eggless choc chip cookies

Eggless Chocolate Chip Cookies

Recently, few of you have been asking me to create more recipes that don’t include eggs. Thanks to my obsession with all things chocolate, I had to make my first free from eggs bake had to be my eggless chocolate chip cookies!

eggless choc chip cookies

Baking without eggs comes with it’s challenges. In different recipes, eggs can have many roles. They can affect structure, texture and flavour. Eggs can provide stability in a batter, or be a thickener for sauces and custards. You can use them to add moisture or fat to a recipe and also as a glaze for baked goods.

Who knew the humble egg was so versatile in baked goodies!

Eggs are used for binding the mixture together, in particular in cookies. But because they also solidify when heated, eggs make cookies more firm and less likely to bend and break. And if that wasn’t enough, when mixed with sugar eggs help hold air in your mixture, keeping it light and moist.

So, how do we replicate this in a cookie, I hear you ask?

eggless choc chip cookies

Well, we don’t entirely. More a case of working with what we have! These cookies are still chewy and delicious. However they do turn out thinner and more delicate than their egg-using chocolate chip cookies. They are still very much the gorgeous cookies that you and I both love! 🙂

To get the air in, make sure you beat your butter and sugars together until pale. This is so you get plenty of volume in your cookie mix.

eggless choc chip cookies

And do leave them a little longer on the baking trays to set once our of the oven. This will make sure your cookies don’t fall apart when moved.

Overall, I am pleased with this eggless chocolate chip cookies recipe. Hope you enjoy it as much as I have making it for you!

Happy baking, friends!

🙂 x

Eggless Chocolate Chip Cookies

5 from 1 vote
Recipe by Andrea Jones Course: Cookies, SnacksCuisine: AmericanDifficulty: Easy
Servings

10-12

servings
Prep time

10

minutes
Cooking time

10

minutes
Total time

20

minutes

Eggless version of the the most amazing choc chip cookies!

Ingredients

  • 110 g (1/2 cup) unsalted butter, at room temperature

  • 55 g (1/4 cup) caster sugar

  • 50 g (1/4 cup) brown sugar

  • 1/2 tsp vanilla extract

  • 150 g (3/4 cup + 3 tbsp) plain (all purpose) flour

  • 1/2 tsp bicarbonate of soda

  • 2 tbsp milk (I use whole milk)

  • 150-200g (3/4 – 1 1/4 cup) chocolate chips

Directions

  • Line your baking sheet with baking paper and set aside. Preheat your oven to 180C/350F.
  • Put your butter in a large bowl and soften with a wooden spoon or electric whisk. Add the sugars and beat until thoroughly combined, pale and fluffy. Add the vanilla and mix in completely.
  • Sift in flour and baking soda, then beat completely to combine. Your mixture will look like large breadcrumbs, don’t worry it’s all good!
  • Add in the milk and beat to bring together into your cookie dough. Using a wooden spoon or spatula, tip in the chocolate chips and press in to mix completely into your cookie dough.
  • Use a cookie/ice cream scoop or two spoons to place balls of dough on your prepared baking sheet. Remember to leave room for them to spread, I only manage to fit four at a time on my baking sheet for this reason.
  • Bake for 6-9 minutes, until your cookies have little cracks all the way to the middle and are starting to brown on the edges. Once your cookies are done, leave them for about 5 minutes on the tray to set a little, then transfer to a wire rack to cool completely. (See notes below for more info)

Recipe Video

Notes

  • Make sure you use room temperature butter, it will help it mix much more easily
  • Your cookies will continue to cook (and brown!) after they’ve come out of the oven. To keep them chewy and soft, make sure you pull them out as soon as you see small cracks to the middle of the cookie, and a light browning along the edges. They will continue to cool and firm up once out of the oven, and will be wonderfully chewy once completely cool 🙂

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