Small Batch Vegan Chocolate Chip Cookies

6 big cookies
20 min

These classic vegan chocolate chip cookies have a soft, melted interior with slightly crisp edges. What’s great about this recipe is that it doesn’t use any egg replacer like flax or chia seeds, just simple pantry-friendly ingredients! Use dairy-free butter to make these eggless cookies completely vegan.



For Step by Step Photos and Video Tutorial Visit:

https://tyberrymuch.com/eggless-chocolate-chip-cookies/

eggless chocolate chip cookies without any egg replacer!

Why you’ll love this small batch vegan cookie recipe

  • soft and gooey with crispy edges: these cookies are just-baked for a soft yet crispy texture
  • no egg replacers are needed: this is a classic cookie recipe, no weird ingredients are necessary
  • only 7 ingredients (including salt!): super simple and easy ingredients list
  • no chill time: whip these up in under 20 minutes!


chocolate chip cookies without eggs

If you’re vegan or if you have egg allergies, look no further, because this is the easiest chocolate chip cookie recipe for you.

This recipe is great if it’s your first time making eggless cookies because it doesn’t use any egg replacers like flax seed, chia seed, or banana.


It’s super simple and great for small batches (because you don’t need to divide an egg in half), but can easily be doubled or tripled.

the ingredients

Ingredients

Today we’re using simple ingredients to make the best eggless chocolate chip cookies. You’ll need to gather the following to make them:


  • White Granulated Sugar
  • Dairy Free Butter, I’m using Earth Balance Buttery Sticks
  • Pure Vanilla Extract or Paste
  • All Purpose Flour
  • Baking Soda
  • Salt
  • Semi Sweet Chocolate Chips


Substitutions & Add-ins:

  • Brown Sugar: you can use half white sugar and half brown sugar in this egg-free recipe, however, I don’t recommend subbing all of the white sugar for brown sugar. This will make the cookies spread too much.
  • Nuts: mix in your favorite nuts for added flavor.
  • Coconut Oil: if you don’t have dairy-free butter, you can use melted coconut oil. You’ll want to add about 1/8th teaspoon more salt. Note: the cookies will be paler in color if using coconut oil.


The best vegan butter:

I’ve tested this exact recipe with the following vegan butter brands, and they also happen to be the brands I use most often.

Feel free to try out your favorite vegan butter in this recipe.


  • Earth Balance Original Buttery Sticks
  • Country Crock Plant Butter Sticks

One Note: try to use buttery sticks, not butter from a tub. Butter from a tub tends to have more moisture, leading to a different cookie texture.



Helpful Equipment

  • Parchment paper: I like using white parchment because the cookies don’t brown as fast or spread as much (versus cooking them directly on the pan or using brown parchment paper).
  • Baking Tray
  • Measuring Cup or Scale: to accurately measure all of the ingredients
  • Wire Rack: for cooling the cookies
  • Cookie Scoop or Ice Cream Scoop: this is optional, but does help create equal-sized cookies


the baked eggless cookies

Baking Tips

  • For a soft center and chewy edges: under bake don’t over bake the cookies! They’ll finish cooking while cooling on the baking sheet. I found 9-10 minutes to be the perfect time for cookie dough balls that are 2-3 tablespoons in size.
  • For crispy cookies with chewy centers: increase the oven temperature to 350F and bake for 7-9 minutes. The hotter oven will caramelize the sugars and create a crispier texture.
  • For a caramel flavor: Sub half the granulated white sugar for light brown sugar.
  • Adjust baking time according to the size of cookie: small cookies bake faster, larger cookies will need a few more minutes. Keep an eye on the cookies as they bake.


eggless chocolate chip cookies in a jar
Small Batch Vegan Chocolate Chip Cookies
Recipe details
  • 6  big cookies
  • Prep time: 10 Minutes Cook time: 10 Minutes Total time: 20 min
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Ingredients

  • 1/4 cup melted (but not hot) vegan butter, I used Earth Balance
  • 1/2 cup (105g) granulated cane sugar, (or use ¼ cup brown sugar + ¼ cup granulated sugar for a richer flavor)
  • 2 tsp pure vanilla extract
  • 1/4 tsp sea salt
  • 3/4 cup (100g) all-purpose flour, scooped from bag & leveled off (don’t pack the flour down)
  • 1/2 tsp baking soda
  • 1/3 cup semi sweet chocolate chips, or chocolate chunks
Optional
  • 1-2 tsp milk of choice, dairy free like almond milk (to add if the dough looks dry)
Instructions

Preheat the oven to 325F (160C) and prep the baking sheet with white parchment paper (see notes for more tips).
In a mixing bowl, cream the melted butter, sugar and vanilla together.
Add the dry ingredients (flour, baking soda, salt) on top and sift them together with a fork. Then mix in with the butter mixture.
Add the chocolate chips or chopped chocolate chunks, and mix to combine.
The dough should be fairly moist and scoop-able. If it looks very crumbly add 1-2 tsp of water or dairy-free milk to help moisten the dough.
Scoop the cookie dough on the baking sheet, leaving 2 inches (5 cm) between each dough ball
Bake at 325F for 9-10 minutes. The cookies should look just baked with firm edges and a gooey center.
Optional: Tap the baking tray on the counter 2-3 times to deflate the cookies. This helps create a chewier edge.
Leave the baked cookies on the cookie sheet for 2-3 minutes. They'll finish cooking while on the sheet.
Transfer to a wire rack to finish cooling.
Top with flaky sea salt and enjoy warm!
Tips
  • Parchment paper: I like using white parchment because the cookies don’t brown as fast or spread as much (versus cooking them directly on the pan or using brown parchment paper).
  • For an extra chewy cookie: Bake these cookies at 350F (instead of 325F) for 7-9 minutes. This will caramelize the sugar, resulting in a chewier cookie.
  • Tap the baking tray after baking: this helps deflate the cookies and creates chewier edges.
  • Double or triple this recipe for a larger batch!
  • For a caramel flavor: sub half the granulated white sugar for light brown sugar.
Thank You Berry Much
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