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Eggless Chocolate Chip Cookies
Make
the best
Eggless Chocolate Chip Cookies in town! This recipe is dairy-free and vegan too so
everyone
can enjoy it.
Course
Dessert
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
10
minutes
minutes
Resting period
5
minutes
minutes
Total Time
25
minutes
minutes
Servings
36
cookies
Calories
99
kcal
Author
Marjory Pilley
Ingredients
10
Tablespoons
vegan butter
1 ¼ sticks
10
Tablespoons
brown sugar
organic; ½ cup plus 2 Tablespoons
9
Tablespoons
white sugar
organic; ½ cup plus 1 Tablespoon
1
egg replacer
1 teaspoon baking powder, 1 Tablespoon water, 1 Tablespoon vinegar or equivalent substitution to replace 1 egg.
1
teaspoon
vanilla extract
1 ¾
cup
unbleached all purpose flour
or all purpose flour
½
teaspoon
baking soda
¾
teaspoon
baking powder
¾
teaspoon
salt
1
cup
mini semi-sweet chocolate chips
or regular size; dairy and egg-free.
Instructions
Cream butter and sugars together with an electric mixer for about 5 minutes until light and fluffy.
Add egg replacer and vanilla to creamed butter mixture and stir to combine.
Add flour, baking soda, baking powder, and salt to butter mixture and stir to combine.
Fold in chocolate chips.
Form dough into log, cover with plastic wrap and place in the refrigerator for up to 24 hours.
When ready to bake, preheat oven to 350 °F.
Roll dough into smooth, round, Tablespoon-sized balls and place on a parchment-lined baking sheet
Bake for about 10 minutes or until cookies just begin to brown. They will still be very soft.
Remove baking sheet from oven and allow the cookies to cool on baking sheet for about 5 minutes.
Transfer to a cooling rack to cool further and enjoy.
Video
Nutrition
Calories:
99
kcal
|
Carbohydrates:
14
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Sodium:
93
mg
|
Potassium:
19
mg
|
Sugar:
9
g
|
Vitamin A:
10
IU
|
Calcium:
13
mg
|
Iron:
0.4
mg