Eggless Chocolate Chip Cookie Recipe
Today we are making a browned butter Eggless Chocolate Chip Cookie Recipe! Tall glass of milk. Cookies in hand. Ready to DUNK! Chocolate chip cookies are right up there, neck to neck with Oreos in the race to the best. snack. EVER! But not just any chocolate chip cookie. It needs to have the perfect texture: crispy edges, a slightly undercooked middle (chewy centers are divine), a buttery aftertaste and globs of chocolate chips throughout every bite. Chocolate chunks, mini chocolate chips, semisweet chocolate, dark chocolate – give me all the cookies!
This cookie recipe is just like any other. We have the flour, sugar, butter, eggs, baking soda, baking powder, vanilla and salt. The difference? Well, as I mentioned above, the butter is browned. On top of that, I use ALL brown sugar, instead of a mix of white and brown. I also make a chia egg instead of a normal egg.
Why You’ll Love This Eggless Chocolate Chip Cookie Recipe
Browned Butter: These cookies use browned butter, which is the special technique for this recipe. Browning the butter is similar to making toffee, where you caramelize the melted butter by making a butter mixture and pouring it over a graham cracker crust to bake and make toffee bark!
It gives this Heath-bar-like (or Skor, for the Canadians) flavor. I can’t believe it’s taken me this long to figure out how to elevate a classic chocolate chip cookie with one simple change!
To be honest, I’d never even heard of a browned butter cookie until this year. Why not use just the regular stick of butter? Browned butter is that glitter you never knew you were missing. A nutty and rich flavor makes your tastebuds tingle with delight – who knew this was the ingredient that single-handedly changed the entire recipe?
Allergen Free: There’s no soy, dairy or raw eggs in this recipe, removing common allergens for a cookie that’s suitable for those with a soy, dairy or egg allergy!
You can also maybe eat this recipe raw … it’s eggless cookie dough, after all (cookie dough balls, anyone?) However, you would need to make sure to heat-treat the flour if you do so. Otherwise, eating raw flour can cause issues itself. You might just want to wait to bake them and not eat all the dough in one sitting (it’ll be hard not to!)
Substitutions: Wet Ingredients
Vegan Butter: I love using salted butter sticks from Melt Organics. Earth Balance is another company that makes vegan butter. Do not use margarine, a butter spread or oil as a substitute. The base of this recipe is to brown the butter, and that caramelized butter (toffee-like) flavor will not be present in any other substitute.
Vanilla Extract: I use Simply Organics brand of Madagascar, non-alcoholic vanilla extract. You can also use a freshly scraped vanilla bean. Using a cheaper brand of diluted alcoholic vanilla will not yield the best results.
Chia Seeds: Chia and flax work wonders as egg substitutes!
Chia seeds with a few tablespoons water form a “chia egg” when set aside for 15 minutes to thicken. If you don’t have chia seeds on hand, then you can also try chia meal or flax meal. This is ground chia seeds or ground flax seeds which you can buy in powder form. Flax seeds make a flax egg, a chia seed makes a chia egg! However, they work in the same way.
Substitutions: Dry Ingredients
All Purpose Flour: You may be able to use Bob Red Mill’s 1:1 Gluten-Free All Purpose Flour substitute. I do not recommend whole wheat flour or any other type of flour though, as it will make denser cookies.
Brown Sugar: You may be able to use part white sugar, part brown sugar. Or, half xylitol and half coconut sugar. Since sugar is a big component of cookies, try at your own risk. I used light brown sugar, but you can also try dark brown sugar – however, it will just have a hint more of a molasses flavor.
Chocolate Chips: There are many “accidentally vegan” semi-sweet chocolate chips you can buy in the baking aisle of grocery stores. Just check the ingredients to see whether they contain milk powder, milk fat or other milk ingredients!
You can also get a vegan semisweet or dark chocolate bar and chop it up to use instead.
Eggless Chocolate Chip Cookie Recipe Notes
- For even chewier cookies, increase the chill time to overnight in the refrigerator, or even a few hours in the freezer. If freezing, you will need to thaw the cookie dough until it’s a scoop-able consistency.
- If you’re a fan of sweet and salty combinations, then top the cookies with a bit of sea salt before baking!
More Recipes You’ll Love
Chickpea Chocolate Chip Cookies
No Bake Chocolate Oatmeal Cookies
Chickpea Chocolate Chip Cookie Dough
If you make this Eggless Chocolate Chip Cookie Recipe, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!
Eggless Chocolate Chip Cookie Recipe (Browned Butter)
Equipment
- Oven
- Electric /Stand Mixer or a Hand Mixer
- Parchment Paper or Baking Sheet
Ingredients
- ½ cup vegan butter softened
- 1 cup brown sugar
- 1 tbsp chia seeds
- 3 tbsp water
- 1½ tsp vanilla extract
- 1⅓ cups all purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp pink salt
- ½ cup vegan dark chocolate chips
Instructions
- Make the chia egg by mixing the water and chia seeds together in a small bowl. Set this aside for 15 minutes
- Now brown the softened butter. To do this, cut the butter into small pieces and add it to a stovetop pan over medium heat. Keep stirring it around constantly and let it bubble and turn a golden brown color. When it has changed color (you can also smell it at this point – it should only take about 4 minutes of stirring), remove it from the heat and let it cool for 5 minutes before using. Butter does burn easily though, so if you can smell it browning, see it bubbling and see the color change, then it's time to turn off the heat.
- After waiting 5 minutes for the butter to cool, beat the brown sugar and browned butter in a bowl with an electric mixer for 2 minutes.
- Add in the chia egg and vanilla, and beat it again for a minute.
- Mix the dry ingredients in a separate large mixing bowl, except the chocolate chips.
- Once the dry ingredients are mixed together, slowly mix them into the wet ingredients using an electric mixer or a whisk. Add in the chocolate chips last, then stir to combine.
- Once a dough is formed, let the dough sit in the fridge for 30 minutes.
- In the meantime, preheat the oven to 350 degrees. Grease a cookie / baking sheet or line a baking tray with wax paper / parchment paper.
- Once the cookies have chilled, shape 12 balls using your hands or a cookie scoop. Evenly separate them on the cookie sheet and bake cookies for 9-10 minutes.
- If you like a more crispy cookies, leave it in there for an extra minute (10 minutes). Otherwise, take it out at 9 minutes. Let the baked cookies cool for 20 minutes on a wire rack or on the baking tray once they are out of the oven.
- Enjoy! See storage notes below.
Notes
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Storage
- Store in an airtight container at room temperature for three days or in the refrigerator for two weeks.
- Adapted from this recipe.
