Egg-Free Chocolate Chip Cookies

14 Servings
22 min

Chocolate Chip cookies are a classic. No one can ever get bored of these treats no matter the amount of times they eat them. That gooey inside and that crunchy exterior, like trust me NO ONE can get bored of that. Its everything a chocolate chip cookie should be: crispy and chewy. Let me let you in on a little secret about this recipe: 1. it has NO eggs; CAN YOU BELIEVE THAT?! 2. andd for the people that don’t have brown sugar, this was made using homemade brown sugar. No funny ingredients, just a whole lot of good cookies. It doesn't get any better than this! Happy baking :)

-> For the full recipe post with tips and tricks, check out my blog here.

-Sarah (Follow my Instagram for more like this here)

Cookies and Milk? ALWAYSS!!

Look at that gooey chocolate and golden brown cookie. It's to die for!

Egg-Free Chocolate Chip Cookies
Recipe details
  • 14  Servings
  • Prep time: 10 Minutes Cook time: 12 Minutes Total time: 22 min
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  • 1 1/4 cup all-purpose flour
  • 1 1/4 tsp. salt
  • 2 tsp. vanilla
  • 1 tsp. baking soda
  • 1 stick butter (melted)
  • Chocolate chips or chunks (as much as you like)
For the egg substitute
  • 1 tbsp. ground flaxseed
  • 3-4 tbsp water
Homemade Brown Sugar
  • 1 cup white sugar
  • 1 tbsp. maple syrup
  • 1 1/2 tsp. molasses

In a small bowl, incorporate your granulated sugar, maple, syrup, and molasses. (you can skip this step if you prefer to use pre-made brown sugar).
Pour melted butter into the bowl where you have made your brown sugar. Add vanilla and mix together with a whisk or electric mixer until it reaches a creamy and fluffy consistency.
Using a spoon, mix in ground flaxseed and water. Let it sit for around 5 minutes. It should have almost a gummy texture while still being in a liquid state.
Beat your flax "egg" into the bowl you have just finished turning into a "cream". Do this until it is just incorporated.
In a medium bowl, sift together your flour, baking soda, and salt.
Start whisking your mixture again and add your dry ingredients in 1/2 cup increments. It will turn into a dough.
Stop mixing your dough and add your chocolate chips and/or chunks. Fold in until incorporated.
( For best flavor, refrigerate your dough before this step ) Scoop the cookie dough onto the parchment paper.
Place the cookies in the oven and bake for 12-14 minutes at 350°F.
Allow at least 5 minutes to cool after taking them out of the oven.
  • Place the cookie dough in the refrigerator for about 30 minutes to an hour for the best results. This enhances the quality of the cookies flavor wise. You can also pop it in the fridge overnight if you have the time.
  • After the cookie is done baking, it is important to let it cool down for at least 5 minutes. This is because when cookies come out of the oven they tend to be a little soft. Since, cookies continue to bake when they are still on their baking tray, they will harden slightly and not fall apart.
  • Instead of using the homemade brown sugar, you can also use 1 cup of brown sugar.
Sarah’s Kitchen
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