Eggless Chocolate Chip Cookies
Last Updated on April 15, 2020 by Annie
Soft, pillowy eggless chocolate chip cookies topped with flaky sea salt are a dairy and egg-free treat sure to satiate all your cookie cravings!
Whelp y’all, it happened. I went to the grocery store and there were no eggs. And I don’t mean there were only cage-free eggs and I was being cheap… nope, there were NO eggs. Unless you want to count the broken one someone left in the egg section to indicate it was in fact the egg section.
Now, I know there are eggs somewhere in the world and I do still have about 12 in my refrigerator but the thing is, I like eggs for breakfast so if I am going to survive this, I need to save my eggs for breakfast eggs and not for baking eggs, at least until I again rely on a steady supply…
HOW TO SUBSTITUTE EGG IN A RECIPE
One of the best ways to replace an egg in a recipe is with a mixture of ground flaxseed meal and water. Simply stir together 1 tablespoon of ground flaxseed meal with 2.5 tablespoons of water. Allow the mixture to set for 5 minutes. This will give the flaxseed meal time to turn into a gelatinous mixture which will in turn bind the dough in the same way an egg would.
HOW TO MAKE EGGLESS CHOCOLATE CHIP COOKIES
Begin by mixing together a “flax egg”. In a small bowl stir together 1 Tablespoon ground flaxseed meal with 2 1/2 Tablespoons of water. Let the mixture set for 5 minutes.
Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat. Set aside.
In a medium bowl stir together 1 1/2 cup flour, 1/2 tsp salt, 1/2 tsp baking soda, and 1/8 tsp cinnamon. Set aside until later.
In the base of a standing mixer, cream together 1/2 cup softened vegan butter with 1/2 cup brown sugar, and 1/4 cup granulated sugar until smooth.
Next, add in the flax egg and 1 tsp vanilla. Mix until combined. Slowly, spoon the flour mixture into the mixing bowl until mixed together.
Fold in 1 cup dark chocolate chips. Scoop into 1 1/2 tablespoon sized balls. Sprinkle with flaky sea salt. Bake for 10 minutes. Allow to cool a minute before moving to a cooling rack and enjoy!
DAIRY FREE CHANGES
These egg and dairy free cookies use vegan butter and dairy free chocolate chips.
Did you make these deliciously dairy free and egg free Chocolate Chip Cookies?!? I would love to hear how they went! Leave a comment below or snap a picture and tag @mylifeafterdairy so I can share your life after dairy adventures!
OTHER COOKIE RECIPES
I have said it before and I continue to believe that I might just be a crazy cookie lady! Here are a few of my favorite cookie recipes up on the blog!
Chocolate Crinkle Cookies– These pillowy soft chocolate cookies make the perfect treat for all you chocolate lovers!
Snickerdoodles– Cinnamon sugar kissed cookies with strong hints of vanilla and a melt in your mouth texture that you can’t help but go for seconds and thirds.
Double Chocolate Chip Cookies– Dark and white chocolate come together with colorful sprinkles in these delicious chocolate packed cookies!
Eggless Chocolate Chip Cookies
These moist and fluffy chocolate chip cookies are packed with the classic chocolate chip cookie flavor and free from dairy and eggs.
Ingredients
- 1 Tbsp. Flaxseed Meal
- 2½ Tbsp. Water
- ½ c. Vegan Butter room temperature
- ½ c. Brown Sugar
- ¼ c. Sugar
- 1 tsp. Vanilla
- 1½ c. Flour
- ½ tsp. Salt
- ½ tsp. Baking Soda
- ⅛ tsp. Cinnamon
- 1 c. Chocolate Chips
Instructions
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Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
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In a small bowl mix together flaxseed meal and water. Let sit for 5 minutes.
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In the base of a standing mixer, cream together vegan butter and sugars until smooth. Pour in the flax mixture and vanilla and stir until combined.
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In a medium bowl stir together flour, salt, baking soda, and cinnamon.
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Spoon the flour mixture into the mixing bowl until mixed. Fold the chocolate chips into the batter.
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Use a 1½ Tbsp cookie scoop and scoop the cookies into balls. Sprinkle with flaky sea salt and bake for 10 minutes.