Hey there, fellow cookie lovers! I'm thrilled to share my go-to recipe for Eggless Chocolate Chip Cookies with you. If you've been searching for a delicious cookie recipe that doesn't require eggs, or if you're vegan or catering to someone with egg allergies, your quest ends here. These cookies are everything you dream of—soft, chewy, and brimming with chocolatey goodness.
What I love most about this recipe is its versatility. With just a few simple ingredients and some pantry staples, you'll be on your way to creating a cookie masterpiece. Whether you want to stick to the classic chocolate chip style or get adventurous with mix-ins like nuts or dried fruits, this recipe serves as the perfect canvas. So grab your mixing bowl and let's get baking!
Hey there, cookie lovers! I know sometimes we don't always have every ingredient on hand, or maybe you have specific dietary needs. So, I wanted to share some of my go-to substitutions for this eggless chocolate chip cookie recipe. These swaps have worked well for me in the past!
If you're gluten-free or just looking for a healthier option, try using oat flour or a gluten-free flour blend in place of the all-purpose flour. I've also had good results with whole wheat flour, but remember that whole wheat tends to make the cookies denser.
No baking soda? No worries! You can use double the amount of baking powder. So for this recipe, that'd be 1 teaspoon of baking powder instead of ½ teaspoon of baking soda.
If you’re vegan or lactose intolerant, vegan butter is a fantastic option. Coconut oil can also work but expect a slightly different texture and a hint of coconut flavor.
Brown Sugar and White Sugar:
If you run out of brown sugar, you can make your own by adding a tablespoon of molasses to a cup of white sugar. Alternatively, you can use all white sugar, but the cookies might lose some of their chewiness. I've also used coconut sugar as a 1:1 replacement for both brown and white sugar.
I love using applesauce as an egg substitute, but you can also use a ¼ cup of mashed bananas, yogurt, or a commercial egg replacer. I've tried these options, and they each bring a unique touch to the cookies.
If you want to make these cookies truly vegan, go for dairy-free chocolate chips. But hey, if you're feeling adventurous, why not try chunks of dark chocolate, white chocolate, or even peanut butter chips?
The recipe mentions optional nuts, and I've tried walnuts, pecans, and even almonds. If you're allergic to nuts, feel free to skip them or replace with something like dried cranberries for a fun twist.
Tips and Tricks for Perfect Eggless Chocolate Chip Cookies
Hey there, cookie enthusiasts! Ready to level up your cookie game? Here are some of my favorite tips and tricks that can help you get the most out of this eggless chocolate chip cookie recipe. These pointers have saved the day for me more than once, and I'm sure they'll come in handy for you too!
Consistency is Key:
- Measure Accurately: I can't stress this enough—always measure your ingredients precisely. Small differences can affect the texture and flavor significantly. Using a kitchen scale for flour and sugar can be a game-changer.
Handling the Dough:
- Don't Overmix: Once you add the dry ingredients to the wet, mix until just combined. Overmixing can lead to tougher cookies.
- Chill the Dough: If you find your dough is too soft to handle or you prefer thicker cookies, you can chill the dough for 30 minutes to an hour. This also enhances the flavors.
- Play with Flavors: Feel free to add a sprinkle of cinnamon or a dash of nutmeg for an extra layer of flavor. You can also add orange or lemon zest for a citrusy kick.
- Texture Variations: For added texture, consider using chopped chocolate bars instead of chips, or add flaky sea salt on top right before baking.
- Rotate the Tray: If your oven has hot spots, consider rotating the cookie sheet halfway through baking to ensure even cooking.
- Keep an Eye on Time: Every oven is different, so start checking your cookies at the 10-minute mark to avoid overbaking. The edges should be golden, but the centers will firm up as they cool.
- Cooling is Crucial: Let your cookies cool on the baking sheet for about 5 minutes before transferring them to a cooling rack. This helps them set and keeps that wonderful texture.
- Freeze for Later: Did you know you can freeze cookie dough balls and bake them straight from the freezer? Just add a couple extra minutes to the baking time.
Bonus for Vegan Bakers:
- Check Your Chips: Not all chocolate chips are created equal! If you're going for a fully vegan cookie, make sure your chocolate chips are dairy-free.
Eggless Chocolate Chip Cookies
- Medium mixing bowl
- Cookie sheet or baking tray
- Cookie scoop or tablespoon (for portioning dough)
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter melted (or use vegan butter for a fully vegan recipe)
- 1 cup packed brown sugar
- ½ cup granulated white sugar
- ¼ cup unsweetened applesauce acts as an egg substitute
- 1 tablespoon vanilla extract
- 1 to 1 ½ cups chocolate chips ensure dairy-free for vegan option
- Optional: ½ cup chopped nuts like walnuts or pecans
- Preheat Oven: Preheat your oven to 350°F (175°C). Line your cookie sheet or baking tray with parchment paper or a silicone baking mat.
- Dry Ingredients: In the medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- Wet Ingredients: In the large mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Mix until smooth. Stir in the applesauce and vanilla extract until well combined.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, stirring with a wooden spoon or spatula until just combined.
- Add Ins: Fold in the chocolate chips (and nuts, if using).
- Scoop & Place: Using the cookie scoop or a tablespoon, drop spoonfuls of dough onto the prepared cookie sheet, spacing them about 2 inches apart.
- Bake: Place in the oven and bake for 12-14 minutes or until the edges are lightly golden. Note: the center will still be soft but will firm up as they cool.
- Cool: Remove from the oven and allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a cooling rack to cool completely.
- Serve & Enjoy: Once cooled, serve your eggless chocolate chip cookies with a glass of milk (or dairy-free alternative) and enjoy!
Eggless Chocolate Chip Cookies - FAQ
Yes, you can also use mashed bananas, yogurt, or commercial egg replacers like Ener-G. The proportions may vary, so adjust accordingly.
This recipe can easily be made vegan by using vegan butter and ensuring your chocolate chips are dairy-free.
You can use a gluten-free flour blend in place of the all-purpose flour. Make sure to also check that your other ingredients, like baking soda and chocolate chips, are gluten-free.
These cookies can be stored in an airtight container for up to a week. They can also be frozen for up to 3 months.
Yes, you can refrigerate the cookie dough for up to 3 days. Be sure to let it come to room temperature for about 30 minutes before baking.
Flat cookies could result from overly melted butter, too much sugar, or not enough flour. Make sure to measure your ingredients carefully. If your butter is too soft, try refrigerating the dough for 30 minutes before baking.
The recipe calls for both brown sugar and granulated white sugar. Brown sugar gives the cookies a chewy texture, while white sugar makes them crisp. However, you can use only one type of sugar if you prefer, but the texture will differ slightly.
The cookies are done when the edges are lightly golden. They may still look soft in the center but will firm up as they cool.