Chocolate Chip Cookies Without Eggs
Easy chocolate chip cookies without eggs, made with coconut sugar and plenty of dark chocolate. These cookies are vegan, gluten-free and refined sugar-free, with crisp edges and a soft center.
Equipment
- 1 Whisk
Ingredients
- 4 tbsp Salted vegan butter You can also use unsalted butter
- ⅓ cup Coconut Sugar
- 1 tsp Vanilla Extract
- 20 ml Soy Milk
- 1 cup Gluten Free Flour Mix
- ½ tsp Baking Soda
- ½ cup Vegan Dark Chocolate
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix the butter and coconut sugar. Add the softened salted vegan butter and coconut sugar to a bowl and mix vigorously with a whisk, wooden spoon, or spatula for about 2–3 minutes, until creamy and well combined.
- Add the wet ingredients. Mix in the vanilla extract, and soy milk until smooth.
- Add the dry ingredients. Add the gluten-free flour and baking soda. Mix gently with a spatula until just combined and no dry flour remains.
- Fold in the chocolate. Add the chocolate chips or chopped dark chocolate, reserving a few pieces for the tops.
- Shape the cookies. Divide the dough into 7 equal portions and roll them into balls. Place them on the prepared baking sheet, leaving space between each one. For wider cookies, gently flatten the tops before baking.
- Bake for 9–12 minutes, until the edges are lightly golden and the centers still look soft.
- Cool on the baking sheet for 5–10 minutes before transferring the cookies to a wire rack. They will continue to firm up as they cool.
No wire rack? No problem. Let the cookies cool on the baking sheet for about 10 minutes, then transfer them to a plate or a cool, flat surface lined with parchment paper and let them cool completely. Avoid stacking them while they are still warm, as this can trap moisture and make them softer.
Video
Notes
Original Content Note
This chocolate chip cookies without eggs recipe is an original INUMAMI recipe, developed and tested by me. The recipe, written content, food styling and photographs featured in this post were created by me. No AI is used to develop or test recipes. All food photographs are original and owned by INUMAMI.Quantity and Serving Note
With these quantities, I usually make 7–8 medium-sized cookies, but the final number will depend on how large you shape them and on the style of cookie you prefer. If you want larger, wider cookies, the same amount of dough will make around 4 large cookies. If you want to make a bigger batch, simply double all the ingredients to make approximately 14–16 medium-sized cookies.Nutrition Information Note
The nutritional information provided is an estimate and is calculated using standard ingredient data. Actual values may vary depending on the specific ingredients, brands, quantities and size of the cookies.Sweetness Note
Sweetness is very personal. I prefer my cookies not too sweet, so the amount of coconut sugar in this recipe reflects my taste. If you prefer sweeter cookies, you can increase the amount of coconut sugar slightly. This will not only make them sweeter, but can also help the dough spread more in the oven, resulting in a wider, flatter cookie.Nutrition
Serving: 50grCalories: 231kcalCarbohydrates: 28gProtein: 3gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gSodium: 148mgPotassium: 6mgFiber: 3gSugar: 11gVitamin A: 11IUVitamin C: 0.2mgCalcium: 16mgIron: 1mg