These eggless chocolate chip cookies bake beautifully and taste delicious.
eggless chocolate chip cookies
If you have an egg allergy, or want to save some dimes with the increased prices on eggs, or if you're craving a delicious cookie, these eggless chocolate chip cookies are divine.
By the way, if you're wondering whether it's safe to eat the dough raw because it does not have eggs, note bacteria can lurk in flour, too. For edible chocolate chip cookie dough, I heat treat the flour.
ingredients and tools to make eggless chocolate chip cookies
You'll need the standard ingredients for chocolate chip cookies, but instead of eggs, you'll use milk as a binder.
ingredients
BUTTER. Unsalted butter is standard in baking. However, my personal preference is to use salted. If you like a stronger salt flavor to balance sweet, use salted.
SUGARS. You'll need granulated sugar and either dark brown or light brown sugar. Before to pack the brown sugar.
VANILLA EXTRACT. I recommend pure vanilla extract for best results.
MILK. I used whole milk to replace the eggs.
FLOUR. Spoon all-purpose flour into your measuring cups.
SALT. I add a bit of salt.
BAKING SODA. You'll need baking soda. Note that baking soda and baking powder are not interchangeable.
CHOCOLATE CHIPS of course! I added semi-sweet chocolate chips.
How do I make vegan cookies?
To make these egg-free chocolate chip cookies vegan, try using a butter replacement and non-dairy milk.
I use the Earth Balance brand of butter to make my vegan cut-out cookies, and it works very well.
tools
You'll need a couple baking trays.
Line your trays with parchment paper for best results.
A one-tablespoon cookie scoop helps portion your dough perfectly.
Transfer cookies to a baking rack to fully cool.
While our recipes provide both the metric and non-metric amounts, for best results, we recommend a digital scale.
I use an oven thermometer for accuracy. (This is how I know my oven runs 25 degrees cold.)
egg free chocolate chip cookie recipe
eggless chocolate chip cookies
Delicious eggless chocolate chip cookies are easy to make.
Ingredients
- 4 ounces butter (1 stick), slightly softened
- ¼ cup granulated sugar (51 grams)
- ½ cup packed brown sugar (104 grams)
- 4 tablespoons milk
- 1 teaspoon pure vanilla extract
- 1 ½ cups all-purpose flour (192 grams)
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup semi-sweet chocolate chips (6 ounces)
Instructions
- Line baking trays with parchment paper and set aside.
- Preheat the oven to 350 degrees F.
- In the bowl of a standing mixer or in a large bowl with a hand mixer, beat the butter briefly. Add the sugars and beat until creamy.
- Blend in the milk and extract.
- In a bowl, briefly whisk the flour, baking soda, and salt.
- Gradually stir in to the cookie mixture.
- Stir in the chocolate chips.
- Use a one-tablespoon cookie scoop to scoop rounded balls of dough on the tray, 1 to 2 inches apart.
- Bake until tops are lightly golden, 10 to 12 minutes.
- Transfer to wire racks to fully cool.
- Store in an air-tight container for 3 days OR freeze cooled cookies for 3 months.
Notes
We recommend weighing ingredients with a digital scale.
Bake one tray of cookies at a time in the center of your oven.
For vegan cookies, use dairy-free milk and a butter substitute.
Unsalted butter is standard for baking. (However, my personal preference is to use salted.)
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