How To Make Eggless Chocolate Chip Cookies
It’s easier than you think to bake delicious chewy chocolate chip cookies without eggs. Let me share the secret to the best eggless cookies.
Ingredients and Substitutions
All you need to make these cookies are:
All-Purpose Flour – This recipe should work with gluten-free flour blends, but I haven’t tried. Margarine or plant-based butter – Both work very well. Make sure you soften butter if using plant-based butter, and remove it from the fridge 30 minutes before baking cookies. On the other hand, margarine is always soft straight out of the refrigerator, so there is no need to bring it to room temperature. Sugar – white sugar or caster sugar. Brown Sugar or soft brown sugar to increase the soft and chewy texture of the cookies. Plant-Based Milk of Choice – soy milk, almond milk, or oat milk. Cornstarch – or tapioca starch. Vanilla Extract – for more flavor Baking Soda – to help the cookies rise slightly. Chocolate Chips – I used vegan dark chocolate chips.
Instructions
Serving
These eggless chocolate chip cookies are a delicious snack with a glass of plant-based milk or a quick dessert. You can also dip them in my Vegan Ganache or Vegan Whipped Cream. You can use these cookies to make an ice cream sandwich press a scoop of your favorite vanilla ice cream between two eggless chocolate chip cookies. Otherwise, try serving these with a dash of sea salt flakes. Salt and chocolate are so good together.
Storage Instructions
Store your cookies in an airtight container or cookie box and place them in the refrigerator to keep them fresh for up to 4 days. You can freeze leftover cookies in zip-lock bags for up to 1 month. Thaw your cookies at room temperature the day before on a plate.
Flavor Variations
You can use this eggless cookie recipe to create a range of delicious cookies. Skip the chocolate chips and try.
Eggless Nut Cookies – Replace the chocolate chips with chopped walnuts, pecan, or almonds. Eggless Oatmeal Raisins Cookies – Add 1/3 cup of rolled oats with the flour, and replace the chocolate chips with dried raisins. Eggless White Chocolate Chip Cookies – Replace the dark chocolate chips with dairy-free white chocolate chips.
Allergy Swaps
If there are some ingredients in this recipe you need to substitute, try some of the options below.
Sugar-Free – Use sugar-free crystal sweeteners like white and brown erythritol. Corn-Free – Swap the cornstarch for tapioca flour or arrowroot flour. Margarine – Try plant-based butter but avoid oil like coconut oil, they make the cookies too oily. Nut-Free – Use plant-based milk made from seeds or soy like soy milk, hemp milk, or oat milk. Gluten-Free – I didn’t try gluten-free all-purpose flour, but it might provide a nice result if your blend contains added gum.
Here are my answers to your most common questions about this eggless chocolate chip cookie recipe.
