In general, any classic shortbread cookie is prepared according to a recipe that does not contain eggs. That is, this product is not required for a quality test. Because, in fact, there is nothing to hold together, because many of us love crumbly cookies that literally melt in the mouth, but at the same time have a delicious crunch on the teeth.

The five most commonly used ingredients in eggless cookie recipes are:

A standard eggless cookie recipe includes: flour, sugar, margarine or butter, baking soda or baking powder (you can do both). In some cases, housewives even refuse soda, because the baked goods already turn out as they should. For flavoring, you can add to the dough: vanillin, cinnamon, cloves, honey, zest, cocoa, ginger, and any other spices.

The butter can be either at room temperature or cooled to such an extent that when mixed with flour, oily lumps form. The recipe will tell you what to do and how to do it. There are also variations in which margarine or butter must be melted until liquid. In addition, there are Lenten recipes using vegetable oil.

Five of the fastest eggless cookie recipes:

There are several ways that will help you make an egg-free version from absolutely any cookie recipe with eggs in the composition. To do this, just replace this product with something like the following: bananas, corn or potato starch, milk with soda and lemon juice, ground flax seed with water, oatmeal softened in water, chickpea flour, nut butter, tofu, a special mixture for vegan baking . And these are not all the options available.

Some useful tips for getting delicious cookies:

  • Shortbread dough must be kept in the refrigerator for at least half an hour before rolling out.
  • To prevent the cookies from drying out, you do not need to roll out the dough to a thickness of less than 5-7 mm

Confectionery technologies do not stand still and today eggless cookies are perceived as the norm. The dough mixed with kefir, sour cream and butter is devoid of a specific smell and is fluffy and soft, and with the addition of chocolate, honey, sesame and nuts it acquires an interesting taste and aroma.

How to make cookies without eggs?

Cookie dough without eggs can be rich, lean and dietary. Butter dough includes fatty ingredients: sour cream, butter, milk. Lean - mixed with vegetable oil, and dietary - with low-calorie products (kefir, oatmeal, low-fat cottage cheese).

  1. Delicious cookies without eggs are possible only if you follow the clear recommendations specified in the recipe. If you want your butter to be at room temperature, it should be. Otherwise, it will be difficult to grind it with sugar.
  2. Don't be overzealous with beating the flour. You need to easily mix it with other ingredients until smooth. Increased foaming will cause cookies in the oven without eggs to become hard and quickly settle.
  3. For taste and aroma, nuts, honey and chocolate are added to the dough.

Eggless shortbread cookies are a classic of the genre. Initially, the shortcrust pastry recipe did not involve the use of eggs and was kneaded exclusively with flour, butter, sugar or (to avoid crystallization) powdered sugar. Even taking into account the high density of the dough, the baked goods from it turn out tender and crumbly and are baked in 15 minutes.

Ingredients:

  • flour - 300 g;
  • butter - 230 g;
  • potato starch - 20 g;
  • powdered sugar - 100 g;
  • vanillin - a pinch.

Preparation

  1. Grind the butter with powdered sugar.
  2. Add vanillin, starch and flour and knead the dough.
  3. Place in the refrigerator for 30 minutes.
  4. Roll out into a layer, cut out shapes using molds.
  5. Bake shortbread cookies without eggs at 180 degrees for 15 minutes.

Egg-free oatmeal cookies are a tasty and healthy treat. Oatmeal is a product that is a combination of protein, fiber and carbohydrates that are slowly processed, giving a feeling of fullness for a long time. In addition, it has good adhesiveness, so cookies can be prepared without flour, thereby reducing the calorie content of the products.

Ingredients:

  • oatmeal - 200 g;
  • kefir - 240 ml;
  • raisins - 50 g;
  • sugar - 40 g;
  • cinnamon - a pinch.

Preparation

  1. Pour kefir over oatmeal for 30 minutes.
  2. Soak raisins in warm water.
  3. After time has passed, drain the water from the raisins and add the dried fruits to the oat mixture.
  4. Add sugar and cinnamon there. Stir.
  5. Form cookies from the mixture.
  6. Bake oatmeal cookies without eggs for 25 minutes at 180 degrees.

