Eggless Chocolate Chip Cookies
Eggless chocolate chip cookies are perfect for vegans, those with egg allergies, or when you’ve run out of eggs and simply need an egg free cookies recipe. It’s easy to make chocolate chip cookies without eggs if your dough has enough moisture.
servings
Ingredients
- 1 ¼ cup all-purpose flour can substitute with gluten-free flour if needed
- ⅔ cup sugar
- ½ tsp baking powder
- ½ tsp baking soda
- Pinch of salt
- ⅓ cup coconut oil softened, can substitute with vegan butter
- ¼ cup coconut milk room temperature
- 1 tsp vanilla extract
- 1 cup vegan chocolate chips
Instructions
- Preheat the oven to 350F. Prepare a baking tray with parchment paper.
- In a large mixing bowl, add coconut oil and sugar. Whisk vigorously until the mixture is glossy. Add in milk and vanilla extract.
- In a separate bowl, add flour, baking powder, baking soda, and salt. Mix until combined, then add dry ingredients to the wet mixture. Fold in the chocolate chips.
- Use a cookie scoop to divide the batter into 12 balls and place them on the baking sheet lined with parchment paper, spacing 2” apart.
- Bake the about 8-10 minutes until lightly golden on the edges. Overbaking will cause the cookies to no longer be soft. Remove from oven and cool completely.
Notes
- Preheat the oven before baking.
- Watch the texture. The dough should be firm enough to scoop with a cookie scoop.
- Refrigerate the dough for 30 minutes or so if it doesn’t hold together well.
- Use a cookie scoop to get uniform cookies.
- Don’t overbake the cookies, or they will not be soft.
- Cool for a few minutes before transferring to a wire rack to cool completely.
Nutrition
Calories: 226kcal | Carbohydrates: 30g | Protein: 2g | Fat: 12g | Saturated Fat: 9g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Sodium: 64mg | Potassium: 25mg | Fiber: 1g | Sugar: 18g | Vitamin C: 0.05mg | Calcium: 32mg | Iron: 2mg
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