Want to unleash the flavor and texture of your chocolate chip cookies? Take out the eggs…
The secret to making chocolate chip cookies without eggs is to use two kinds of sugar and rely on a bit of leavening magic (i.e., baking powder and baking soda). The result? Cookies that are amazingly soft, chewy, tender, and delicious with a melt-in-your-mouth texture.
Don’t ask me about the science (and magic) behind it all. All I know is that the molasses in brown sugar makes cookies chewy, while white sugar makes them crisp.
And when a cookie recipe asks you for not one, but two leavening agents, you know it’s going to be tender as the two combine to make cookies crisp up on the outside while remaining soft on the inside.
Whether you’re a vegan or not, you’ll want to try these eggless cookies—the taste just may surprise you.
Why You’ll Love Eggless Chocolate Chip Cookies
Sometimes, you just run out of things. You can be an A+ mom, but we all forget the most crucial and amazing things, don’t we?
Just last week I went to the store ahead of making my signature apple pie. I bought every single thing I needed right down to the apple pie spice… only to forget the apples. In this case, you may have bought everything you need for cookies but overlooked the eggs on your grocery list.
Well, that doesn’t matter. You can now make these amazing chocolate chip cookies without any eggs at all!
How Do I Prep and Store These Cookies?
To prepare these cookies in advance, you can make the dough ahead and freeze it. I scoop my dough into small balls then flash freeze them for an hour on a tray. Then, I keep them in freezer-safe bags. Just add two to three minutes of bake time, and you can bake them from frozen. Once cooked, you can store these cookies at room temperature in a cookie jar or tin for up to 7 days.
Serving Suggestions
These cookies are wonderful for breakfast dessert, lunch dessert, and dinner dessert. So, I often have one after I dine on this amazing Tater Tot Breakfast Casserole. They also go great after eating my favorite sandwich in the whole world, this Italian-Inspired Ciabatta Sandwich. And I like to eat one or two after my favorite dinner: a big bowl of Buffalo Chicken Mac and Cheese.
Sometimes I crumble them up over Banana Dragon Fruit Ice Cream. And if I’m still peckish in the middle of the night, I’ll have some for a snack with a Delicious Vanilla Milkshake.
Eggless Chocolate Chip Cookies
Ingredients
- 1/2 cup salted butter softened
- 1/4 cup white sugar
- 3/4 cup brown sugar lightly packed
- 1/4 cup water room temperature
- 2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour spooned and leveled
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup chocolate chips use a mix of dark and semi-sweet
Instructions
- In a large bowl, beat together the softened butter, white sugar, and brown sugar until the mixture is light and fluffy.
- Slowly pour in the water and vanilla extract while continuing to beat the mixture.
- In a separate mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
- Combine the wet ingredients with the dry ingredients. Then fold the chocolate chips into the dough. Cover and refrigerate the dough for at least 30 minutes to firm up.
- Preheat your oven to 350°F. Using a cookie scoop or spoon, form the dough into 2-inch balls and place them on a parchment-lined baking sheet. Bake in the center of the oven until the edges are golden brown, about 12 minutes.
- Allow the cookies to cool on the baking sheet for about 5 minutes. They will flatten and firm up during this time. Then, gently transfer them to a wire rack to cool completely.
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