Eggless Chocolate Chip Cookies
Chewy chocolate chip cookies with crispy edges made without egg. This eggless cookie dough is made with a combination of flaxseed, water and oil to replace the egg. An easy recipe with a short rest before baking.
My favorite type of cookie, sans the egg. The recent egg shortages in my area led me to think I should have a reliable, easy eggless chocolate chip cookie recipe. These are chewy and flavorful, and perfect for anyone with an egg allergy too.
Recipe Origins
A lot of people love this four thick and chunky chocolate chip cookie recipe and often tell me they use it to make more, smaller cookies. It is a direct and easy recipe and one I’ve made with flaxseed as an egg substitute before so I figured it would be a great starting point for these eggless chocolate chip cookies.
I swapped out the egg for a mixture of ground flaxseed and water, a substitute that has proven successful for me several times in the past (see: gluten & egg free chocolate chip cookies, eggless molasses cookies and eggless pumpkin cookies). Some of the protein and water is being replaced via the flaxseed, but we’re still missing some fat – hence the addition of oil.
Recipe Ingredients
Ground flaxseed: flaxseeds, ground up are my preferred way to substitute egg in a cookie recipe. If you have a strong enough grinder/food processor, you can grind your own. No substitutes for this!
Brown sugar: light or dark. It should be soft and moist.
Granulated sugar: fine granulated sugar.
Vanilla: pure vanilla extract or vanilla bean paste.
Baking powder and baking soda: these will spread and puff the cookie in the oven as it bakes.
Flour: all purpose flour of a medium flour protein content.
Oil: any flavorless oil, olive oil works too if you like that. This replaces some of the lost fat we usually get from the egg yolk.
Chocolate: semi-sweet, dark or milk chocolate chips or chopped up chocolate. Your choice.
How to make Eggless Chocolate Chip Cookies
Mix the flaxseed and water together: in a small bowl, and just until the flaxseed is mixed. Leave this for 5 minutes, it will thicken.
Melt the butter: either in the microwave or over in a pot. If in a pot, be sure to scrape up all the butter. If in a microwave, don’t let the butter get to the point where it sputters and some is lost.
Whisk in the oil, sugar, salt and vanilla and set it back in the microwave for 30 seconds. Then whisk until the mixture becomes thick and shiny:
Add the flaxseed: and whisk it into the mixture. Let the mixture cool.
Add the flour, baking powder and soda: switch to a rubber spatula to mix this in. Stop when the flour is almost but not fully combined.
Chop the chocolate, fold into the dough: until you cant see any flour bits.
Cover and rest for 1-2 hours in the fridge: cover with plastic wrap to lock in the moisture.
Preheat the oven to 350 F.
Scoop cookies onto a parchment lined cookie sheet: line one cookie sheet with parchment paper (I like to grease it first so it stays in place) and scoop the cookies in ~2 tablespoons of dough per cookie.
Add more chocolate on top, if desired.
Bake cookies until golden on the edges, for 10-13 minutes. Bigger cookies will take longer.
Cool on the pan and enjoy!
How to store eggless chocolate chip cookies
In an airtight container, at room temperature they will keep for 2-3 days. If you’d like to keep them longer, set them in a gallon ziplock bag (squeeze the air out of it) and freeze.
FAQ
Can I double the recipe?
Yes – but if so, let the batter rest longer. Give it an hour at room temperature or 3-4 in the fridge.
Can I make the cookie dough ahead of time?
Make the cookie dough and then either set it in the fridge, cover it so it’s airtight and leave overnight. If you’d like to do longer, I recommend scooping the dough onto a plate and flash freezing the cookie dough balls for 10-15 minutes until solid. Then you can transfer them to a ziplock bag (remove the air before sealing) for longer storage.
When ready to bake, let the dough balls come to room temperature then bake as directed.
Eggless Chocolate Chip Cookie Recipe
Eggless Chocolate Chip Cookies
Ingredients
- 8g or 1 tablespoon ground flaxseed
- 30g or 2 tablespoons plus 1 teaspoon water
- 87g or 6 tablespoons unsalted butter cold is fine
- 2 teaspoons flavorless oil or olive oil
- 100g or ½ cup dark brown sugar
- 50g or ¼ cup granulated sugar
- 1 tsp pure vanilla extract
- ½ tsp fine sea salt
- ½ tsp baking soda
- ¼ tsp baking powder
- 165g or 1 ⅓ cups all purpose flour medium to high protein content
- 100g or ¾ cup chocolate chips or chopped chocolate more or less depending on preference
Method
- In a small bowl, add the ground flaxseed and the water. Stir to combine then leave for five minutes to thicken.
- In a medium or large heatproof bowl, add the butter and microwave until melted (or mostly melted). Have a microwave plate on the bowl so butter doesn’t sputter out.
- Add the oil, sugars, salt and vanilla to the bowl and whisk well to combine. Put the bowl back in the microwave for 30 seconds. Then whisk very well; you'll see the mixture turn thick and shiny.
- Whisk in the flaxseed mixture then let the mixture cool for 5 minutes (this is so the heat of the dough doesn't melt the chocolate when it is added.
- Add the baking soda, baking powder and flour and switch to a rubber spatula. Stir until mostly combined.
- Chop up the chocolate and add it (or use chocolate chips) to the bowl and stir until you cannot see any unmixed flour bits. Cover with plastic wrap to seal and chill for 1-2 hours in the fridge.
- Preheat the oven to 350 F. Grease then line a cookie sheet with parchment paper.
- Scoop dough mounds onto the prepared pan in 2 tablespoons of dough per cookie. Top with more chocolate if desired.
- Bake until the cookies have spread, aren’t wet in the center and have golden edges; this can take around 12 minutes, depending on the size of the cookies.
- Out of the oven the cookies will deflate slightly. Once cool, enjoy!
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These cookies are excellent. The flax seed is not a compromise.