These are the Best Eggless Chocolate Chip Cookies. Chewy on the inside, crispy on the outside, and gluten-free. Easily made vegan, too!
Back when I was in college, one of the things I missed most was my mother’s home cooking. Her lasagna primavera, hearty breakfast casseroles, blueberry-studded cornbread, pot roast, minestrone. The list is endless. Transitioning from her comforting meals to campus fare wasn’t easy, so every few weeks, I’d head home for the weekend to make up for lost time. By Monday morning, when I drove back to school, I was relaxed, content, and had probably eaten for ten. Oh, and I had a dish piled high with chocolate chip cookies, snugly tucked in under layers of plastic wrap. I won’t lie. By the following day, not even a crumb was left.
Baking chocolate chip cookies has always been my way of sharing love. Whether it’s to mend a broken heart or brighten a rough day, whenever my friends need me, you can bet I’ll be showing up at their doorstep with a batch of chocolate chip cookies. Everyone’s diet is different, so over the years, I’ve adapted my recipe more times than I can count. I came up with this recipe for eggless chocolate chip cookies for a friend with an egg allergy, and I dare say it’s one of my best. They’re exactly what chocolate chip cookies should be—chewy and tender on the inside, but with slightly crispy, crumbly edges and gooey chocolate morsels in every bite. If that’s not pure love, I don’t know what is.
Are These Eggless Chocolate Chip Cookies Healthy?
Yes, they’re made with oat flour, which has more fiber and a lower glycemic index than white flour, but the recipe does not shy away from sugar and butter. And why should it? It’s for chocolate chip cookies—not exactly the type of cookies we eat for a health boost!
The flour can be replaced with a 1:1 gluten-free flour or even white whole-wheat flour. To make these cookies vegan, plant-based butter can also be used instead of regular butter.
What Can I do With leftover Cookies?
That’s rarely an issue at my house, but if you forgot to freeze the cookies and suddenly realize they’re going a bit stale, fear not. Place them in a Ziploc bag and bash them into crumbs with a rolling pin (talk about kitchen therapy!). Mix the crumbs with melted butter and use this as a base for cheesecake. You can also make chocolate chip cookie truffles by blitzing them in the food processor, mixing them with cream cheese, and rolling the mixture into balls. Dip the balls in melted chocolate and allow them to set in the fridge for at least an hour. And finally, there’s something decidedly nostalgic about ice cream sandwiches, don’t you agree? No one will notice the cookies were stale.
How to Make Ahead and Store
Though the cookies can be stored in the fridge, they’re best stored at room temperature, in an airtight container, for up to 3 days. They can also be frozen in a Ziploc bag for up to 3 months.
Serving Suggestions
Chocolate chip cookies practically beg to be served with a glass of milk for dunking. Why not try making your own Oat Milk? You’d be surprised at how easy (and delicious) it is! To really spoil yourself, enjoy the cookies with a silky-smooth Vegan Hot Chocolate. Looking for more eggless ideas for sweet treats? Try this Eggless Banana Bread, these chocolaty Eggless Brownies, or this super moist Eggless Cake.
Recipe
Ingredients
- 1 1/2 cups oat flour (163g) gluten-free if needed
- 1 teaspoon non-GMO cornstarch
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup unsalted butter softened (or ghee or vegan butter)
- 6 tablespoons raw organic cane sugar
- 3 tablespoons coconut sugar (or brown sugar)
- 2 tablespoons water
- 1 tablespoon avocado oil (or any neutral flavored oil)
- 2 teaspoons baking powder
- 3/4 teaspoon vanilla extract
- 1/3 cup dairy-free chocolate chips
Instructions
- In a medium bowl, stir together the oat flour, cornstarch, baking soda, and salt.
- In a large bowl, using an electric hand-mixer, beat the butter and both sugars on high speed until fluffy.
- In a separate, small bowl, whisk together the water, oil, and baking powder until frothy and combined. Add it into the butter mixture, along with the vanilla, and beat until fluffy and combined, about 1-2 minutes on high speed.
- Add the dry ingredients into the wet. Stir until combined and a sticky dough forms. Stir in the chocolate chips.
- Cover and refrigerate for at least 2 hours, or to overnight. DO NOT SKIP THIS STEP.
- Once chilled, preheat your oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper.
- Scoop the dough by heaping tablespoons (I used a heaping cookie scoop) and roll into balls, press out very slightly. You want the balls higher than they are round.
- Bake until the tops feel just set and the edges are very slightly golden, about 13-15 minutes. Let cool on the baking sheet for 5 minutes and then transfer to a wire rack to cool completely.
- DEVOUR!
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
These sound wonderful! I do have a question, would it be possible to make these with very little sugar? My grandkids are gluten and egg free and very little sugar. Thank you!
Hi Teresa, it is surely possible but it will impact the taste. Did you think of using sugar free sweeteners like monkfruit?