Eggless Chocolate Chip Cookies
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)!
Servings: 12 Large Cookies
Calories: 331kcal
Ingredients
- 1 ¾ cups gluten free flour (I use a 1:1 gf flour with xanthan gum)
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup unsalted butter or vegan baking stick, softened
- 1 ¼ cups dark brown sugar
- 2 heaping tablespoons cornstarch mixed with 3 tablespoons of water
- 1 teaspoon pure vanilla extract
- 1 tablespoon unsulphured molasses
- ¼ cup milk of choice
- 1 ¼ cups semi sweet allergy friendly chocolate chips
Instructions
- 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 minutes until golden on the bottoms. You can check carefully with a cookie spatula.
- When the cookies come out of the oven, reshape. Immediately use a spatula to push the cookies back into a circle shape or use a large circle cookie cutter. If using a cookie cutter, place it over the cookies and rotate quickly in a circle.
- Do not take the cookies off the baking sheet for 5 minutes. If you try, they will fall apart. After 5 minutes, transfer cookies to a cooling rack and enjoy!
Video
Notes
Storing
Keep extra cookies in an airtight container or in a zip top bag at room temperature for up to 3 days. Heat in microwave a few seconds before serving if you want them warm.Freezing
Wrap raw 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.For Smaller Cookies
Use a small cookie scoop and bake at the same temperature for 11 min. Make sure to keep dough in the fridge in between baking the batches.For Vegan
Use non dairy gf flour, vegan baking stick, non dairy milk and allergy friendly chocolate chips.For AP Flour
I cannot test this recipe due to celiac disease but these are the changes I would make:- Use 1 ¾ cups packed AP Flour (294 grams)
- Use 2 tablespoons milk
Nutrition
Calories: 331kcal | Carbohydrates: 47g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 22mg | Sodium: 200mg | Potassium: 172mg | Fiber: 3g | Sugar: 31g | Vitamin A: 254IU | Calcium: 54mg | Iron: 2mg