The only way to feed your baby tasty and healthy is to make cottage cheese cookies without eggs. This is easy and inexpensive to do, because the dough is kneaded from products that are always available on the kitchen shelf and baked quickly. The main thing is to keep it in the refrigerator, then it will become elastic and will not crumble.

Ingredients:

  • cottage cheese - 200 g;
  • flour - 150 g;
  • butter - 100 g;
  • sugar - 100 g;
  • baking powder - 1/2 teaspoon.

Preparation

  1. Grind the cottage cheese with 20 g of sugar.
  2. Add melted butter, baking powder, flour and mix well.
  3. Roll the dough into a ball. Refrigerate for 2 hours.
  4. Divide into 12 segments. Form into flat cakes. Dip one side into sugar and fold in half. Repeat the steps.
  5. Line a baking sheet with paper and place the cookies, sugar side up.
  6. Bake for 25 minutes at 200 degrees.

Quick cookies without eggs should be prepared quickly. The dough should not be burdened with cooling and proofing. The only component that will make the dough instantly fluffy and airy is kefir. The kefir dough is kneaded in 10 minutes and baked in a quarter of an hour. However, it should not be browned, otherwise the baked goods will immediately harden.

Ingredients:

  • flour - 400 g;
  • kefir - 200 ml;
  • sugar - 100 g;
  • soda - 1 teaspoon;
  • vinegar - 20 ml;
  • oil - 20 ml.

Preparation

  1. Beat sugar and kefir into a fluffy foam.
  2. Add soda slaked with vinegar, butter and flour.
  3. Knead elastic dough.
  4. Roll out the dough into a layer 0.8 cm thick, cut out cookies with cookie cutters.
  5. Bake cookies without eggs at 180 degrees for 15 minutes.

Sour cream cookies without eggs are a simple and uncomplicated homemade baked product that does not pretend to have a special taste or piquancy. The only plus is that thanks to sour cream, the cookies have a soft texture, but this is not durable and disappears after a while, which allows you to feed lovers of tender and crispy cookies with the same baked goods.

Ingredients:

  • flour - 480 g;
  • sour cream - 125 g;
  • sugar - 300 g;
  • butter - 125 g;
  • soda - 1/2 teaspoon;
  • vanillin - a pinch.

Preparation

  1. Mix flour, soda, vanillin and 150 g of sugar.
  2. Add sour cream, pieces of butter and knead the dough.
  3. Form two sausages and refrigerate for 40 minutes.
  4. Cut into circles, dip one side in sugar.
  5. Bake eggless cookies with sour cream at 200 degrees for about 15 minutes until golden brown.

Egg-free is included in the hypoallergenic children's diet. Corn flour is free of gluten, which causes allergies, and contains a lot of vitamins necessary for a growing body. In addition, it has good taste properties - the cookies turn out sweet and crumbly, and thanks to the color, very appetizing.

Ingredients:

  • corn flour - 350 g;
  • sparkling mineral water - 150 ml;
  • vegetable oil - 20 ml;
  • sugar - 120 g;
  • soda – ½ teaspoon.

Preparation

  1. Knead the dough from sparkling water, flour, soda, butter and sugar.
  2. Let the dough sit for 20 minutes.
  3. Roll out into a layer, cut out into circles.
  4. Bake without eggs for 30 minutes at 180 degrees.

Honey is a great ingredient to add new flavors and aromas to an eggless cookie recipe. Technically, everything is simple: four components (butter, honey, flour and baking powder) are whipped into a dough, which turns into a mega-fragrant pastry with a good crust and a soft center. It does not go stale for a long time, so you can bake cookies for future use.

Ingredients:

  • butter - 100 g;
  • honey - 100 g;
  • flour - 230 g;
  • baking powder - 10 g;
  • ginger and cinnamon - a pinch each.

Preparation

  1. Melt the honey.
  2. In a separate bowl, combine flour, butter, spices and baking powder.
  3. Add honey and beat with a mixer until smooth.
  4. Chill the dough for an hour.
  5. Form cookies.
  6. Bake at 175 degrees for 10 minutes.

The main requirement of housewives is that homemade eggless cookies contain a minimum of ingredients, are quick to prepare and are original, which is quite doable if you have coconut flakes on hand. Thanks to it, cookies acquire a delicate aroma, crispy texture, creamy taste and something exotic that never ceases to amaze household members.

