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Eggless chocolate chip cookie broken in half.
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5 from 5 votes

Eggless Chocolate Chip Cookies

These soft and chewy eggless chocolate chip cookies have simple ingredients and come out perfect every time!
Prep Time15 minutes
Cook Time10 minutes
Cool5 minutes
Total Time30 minutes
Course: cookies, Dessert
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 24 cookies
Calories: 158kcal
Author: Alison Corey

Ingredients

  • ½ cup vegan butter softened to room temperature
  • ¾ cup light brown sugar
  • 1 tablespoon Bob's Red Mill Egg Replacer
  • 2 tablespoon water
  • 2 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 2 tablespoon cornstarch
  • 1 tsp baking soda
  • ¼ teaspoon salt
  • 1 ¼ cup semi-sweet chocolate chips

Instructions

  • Preheat oven to 350 F. Line baking sheet with parchment paper.
  • In a large mixing bowl beat together the butter and sugar on medium-high speed until pale and fluffy, about 3-5 minutes.
  • Whisk together 1 tablespoon of egg replacer, and 2 tablespoons of water in a small bowl. Allow it to sit for 1 minute to thicken.
  • Add the Bob's red Mill egg replacer, and vanilla extract and beat on medium speed until fully combined.
  • Scrape the bottom and the sides of the mixing bowl with a spatula. Then add the flour, cornstarch, baking soda, and salt. Mix together on medium-low speed until all of the ingredients are combined. Don't overmix
  • Fold in 1 cup of the chocolate chips.
  • Use a 2 tablespoon scoop to drop balls of cooking dough onto the prepared baking sheets. Leave about 2 inches between each cookie dough ball to allow for spreading.
  • Bake one sheet at a time on the center rack. Bake for 8-10 minutes or until lightly golden brown around the edges. Do not overbake. The cookies will be a bit puffy when you remove them from the oven.
  • While the cookies are still warm, use the remaining ¼ cup of chocolate chips, to drop a few on the top of each cookie.
  • Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Video

Notes

Top Tips for Making Eggless Chocolate Chip Cookies
  • Bake in a preheated oven.
  • Use 1:1 gluten-free baking flour to make these gluten-free.
  • Add ½ cup of raisins or chopped nuts.
  • Use regular butter if you're not vegan
  • Use quality semi-sweet chocolate chips.
  • If you'd like more uniform cookies, roll the dough into balls and flatten a bit using the back of a spoon.
  • Store the cookies at room temperature in an airtight container for up to 5 days.
  • Freeze the cookie dough by rolling the dough into a long log shape about 2 inches wide. Wrap with plastic wrap, and place in a freezer-safe bag. Store in the freezer for up to 3 months. When ready to bake, transfer the cookie dough to the refrigerator to thaw overnight. Then slice the cookie dough log into ¼ inch slices, and bake. 

Nutrition

Calories: 158kcal | Carbohydrates: 20g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 2mg | Sodium: 106mg | Potassium: 91mg | Fiber: 1g | Sugar: 11g | Vitamin A: 190IU | Vitamin C: 0.003mg | Calcium: 16mg | Iron: 1mg