Coconut and chocolate cookies without eggs: easy and quick recipe!
If you’re craving something sweet but realize you don’t have eggs in the fridge, or you’re simply looking for a lighter-than-usual cookie, this is the recipe for you.
These are the classic emergency snack cookies that are ready in no time and only dirty one bowl. The best thing about these cookies is their strong coconut aroma and the chocolate bits that make them super indulgent.
Making them is child’s play: you don’t need a stand mixer or weird tools, just a fork or your hands. Mix everything together, form small balls and into the oven.
They’re perfect for breakfast, for dipping in milk (plant-based milk works well too) because they stay compact, but they’re also great in the afternoon to tide you over or after dinner when that sudden sweet craving hits.
Bring them to the office or make them as an after-school snack for kids: everyone likes them because they are simple and taste great.
Now let’s see how to make the coconut and chocolate cookies without eggs.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Portions: 25 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 2/3 cups all-purpose flour
- 1/2 cup + 2 tbsp cups granulated sugar
- 3/4 cup desiccated/shredded coconut
- 3.4 fl oz milk
- 6 1/2 tbsp sunflower oil
- 3.5 oz dark chocolate (chopped)
- 2 tsp baking powder
Tools
- 1 Bowl
- 1 Fork
- 1 Baking tray
- 1 Parchment paper
How to prepare coconut and chocolate cookies without eggs
In a large bowl pour the milk, the oil and the sugar. Stir with a fork to dissolve the sugar a little.
Add the flour, the potato starch, the baking powder and the coconut. Continue stirring with the fork until the dough becomes firmer, then use your hands to compact it well.
Add the pieces of chocolate and knead the dough a little more so they distribute everywhere.
Take small portions of dough, roll walnut-sized balls and flatten them slightly with the palm of your hand. Place them on the tray lined with parchment paper, leaving a little space between each.
Bake in a preheated conventional/static oven at 356°F and let cook for about 12-15 minutes. Check them often: as soon as you see the edges start to color, take them out! Even if they look soft, don’t worry, they will firm up as they cool.
Once out of the oven, let them rest on the tray for about 10 minutes.
If you like, dust with powdered sugar before serving.
Storage
Store them in a glass jar or a tin box. They stay good and crunchy for almost a week.
FAQ (Questions and Answers)
Can I replace the potato starch?
If you don’t have potato starch, you can use cornstarch.
