Eggless Chocolate Chip Cookies
Eggless Chocolate Chip Cookies
My mother-in-law eats dairy but not eggs, so I am always looking for creative recipes to accommodate her diet. I always make these eggless chocolate chip cookies when she visits, and no one can tell the difference between them and cookies made with eggs! They are crisp on the outside and super-chewy on the inside. My kids love sharing these special treats with their grandmother, and they often have them as an after-school snack.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Allergens: Milk, Wheat
- Servings: 24 cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup butter (softened)
- 3/4 cup coconut sugar
- 3/4 cup brown sugar
- 2 teaspoons vanilla extract
- Egg Replacer (equivalent of 3 eggs)
- 6 tablespoons water
- 1 1/2 cups semi-sweet chocolate chips
Instructions
-
Preheat oven to 375 degrees F.
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In bowl, sift together flour, baking soda, and salt.
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In large bowl, mix together butter, coconut sugar, brown sugar, and vanilla.
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In small food processor, whip egg replacement and water, then add to butter mixture and mix well.
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Gradually mix flour mixture into butter mixture to form dough.
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Stir in chocolate chips.
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Using tablespoon, scoop dough and drop onto baking sheet.
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Bake until golden brown (about 10-12 minutes).
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Remove from oven and let stand for 5 minutes, then transfer to wire rack to cool completely.