Ingredients:

  • butter - 200 g;
  • sugar - 250 g;
  • milk - 50 ml;
  • coconut flakes - 250 g;
  • flour - 350 g.

Preparation

  1. Connect all components.
  2. Knead the dough.
  3. Roll out the dough into a layer, cut out circles with a mold.
  4. Transfer the cookies to a baking sheet and bake at 180 degrees for 12 minutes.

If you make it from almond flour without eggs, then it can be eaten not only by vegetarians who replenish their protein supply with a delicacy, but also by those suffering from gluten intolerance. The flour does not contain gluten, is a storehouse of vitamins, and tastes extremely good. You can make it at home by peeling and grinding almonds in a coffee grinder.

Ingredients:

  • almonds - 500 g;
  • coconut oil - 70 g;
  • honey - 60 g;
  • soda - 1/2 teaspoon;
  • salt - a pinch.

Preparation

  1. Pour hot water over the nuts, remove the skins and dry in a frying pan.
  2. Grind into crumbs.
  3. Add oil, honey, soda and salt.
  4. Place in portions, spoon onto parchment and bake at 220 degrees for 8 minutes.

If the task is to make crumbly cookies without eggs very crispy, it’s time to use sesame seeds. The grains will give baked goods a spicy texture, a nutty taste and enrich them with useful calcium, the content of which sesame holds a record for. It remains to add that the cookies hold their shape perfectly and crumble in the mouth, and not on the baking sheet.

Ingredients:

  • sesame - 150 g;
  • sugar - 50 g;
  • flour - 70 g;
  • butter - 60 g;
  • kefir - 60 ml;
  • baking powder - 5 g.

Preparation

  1. Toast the sesame seeds in a dry frying pan.
  2. Mix all dry ingredients.
  3. Add melted butter and kefir and knead the dough.
  4. Shape into round cookies.
  5. Bake on parchment at 180 degrees for 25 minutes.

Eggless can be called that only if the product composition is accessible and preparation is convenient. As for the latter, the technology of baking in a frying pan is something that helps out in the summer heat and when there is a lack of time. Everything is very simple, lightning fast and healthy: the cookies are baked in a dry frying pan, without fat or oil.

Ingredients:

  • flour - 370 g;
  • sour cream - 80 g;
  • vegetable oil - 60 ml;
  • baking powder - 10 g;
  • sugar - 80 g.

Preparation

  1. Beat sour cream with sugar and butter.
  2. Add baking powder and flour. Knead the dough.
  3. Cut the dough into pieces and shape them into cookies.
  4. Bake in a dry frying pan for 3 minutes on each side.

Eggless is a great option to satisfy chocoholics. Very simple baking, with a chocolate aroma, a slight bitterness and colorful cracks on the surface. Lovers of a smooth texture can increase the kneading time of the dough, although cracks add originality and rustic flavor to the look.

It’s not easy for people with a sweet tooth and chocolate lovers during Lent: they have to give up their favorite treats for a long time. But it turns out that everything is not so bad, because you can treat yourself to a wonderful, incredibly delicious eggless chocolate cake!

When to make pies without eggs

Baking without using eggs has been known since ancient times. Traditionally, it was in demand on days of fasting, when animal products were not eaten. Everyone wants sweets, especially children, and housewives found a way out of the situation. It turns out that you can get a great result without adding eggs, butter or even milk to the dough!

Time does not stand still, and now we are faced with such a phenomenon as food fashion. A healthy lifestyle is gaining great popularity, and vegetarian nutrition is one of its doctrines. Vegetarians and especially vegans fundamentally do not eat food of animal origin, so egg-free pies are a real godsend for them, especially if there are no dairy products.

Don't forget that eggs are on the list of allergenic foods. It's no secret that allergies have become a very common disease these days. So people with this problem will be very happy with eggless pie recipes. The main thing is to make sure that there are no other allergenic products in the baked goods.

Basics of making eggless chocolate cake

Any housewife knows that the appearance and taste of baked goods depends on her experience, imagination and her own culinary secrets. The same goes for eggless chocolate cake, which is also called a moist cake because of its juiciness, softness and airiness. But any dish has a basic recipe and basic cooking rules.

