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Eggless Chocolate Chip Cookies
Best Eggless Chocolate Chip Cookies ever! Crispy around the edges, soft and chewy in the center, and full of chocolate chips. These chocolate chip cookies without eggs are easy, made with simple ingredients, require no chilling time, and turn out perfect every single time!!
Ingredients
- 1 ½ cup all purpose flour 180 grams
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 6 tablespoons unsalted butter melted
- ½ cup brown sugar 100 grams
- ¼ cup white granulated sugar 50 grams
- 1 tablespoon flaxseed meal
- 1 teaspoon vanilla extract
- 1 cup semi sweet chocolate chips and chocolate chunks
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Instructions
Prep Work
- Preheat the oven to 350°F and line a cookie sheet or baking tray with parchment paper or silicone mat. Keep aside.
- Melt the butter in a microwave-safe bowl and keep it aside to cool completely.
- Make the flax egg by mixing 1 tablespoon of flaxseed meal with 3 tablespoons of water. Mix well and keep aside for 5 mins.
Making Eggless Chocolate Chip Cookies
- In a large mixing bowl, whisk together the brown sugar, white granulated sugar, vanilla, and butter until well combined and creamy. I am using a hand mixer but you can use stand mixer or whisk it by hand too.
- Add the flax egg and whisk until smooth and fluffy.
- Sift in the all-purpose flour, and baking soda. Add salt and mix until the flour is just incorporated.
- Fold in the chocolate (chips, chunks, or chopped pieces) until the dough is well combined.
- Eggless chocolate chip cookie dough is ready! The cookie dough should be easy to roll and not sticky or dry or crumbly.
- Using a cookie scoop or ice cream scoop, place a scoop (2-3 tablespoons) of the dough on the parchment-lined tray about 2 inches apart to allow them to spread.
- For those perfect round cookies, roll each portion into a smooth ball. Flatten slightly with your hand/spatula. Press in some chocolate chips and chunks on top (optional).
- Bake in a preheated oven at 350°F for 10 (softer)- 12 (for crunchier) minutes or until the edges turn golden brown. I bake mine for 10 or 11 minutes. Remove from the oven.
- Tap the pan 2-3 times on the countertop to release air pockets. While the cookies are warm, shape them using a round cookie cutter or spatula (optional).
- Let them cool on the tray for 5 mins. The cookies will continue to “set” on the baking sheet during this time.
- Then transfer to a wire rack to cool completely. Once the cookie has cooled down, it’ll flatten a bit, and you’ll start seeing crinkles on the surface.
- Soft chewy eggless chocolate chip cookies are ready!
Video
Notes
Use a combination of brown and white sugar with more brown sugar than white for that caramel flavor and chewiness in cookies.
For a chewier chocolate chip cookie, use melted butter vs softened butter.
Bake the cookies in batches if needed. Do not overcrowd the tray and leave enough gaps for them to spread. I recommend baking 1-2 cookies first to test how they are spreading and then baking the rest.
Do not overbake the cookies as that will make the cookies crunchy and crispy. Bake them just for 10-12 mins. They will be puffed and the centers will look very soft and under-baked, doughy with lightly browned in a few places. They cook as they cool so pull them out while the center still looks undercooked. That way you get those delicious chewy cookies with crispy edges and a soft center.
For perfect round cookies, shape them using a round cookie cutter or spatula while they are warm.
For storing, add a piece of bread or tortilla to the cookie container to keep them moist and soft for a longer time.
Nutrition
Calories: 230kcal | Carbohydrates: 31g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 92mg | Potassium: 112mg | Fiber: 2g | Sugar: 17g | Vitamin A: 168IU | Vitamin C: 0.003mg | Calcium: 21mg | Iron: 2mg
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