These eggless chocolate chip cookies are perfectly chewy and so easy to whip up! You'll want to make this classic recipe over and over again.
I'm not exaggerating when I say that, out of alllll the many irresistible desserts I feature here on this blog, the #1 recipe that is most requested around here by my taste tester (who also happens to be my husband) is my classic chocolate chip cookies. No fancy ingredients, no frills.
And I can't really say I blame him! There's something so comforting to me about chocolate chip cookies. I just love how the whole house smells when I have a batch of these little guys in the oven.
These eggless chocolate chip cookies truly are a classic in my book. If you're ever at a loss for what to bake, say, if you have a new neighbor that you want to welcome to town or have some last minute guests popping over... you simply can't go wrong with these cookies.
In fact, I may or may not have some dough hanging out in the freezer. You know, for emergencies or whatnot.
Why You'll Love These Eggless Chocolate Chip Cookies...
- We're talking ultimate chocolate chip cookie texture here. These little guys are both soft (in the center) and chewy (around the edges), which I consider ideal when it comes to chocolate chip cookies.
- The cookie dough freezes really well, so you can always bake a few at a time and freeze the dough for later.
- You likely already have everything you need and can whip these up right now!
What You'll Need...
How To Make...
This chocolate chip cookie is extremely straightforward, and the steps will likely be very similar to other chocolate chip cookies you have made. We'll start by getting all of our dry ingredients together in a bowl, so that it's ready when we need it.
Set that aside and use your mixer to cream the butter with both types of sugar. Add in the egg replacer and vanilla extract, and mix it all up. Then just add the dry ingredients right in and mix until a soft dough forms. Fold in the chocolate chips. We're nearly there!
We're going to cover the cookie dough and chill in the refrigerator for at least 30 minutes. And that's all there is to it! Scoop out tablespoonfuls of dough and arrange on a baking sheet lined with parchment paper.
Bake on 350ºF for 8-10 minutes, or until the cookies are slightly golden around the edges. Allow them to cool on the baking sheet for 15 minutes before removing.
Tips For Making The Best Eggless Chocolate Chip Cookies...
- As always, my top tip is to use a kitchen scale to weigh your flour. This is the best way to ensure you have the right amount, and too much flour can definitely alter the texture of these cookies. We'll need 259 grams for this recipe.
- Take your time with creaming the butter with the sugars. You really want the mixture to be nice and smooth.
- While it can be hard to wait, the chill time is very important. These cookies will still spread slightly (the perfect amount!) but we need to chill them to avoid too much spreading.
- Although I recommend light brown sugar in this recipe, you can also definitely use dark brown instead, if that's what you have. It will still be Just As Tasty!
- If you're not allergic to eggs, you can always use 1 egg instead of the egg replacer.
Did you try my eggless chocolate chip cookies? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog!
For More Gluten Free Cookie Recipes, Check Out My...
- Birthday cake cookies
- Cream cheese thumbprint cookies
- Ultimate triple chocolate cookies
- Carrot cake breakfast cookies
Chocolate Chip Cookies - Gluten Free, Eggless
- 1 ¾ cups (259g) gluten free flour blend
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (170g) unsalted butter room temperature
- ½ cup (100g) granulated sugar
- ¼ cup (50g) light brown sugar packed
- 1 tablespoon Bob's Red Mill Egg Replacer mixed with 2 tbsp water
- 1 teaspoon vanilla extract
- ⅔ cup (113g) semisweet chocolate chips
- In a medium bowl, whisk the flour, baking soda, and salt together. Set aside.
- Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with both sugars. Add the prepared egg replacer and vanilla extract and mix to combine. Add in the dry ingredients and mix on low speed until cookie dough forms. Fold in the chocolate chips. Cover and chill the dough in the refrigerator for at least 30 minutes.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper. Scoop tablespoonfuls of dough and arrange on the prepared baking sheet, 1-2 inches apart. Bake for 8-10 minutes, or until the cookies are slightly golden around the edges. Allow to cool on the baking sheet for 15 minutes before removing.
- Be sure to follow the instructions on the package of Bob's Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
- If you are not looking to replace eggs, you should be able to use 1 egg instead of the egg replacer.