For eggless chocolate cake, the following products are used:

  • water;
  • flour;
  • cocoa powder;
  • vegetable oil;
  • sugar;
  • salt;
  • instant coffee;

You can also add cinnamon, vanilla, citric acid or lemon juice.

Note! Instead of cocoa powder, you can use dark chocolate. The tiles need to be broken into small pieces and melted in a water bath or in the microwave.

Let's move on to the cooking rules.

Sometimes you can afford to bend some rules. For example, some housewives mix all the products at once in one bowl, without separating the bulk and liquid parts.

Moist Chocolate Pie Recipes

We offer you several recipes - simple and slightly complicated, with additional ingredients.

Super wet

The peculiarity of this dessert is that it uses not instant coffee for the dough, but natural coffee, brewed in a Turk or coffee maker.

You will need the following products.

Dry Bulk Ingredients:

  • 200 g flour;
  • 3 tbsp. cocoa powder;
  • ¼ tsp. salt;
  • 15 g baking powder;
  • 165 g brown sugar;
  • 10 g vanilla sugar;
  • 1 tsp cinnamon;
  • 20 g grated chocolate or chocolate chips.

Liquid Ingredients:

  • 250 ml natural coffee;
  • 60 ml refined vegetable oil;
  • 2 tbsp. lemon juice.

The amount of brown sugar can be increased proportionally if you do not plan to use grated chocolate.

  1. Line the pan with parchment paper. Turn on the oven - it should warm up to 180°C by the time you place the pan with the dough in it.
  2. Pour brown sugar and vanilla into a bowl, pour in refined oil, add lemon juice. Stir and then add coffee.
  3. In another bowl, mix cocoa powder, wheat flour, cinnamon, salt and baking powder. Sift the mixture through a strainer twice.
  4. Gradually add the dry mixture to the liquid mixture, stirring constantly until a uniform consistency is obtained.
  5. Add grated chocolate and knead again.
  6. Pour the dough inside the mold and place in the oven for about 40 minutes.

When the cake is cooked, remove it from the oven and set it aside for 15 minutes to cool slightly. Even without cream it will be tasty, juicy and airy.

Moist chocolate cake with kefir

Dairy products are not always prohibited during fasting, so you can make a kefir pie. For it you will need the following products:

  • 1 cup flour;
  • 1 glass of kefir;
  • 1 cup of sugar;
  • ½ tsp soda;
  • 2 tbsp. cocoa.

Let's start cooking.

  1. Pour kefir into a deep bowl and add sugar. Beat thoroughly using a mixer or whisk.
  2. Add soda (no need to quench it, the reaction will occur due to the acid of kefir), sift flour and cocoa powder through a strainer. Mix the products thoroughly and evenly, avoiding the formation of lumps.
  3. The dough should turn out runny. Pour it into a baking dish or suitable dish, pre-greased with oil (preferably butter, but refined vegetable oil will also work).
  4. Place the pan with the dough in the oven, preheated to 200 ⁰C and bake for 30 minutes. You can check the readiness of the cake by piercing it with a dry match. If there are no pieces of dough left on it, the pie is ready.
  5. Remove the finished crust from the oven and let it cool. If it turns out to be tall, you can cut it into 2-3 parts.

Now you can grease the resulting cakes with any cream, jam, preserves or glaze.

Video recipe: eggless chocolate pie with sour cream and butter

Pie in German

In Germany they love baking using different dairy products and additional ingredients. We invite you to use this recipe for eggless pie “Chocolate Kitchen”, for which you will need:

  • 200 g wheat flour;
  • 200 ml yogurt without fillers;
  • 50 ml vegetable oil;
  • 2 tbsp. chocolate paste;
  • 50 g chopped almonds or walnuts;
  • 170 g powdered sugar;
  • 100 g chocolate cookies;
  • 2 tbsp. cocoa powder;
  • 2 tbsp. cream;
  • 15 g baking powder.

For a festive version of the pie you need cream. Take these products:


The pie turns out delicious even without cream, but sometimes you want to treat yourself, right?

