Eggless Chocolate Chip Cookies
Delicious eggless chocolate chip cookies with a soft, chewy center, perfect for vegans and those with egg allergies.
Equipment
- 1 Baking Sheet lined with parchment paper
- 1 Mixing Bowl large
- 1 cookie scoop optional
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup vegan butter softened
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 2 tsp vanilla extract
- 1/4 cup unsweetened applesauce
Add-ins
- 1 cup dairy-free chocolate chips
Instructions
Preparation
- In a large mixing bowl, cream together the vegan butter, brown sugar, and granulated sugar until light and fluffy. Stir in the vanilla extract and applesauce until well combined.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in the dairy-free chocolate chips with a spatula, ensuring they are evenly distributed throughout the dough.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes to allow it to firm up, which will help prevent spreading during baking.
Serving
- Preheat your oven to 350°F. Use a cookie scoop or tablespoon to drop dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Storage
- Store the cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to a zip-top bag and freeze for up to three months.
Notes
Pro Tips: Ensure the vegan butter is softened for easier mixing. Chilling the dough helps prevent spreading during baking.
Ingredient Substitutions: Substitute coconut oil for vegan butter for a hint of coconut flavor. Use almond milk instead of applesauce if desired.
How to Serve: Pair with almond milk or coffee for a delightful treat.
Storage & Freshness: Store in an airtight container at room temperature for up to a week.
Make-Ahead Tips: Freeze dough balls and bake as needed for fresh cookies anytime.
Ingredient Substitutions: Substitute coconut oil for vegan butter for a hint of coconut flavor. Use almond milk instead of applesauce if desired.
How to Serve: Pair with almond milk or coffee for a delightful treat.
Storage & Freshness: Store in an airtight container at room temperature for up to a week.
Make-Ahead Tips: Freeze dough balls and bake as needed for fresh cookies anytime.