1cup/ 225 grams salted butter softened at room temperaturenot melted
2teaspoonspure Vanilla extract
2 ½cup/ 315 grams All purpose flour
1teaspoon/ 5 grams Baking Powder
½cup/ 90 grams Packed light brown sugar
½cup/ 110 grams Organic White cane sugaror any fine white sugar of choice.
½teaspoonsea saltOR regular salt
To add inside and top the cookie dough -
1 ¼Semi Sweet chocolate chips to mix in
½cupspare chocolate chips to top.
Prepare egg substitute-
Mix together warm water and flaxseed meal.
Let it stand for 10 minutes to gel up.
Meanwhile preheat the oven at 375 deg F.
Line a baking tray with parchment paper or silicone mat.
In a bowl add flour, salt, and baking powder together and mix with a spoon. Keep aside.
Use a stand mixer or hand mixer with a beater attachment if you have it.
Or a simple bowl and a spatula works well too.
Beat butter until light, fluffy and creamy for 2 minutes.
Add in both the sugar and beat until creamy and combined well.
Add sugar little at a time for easy mixing.
Add in the flaxseed meal gel, vanilla and beat for a minute.
Now add in the flour little by little at a time.
You may continue beating the mixture until all flour is combined well or
Fold in flour with a spatula.
Do not over mix the dough.
Stir in the chocolate chips and fold it with a spatula.
Scoop a tablespoon dough and roll between your palms.
Place all the prepared cookie dough balls on the baking tray at least 2” apart because they will spread while baking.
Do not flatten the dough ball.
Add the remaining chocolate chips on top of each cookie ball. (2-3 chips for each ball).
Bake in a pre-heated oven for 9-12 minutes, until the sides turn light brown and the top is dry to touch.
Check at a 10-minute mark.
Do not over bake the cookies. The cookies continue to cook with residual heat after taking them out of the oven.
Let the cookies sit on the baking tray for at least 5 minutes before transferring them on the cooling rack.
How many cookies does this eggless cookie dough make?
It makes 4 dozen cookies (each cookies dough ball is 1 tablespoon).Makes 3.5 dozen cookies (each cookies dough ball scooped is 1.5 tablespoon)You may make larger cookies with ¼ cup dough ball.Bake it at 350 deg F for 12-15 minutes.
Possible substitutes of the ingredients used –
Swap 6 tablespoons yogurt or unsweetened applesauce for flaxseed meal gel.Swap wheat flour for all purpose flour.Swap vegan butter sticks for dairy butter.Use your choice of chocolate chips or chopped chocolate.
Helpful tips to make the best chewy Eggless Chocolate Chip Cookies -
• Follow the recipe to the T. If you want to make alterations double-check with me.• Use softened butter and not melted.• Use a combination of brown sugar and white sugar.• Adding salt is important to balance out the sweetness.• Do not overmix the dough.• Please do not flatten the cookies before baking, just roll them into a ball and place on the cookie sheet.• Do not overbake the cookies.• If you have an electric beater or a stand mixer use it.• If not, just a bowl and a spatula will do the trick.• Do not use a whisk because we don’t want to make these cookies cakey.
How to store eggless cookie dough?
There are two ways you can store cookie dough –Fridge method-• If you do not want to make the entire batch of cookies you can store it in the fridge for up to 2 days.• Just let it come to the room temperature before rolling into balls and baking.Freezer Method-• You may freeze the cookie dough by making a huge ball and flattening it.• Then wrap it twice in a cling wrap and place it in a container or large ziplock.• Let it thaw at room temperature or whenever it is easy to work with before baking.• Alternately you can form cookie dough balls and freeze them on a baking sheet for an hour in the freezer. Make sure they are not touching each other.• After they become hard as a rock, pop them into a ziplock and store until you are ready to bake.• Thaw them on the baking sheet at room temperature for 15 minutes before baking.• It might take 2-3 minutes extra to bake cookies from frozen cookie dough.
How to store baked homemade chocolate chip cookies?
• Allow the cookies to cool completely before storing.• Store the cookies at room temperature in an airtight container in a cool dry place away from the sunlight.• These Eggless Chocolate Chip Cookies will last for 7- 10 days at room temperature.• You may freeze these cookies by placing them in a Ziplock bag.• Just thaw it 15 minutes at room temperature and microwave it for 30-40 seconds before eating.• It tastes as good as fresh out of the oven.
Flavor it up with variations-
Think beyond Vanilla!!You can take these chocolate chip cookies a level up by adding a variety of flavor-• Add cinnamon, chai spice or pumpkin spice for celebrating the holiday season.• You can add cayenne for little kick, coffee or some cocoa for double chocolate cookies.• Orange zest and peppermint extract is my new favorite in these chocolate chip cookies.
Get creative with add ons –
• Use dark, bittersweet or white chocolate chips. More the merrier.• Chocolate chips are classic but you can do so much more!• Butterscotch chips and marshmallows are a fancy addition.• Adding MnM's will get the kids excited about the cookies.• Add in some nuts. My favorites are macadamia and walnuts.• Cranberries can add a festive touch to these cookies.