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

Cook Time 10 minutes

Resting period 5 minutes

Total Time 25 minutes

Servings cookies

Calories 99kcal

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.

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.