These are the best Eggless Chocolate Chip Cookies! They are soft, chewy and loaded with chocolate chips. Egg free chocolate chip cookies don't have to be dry. Thanks to our secret ingredient, they're soft even the next day! Not only are they eggless, but they're gluten free, nut free and can easily be dairy free (vegan)!
In a large bowl, combine the gluten free flour, baking soda and salt.
In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
In a large bowl of an electric mixer fitted with the paddle attachment or using a hand held mixer, beat the softened butter or vegan baking stick and the dark brown sugar until soft and creamy. About 2-3 minutes.
With the mixer on low speed, beat in the cornstarch water mixture. Then beat in the vanilla, molasses and milk of choice. The mixture might look slightly chunky and that’s ok.
Still on low speed, beat the gluten free flour mixture into the wet ingredients, a little at a time until just combined.
Once combined, scrape down the sides of the bowl with a spatula and using the spatula, fold in ¾ cup of the chocolate chips.
The batter will be very wet and sticky. Don’t try to take it out of the bowl. Cover the bowl with plastic wrap and put it in the fridge for at least 2.5 hours. It needs to harden otherwise the cookies will spread all over the place.
After the 2.5 hours, preheat the oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper. Set aside.
Take the bowl of dough out of the fridge. Using an ice cream scoop, scoop the dough out. At this point the dough will still be a bit sticky.
Pour the additional ½ cup chocolate chips onto a small plate. Press the tops of the dough balls into the chocolate chips.
Make sure to space each dough ball 3-4 inches apart. I usually only bake 6 at a time. If you do that as well, pop the rest of the dough balls in the fridge.
Bake the cookies in the middle rack for 13-15 minutes until golden on the bottoms. You can check carefully with a cookie spatula.
Immediately reshape the cookies when they come out of the oven. Use a spatula to push them into a circle and let cool on the baking sheet for 5 min before transferring to a cooling rack. If you don't do this, the cookies will break apart into a giant mess.
Video
Notes
For smaller cookies: Use a small cookie scoop and bake at same temperature for 11-13 min. Make sure to keep dough in the fridge in-between baking the batches. Vegan: Use a dairy free gluten free flour, vegan sugar, vegan baking sticks, a non dairy milk and vegan chocolate chips.All Purpose Flour: I cannot test this due to celiac disease, but use 1 ¾ packed cups of regular flour (294 grams) and 2 tablespoons of milk. Still chill the dough. Eggs: I cannot test this due to egg allergies, but use 13/4 packed cups of flour (294 grams), 2 tablespoons of milk, no cornstarch water and 1 egg. Still chill the dough for at least 1 hour.Storing: Keep extra cookies in an airtight container at room temperature for up to 3 days. Warm in microwave a few seconds before serving if you want them warm and gooey.Cookies will be soft and chewy in the middle with crip edges the first day. After being in an airtight container, the cookies will be soft throughout. Freezing: Wrap dough in a disc in plastic wrap and then pop it in a zip top bag. Freeze for up to 30 days. Thaw dough in the fridge the night prior to using. Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.Note: Wait till the cookies cool a bit before eating otherwise they will have a heavy molasses flavor. Once cooled, that flavor dissipates and just creates a lovely hint versus a strong punch.