Eggless Chocolate Chip Cookies Recipe
Chewy, buttery, and perfectly golden - these egg-free chocolate chip cookies are just as good as a typical chocolate chip cookie recipe with eggs!
Ingredients
- 2 tablespoons ground flaxseed aka flaxseed meal
- 6 tablespoons warm water 1/3 cup; I just tend to use my tablespoon measure because I already used it for the ground flaxseed
- 1 cup unsalted butter 2 sticks; room temp/softened
- 3/4 cup granulated sugar white sugar
- 3/4 cup brown sugar
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour 260 g
- 1 teaspoon baking soda
- 1 1/2 teaspoons salt
- 2 cups chocolate chips 1 [12-ounce] package
Instructions
- In a small bowl, mix together the 2 tablespoons flaxseed meal and 6 tablespoons warm water. Allow it to thicken up for about 20 minutes; it will be thick but pourable with a slightly gel-like consistency.
- Place an oven rack in the middle of the oven and preheat the oven to 375°F (190°C).
- In the bowl of a stand mixer, beat the 1 cup (2 sticks) of butter at medium speed until creamy, then add the 3/4 granulated sugar and 3/4 cup brown sugar. Beat on medium speed for about 30 seconds until it begins to lighten up a little.
- Add the flaxseed mixture and 2 teaspoons vanilla. Mix at low speed until well-combined.
- In a medium bowl, whisk together the 2 cups flour, 1 teaspoon baking soda, and 1 1/2 teaspoons salt.
- Add the flour mixture to the butter/sugar mixture and turn the stand mixer on low, mixing just until combined. Be sure to scrape down the sides if necessary. Add the 12-ounce bag of chocolate chips, mixing for another couple of seconds. Remove the bowl and stir the dough together with a sturdy spatula until completely combined.
- Optional: Chill for 20-30 minutes for thicker cookies. This might be a good idea if you're in a warmer kitchen/climate or if you started with very soft butter. My kitchen is 69-70 degrees and I started with room temp butter; I found chilling doesn't make enough of a difference to be worthwhile.
- Form the dough into balls about 2 tablespoons each (I use a cookie scoop). Place on your baking sheet about 2 inches apart.
- Bake until golden around the edges, about 8 minutes.
- Remove the cookies from the oven and let rest for about 5 minutes on the cookie sheet, then transfer them to a wire rack to cool completely. Bake the next batch of cookies the same way, until you're all the way through the dough.
- Store in an airtight container at room temp for up to 5 days, or freeze for up to 3 months.
Notes
Prep time includes 20 minutes for the flax eggs to set up.
These are rather thin cookies. They're not wafer thin, but they're just not super thick chocolate chip cookies. I love them this way, but if you prefer a thicker cookie, I suggest adding 1/4 cup more of the all-purpose flour to your dough.
Storage notes:
Cookies keep well in an airtight container at room temp for 4-5 days. They also freeze well. Freeze baked cookies in an airtight container or freezer bag, or you can freeze the dough balls on a baking sheet then transfer them to a freezer bag for longer-term storage. Bake a few or a lot of cookies at a time! I suggest adding 1-2 minutes of baking time if you start with frozen cookie dough balls.Nutrition Facts
Serving: 1cookie, Calories: 235kcal, Carbohydrates: 31g, Protein: 1g, Fat: 12g, Saturated Fat: 8g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 20mg, Sodium: 194mg, Potassium: 71mg, Fiber: 0.4g, Sugar: 22g, Vitamin A: 236IU, Vitamin C: 0.003mg, Calcium: 22mg, Iron: 1mg