  1. Grind the cookies in a blender.
  2. Place all dry ingredients into a deep bowl. Gradually adding liquid products, stir the mixture with a whisk. You can use a mixer; in this case, the mixture will be thicker.
  3. Place special baking paper in the mold or grease the bottom and sides with oil, and pour the dough into it. For a thin cake, use a wide pan; for a tall cake, use a smaller pan. Place in an oven preheated to 180°C for 30 minutes.
  4. While the cake is baking, make the cream. In one bowl, mix butter (can be replaced with good margarine), cream and chocolate, place in the microwave for 5 minutes until completely dissolved. You can also prepare this cream in a water bath.
  5. When the cake is completely ready, remove it from the oven and pierce it in several places with a toothpick. The more punctures there are, the better. Pour milk over the entire surface of the cake.
  6. Pour the warm cream onto the crust and smooth it out using a spatula. If you want the cream to be liquid and soak through the cake, use 250 g of milk instead of cream.
  7. Wait for the cake to cool completely.

If desired, you can decorate the chocolate cake with buttercream or pudding designs.

Chocolate cake without eggs and milk, cooked in a slow cooker

It doesn’t matter if you don’t have any dairy products at home. You can bake a moist chocolate cake without them. And the multicooker will help you with this.

You will need:

  • 1.5 cups flour (300 g);
  • 200 ml water;
  • 50 ml refined vegetable oil;
  • 3 tbsp. cocoa powder;
  • 1 glass of sugar (200 g);
  • 1 pinch of salt;
  • 0.45 tsp baking powder;
  • 0.5 tsp soda;
  • 1 tbsp. vinegar 9%;
  • 1 g vanillin;
  • 1 tsp instant coffee.

For decoration, you can take icing, marshmallows and grated chocolate.

  1. Take a large bowl and mix cocoa, flour, baking soda, salt and baking powder in it.
  2. Pour liquids into the second bowl - water, vinegar and vegetable oil. Add sugar and instant coffee. Stir thoroughly until the granulated sugar melts completely.
  3. Combine the liquid and bulk mixtures in one bowl, stir with a whisk until completely homogeneous.
  4. Grease the multicooker bowl with a small amount of vegetable oil. Pour the dough into it.
  5. Set the appliance to “Baking” mode and time for 45–50 minutes. Depending on the power of your multicooker, it may take a little longer, so check the readiness with a match by piercing the surface of the pie. If it remains dry, the cake is ready.
  6. Let the cake cool and remove it from the bowl. If you wish, you can cover it with glaze, decorate it with marshmallows and grated chocolate - it’s tasty and beautiful at the same time!

Video recipe: chocolate cake without eggs and dairy products

Surely, eggless chocolate pie will become one of your family’s favorite desserts, and not only on fasting days. Perhaps you already have experience preparing it? then share your culinary secrets with our readers in the comments. Bon appetit!

Oatmeal chocolate chip cookie recipe without eggs is very useful for those who follow a vegetarian diet. Also for those who have proper nutrition. The recipe has no milk, no eggs, no gluten and is very low in calories. But the dessert turns out to be an incredible, complete masterpiece without any taste flaws. Oatmeal will crunch sweetly in your mouth and make you hum with pleasure. Your family and children will love these cookies.

The most important thing is that it is all very simple. Nothing supernatural or unusual.
But the result will be surprising!

Oatmeal chocolate chip cookies recipe

Ingredients:

  • Flour (preferably whole grain): 126 grams
  • Oatmeal crackers: 126 grams
  • Sugar: 126 grams
  • Butter: 116 grams
  • Honey: 20 grams
  • Water: 1 tablespoon
  • Soda: 1/2 teaspoon
  • Baking powder: 1 teaspoon
  • Chocolate (you will need to melt it)

First you need to mix flour, crackers and sugar. If you use regular flour, you need to use more. Approximately 150 grams.

Oatmeal should be instant. If you want to get more tender cookies, it is better to grind the flakes. Sugar can be used for any taste. I suggest brown, as it will color the cookies and the taste will be interesting.

Mix all this very thoroughly until smooth.

Oatmeal chocolate chip cookies recipe with photos


Place butter in a saucepan; substitute margarine or molasses is also used.

Pour in baking soda, baking powder, honey and a spoonful of water.

