Eggless Chocolate Chip Cookies (Gluten-Free)
No eggs? No problem! These eggless chocolate chip cookies are thick, chewy, and packed full of all the yummy chocolate chips. The most perfect egg-free chocolate chip cookie recipe and a guaranteed family favorite. Bonus: the recipe can be made gluten-free, dairy-free, vegan, or just plain regular.
10 minutes
14 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 212 |
| Fat: | 12 g |
| Carbohydrates: | 23 g |
| Protein: | 2 g |
| Cholesterol: | 0 g |
| Sodium: | 186 mg |
| Fiber: | 1 g |
| Sugars: | 21 g |
| Calculated per serving. | |
Serves: 22
Ingredients
- .5 cup.5 cup.5 cup Plant Based Butter, (114g) salted, softened
- 1.25 cup1.25 cup1.25 cup Granulated White Sugar, (250g)
- 1 Tbsp1 Tbsp1 Tbsp Vanilla Extract, (15ml)
- .25 cup.25 cup.25 cup Milk, (60ml) vegan, room temperature
- .25 cup.25 cup.25 cup unsweetened Applesauce, (60ml) room temperature
- 2.25 cups2.25 cups2.25 cups Gluten Free 1-to-1 Baking Flour (Bob's Red Mill), (270g)
- 1 tsp1 tsp1 tsp Baking Soda
- 1 tsp1 tsp1 tsp Sea Salt, coarse
- 2 cups2 cups2 cups Pascha 55% Organic Vegan Semi-Sweet Dark Chocolate Chips, (336g) or brand of choice
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat the oven to 350F and prepare a large cookie sheet with parchment paper.
- In a large mixing bowl combine the softened butter, sugar, and vanilla and mix until smooth.
- Add in the milk and applesauce and mix again until fully combined and smooth. Note that the mixture might separate at this point. It's due to the uneven temperature of the ingredients. Don't worry, it will come together in the next step.
- Measure in the flour, baking soda, and salt and mix until a dough forms.
- Pour in the chocolate chips and mix until just combined.
- With a large 3 tbsp cookie scoop, scoop the cookie dough onto the prepared pan approximately 2 inches apart from each other.
- Bake for 11-14 minutes or until the edges are set and a light golden brown. The center will appear slightly underbaked. Remove from the oven and allow to cool on the pan for 10 minutes before placing on a wire rack to fully cool. Enjoy! Tap the cookie sheet firmly on the counter when removing it from the oven if flatter cookies are desired.
- Store leftover cookies in an airtight container at room temperature for up to 5 days or frozen for up to 6 months.
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