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Eggless Chocolate Chip Cookies

Deliciously soft and chewy chocolate chip cookies made without eggs, perfect for satisfying late-night cravings.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 1 cup softened butter Must be at room temperature.
  • 1 cup brown sugar For chewiness.
  • 1 cup white sugar For sweetness.
  • 1/4 cup yogurt or milk or applesauce Egg replacer; choose one based on preference.
  • 2 teaspoons vanilla extract Adds flavor.
  • 2 cups all-purpose flour Base ingredient.
  • 1 teaspoon baking soda For lift.
  • 1 teaspoon salt Balances sweetness.
  • 2 cups chocolate chips You can use semi-sweet or any type you prefer.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a big bowl, beat the softened butter and both sugars together until fluffy.
  3. Add the egg replacer (yogurt, milk, or applesauce) and vanilla extract, and stir until smooth.
  4. Sprinkle in the flour, baking soda, and salt; mix until just combined, avoiding overmixing.
  5. Fold in the chocolate chips.
Baking
  1. Plop hunks of dough onto a lined baking tray.
  2. Bake for 11 to 12 minutes, or until the edges are lightly golden.
  3. Allow to cool on the tray for a few minutes before transferring to a wire rack.

Notes

Cookies are forgiving. Use room temp butter and consider chilling the dough if cookies spread too much. Don't skimp on vanilla. You can substitute yogurt for applesauce or mashed bananas. Store cookies in an airtight tin for up to four days.