Cocoa cookies without eggs

Name: Cocoa cookies without eggs
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 35
Ingredients: Type 00 flour 2 cups; Unsweetened cocoa powder 6 tbsp; Butter (at room temperature) 1.1 cups; Muscovado sugar ½ cup; Vanilla extract ½ tsp; Whole milk at room temperature 2 tbsp; Salt 0.3 tsp; Dark chocolate chips 0.75 oz; Salt to taste

it de fr es br

Vegetarian

Difficulty: Easy
Prep time: 10 min
Cook time: 18 min
Makes: 35 pieces
Cost: Low

PRESENTATION

In Italy, eggless cocoa cookies are a go-to when you're out of eggs but crave something sweet and homemade. Really good stuff. These cookies capture the playful spirit of Italian kitchens—where creativity shines—and ingredients are swapped based on whatever's around. In regions like Emilia-Romagna and Lombardy, these treats are often made with just pantry basics. Super simple. They deliver a moist, chocolatey bite without eggs or butter. And the taste? It’s like a mix between a brownie and a classic Italian biscotto. Pretty much. Plus, a hint of salt really boosts the rich cocoa flavor.

Some bakers toss in dark chocolate chips or sprinkle a little sea salt on top to up that salty-sweet magic, making each bite of these no egg chocolate cookies a real treat. Fans of egg-free cocoa cookies rave about how easy they are to whip up and how they keep their tender texture—even after a couple of days. Italian home bakers often reach for olive or sunflower oil instead of butter—keeping the cookies lighter and really letting that deep cocoa taste pop.

These cookies are perfect for family coffee breaks or simple dessert spreads—especially when catering to friends or kids with allergies. Or when you just need a quick treat. Compared to eggless chocolate chip cookies or those soft American-style cookies, these have a great crunch on the outside while staying chewy inside. Which is great. Italian recipes also inspire fun variations, like transforming the dough into thumbprint cookies with jam or pressing in hazelnuts for extra flair. Anyone who enjoys eggless baking recipes will find these cookies taste so rich and satisfying—even with a short ingredient list. It’s those clever swaps and Italian flavors that keep these cookies a staple in many kitchens. For sure.

INGREDIENTS

Ingredients for 35 cookies: Type 00 flour 2 cups (260 g); Unsweetened cocoa powder 6 tbsp (30 g); Butter 1.1 cups (250 g) - (at room temperature); Muscovado sugar ½ cup (100 g); Vanilla extract ½ tsp (2 g); Whole milk 2 tbsp (30 g) - at room temperature; Salt 0.3 tsp (2 g)

for garnishing: Dark chocolate chips 0.75 oz (20 g); Salt to taste

Preparation

How to prepare Cocoa cookies without eggs

To make the cocoa cookies without eggs, place the room temperature butter and muscovado sugar in a stand mixer with a whisk attachment 1. Turn on the machine 2 and work everything until you get a homogeneous mixture 3.

Incorporate the flour 4, cocoa 5, and salt flakes.

Flavor with vanilla extract 7 and mix again with the whisks. While the mixer is on, slowly pour in the milk 8 and continue until absorbed 9

Take about 16/18 grams (0.56/0.63 oz) of dough, shape into balls with your hands 10, working quickly to avoid warming the dough too much, and place them on a baking tray lined with parchment paper 11; you will get about 35 cookies. In a small bowl, mix the chocolate chips with the salt flakes 12.

Decorate the surface of the cookies with the chocolate and fleur de sel 13. Bake in a preheated static oven at 356°F for about 18 minutes. Once baked, remove the cocoa cookies without eggs from the oven 14 and let them cool slightly before enjoying them 15.