Eggless Chocolate Chip Cookies

These eggless chocolate chip cookies are gooey, soft and chewy. You only need 9 ingredients, they’re ready in 20 minutes, and there’s no chill time required!

Course Dessert

Cuisine American

Diet Low Lactose, Vegan, Vegetarian

Prep Time 10

Bake Time 10

Total Time 20

Servings cookies

Calories 211kcal

Author Gabby

Equipment

1 handheld mixer or Standing Mixer
Baking Sheets

Ingredients

¾ cup butter, softened (vegan or regular)
½ cup granulated sugar
½ cup light brown sugar
1 Tablespoon ground/milled flaxseed
2½ Tablespoons warm water
1 Tablespoon vanilla extract
¾ teaspoon salt
¾ teaspoon baking soda
2 cup + 2 Tablespoons all-purpose flour
½ cup semisweet chocolate chips or chopped chocolate (vegan or regular)

US Customary - Metric

Instructions

Add 1 tablespoon of ground flaxseed and 2½ tablespoon of warm water to a small bowl. Mix together and set aside until the mixture becomes thick and gelatinous (around 10-15 minutes).*
Preheat the oven to 350°F and line two baking sheets with parchment paper.
In the bowl of a handheld mixer or standing mixer, beat the butter, brown sugar, and granulated sugar together until light and fluffy (around 1-2 minutes). Add in the flax egg and vanilla extract.
Pour in the flour, salt, and baking soda and mix until just combined. Stir in the chocolate.
Use a medium cookie scoop or spoon to make 1.5-2 tablespoon sized balls and place them on the baking sheet around 3-4 inches apart.
Bake the cookies (one sheet at a time for even baking) for 8-11 minutes. Remove them from the oven when the edges look set. They will look under-baked in the middle! Remove from the oven and leave them on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. Enjoy!

Video

Notes

Measuring Flour: Please properly measure your flour using either a kitchen scale or by fluffing it up in the bag with a fork, then using a spoon to scoop the flour into the measuring cup and then use the back of a butterknife to level it off (the is the scoop and level method).

If your cookies don't spread, it is likely due to using too much flour.

Chocolate Chips: I like to use semisweet, but use any that you'd like. You can also use a chopped up chocolate bar or even dairy free white chocolate chips.

Flax egg: You can also replace the flax with chia seeds if necessary.

Storage and Freezing: Store the cookies in an airtight container or ziploc bag at room temperature for 5-6 days.

The baked cookies can be frozen in a freezer bag for up to 2 months. Thaw at room temperature when you're ready to eat them.

Nutrition