Benefits and Advantages of eggless chocolate chip cookies
Eggless chocolate chip cookies offer many benefits making them a popular choice in kitchens everywhere. One of the key advantages is their simplicity; these cookies require fewer ingredients and avoid the challenges associated with using eggs, making the recipe accessible to novice and experienced bakers alike. Without eggs, they provide an excellent option for those with egg allergies or sensitivities, and also appeal to vegans by substituting regular butter with vegan stick butter and using water or plant-based milk in place of eggs.
These eggless cookies boast a soft, chewy center paired with lightly crisp, golden edges, delivering a satisfying texture that rivals traditional recipes. This balance offers an indulgent treat without depending on eggs for structure or moisture. The recipe’s flexibility allows easy adaptation for gluten-free or low-calorie diets by incorporating appropriate alternative ingredients.
Eggless chocolate chip cookies bring together dietary inclusivity, ease of preparation, and delicious results, ensuring everyone can enjoy this classic cookie experience.
By choosing eggless variations, bakers reduce cholesterol intake and avoid potential egg-related food safety concerns, making these cookies a wholesome and crowd-pleasing option. The recipe’s versatility and ability to maintain rich flavor while catering to diverse dietary needs make it a reliable go-to treat for families, busy parents, students, and anyone craving comforting homemade cookies.
Essential Ingredients for eggless chocolate chip cookies
- ½ cup (113 g) salted butter, softened (or vegan stick butter for vegan option)
- ¼ cup (60 ml) water at room temperature (or ¼ cup (60 ml) full-fat milk as an alternative)
- ¼ cup (50 g) white granulated sugar
- ¾ cup (165 g) brown sugar, lightly packed
- 2 teaspoons vanilla extract
- 1 ¾ cups (220 g) all-purpose flour, spooned and leveled (some recipes use up to 2 ¼ – 2 ½ cups flour)
- ¾ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt (adjust if using salted butter)
- 1 cup (170-180 g) chocolate chips (a mix of dark and semi-sweet recommended, but any preferred type works)
Each of these ingredients plays an important role in achieving the soft and chewy texture of eggless chocolate chip cookies. The butter or vegan butter provides richness and moisture, while the water or milk replaces eggs to bind the dough and add tenderness. The combination of granulated and brown sugar offers balanced sweetness and contributes to the chewy texture, with brown sugar adding moisture. The baking soda and powder act as leavening agents to help the cookies rise and create their light crumb. Vanilla extract enriches flavor, and the chocolate chips deliver the classic melty, sweet pockets that define chocolate chip cookies.
For alternative diets, gluten-free flour can be used in place of all-purpose flour to accommodate gluten sensitivities. Similarly, vegan stick butter and plant-based milk make this recipe suitable for vegan baking, broadening its appeal.
Discover more delightful recipes and treats like our Butter Pecan Fudge to satisfy your sweet tooth.
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Eggless Chocolate Chip Cookies Recipe for Soft and Chewy Homemade Treats
- Total Time: 25 to 55 minutes
- Yield: Approximately 24 cookies 1x
- Diet: Vegetarian
Description
🍪 Enjoy the delight of Eggless Chocolate Chip Cookies, perfect for those avoiding eggs without compromising on texture.
🥛 These cookies are soft, chewy, and easily adaptable to vegan diets for a homemade treat everyone can enjoy.
Ingredients
1/2 cup salted butter, softened (or vegan stick butter for vegan option)
1/4 cup water at room temperature (or 1/4 cup full-fat milk)
1/4 cup white granulated sugar
3/4 cup brown sugar, lightly packed
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup chocolate chips (a mix of dark and semi-sweet recommended)
Instructions
1. Cream the softened butter with white and brown sugar until light and fluffy, scraping the bowl occasionally.
2. Gradually add water (or milk) and vanilla extract, mixing until smooth.
3. In another bowl, whisk together flour, baking soda, baking powder, and salt.
4. Slowly incorporate dry ingredients into wet mixture until just combined to form a sticky dough.
5. Fold in the chocolate chips evenly.
6. Chill the dough in the refrigerator for at least 30 minutes.
7. Preheat oven to 350°F (180°C) and line baking sheets with parchment paper.
8. Scoop dough into roughly 2-inch balls, spaced 2 to 3 inches apart.
9. Bake for 12 to 15 minutes until edges are golden and centers are puffed.
10. Cool cookies on baking sheet for 5 minutes, then transfer to wire racks.
Notes
🧈 Use softened (not melted) butter for better texture.
❄️ Chilling dough enhances chewiness and prevents spreading.
⏲️ Avoid overbaking to keep centers soft and chewy.
- Prep Time: 10-15 minutes
- Chill time: 30 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 270-280 kcal
- Sugar: 18-24 g
- Sodium: 100-170 mg
- Fat: 15-16 g
- Saturated Fat: 9-10 g
- Carbohydrates: 30-37 g
- Fiber: 0.5-1 g
- Protein: 2 g
- Cholesterol: 30 mg
Keywords: Eggless, Chocolate Chip Cookies, Soft, Chewy