You need to put it all on the fire and heat this mixture until the butter begins to melt. It is better to cut the butter into cubes in order to speed up the process. If the mixture begins to foam, then everything is done correctly, but if not, then something is wrong. Perhaps the whole reason is the poor quality of honey. Or any other product.

You need to quickly pour the hot mixture into the bowl containing the dry ingredients. And quickly - stir quickly until the mass becomes loose and, of course, homogeneous.

Place part of the mass on parchment. You need to make a rectangle. This is done to make it easier to roll out.

When the dough is rolled out, cut out circles and place on parchment paper.

Bake in a preheated oven for 12 minutes at 180 degrees.

After a while, do not touch the cookies. Let it cool down. This way it will be durable and will not crumble.

Then melt your favorite chocolate and pour it over the cookies.

Chocolate oatmeal cookie recipe with video, vegan

Bon appetit!

webspoon.ru

Ingredients

  • 180 g flour;
  • 1 teaspoon;
  • 230 g butter;
  • 150–200 g brown sugar;
  • 1 egg.

Preparation

Combine flour, cocoa and baking powder. Using a mixer, beat half the softened butter with sugar. Melt the remaining butter, add to the sugar mixture along with the egg and beat again. Mix the butter mixture with the flour mixture.

Form the dough into cookies and place on a parchment-lined baking sheet. Place in an oven preheated to 180°C for 17–18 minutes.

Ingredients

  • 100 g white sugar;
  • 160 g brown sugar;
  • 1 teaspoon salt;
  • 115 g butter;
  • 1 egg;
  • 155 g flour;
  • ½ teaspoon of soda;
  • 110 g milk chocolate;
  • 110 g dark chocolate.

Preparation

Combine two types of sugar, salt and melted butter. Add vanilla extract and bring to a smooth consistency. Sift the flour and baking soda, add to the prepared mixture and stir. Break the chocolate into medium pieces and add it to the dough.

Cover the container with all the ingredients with cling film and put it in the refrigerator for at least half an hour. Form the dough into balls and place on a baking sheet lined with foil. The balls will spread during cooking, so place them at least 10 cm apart and 5 cm from the edges of the baking sheet. Bake at 180°C for 12–15 minutes and cool completely.

Ingredients

  • 150 g flour;
  • 60 g unsweetened cocoa powder;
  • 200 g powdered sugar + for rolling;
  • a pinch of salt;
  • 1½ teaspoons baking powder;
  • 60 g butter;
  • 2 eggs;
  • 1 tablespoon vanilla extract.

Preparation

Sift flour, cocoa, powdered sugar, salt and baking powder and mix. Using a fork, mash the mixture with softened butter. Separately, beat the eggs and vanilla extract. Combine the egg mixture with the flour mixture. Cover the container with the dough with cling film and put it in the refrigerator for an hour.

Roll the dough into small balls and roll them thoroughly in powdered sugar. Place on a baking sheet lined with parchment, spaced far apart. Bake for 12 minutes at 190°C. When exposed to heat, the cookies will spread and appear cracked.

Ingredients

  • 11 teaspoons;
  • 100 g butter;
  • 140 g sugar;
  • 1 egg;
  • 140 g flour;
  • 1 teaspoon baking powder.

Preparation

Cover a plate with cling film and spoon out chocolate spread. Place in the freezer while you prepare the dough. Using a mixer, beat softened butter with sugar. Add the egg and mix thoroughly. Add flour, cocoa and baking powder and knead the dough.

Divide it into 11 equal parts, and each of them in half. Flatten one part, place frozen chocolate spread on it and cover with the second part. Pinch the edges and form into a ball. Make the rest of the cookies in the same way. Place on a baking sheet lined with parchment and bake for 10–12 minutes at 180°C.

Ingredients

  • 250 g butter;
  • 130 g sugar;
  • a pinch of salt;
  • 2 eggs;
  • 500 g flour;
  • 1 teaspoon baking powder;
  • 100 g coconut flakes;
  • 80 g powdered sugar;
  • 2 egg whites;
  • 1–2 tablespoons condensed milk;
  • 100 g white chocolate.

