Perfect Eggless Chocolate Chip Cookies
August 4, 2019
How to make PERFECT eggless chocolate chip cookies! An easy step-by-step recipe for vegan macadamia nut chocolate chip cookies.
GUYS. Guys guys GUYS. These cookies. I think I’m going to cry. They’re just so PERFECT. And did I mention? They’re completely egg-free!
Eggless chocolate chip cookies are the perfect thing to make when the cookie craving hits and you don’t have any eggs in the house. Perhaps you are vegan or pure vegetarian, in which case you don’t eat eggs. If so, this chocolate chip cookie recipe is the one for you!
And I haven’t mentioned the best part of this eggless cookie recipe yet. No eggs = no salmonella risk which means WE CAN EAT THE COOKIE DOUGH. Yay!
What ingredients will I need?
- Margarine – I used a vegan margarine.
- Soft Brown sugar – which gives the cookies a delicious caramel flavour as well as that classic chewy chocolate chip cookie texture.
- White sugar – this is needed to make the cookies crispy on the outside.
- Vanilla extract
- Espresso Powder – I learnt this trick from The Pioneer Woman – it gives the cookies incredible depth of flavour!
- Plain flour
- Baking Powder
- Cornflour – this helps to make the cookies extra chewy! If you do not have cornflour (aka cornstarch) you can use Custard Powder, which is just flavoured cornflour 🙂
- Milk – I used soy.
- Chocolate – to make these cookies vegan, make sure you use a dark chocolate free from milk. If you are not vegan, you can use any chocolate of your choosing.
Optional add ins: nuts (I used macadamia nuts in this recipe), more chocolate, chopped up oreos, dried fruit.
How to make vegan chocolate chip cookies step-by-step:
- Add the butter and sugars to a bowl (photo 1) and cream together until fluffy (photo 2).
- Stir in the espresso powder and vanilla extract (photo 3).
- Stir in the flour, cornflour, baking powder and soy milk until a dough forms (photo 4).
- Add in the chopped chocolate and macadamia nuts, if using (photo 5). Stir to combine (photo 6).
- Scoop out tablespoonfuls of the cookie dough onto a tray lined with greaseproof paper (photo 7).
- Lick the bowl 🙂
- Top each ball of dough with more chocolate and macadamia nuts (photo 8).
- Bake for 8-10 minutes at 180°C/ 350°F until slightly golden at the edges (photo 9). Enjoy warm!
5 Tips for perfect cookies every time:
1. Use both white and brown sugar.
I know, not everyone uses soft brown sugar everyday. But to get that perfectly chewy interior to your cookie, you’ll want to add brown sugar as well as white.
2. Put no more than 6 cookies on one tray.
If you put the cookies too close together on the tray, they will melt into one giant cookie, which is still tasty, but not as pretty! This recipe makes 8 cookies, so you can either do 2 trays with 4 cookies each, or 1 tray of 6 and freeze the remaining 2 cookies to enjoy on demand!
3. Bake them immediately.
If you leave the cookie dough out for too long, the margarine will melt and the cookies will go flat in the oven. To keep the cookies thick and chewy, bake them as soon as the dough is ready.
If you are making a large batch of these cookies or your oven is not large enough, you can store the cookie dough in the fridge to keep it cool.
4. Underbake the cookies.
For perfectly gooey chocolate chip cookies, you’ll want to underbake them slightly. Once the edges are just golden, the cookies are done. And remember, they’re egg-free, so no salmonella risk here!
5. Make extras!
Because if your house is anything like mine, they’ll be gone in an instant 🙂
How long will these cookies keep?
These vegan chocolate chip cookies will keep for 2-3 days in an airtight container. To reheat them, you can either put them in a low-heat oven for 5 minutes, or in the microwave for 10-20 seconds. And if you’re enjoying the cookies warm, serve with a scoop of ice cream!
Can I freeze these eggless chocolate chip cookies?
Yes! As these cookies have no eggs in them, they will last a long time in the freezer (at least up to 1 month).
The best way to freeze cookies is to portion out the dough, transfer the cookie dough balls to a plastic bag, and store them in the freezer. When the cookie craving hits, simply heat up as many cookies as you’d like! Note that as the dough is frozen, the cookies will take 2-3 minutes longer to cook.
I hope you try this recipe! If you do, I’d love for you to tag me on Instagram @shivanilf so I can see how it goes. You can also keep updated with me on Facebook and Pinterest – I hope to see you there!
More chocolate recipes:
Eggless Chocolate Chip Cookies
- 1/4 cup/ 50 grams Margarine I used vegan margarine
- 1/4 cup/ 50 grams Soft Light Brown Sugar
- 2 tbsp Caster Sugar
- 1/2 tsp vanilla Extract
- 1/4 tsp Espresso Powder
- 1/2 cup/100 grams Plain Four
- 1/2 tsp Baking Powder
- 1 tbsp Cornflour aka cornstarch. can sub custard powder
- 1.5 tbsp Soy Milk
- 1.5 oz/ 45 grams Dark Chocolate roughly chopped
- 1 oz/ 30 grams Macadamia Nuts optional
- Preheat the oven to 180°C/ 350°F.
- Cream together the margarine, brown sugar, and white sugar in a bowl until fluffy.
- Add the vanilla extract and espresso powder and stir together.
- Stir in the flour, baking powder, and cornflour. Add the soy milk to help form the dough.
- Add in the chocolate and nuts if using, reserving some to sprinkle on top. Mix.
- Portion out tablespoonfuls of the dough onto a baking tray lined with greaseproof paper. Put no more than 6 cookies on one tray.
- Top the cookie dough balls with the remaining chocolate and nuts.
- Bake for 8-10 minutes until the edges are just golden. Enjoy warm!
- Baked cookies will keep in an airtight container for 2-3 days.
- Reheat the cookies in the microwave for 10-20 seconds or in a low-heat oven for 5 minutes.
- You can freeze the cookies before baking for up to 1 month, and heat up on demand. Note that they will take 2-3 minutes longer to cook this way.