Fudgy chocolate cookies (Eggless)

The level of dedication for any new activity undertaken is always very high (the tougher part is to keep it going). Going by that, I am actually all ready to post my first recipe (just to be clear – this was my first recipe on my blog). What to post was a clear no-brainer for me. It had to be something related to CHOCOLATES.. no big secret there. I love chocolates just like most people and in that, I have a soft corner for the dark ones!! I came across these sinfully yummy chocolate cookies that are fudgy and a bit gooey. The goodness genuinely oozes in your mouth with each bite. That’s not just it – there is a brownie too (pun definitely intended).. It’s eggless!! I keep looking for eggless recipes to make since the parental clan belong to the classy pure veg category! 🙂 Anyways, this recipe is such a keeper in many ways – uber simple, truly yummy & eggless. This recipe is inspired by my baker friend Acquiline!

Fudgy chocolate cookies (Eggless)
Prep Time
10 mins
Cook Time
15 mins
Passive Time
3 hrs
Course: Dessert
Cuisine: International
Servings: 15 nos
Wet ingredients
  • 1 stick butter (115g) room temperature
  • 3/4 cup white sugar
  • 1 flaxseed egg (1tbsp flaxseed mixed in 3tbsp water)
  • 2 tsp vanilla extract
Dry ingredients
  • 1 cup white whole wheat flour/ all purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup semi-sweet chocolate chips
  1. Mix the flaxseed powder with water in a small bowl and set it aside for 15 mins. It should resemble the eggy consistency once it's ready to be poured in.
  2. In a wide bowl, whisk the butter until soft and creamy (I used a hand blender). Add sugar to the butter and whisk till the mixture is fully incorporated. To this, add the flaxseed egg, vanilla extract and mix.
  3. In goes all the dry ingredients one by one and keep whisking slowly - the whole wheat flour, cocoa, baking soda and salt.
  4. Finally add the chocolate chips and fold it into the mixture.
  5. Cover the bowl in a cling wrap (anything airtight would do) and stash it into the refrigerator for an hour or so.
  6. After an hour, take the mixture out and make them into 1-2 inch size balls and lay them on a baking tray lined with parchment paper (parchment paper only to make the clean up easy). Make sure there is enough space between each of the cookie balls since the cookies are going to spread nice and wide.
  7. Bake them in a pre-heated oven at 200c for 12-14 mins turning the baking sheet half way.
  8. Once they are done, cool them for a bit on the baking tray and transfer them to a cooling rack (if you have one).
  9. Yummilicious goodness ready for human consumption! ?

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