Egg-Free and Dairy-Free  Chocolate Cookies
Egg-Free and Dairy-Free  Chocolate Cookies
Open in full-screen mode

Egg-Free and Dairy-Free Chocolate Cookies

25 MIN
10 MIN
And you thought vegan was boring! By swapping eggs with cornstarch and butter with vegetable oil, we created chunky cookies that are bursting with dark-chocolate intensity.



  1. With the rack in the middle position, preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper or a silicone mat.
  2. In a bowl, combine the flour, cocoa powder, baking soda and salt. Set aside.
  3. In a small bowl, dissolve the cornstarch in the water. Set aside.
  4. In another bowl, combine the brown sugar and oil with a whisk. Add the dry ingredients and the cornstarch mixture. Reserve 2 tbsp (30 ml) of the dark chocolate to garnish the cookies. With a spatula, fold the remaining chocolate in the dough.
  5. With a 2-tbsp (30 ml) ice cream scoop, shape the dough into balls. Place them on the baking sheet. Garnish with the reserved chocolate.
  6. Bake for about 10 minutes or until the cookies are firm on the outside but still soft in the centre. Let cool on the baking sheet.


  1. Delicious! Very good for a cookie without eggs or milk! Thank you so much Ricardo!

  2. My cookies didn't seem to turn out very good. They stayed in bald indeed of spreading out. But I like that they are dairy and egg free so I'll eat them anyways.

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.