Eggless Chocolate Chip Cookies (Vegan Option Included)

These eggless chocolate chip cookies are deliciously crispy on the outside and soft and chewy on the inside, just like your favorite bakery-style cookies!

Course Dessert

Cuisine American

Keyword Chocolate Chip Cookie, Cookie, Egg-free Chocolate Chip Cookie, Eggless Chocolate Chip Cookie, Vegan Chocolate Chip Cookie

Prep Time 15

Cook Time 15

Chill Time 1 30

Total Time 2

Servings cookies

Calories 215kcal

Author Cara Harbstreet

Ingredients

2 1/2 cups all-purpose flour or 300 grams (see notes below)
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 cup dark brown sugar packed
1/2 cup butter or vegan butter alternative softened but not melted
1/3 cup granulated white sugar
1/3 cup creamy peanut butter, nut butter, or tahini
6 tbsp room temperature water or about 90 mL
2 1/4 tsp vanilla extract
1 1/4 to 1 1/2 cups semi-sweet chocolate chunks or chocolate chips

Instructions

Whisk the dry ingredients together in a large mixing bowl.
In a separate bowl, combine the sugar (dark brown and white), butter or vegan butter alternative, nut butter, water, and vanilla. Whisk together until smooth and thick.
Add the wet ingredients to the larger mixing bowl with the dry ingredients. Fold together until mostly combined, then add the chocolate chips and mix until a thick, slightly crumbly dough forms.
Cover the dough and refrigerate for at least one hour (or up to two hours).
To bake, preheat the oven to 350 degrees F. Prepare baking sheets with parchment paper.
Use a cookie scoop or spoon to portion out the cookie dough (about 2 tbsp). Gently roll the dough into balls and place 2" apart. Bake for 12 to 14 minutes, or until the edges are browned but the centers are still soft.
Remove from the oven and allow to cool on the sheet to finish setting. Serve and enjoy, or store up for 3-4 days on the countertop in a sealed container.

Notes

For Chewier Cookies: reduce the amount of flour to 270 grams (about 2 1/4 cups) and use only 1/2 to 3/4 tsp of baking powder. Follow the same directions, lightly rolling the cookie dough balls without pressing down before baking.

Measuring flour can be highly variable based on the method. If using measuring cups (by volume) sift or spoon the flour into the measuring cup and level off with the back of a knife to avoid packing down the flour. If measuring by weight using a kitchen scale, use 300 grams.

Note that non-organic flour is processed using an animal byproduct (bone char). For 100% vegan chocolate chip cookies, look for organic sugar and use vegan chocolate chips.

As written, recipe yields 24 cookies. Adjust accordingly.

The cookie dough can be made up to 24 hours in advance. Store in the refrigerator, then allow 30 minutes at room temperature to soften the dough enough for scooping.

Nutrition