Craving the perfect chocolate chip cookie but want to skip the eggs? Get ready to revolutionize your baking game with these mind-blowing eggless chocolate chip cookies that are so chewy, so delicious, and SO easy to make that you'll never believe they're egg-free! Whether you're a vegan baker, have egg allergies, or just want to try something new, these cookies will make your taste buds dance with joy and have everyone begging for your secret recipe.
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1/2 cup vegetable oil
- 1/4 cup almond milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, combine brown sugar, white sugar, and vegetable oil. Whisk together until the mixture becomes smooth and well-incorporated.
- Add almond milk and vanilla extract to the sugar mixture. Stir thoroughly to create a uniform liquid base.
- In a separate bowl, sift together all-purpose flour, baking soda, and salt to ensure no lumps remain.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to maintain a tender cookie texture.
- Fold in chocolate chips, distributing them evenly throughout the cookie dough.
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers appear slightly soft.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Use room temperature ingredients to ensure better mixing and a more consistent dough texture.
- Don't overmix the dough - this can lead to tough cookies. Mix just until ingredients are combined.
- For extra chewiness, chill the dough for 30 minutes before baking.
- Use a cookie scoop for uniform cookie sizes and even baking.
- Watch the cookies carefully in the last few minutes of baking - they should be golden at the edges but still slightly soft in the center.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to prevent breaking.
- For variation, try different types of chocolate chips or add nuts for extra crunch.
- Store in an airtight container to maintain their soft, chewy texture.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 2g
Fat: 10g
Saturated Fat: 3g
Cholesterol: 0mg