Preparation

Mash softened butter, sugar, vanilla sugar and salt with a fork. Add eggs and beat thoroughly. Add cocoa. Add sifted flour and baking powder in parts, stirring until smooth.

For the filling, mix coconut flakes, powdered sugar, raw egg whites and. Make a flatbread from a small piece of dough, place a ball of filling on it, seal the edges and form an oblong cookie. Make the rest of the cookies in the same way.

Place it on a baking sheet lined with parchment. Bake for 15 minutes at 180°C. Melt white chocolate in the microwave or over a double boiler. Place the mixture in a piping bag and pour it over the cookies.


edimdoma.ru

Ingredients

  • 180 g butter;
  • 1 egg;
  • 150 g sugar;
  • 200 g bitter;
  • 210 g flour;
  • a pinch of vanillin;
  • 90 g unsweetened cocoa powder;
  • ½ teaspoon baking powder.

Preparation

Beat softened butter and egg with a mixer, add sugar and beat again. Melt the chocolate in the microwave or in a steam bath, cool slightly and add to the butter mixture. Mix flour, vanillin, cocoa and baking powder. Pour the flour mixture into the butter mixture and knead the dough.

Form it into a ball, wrap it in cling film and put it in the refrigerator for 15 minutes. Then roll the dough into a sausage with a diameter of 5–6 cm, wrap it in film and place it in the refrigerator for another hour.

Cut the sausage into pieces 5-7 millimeters thick and place on a parchment-lined baking sheet. Bake at 165°C for 20–22 minutes.

Ingredients

  • 230 g butter;
  • 200 g sugar;
  • 1 teaspoon vanilla extract;
  • 60 ml milk;
  • 60 g cocoa;
  • 340–380 g flour + for sprinkling;
  • 2 teaspoons baking powder;
  • a little vegetable oil.

Preparation

Beat the softened butter and sugar thoroughly with a mixer. Pour in vanilla extract and milk, beat, add cocoa and beat again. While stirring, add the flour and baking powder mixture in portions. Knead the dough.

Dust the table with flour, place the dough on it and lightly sprinkle with flour. Roll out a thin layer and cut out the shapes. Cover a baking sheet with parchment, grease with oil and place cookies there.

Bake it for 10–15 minutes at 200°C. Remove from the oven and let the cookies set for 10 minutes.


eatsmarter.com

Ingredients

  • 115 g butter;
  • 70 g dark chocolate;
  • 1½ tablespoons instant;
  • 150 g white sugar;
  • 150 g brown sugar;
  • 2 eggs;
  • 1 teaspoon vanilla extract;
  • 250 g flour;
  • 40 g unsweetened cocoa powder;
  • ½ teaspoon baking powder;
  • ¼ teaspoon salt;
  • 120 g chopped walnuts + for sprinkling;
  • a little vegetable oil.

Preparation

While stirring, melt the butter and chocolate in a steam bath. Remove from heat, add coffee, achieve a uniform consistency and cool slightly. Add sugar, eggs and vanilla extract and mix thoroughly.

In a separate container, combine flour, cocoa, baking powder and salt. Make a well in the center, add the chocolate mixture and knead the dough. Add nuts and stir.

Line two baking sheets with parchment and grease with oil. Scoop out a spoonful of dough and sprinkle nuts on each cookie. Bake for 10 minutes at 180°C and cool completely.

Ingredients

  • 20 g flour;
  • 20 g corn starch;
  • 115 g milk chocolate;
  • a little butter.

Preparation

Sift flour and starch. Break the chocolate and melt it or over a steam bath. Mix all ingredients and place soft dough into a piping bag. Grease a baking sheet with oil and form cookies on it. Bake at 160°C for about 10 minutes and cool completely.


spicysouthernkitchen.com

Ingredients

  • 115 g butter;
  • 50 g unsweetened cocoa powder;
  • 300–400 g sugar;
  • 120 ml milk;
  • 300–400 g instant oatmeal;
  • 120 g peanut butter;
  • 1½ teaspoons vanilla extract.

Preparation

Place the butter, cocoa, sugar and milk cut into pieces into a saucepan. Stir and bring the mixture to a boil over medium heat. Cook, stirring, 1.5 minutes.

