Eggless Chocolate Chip Cookies

5 from 8 votes

Eggless Chocolate Chip Cookies

These eggless chocolate chip cookies have crisp edges and chewy centers with chocolate chips in every bite. They are so delicious no one can tell they don't contain eggs.

Prep Time5

Cook Time8

Cooling10

Total Time23

Course: cookies, Dessert

Cuisine: American

Diet: Vegetarian

Servings: Cookies

Author: Laura

Cost: $4

Equipment

Ingredients

½ cup salted butter (softened)
½ cup white sugar
½ cup brown sugar
1 teaspoon pure vanilla extract
3 Tablespoons heavy cream
1 ½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon sea salt
1 cup chocolate chips (6 oz)

US Customary - Metric

Instructions

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line 2 large baking sheets with parchment paper or silicone baking mats, set aside.
Beat butter, white and brown sugar together in the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer for 1 minute.
Then, add the vanilla and heavy cream and beat until combined.
Add flour, baking soda, baking powder and salt and beat until combined.
Stir in chocolate chips until evenly distributed throughout the dough.
Use a 2 Tablespoon cookie scoop to portion out dough, roll it into balls and place it evenly spaced on 2 the prepared baking sheets.
Bake for 8-10 minutes, or until cookies just barely look set and lightly browned around the edges.
Let cool on the baking sheet for 5-10 minutes before transferring to cool completely on a wire cooling rack.

Video

Notes

Egg Substitutes

Listed in the order I think yields the best results in taste and texture!

#1 heavy cream in place of 1 egg. It is, by far, the most delicious egg substitute, yielding the best cookies!

#2 coconut milk - use 3 Tablespoons full-fat coconut milk in place of 1 egg - just as delicious as heavy cream but some people can taste a slight coconut flavor.

#3 applesauce - use 3 tablespoons applesauce for 1 egg.

#4 chia or flax "egg" - combine 2 ½ Tablespoons of ground chia seeds or flaxseeds with 5 Tablespoons of hot water. Let sit until thickened and use in place of 1 egg.

#5 - Egg replacer. Follow the directions on the package.

Ingredient Substitution Notes

Salted Butter. Unsalted butter, vegan butter sticks (like Earth's Balance) and coconut oil are good substitutes.
Granulated sugar. I recommend using organic cane sugar or regular white sugar.
Light brown sugar. dark brown sugar or coconut sugar both work well.
All-purpose flour. For a gluten-free version use 1:1 all-purpose gluten-free flour.
Fine sea salt. If using iodized table salt, decrease the amount by half.
Chocolate chips. use your favorite: semisweet, dark, milk or even white chips.

Store

Once cooled cookies cookies in an airtight container at room temperature for 3-5 days.

Freeze

Freeze the dough before baking. Roll the dough into balls and freeze it in a single layer (or use parchment paper to separate the layers) in an airtight container for up to 2 months.

To bake: remove the dough from the freezer and let it thaw in the refrigerator overnight or at room temperature for 1-2 hours before baking according to the recipe instructions.

Freeze baked cookies. To freeze baked egg free chocolate chip cookies, let them cool to room temperature. Then store them in an airtight container in the freezer for up to 2 months.

To thaw: let the cookies sit at room temperature until soft.

Nutrition