Eggless Checkerboard Cookies are buttery vanilla and chocolate biscuits arranged to form a checkerboard pattern, giving them their distinctive look and name.
These eggless checkerboard cookies are crisp yet tender, with a fine crumb and the contrasting flavours of vanilla and cocoa. For the best results, use good-quality vanilla extract and unsweetened cocoa powder.
Why make eggless checkerboard cookies?
After posting my Chocolate Muffins recipe, I received many requests for eggless bakes, so I adapted this classic cookie using curd as an egg substitute. If you prefer, you can replace the curd with an equal weight of eggs.
Before you begin, here are some practical tips to improve your baking:
- Invest in a kitchen scale. Weighing ingredients in grams gives the most consistent and accurate results compared with cup measures.
- Always use conditioned butter (softened but not melted). I discuss this in detail in my Chocolate Chip Cookies – Baking for Beginners series.
- Add curd (or eggs) in stages to avoid splitting the butter mixture.
- Sift cocoa powder to remove lumps and ensure even distribution through the dough.
- Use a serrated knife for cleaner, even slices of cookies or cakes.
- Bake using the double-pan method: place a pan beneath your baking tray to prevent direct bottom heat and avoid over-browning the cookie bottoms.
I also experimented with pressure cooker baking in this series and tested whether adding salt or water at the base affects the bake. Placing rock salt at the bottom increased retained heat, but it blackened the cooker sides and some salt began to burn, creating potential off-flavours. I won’t use rock salt again; if I use salt, I’ll use regular table salt in future tests. Adding water to create steam is not necessary for this method, but I may test it later to compare results.
How do these cookies taste?
They are buttery with a pleasant contrast between the slight bitterness of cocoa and the sweetness and aroma of vanilla. The finished cookies are crisp on the outside and tender inside, with a fun, technical assembly when layering the strips to form the checkerboard.
If you enjoy the pressure cooker baking series, feel free to tag me on social platforms — I love seeing your recreations.
Here is the video recipe:
And the detailed recipe:
Eggless Checkerboard Cookies in Pressure Cooker
Ingredients
For the Vanilla Cookie Dough
- 200 gms Plain flour
- 120 gms Butter Conditioned
- 80 gms Icing Sugar
- 40 gms Curd
- 5 ml Vanilla Essence
For the Chocolate Cookie Dough
- 180 gms Plain Flour
- 120 gms Butter Conditioned
- 80 gms Icing Sugar
- 40 gms Curd
- 20 gms Cocoa powder
Instructions
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Using the paddle attachment in a stand mixer, combine conditioned butter and icing sugar until just blended. If using a hand blender, use the stir or fold setting, or mix gently with a spatula.
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Add curd in stages and mix until incorporated.
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Add the flour and combine to form a dough.
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Shape the dough into a rectangle, then freeze for 15–20 minutes until firm enough to handle.
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Roll the chilled dough into a 20 x 16 cm rectangle and cut into eight 2 cm strips.
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Repeat the same process for the chocolate dough, but sift the flour and cocoa powder before adding to ensure even mixing.
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Refer to the video for the layering technique to assemble the checkerboard pattern.
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Bake in a preheated pressure cooker for 18–22 minutes. If using an oven, bake in a preheated oven at 180°C for 12–15 minutes.
Notes:
- Do not over-cream the butter and sugar — you only need to blend them until combined.
- Press the layered strips firmly together to avoid gaps in the assembled dough.
- Use the double-pan baking method to protect the cookie bottoms from direct heat.
- Baking time can vary by heat source: on a flame-based gas stove expect around 16–18 minutes; on induction mine took 20 minutes.
Pin it for later:
See you soon with another recipe.
Hugs
Sushma