Remove the pan from the heat. Add oats, peanut butter and vanilla extract and stir to combine. Form cookies and place on a baking sheet lined with parchment. Leave for 30–40 minutes. If the cookies take a long time to set, place them in the oven for a while.


russianfood.com

Ingredients

  • 125 g butter;
  • 200 g dark chocolate;
  • 2 eggs;
  • 100 g white sugar;
  • 100 g brown sugar;
  • 30–40 g unsweetened cocoa powder;
  • a pinch of salt;
  • 1 teaspoon baking powder;
  • 130 g corn starch.

Preparation

While stirring, melt the butter along with the chocolate in a steam bath and cool. Beat eggs and two types of sugar with a mixer. Add chocolate mixture and stir. Add cocoa, salt, baking powder and starch and knead the dough.

Place a spoonful of dough onto a baking sheet lined with parchment. Bake cookies in an oven preheated to 180°C for 10–12 minutes.


povarenok.ru

Ingredients

  • 80 g butter;
  • 100 g powdered sugar;
  • 1 egg yolk;
  • a pinch of salt;
  • 140 g flour;
  • 1 teaspoon baking powder;
  • 3 sprigs of mint;
  • 100 g dark chocolate;
  • 250 g;
  • 2–3 tablespoons sugar;
  • a little mint liqueur - optional.

Preparation

Beat butter and powdered sugar with a mixer. Add the yolk and salt and beat again. Sift the flour along with the baking powder, add to the butter mixture and mix thoroughly. Add finely chopped mint leaves and coarsely grated chocolate.

Divide the dough in half and roll each part into a sausage. Cut them into medium pieces and form into balls. Flatten them slightly by placing them on a parchment-lined baking sheet. Place in an oven preheated to 180°C for 15 minutes and then cool.

Beat cream cheese and sugar with a mixer. If desired, add mint liqueur to the cream. Spoon the filling onto half of the cookies and cover with the rest of the cookies. Place the dessert in the refrigerator for 20–30 minutes.


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Ingredients

  • 4 boiled egg yolks;
  • 100 g;
  • 70 g powdered sugar;
  • a pinch of salt;
  • 1 orange;
  • 110 g flour;
  • 30 g unsweetened cocoa powder.

Preparation

Rub the yolks through a sieve. Add softened butter, powdered sugar and salt and stir. Add finely grated orange zest, sifted flour and cocoa and make the mixture homogeneous. Form it into a ball, wrap it in cling film and put it in the refrigerator for 40 minutes.

Roll out the chilled dough into a thin layer and cut out the cookies. Place it on a baking sheet lined with parchment and place in an oven preheated to 170°C for 15 minutes.

Ingredients

  • 200 g flour;
  • 1½ teaspoons baking powder;
  • ½ teaspoon salt;
  • a pinch of vanillin;
  • 20 g unsweetened cocoa powder;
  • 1 egg;
  • 100 g sugar;
  • 100 g butter;
  • 150 g toffee.

Preparation

Sift flour, baking powder, salt, vanillin and cocoa and mix. Beat the egg with a whisk, add sugar and beat again. Combine the flour mixture with the egg mixture. Add melted butter and knead the dough. Form it into a ball, wrap it in cling film and put it in the refrigerator for half an hour.

Divide the dough into small pieces and roll them into balls. Make flat cakes out of them, place toffee on top, seal the edges and roll into balls again. Place them on a parchment-lined baking sheet at a large distance from each other. Bake for 12 minutes at 180°C and cool.

  • 150 g butter;
  • 100 g sugar;
  • 1 teaspoon vanilla sugar;
  • 4 boiled egg yolks;
  • 250 g flour;
  • 1 teaspoon baking powder;
  • 70 g unsweetened cocoa powder;
  • 35 g powdered sugar.

Preparation

Grind the softened butter with regular and vanilla sugar. Chop the yolks with a fork, add to the butter mixture and mix thoroughly. Add sifted flour, baking powder and 25 g cocoa and knead the dough.

Form small pyramids out of it and place in the freezer for 15 minutes. Then place them on a baking sheet lined with parchment and place them in an oven preheated to 200°C for 15 minutes. Combine the remaining cocoa and powdered sugar. Roll warm cookies in the resulting mixture.