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!
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?
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.
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!