Eggless Chocolate Cookies

"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."
photo by butterscotchgirl photo by butterscotchgirl
photo by butterscotchgirl
photo by sweta p. photo by sweta p.
photo by rmlupin photo by rmlupin
photo by Joe P photo by Joe P
photo by VelcrowMistress photo by VelcrowMistress
Ready In:
24 cookies




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

Questions & Replies

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  1. Emily A.
    I've made these many times before, and they're pretty good, but I always seem to burn them on the bottom, even though I bake them for 10 minutes at 400 F and watch them (and take them out if they seem to be ready before the ten-minute mark), just like the recipe says to do. What should I do differently, to prevent burning the cookies on the bottom?


  1. shanonrowland
    I found this recipe by accident because I wanted chocolate cookies and was out of eggs. I think this has to be one of the ABSOLUTE best chocolate cookies that I have ever had. The cookies alone are great, but the recipe is a joy to play with. I've added a touch of vanilla, milk chocolate chips and heath bar pieces to the batch I'm making right now. I'm know they will turn out great :)
  2. sweta p.
    The cookies are absolutely delicious. These are crunchy on the outside with the perfect texture and the flavor. I used butter instead of margarine and they turned out amazing.Thanks for this delicious recipe ??
    • Review photo by sweta p.
  3. Joe P
    These came out great. Chewy and chocolatey with a nice crisp texture. Will make again.
  4. MAHDI H.
  5. scandog08
    I really liked them mine turned out thin but I really liked them just since chocolate snack I’ll make them again


  1. b3ccyb00
    I replaced the sugar with brown sugar and probably used 1cup instead of 3/4, I used salted butter and left out the salt and I used 1/4 cup cocoa! We then iced them and covered them in sprinkles, we also sandwiched a few of them and oh my gosh ??
  2. Fletcher001
    It came out really good. I used honey instead of sugar and cut out oil. And added some Nutella for the kids.
  3. Amye4643
    This was a wonderful cookie! My family is now asking for them all the time! I used melted coconut oil instead of regular oil, 4 Tbls unflavored coconut milk in place of the water, and I added a tsp of vanilla, plus I made them with GLUTEN FREE flour (I used Grandpa's Kitchen GF flour blend) and they turned out perfect, soft, and chewy! I only baked mine for around 8 minutes taking them out of the oven while they were still soft. I made two batches and whipped up a bowl of powdered sugar frosting (vegan powdered sugar mixed with Spectrum shortening and coconut milk)- I frosted each cookie then topped it with a second cookie making them into a soft Oreo type of sandwich cookie! YUM!
  4. brettunknown91
    Had very little to work with ingredient wise. Got a craving for cookies and had no eggs or chocolate chips. This recipe is AWESOME! I modified it a bit for a deepened flavor and have gotten Really Fantastic results. #1. use black coffee instead of water #2. add a teaspoon of vanilla #3. substitute brown sugar in for white sugar (I ran out and was in a bind) #4. I used butter because it was all that I had (results were seemingly the same) This recipe is very forgiving and is easy to modify and add your own spin on to it. Really fun, Really quick, and REALLY Good!
  5. jessepoo
    Signed up the review this recipe. Was craving cookies but didn't have eggs. I was originally looking for peanut butter cookies, but this one stood out. It turned out great (although I did modify it a bit). I added about a tsp of chai mix. I replaced 1 tbsp of water with vanilla and milk, and I used coconut oil for the 2 tbs of oil. I cooked them at 350 degrees (was wary of cooking too high, and another person said they used a lower temp) for 12 minutes. They come out a little gooey in the middle but firm up nicely.<br/><br/>Something I want to try is adding banana flavoring to the mix. I think it would be a great compliment to these cookies.


I'm primarily into baking, having held two baking jobs in my reasonably short employment history. I'm getting more into vegan cooking but am not by any means a vegan (i'm not ready to eliminate yogurt). At the moment, I'm an mdiv student, learning lots and writing lots of short papers.
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