I’ve been getting texts and emails about baking recipes with a random list of ingredients lately due to COVID19, haha. And while you can always order cookies online so you have quarantine cookies delivered right to your door, I also posted my Pantry Cookies just last week. And if you don’t have brown sugar, vanilla, or baking powder then those cookies are the perfect recipe for you! But, I know that eggs are an item that is frequently out of stock right now. So, I thought it was the perfect time to share an eggless cookie recipe. The perk of eggless cookies? You can eat the dough without any worry! (If you’re into that sorta thing).
Also, if you have an egg allergy then this eggless cookie recipe is for you! I know sometimes having an egg allergy can lump you into eating vegan. So if you enjoy butter and dairy then lucky for you this recipe includes butter and dairy – yet no eggs!
You can use any kind of chocolate you have in your pantry for these cookies too, dark chocolate, milk chocolate, white chocolate, semi sweet chocolate…I made them last week with milk chocolate because we don’t use as much milk chocolate at the bakery so I always have more. You can also use any kind of milk you have, regular, coconut, almond – whatever you prefer. And of course, you can also use any kind of nuts as well, peanuts, pecans, pistachios, or cashews. Use up what you have in your pantry while getting creative at the same time! In addition to the semi sweet chocolate chips, try some of these combos for inspiration:
Semi Sweet Chocolate Chips + Walnuts
Semi Sweet Chocolate Chips + Peanuts
Dark Chocolate + Almonds
Dark Chocolate + Cashews
Milk Chocolate + Peanuts
Milk Chocolate + Walnuts
White Chocolate + Pistachios
White Chocolate + Almonds
Also, I used a cookie scoop for these cookies – yeah, that’s rare for me (if you bake my recipes then you know that!). I keep seeing other people’s cookie dough photos and I always get jealous of them because they look so good and I want mine to look like that. But, I don’t use cookie scoops, so I never get cute dough photos. I’ve always just rolled my cookies by hand, it’s just how I do it. I’m really fast and efficient that way and I never had any fancy baking tools growing up. So I learned to make cookies with a bowl and a wooden spoon – no mixer, no cookie scoop, no big deal.
But, I was feeling creative this week and I had extra time so I used a cookie scoop to scoop these. And…well let me tell you – not a fan! So much so, that I didn’t even get a photo of the cute cookie dough scoops, because mine were not cute! I think it took me almost three times as long to scoop these cookies with the scoop than if I had done them by hand, haha! I know some people prefer a scoop, and if you do, then more power to you. AK, the nickname of one of my past employees who moved away and is still a good friend, absolutely loves to scoop cookie dough. She not only loves it, but she excels at it. Me, not so much. And part of loving baking is doing things your own way sometimes, because if you’re miserable, then it’s no fun. So, that’s why I don’t roll out cookies and I also don’t scoop them. So you can scoop these, you can roll them by hand, you can even form them partially with a kitchen spoon, whatever works for you! Any which way they get formed into balls, these cookies will turn out the same! Get the recipe below for my easy Eggless Chocolate Chip Cookies that makes for the best soft and chewy cookies!
Eggless Chocolate Chip Cookies
Makes 20 cookies
3/4 cup (170 grams) organic salted butter, softened
113 grams (1/2 cup) organic cane sugar
113 grams (1/2 cup) organic packed dark brown sugar
1 teaspoon organic vanilla extract
1/4 cup organic milk
255 grams (2 cups) organic all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
142 grams (3/4 cup) organic semi sweet chocolate chips
113 grams (1/2 cup) organic walnuts, chopped (optional)
Line 1 cookie sheet with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, dark brown sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter. Then continue to mix on low for 5 minutes, set a timer. The butter mixture will be light and fluffy.
Add the milk, flour, baking soda, and sea salt in that order and mix on low until a dough forms. Add the chocolate chips and walnuts and mix on low until combined.
Using your hands or a cookie scoop, roll or scoop the balls into 20 balls and place them on the prepared cookie sheet. Refrigerate the cookie sheet overnight.
Preheat the oven to 375°F. Line a second cookie sheet with parchment paper and spread out the cookie dough evenly onto each sheet, so there is space between them. Or you can just bake off what you want right now, and store the rest in the fridge (covered with plastic wrap or in a Tupperware) for up to 7 days.
Bake for 13 to 15 minutes or until lightly browned on the bottom.
Store in an airtight container for up to 7 days.
Gluten Free – Replace the organic all purpose flour with 269 grams (1 3/4 cups) organic gluten free flour blend.
High Altitude – Bake at 375°F for 12 to 14 minutes or lightly browned on the bottom.
Did you make this recipe? Make sure to tag @mimibakescookies on Instagram!