Eggless Chocolate Chip Cookies

These Eggless Chocolate Chip Cookies are crisp on the outside and soft and chewy in the middle, loaded with chocolate chips goodness. This eggless cookies recipe is a good way to make delicious and eggless cookies for yourself and your family.

With this eggless chocolate chip cookies recipe, you can enjoy cookies even if you’re allergic to eggs, on a strict eggless diet, or just out of eggs. They are not only eggless but also dairy-free and vegan.

What Is The Best Egg Substitute For Cookies?

Adding eggs to chocolate chip cookies makes a difference in the end product, but it does not mean that we cannot do it without eggs. You can use flax meal egg to substitute the eggs in these chocolate chip cookies. Generally, one tablespoon of flax meal and three tablespoons of water replace one egg.

Ingredients for Eggless Chocolate Chip Cookies

You just need a handful of ingredients and none are hard to fine.  

• Margarine: It’s similar to butter but it’s made with vegetable oil.  
• Sugar: It’s the sweetness factor in the cookies and it’ll make the cookies crunchy from outside.  
• Oat Milk: It’s non-dairy milk that you can use in your vegan chocolate chip cookies recipe.  
• Vanilla essence: It’ll enhance the taste of the chocolate chips.   
• All-Purpose Flour: No cookie dough is complete without flour. It gives structure to the dough and almost no baked good can be made without it.  
• Baking Soda: It’s the secret to making the cookie dough rise. Just 1 Tsp will make them puff up nicely.  
• Salt: It’ll help to control the sweetness of the sugar and the chocolate chips or chocolate.  
• Dark Chocolate Chips/ Dark chocolate chunks: They’ll give the cookies the chocolate crunch they’re famous for.  

How Do You Make Chocolate Chip Cookies From Scratch Without Eggs?

Making cookies with this vegan chocolate chip cookies recipe is really easy. With just the right ingredients and a couple of utensils, you’ll have the cookies ready in no time.  

1. First things first, you’ll have to turn on the oven to heat it up so preheat it at 375 degrees F – the perfect temperature to bake cookies. Line the baking tray with parchment paper.  
2. For the dough, you’ll need to melt the margarine and then combine it with sugar till all the sugar gets dissolved in it.  Then, add in Oat milk and vanilla essence and mix well to combine everything. When done, sift the flour, baking soda, and salt into the mix. 
3. With a wooden spoon, mix the flour, salt, and baking soda with the wet ingredients. Then, add in the dark chocolate chips or chocolate chunks and mix well. Mix till the flour is combined and chocolate is distributed well in the dough but doesn’t overdo the mixing part.  
4. If the dough becomes thick or dry, then you should add more Oat milk – one more tablespoon should be enough but you might need more.  
5. Scoop a heaping of a tablespoon of the dough and roll it into a ball with wet hands so that the dough doesn’t stick to your hands. This mixture will make around 18-20 balls. Place each ball 2-inches apart from each other onto the tray and bake for 12 to 16 minutes or till soft inside and crunchy at the edges or as you prefer.  
6. Place the cookies on a cooling rack to cool them and store or serve them right away. Bon Appetite!  

How to Store the Cookies 

To store these egg free cookies, just place them in an airtight container with a slice of bread – it’ll help to keep them tender. Usually, baked cookies last in an airtight jar for up to 3-5 days but if they get soggy you can reheat them in the oven for 5 minutes on low flame or just pop them in the microwave for 10 to 20 seconds.  

You can also freeze the cookie dough. The best way to freeze the eggless cookie dough is to make balls, put them in a plastic bag or between plastic sheets in a pan and freeze them. When you want to eat, bake them till they’re crisp at the edges and soft in the center.  

Tips for Making Perfect Cookies

1. You can use a silicone mat to line the pan instead of paper if you’ve one because it’ll more evenly distribute the heat around the tray. You can also use aluminum foil.  
2. It might be hard for you to shape the dough into balls in your hands so instead, you should use an ice-cream scooper to scoop the dough onto the baking tray but be sure to shape the dough a bit with your hands to make balls.  
3. DON’T put too many cookies in one pan and space them because they’ll spread out while baking and you don’t want a mess on your hands.   

Tips and Tricks

1. Make sure your eggless chocolate chip dough is not crumbly, it should stick together and soft and gooey. If not add some more plant-based milk, one to two tablespoons.
2. Make sure your plant-based butter is at room temperature.
3. You can make these cookies healthier and use any nut butter instead of a plant-based butter.
4. Do not flat your cookie dough balls if you want round cookies like mine but if you prefer the flat ones you can slightly flat those balls before baking.
5. If you want more crispy cookies keep them in the oven a bit longer and for the softer version leave them in the oven a bit less than the recommended time( 2 to 3 minutes) not more than that.

Other Eggless Cookies Recipes

If you like this eggless cookies recipe, you might also like

• VEGAN RED VELVET CRINKLE COOKIES
• VEGAN CHOCOLATE CRINKLE COOKIES
• GLUTEN-FREE PUMPKIN COOKIES
• VEGAN ALMOND FLOUR COOKIES
• VEGAN OATMEAL PEANUT BUTTER COOKIES

If you try this recipe, leave a comment and show some love by rating it in stars. Do not forget to take a picture and tag us @getsetvegan on Instagram. We would love to see this.