Description
These Eggless Chocolate Chip Cookies are a delightful treat for anyone looking to enjoy the classic flavor of chocolate chip cookies without the eggs. They are soft, chewy, and bursting with chocolate in every bite. Perfect for vegans, those with egg allergies, or anyone craving a delicious homemade cookie.
Ingredients
Scale
Dry Ingredients:
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients:
- ½ cup unsalted butter (softened)
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- ¼ cup milk (dairy or plant-based)
- 1 teaspoon vanilla extract
Additional:
- ¾ cup semisweet chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt.
- Mix Wet Ingredients: In a separate large bowl, beat the softened butter, brown sugar, and granulated sugar until light and creamy. Add the milk and vanilla extract, mix well.
- Combine Dry and Wet Ingredients: Gradually stir in the dry ingredients until a dough forms. Fold in the chocolate chips.
- Bake: Scoop tablespoon-sized amounts of dough onto the prepared baking sheet, bake for 10–12 minutes until lightly golden.
- Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- You can substitute the butter with vegan butter for a dairy-free option.
- For a crispier texture, bake an extra 1–2 minutes.
- Enhance the flavor with a pinch of cinnamon.
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 12g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
