When you think of comfort, what comes to mind? For me, a simple, freshly baked chocolate chip cookie is what fills my head. Fortunately, there is an easy way to inject a bit of comfort into a busy day, once you have the recipe for egg free chocolate chip cookies. I always have some of these precious dough balls tucked away in the freezer, ready to heat and eat!

Super easy to prepare, these egg free chocolate chip cookies are actually vegan, but your nosey neighbors that stop by on a whim won’t even know the difference.

A delightfully chewy cookie center, and perfectly golden and crispy edges bring together a harmonious bite of sweet dough and rich chocolate. Egg free chocolate chip cookies use no ‘funny’ ingredients to make them special, but the results are still extraordinary. It is truly the only recipe you’ll ever need!

The process: how to achieve perfect egg free chocolate chip cookies

Best egg free chocolate chip cookie dough in a bowl — Egg free cookie dough mixture, before shaping into dough discs

Shape dough into 1 inch discs

egg free chocolate chip cookie dough discs on baking sheet — Cookie dough discs before baking

baked egg free cookie dough, fresh out of the oven — Egg free cookies after baking

Allergy notes for Egg free chocolate chip cookies

-Does not contain: Eggs, peanuts, tree nuts

-Option to be Dairy free, and vegan

Egg free chocolate chip cookies

Print Recipe

Ingredients

1/2 cup salted butter, room temperature or slightly melted*
1/4 cup granulated white sugar
3/4 cup brown sugar
1/4 cup water, room temperature
1 1/2 teaspoons vanilla extract
1 3/4 cups organic all purpose flour
1/2 teaspoon sea salt
1/4 teaspoon baking powder
3/4 teaspoon baking soda
1 cup chocolate chips*

Instructions

Preheat oven to 350°F. Prepare baking sheet with parchment paper and set aside.
Cream the butter, granulated sugar and brown sugar together.
About a tablespoon at a time, mix in water. Stir vigorously until you reach a fluffy/airy texture. Add in vanilla extract and mix until well incorporated.
To the wet ingredients, add flour, salt, baking powder, and baking soda. Stir until combined, then fold in chocolate chips.
Roll into 1 inch balls, and flatten gently with palms or fingers so it is more of a thick disc shape. Place dough ‘discs’ onto parchment lined pan, 2 inches apart. *option to refrigerate/chill dough at this point to help develop flavors, and prevent large spread but not necessary.
Bake in preheated oven for 10-12 minutes, until desired golden hue and crispiness is achieved. Note that baking will continue to happen after its removed from the oven, (as it sits on the pan while cooling.)

Notes

Tips, Tricks, and Substitutions

*Butter– May use dairy free or vegan butter (like country crock avocado)

*Chocolate Chips– Use Dairy free or vegan chocolate chips if necessary

*Refrigeration tip– Allowing cookie dough to sit in fridge for at least 30 minutes to 1 hour will help flavors develop, and cookies won’t spread as much, but it is not necessary.

*Freeze dough– My favorite way to have fresh baked cookies on hand is to freeze the pre-shaped dough ball discs and take out of the freezer as needed. Let stand 10-20 minutes while oven is preheating then bake as usual.

*Metric-I prefer to follow a metric recipe usually in baking for more precise measurements. Use what you prefer!

Ingredients

*Metric ingredients for Eggless chocolate Chip Cookies

113 g butter
50 g granulated white sugar
145 g brown sugar
2 fluid oz or 59 mL water
1 1/2 teaspoons vanilla extract
219 g organic all purpose flour
1/2 teaspoon sea salt
1/4 teaspoon baking powder
3/4 teaspoon baking soda
202 g cup chocolate chips*

Directions

Preheat oven to 375°F. Prepare baking sheet with parchment paper and set aside.
Cream the butter, granulated sugar and brown sugar together.
About a tablespoon at a time, mix in water. Stir vigorously until you reach a fluffy/airy texture. Add in vanilla extract and mix until well incorporated.
To the wet ingredients, add flour, salt, baking powder, and baking soda. Stir until combined, then fold in chocolate chips.
Roll into 1 inch balls, and flatten gently with palms or fingers so it is more of a thick disc shape. Place dough ‘discs’ onto parchment lined pan, 2 inches apart. *option to refrigerate/chill dough at this point to help develop flavors, and prevent large spread but not necessary.
Bake in preheated oven for 10-12 minutes, until desired golden hue and crispiness is achieved. Note that baking will continue to happen after its removed from the oven, (as it sits on the pan while cooling.)