eggless chocolate chip cookies recipe
The Best eggless chocolate chip cookies recipe
They’re also surprisingly simple to make, which is great for when you’re short on time but still want something delicious. No eggs mean they’re lighter than traditional cookies, but they still hold their shape and don’t spread too much—just the way I like them. Plus, they’re perfect for any occasion: a weekend brunch, a late-night snack, or even a little something for a friend who stops by. And honestly, the best part? They’re a great way to use up extra chocolate chips or a few extra oats if you’re feeling creative. No one will ever guess they’re egg-free, either—just a classic cookie that feels like a secret family favorite.
Easy Eggless Chocolate Chip Cookies
Soft, chewy cookies with gooey chocolate chips that don’t require eggs. Perfect for a quick treat with minimal effort.
🥘Ingredients
- 2 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 tsp baking soda
- 1 tsp salt
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 cup semisweet chocolate chips
- ½ cup chopped walnuts (optional)
👨🍳Directions
-
1
Preheat oven to 375°F. Line a baking sheet with parchment paper. -
2
In a large bowl, whisk flour, baking soda, and salt. Stir in sugars, oil, and vanilla until combined. -
3
Fold in chocolate chips and walnuts (if using). Drop spoonfuls of dough onto the baking sheet, spacing them about 2 inches apart. -
4
Bake for 10–12 minutes, until edges are golden. Let cool on the sheet for 5 minutes before transferring to a wire rack.
🔧Equipment
- Mixing bowls
- Whisk
- Baking sheet
- Parchment paper
- Spatula
📊Nutrition Facts (per serving)
📝Notes
- For extra chewiness, chill dough for 30 minutes before baking.
- Use room-temperature chocolate chips for a smoother texture.
Watch Video Of How Easy Eggless Chocolate Chip Cookies Works
❓ Frequently Asked Questions About Eggless Chocolate Chip Cookies
1. Can I substitute any of the ingredients in this eggless chocolate chip cookie recipe?
Yes, you can make adjustments, but keep substitutions simple. For the egg substitute, a mashed banana or aquafaba (chickpea brine) in equal amounts works well. If you’d like softer cookies, add 1–2 tablespoons of melted coconut oil. For browner cookies, bake at 350°F (175°C) instead of 325°F (165°C). Avoid swapping chocolate chips for other chips unless they’re similar in size and texture.
2. Why do my cookies spread so much, even with the dough chilled?
The dough spreads because flour and fat (like coconut oil) are mixed together before baking. To reduce spread:
– Chill the dough for at least 30 minutes before baking.
– Use a light hand when pressing the dough into the pan—don’t flatten it too thin.
– Bake at the lower end of the temperature range (325°F/165°C) for slightly firmer cookies.
3. How long should I bake the cookies, and what do I look for?
Bake until the edges are golden brown and the centers look set but still slightly soft, about 10–12 minutes. The cookies will firm up as they cool. Use an instant-read thermometer for accuracy: they’re done when the center reaches 195–205°F (90–96°C). Overbaking will make them dry and brittle.
4. Can I make these cookies ahead of time?
Yes, but handle them carefully. Bake as directed, then let them cool completely on the baking sheet. Store in an airtight container at room temperature for up to 5 days or freeze the dough balls for up to 3 months. Thaw at room temperature before baking fresh from frozen (add 1–2 minutes to the bake time).
5. What if my chocolate chips are too small or too large?
Small chips melt faster and may spread too much, while large chips can look uneven. For consistency:
– Use 1-inch diameter chips or round them with a knife if they’re irregular.
– If chips are too small, add 1–2 extra tablespoons of chocolate chips to your dough for a more traditional texture.
– For a chewier texture, sprinkle a few whole chocolate chips on top before baking.
