Best Eggless Chocolate Chip Cookies Recipe in 20 Minutes
This recipe offers you the best eggless chocolate chip cookies ever. You will be delighted by their soft and chewy inside texture pairing well with the light crisp outer layer.
Servings: 12
Calories: 140kcal
Equipment
- Bowl
Ingredients
- 1 cup + 2 tablespoons all-purpose flour
- 1 stick butter, soften to room temperature
- ½ tsp baking powder
- ¼ cup white sugar
- ½ cup brown sugar
- 1 tbsp cornstarch
- Pinch of salt
- 1 tsp pure vanilla extract
- 2 tbsp water or milk
- ½ cup unsweetened chocolate chips
Instructions
- Preheat the oven to 350F at least 10 minutes prior to baking the cookies.
- Grease and flour a baking tray or line it with parchment paper.
- Mix together the all-purpose flour, baking soda, cornstarch and salt in a bowl. Whisk until well combined and set aside.
- Place the softened butter in another bowl. Use a standing mixer or wire whisk to beat it until smooth and creamy.
- Bring in both types of sugar: white and brown. Mix again on medium speed until everything becomes fluffy.
- Add milk and vanilla extract. Whisk again until well incorporated.
- Stir in the dry ingredients mixture, mixing continuously until evenly incorporated.
- Fold in the chocolate chips using a spatula.
- If the dough seems soft or sticky or both, don’t worry! Place it in the fridge for about half an hour so the butter inside will harden a bit.
- If you don’t have time to wait for the dough to sit in the fridge, just scoop it on the tray, leaving enough space between the butter cookies (about 2 inches) because they will spread while cooking. Otherwise you can make small balls of dough (1-inch size) and also make sure to keep a short distance between them. Flatten them a bit with the back of your hand.
- Bake for 10-12 minutes. Check for the top to be set and the edges slightly golden. Remove immediately from the oven so you don’t overcook them.
- Leave the eggless chocolate chip cookies in the tray for 5 minutes, and then transfer to a wire rack to cool completely. They will set during the cooling process and will reach the desired texture.
Notes
- If you want to make the cookies vegan, replace the butter with vegan butter. Also use almond milk instead of cow milk.
- There is also the option of cooking gluten-free vegan egg free cookies. The best news is that they won’t be also taste-free! In fact, they remain as delicious as their non-vegan relatives. Instead of all-purpose flour, use a gluten-free flour mix or even gluten-free oat flour. The required quantity will be about 1 ¼ cups gluten-free flour. Be sure to measure it for accurate results.
- There is the option of making the dough ahead of time. Make small balls out of the dough and place them on a plate. Take the plate to the freezer. Once the dough balls are frozen, transfer to a ziplock bag and keep them inside. they will last there for about six months. When baking, add a few minutes to the cooking time, there is no need to previously defrost them.
- After baking the eggless cookies, they can be kept at room temperature for about one week if properly stored in an airtight container.
- You can also freeze these cookies without eggs for up to three months. This is in case there are some left and you want to enjoy them later.
- Serve the vanilla cookies near your morning coffee, with just a bit of whipping cream on top. Or enjoy them as a snack or dessert. When accompanied with a scoop of vanilla or chocolate ice cream, they will taste divine. Being so small, you may take the butter cookies on a hike or for a family long drive. I’m pretty sure your kids will thank you for that. Haven’t done that, I know from a friend… Just kidding!
- Anyway, it doesn’t matter how you serve the egg free cookies, just enjoy them!
Nutrition
Calories: 140kcal | Carbohydrates: 18.4g | Protein: 0.9g | Fat: 7.8g