Egg-Free Chocolate Chip Cookies

Egg-free Chocolate Chip Cookies- soft, chewy, chocolate chip cookies with no eggs required. Very easy to make- a great solution for those who can't eat eggs or when you just don't have any eggs to hand. 


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I'm obviously a bit obsessed by eggs and baking at the moment. I recently published a round up of recipes that only need one egg and now here I am with an egg-free cookie recipe!

This recipe was born out of a situation where I wanted to take cookies to a friend who had just had a baby, but I realised at the last moment that I didn't have any eggs left. This happens to me all the time, but I normally have time to nip to the shops. Not this time...

I thought about egg substitutes I could use, and decided, that as eggs in a cookie mainly provide the moisture and bind the dough together, milk would work.

The resulting cookies, have a very slightly different texture, are just a little bit more fragile and only go slightly golden. They hold together well, especially when cooled, but are more prone to breakages when warm. If you have no eggs, or are unable to eat eggs, you'll be very pleased with the cookies that this recipe produces. There's very little difference. They are soft, chewy and chocolatey, just as you'd expect from a decent cookie.

Top Tips

  • Use a food mixer, if you have one, but at the stage when you're adding the chocolate chips, remove the bowl and mix them in by hand so they don't get sliced up too much.
  • Don't be tempted to grease your cookie sheet before baking. These cookies are not sturdy enough to lift off even the best non-stick sheets. However, they do peel beautifully off greaseproof paper, so line your cookie sheet with that instead.
  • When spooning the cookie dough onto the paper, flatten it a little with the back of the spoon. This helps the cookie to spread to the right thickness. If you like them to be round rather than slightly misshapen, you can use the spoon to press the edges to a more uniform shape too. Don't worry if they come out looking puffed up, they quickly sink back to almost flat with those lovely cookie crinkles.

Make Egg-Free Chocolate Chip Cookies

I use a food mixer to make these cookies but they can be done by hand as well.

Cream the butter and the sugar together.

Mix in the flour, baking powder and vanilla extract until it resembles breadcrumbs.

Mix in the milk until you get a soft cookie dough.

Remove the blade of the mixer and mix in the chocolate chips by hand.

Spoon onto the cookie sheet, ideally lined with greaseproof paper.

After 10-12 minutes, when golden, remove from the oven.

They spread beautifully. When cooled, gently lift from the paper.


egg-free, eggless, cookies, chocolate chip
cookies, snacks
British
Yield: 12
Author:

Egg-Free Chocolate Chip Cookies

prep time: 10 Mcook time: 12 Mtotal time: 22 M
Egg-free Chocolate Chip Cookies- soft, chewy, chocolate chip cookies with no eggs required. Very easy to make- a great solution for those who can't eat eggs or when you just don't have any eggs to hand.

ingredients:

  • 125g butter
  • 65g caster sugar
  • 65g Musacavdo sugar
  • 1 tsp vanilla essence
  • 200g plain flour
  • 1 tsp baking powder
  • 3 tbsp milk
  • 100g chocolate chips

instructions:

How to cook Egg-Free Chocolate Chip Cookies

  1. Preheat the oven to 190°C (170 fan or gas mark 4).
  2. Cream the butter and sugar together.
  3. Add the flour, baking powder and vanilla essence and mix until it becomes soft breadcrumbs.
  4. Mix in the milk and the chocolate chips until you have a soft, pliable dough.
  5. Using a tablespoon, spoon golf ball sized dollops onto a lined cookie sheet.
  6. Flatten each ball a little with the back of the spoon.
  7. Bake for 10 minutes.
  8. The cookies should spread, rise a little and turn slightly golden. Once removed they will flatten completely.
  9. Allow to cool once removed and then gently move to a cooling rack.

NOTES:

If using a food mixer, add the chocolate chips, remove the bowl and mix them in by hand. Use greaseproof paper on your cookie sheet, rather than greasing it, so the cookies stay in tact when being transferred. When spooning the cookie dough onto the paper, flatten it a little with the back of the spoon.
Calories
220
Fat (grams)
11
Sat. Fat (grams)
7
Carbs (grams)
29
Fiber (grams)
1
Net carbs
28
Sugar (grams)
15
Protein (grams)
2
Sodium (milligrams)
111
Cholesterol (grams)
23
Created using The Recipes Generator


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