008

Unfortunately I have to agree with another reviewer. There was not enough liquid in this recipe and i had to add an extra 1/3 cup of yogurt in addition to the egg. It was still extremely dry and when cooked it tasted just like cocoa and flour, it didn't rise or anything. I cut the cocoa down to 1/3 cup as other reviewers suggested. I used splenda and sugar free maple syrup, not sure what happened.

Demandy March 30, 2008

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