The BEST Chocolate Chip Cookie recipe on the planet happens to be EGGLESS! Moist and chewy, these cookies are perfectly delicious.
This post is all about how to make Eggless Chocolate Chip Cookies.
You’re probably wondering how it’s even possible this chocolate chip cookie recipe could rank with the BEST if it’s eggless. While some people use apple sauce or mashed bananas instead of eggs, this recipe calls for a rich and nutty substitute made from flaxseed meal and water. And it just happens to give these cookies the ultimate boost in flavor.
Eggs are traditionally used in cookie recipes to add binding, which helps to hold the ingredients together. They also add moisture and bring out the flavors of other components when exposed to heat. So, how is it possible to omit the eggs and have an off-the-charts delicious cookie?!
Using a flaxseed meal is key because it contains fat like real eggs, and once ground and mixed with water, it creates a gluey substance perfect for binding. The results are a denser chocolate chip cookie that tastes rich and flavorful.
So, when I say this recipe is the BEST, I mean it. You do not have to follow a vegan diet or have an egg allergy to appreciate these soft and moist baked treats. Let’s dive into the simple step-by-step recipe!
Eggless Chocolate Chip Cookies
What Happens When You Don’t Add Eggs To Cookies?
Because the eggs add moisture and help bind the cookie ingredients together, not adding eggs would result in a dry and crumbly cookie.
This recipe uses a flaxseed meal to substitute the eggs because it contains fat like a real egg and makes a perfect binding gluey substance for holding the cookies together. The nutritious omega-3 fatty acids in flaxseeds keep the cookies extra soft and moist.
Ingredients You’ll Need:
- This recipe will replace two eggs with a ground flaxseed paste. Grab a small cup and add two tablespoons of Flaxseed Meal. Next, add six tablespoons of water. Mix and stir for about three minutes, then let it rest for five minutes. The mixture will have a glue-like consistency.
- All-Purpose Flour, 2 1/4 Cups
- Baking Powder, 1 Teaspoon
- Baking Soda, 3/4 Teaspoon
- Salt, 1 Teaspoon
- Unsalted Butter, 1 Cup (2 sticks, room temperature)
- White Granulated Sugar, 3/4 Cup
- Brown Sugar, 3/4 Cup
- Ground Cinnamon, 1/4 Teaspoon (if you enjoy the taste of warm spice, add 1/2 teaspoon)
- Vanilla Extract, 1 Tablespoon
- Semi-Sweet Chocolate Chips, 1 1/2 Cups
- Sea Salt (Sprinkle sea salt on top of each cookie after they’ve baked.)
Equipment Needed:
- Cookie Scoop – equivalent to 1.5 tablespoons (OPTIONAL but helpful).
- Separate Small Bowl and Spoon – for mixing the flaxseed meal paste.
- Oven
What Can I Substitute For Eggs In Chocolate Chip Cookies?
This is the BEST eggless chocolate chip cookie recipe because the flaxseed meal is rich in omega 3’s and adds nuttiness and great texture to the cookies. However, if you don’t want to use ground flaxseed, you can use apple sauce or mashed bananas. Use 1/4 cup of applesauce to replace one egg and one ripe mashed banana to substitute one egg.
How To Make The Best Eggless Chocolate Chip Cookies, Step-By-Step
Step 1: Preheat the oven to 350 degrees F. Line some baking sheets with parchment paper and set aside.
Step 2: Whisk the flour, baking powder, baking soda, salt, and ground cinnamon together in a bowl and set aside. Be sure to spoon and level the flour by adding the flour to the measuring cup with a spoon and then leveling off the flour with a knife. This ensures the flour is not packed in, which prevents extra flour from being added to the bowl.
Step 3: Add two tablespoons of flaxseed meal and six tablespoons of water to a small bowl. Mix consistently for about three minutes. Allow the mixture to sit for five minutes. It should have a glue-like consistency. This mixture amount replaces two eggs.
Step 4: In a large mixing bowl, whisk the room-temperature butter, white sugar, and brown sugar until smooth. Next, whisk in the flaxseed paste and vanilla extract.
Step 5: Now, add the dry flour mixture to the large bowl of creamed butter and sugars, mixing at a medium-low speed. Add 1/2 cup of dry ingredients at a time.
Step 6: Add the semi-sweet chocolate chips to the cookie batter and mix on medium-low speed until incorporated.
Step 7: Drop balls (approximately 1.5 tablespoons) of dough onto each baking sheet lined with parchment paper, spaced two inches apart. Use a cookie scoop for an accurate 1.5 tablespoons. You should get 24 cookies total for this recipe.
Step 8: Bake for 10-11 minutes at 350 degrees F. The cookies should look golden brown around the edges and soft in the middle. As the cookies cool, they will set and form to perfection.
Step 9: Allow the cookies to rest on the baking sheet for about five minutes before transferring them to a cooling rack.
Step 10: Sprinkle sea salt on top of each warm cookie. This step is optional.
Why You’ll LOVE This Recipe:
- Nothing beats the warm and delicious taste of homemade chocolate chip cookies. (Egg-Free!)
- These cookies are slightly crispy on the outside and soft on the inside. (Heaven!)
- They have incredible texture from using ground flaxseed meal. (Also Nutritious!)
FAQs And Tips For This Eggless Chocolate Chip Cookies Recipe
How Can I Make Eggless Chocolate Chip Cookies With Oatmeal?
Follow this recipe, add one cup of old-fashioned oats to the cookie dough, and mix thoroughly. Follow the same baking time.
Are These Eggless Chocolate Chip Cookies Chewy?
Yes! So chewy, soft, and moist.
What Are The Storage Instructions For These Cookies?
You can store them at room temperature in an airtight container for up to five days. If you keep them in the refrigerator, they will stay fresh for up to two weeks.
How Do You Make Eggless Chocolate Chip Cookies With Cream Cheese?
Instead of adding the flaxseed paste that this recipe calls for, you would add 8 ounces of room-temperature cream cheese. If you love cream cheese, this is the way to go!
What Are The Freezing Instructions?
If you have leftover cookies, add them to a Ziploc bag or an airtight container in the freezer for up to six months. You can also form the dough balls and place them on a baking sheet in the freezer. Once they’re frozen, you can store the dough balls in a Ziploc bag. Defrost the balls of dough when you want fresh eggless chocolate chip cookies, and follow the same baking time listed in this recipe.
What Happens If You Use One Less Egg In Cookies?
If you use one less egg or, in this case, one less egg substitute, the cookies will not have enough binding properties, and they will be too crumbly and most likely fall apart.
Eggless Chocolate Chip Cookies
Equipment
- Measuring Cups and Spoons
- Mixing Bowl
- Stand Mixer or Hand Mixer
- Baking Sheet
- Parchment paper
- Cookie Scoop – equivalent to 1.5 tablespoons (OPTIONAL but helpful).
- Cooling Rack
- Separate Small Bowl and Spoon – for mixing the flaxseed meal paste.
- Oven
Ingredients
Ingredients You'll Need For Eggless Chocolate Chip Cookies:
- 2 tbsp Ground Flaxseed Meal
- 6 tbsp Water
- 2 1/4 cups All-Purpose Flour
- 1 tsp Baking Powder
- 3/4 tsp Baking Soda
- 1 tsp Salt
- 1 cup Unsalted Butter, 2 sticks (room temperature)
- 3/4 cup White Granulated Sugar
- 3/4 cup Brown Sugar
- 1/4 tsp Ground Cinnamon (You can omit this ingredient if you prefer.)
- 1 tbsp Vanilla Extract
- 1.5 cups Semi-Sweet Chocolate Chips
- Sea Salt – Sprinkle on top of each warm baked cookie.
Instructions
How To Make Eggless Chocolate Chip Cookies, Step-By-Step
- Preheat the oven to 350 degrees F. Line some baking sheets with parchment paper and set aside.
- Whisk the flour, baking powder, baking soda, salt, and ground cinnamon together in a bowl and set aside. Be sure to spoon and level the flour by adding the flour to the measuring cup with a spoon and then leveling off the flour with a knife. This ensures the flour is not packed in, which prevents extra flour from being added to the bowl.
- Add two tablespoons of flaxseed meal and six tablespoons of water to a small bowl. Mix consistently for about three minutes. Allow the mixture to sit for five minutes. It should have a glue-like consistency. This mixture amount replaces two eggs.
- In a large mixing bowl, whisk the room-temperature butter, white sugar, and brown sugar until smooth. Next, whisk in the flaxseed paste and vanilla extract.
- Now, add the dry flour mixture to the large bowl of creamed butter and sugars, mixing at a medium-low speed. Add 1/2 cup of dry ingredients at a time.
- Add the semi-sweet chocolate chips to the cookie batter and mix on medium-low speed until incorporated.
- Drop balls (approximately 1.5 tablespoons) of dough onto each baking sheet lined with parchment paper, spaced two inches apart. Use a cookie scoop for an accurate 1.5 tablespoons. You should get 24 cookies total for this recipe.
- Bake for 10-11 minutes at 350 degrees F. The cookies should look slightly golden brown around the edges and soft in the middle. As the cookies cool, they will set and form to perfection.
- Allow the cookies to rest on the baking sheet for about five minutes before transferring them to a cooling rack.
- Sprinkle sea salt on top of each warm cookie. This step is optional.
Nutrition
Final Thoughts For Eggless Chocolate Chip Cookies
While the title of this recipe may sound funny, the recipe itself is incredibly delicious! Whether you have an egg allergy or not, this chocolate chip cookie recipe is one of the BEST. Share with your friends and family that eggless cookies are the only way!
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