Chocolate Chip Cookies Without Eggs Or Brown Sugar
Chocolate Cookies

Chocolate Chip Cookies Without Eggs Or Brown Sugar

  • January 13, 2022

I’ve been allergic to eggs my entire life and I’m always on the lookout for new no-egg recipes.I’m allergic to eggs and I don’t like making things I can’t eat.My mom discovered I was allergic to eggs when I was around 6 months old- so 40 years ago.When I was young I really just stuck to Dairy Queen ice cream, Oreos, and Chips Ahoy, and M&Ms for my any sweet treats.I I started an eggless recipe board on my personal Pinterest page and then realized that I should probably link it to my blog.It’s great finding recipes that are egg free and when I need one I can go look and eat everything in it.I also have a EGG FREE RECIPE Facebook page that I just started, so there is only one follower right now, me!Go follow over there and I’ll post any good recipes I find!In fact, it takes much longer than just me because they just don’t understand why you can’t cook a giant cookie the same time you cook a mini cookie!It’s perfect for field trips, birthday parties, and preschool!I designed this tee so all profits go back to my site to buy groceries so I can make more egg free recipes!Beat the butter with white and brown sugars for 1 to 2 minutes, until creamy with an hand mixer (This is the one I got for my wedding and it’s still going strong).for 1 to 2 minutes, until creamy with an hand mixer (This is the one I got for my wedding and it’s still going strong).I’ve had a few people mention that their dough is dry and crumbly.Second, I’ve noticed that a lot has to do with the room temperature of the butter.If I rush things and the butter is still a little cold, the dough needs more water. .

{BEST} Eggless Chocolate Chip Cookies

{BEST} Eggless Chocolate Chip Cookies

{BEST} Eggless Chocolate Chip Cookies

These cookies are rich in flavors, crunchy from outside while soft and chewy from inside.During this holiday or festive season, these eggless chocolate chip cookies must appear once in my home along with some other baked goodies.1) Take dry ingredients (all-purpose flour, salt, and baking soda) in a bowl.Beat it with wire whisk or by electric mixer till it becomes creamy and smooth.If the dough looks soft and sticky than chill it into the refrigerator for about 30 minutes.UPDATE: Flatten is slightly using back of glass or bowl or use your fingers.Many readers have a problem that their cookies did not flatten while baking and stays mushroom-like dome-shaped.So they flattened the cookies slightly before baking and worked for them perfectly (see the discussion in comments below).10) Bake them for 10-12 minutes in preheated oven or until the edges are become golden brown.At room temperature: once cools completely, it can be kept in an airtight container up to one week.- Simply make balls from the cookie dough, place them on a parchment lined baking sheet and put it in the freezer.I have tried many different ways but this recipe works just perfect and makes the best homemade chocolate chip cookies. .

Chocolate Chip Cookies Without Brown Sugar

Chocolate Chip Cookies Without Brown Sugar

Chocolate Chip Cookies Without Brown Sugar

Cooking with substitutions is my specialty, and you will love these chewy chocolate chip cookies, even though they’re missing brown sugar!I absolutely live to make sure you have dessert in your belly, even if you lack the right ingredients.And if you haven’t made my eggless sugar cookies, you’ve got some afternoon plans, my friend.I have a whole section on this site devoted to eggless baking recipes that includes cakes, cookies, bread and more!If we’re friends in real life, you know that you can text me and I’ll help you build dessert with whatever you have in the pantry and fridge.It’s my super power, just making sure you have access to homemade baked goods because they’re one million times better than store-bought!Or, maybe you have brown sugar, but it’s a hard lump that you could use to throw at your sister’s head.Not that my children have ever used a forgotten box of brown sugar in my pantry as a weapon, of course–my kids are way more civilized than that (joking, of course).To be succinct, the resulting baked good could be slightly drier or more crisp.However, this recipe for chocolate chip cookies without brown sugar is still chewy, because we’re using an egg yolk.To watch your sodium intake, use unsalted butter, but go ahead and add the salt called for in the recipe, because it’s needed for balancing sweetness in the cookies.Have ready a baking sheet made of light metal, and line it with a silicone mat.Bake the cookies for 11-13 minutes, or until the very edges are starting to turn golden brown.Is this recipe for chocolate chip cookies without brown sugar a small batch? .

Chocolate Chip Cookies Without Brown Sugar

Chocolate Chip Cookies Without Brown Sugar

Chocolate Chip Cookies Without Brown Sugar

If there is one thing that chocolate chip cookies have in common, it's that they pretty much all have brown sugar in them.Don't worry, these chocolate chip cookies without brown sugar are here to save the day!If you want thicker cookies, you can easily just chill the dough overnight and bake the next day!Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.Whisk together flour, baking soda, and salt in a medium bowl, then set aside.STEP THREE: Add in the egg and vanilla extract, then beat until the mixture is just combined, being careful not to over-mix.STEP FOUR: Use a medium cookie scoop or spoon to form the dough into 1.5 tablespoon sized balls, placing them on the baking sheet, 3-4 inches apart.Bake one sheet at a time for 8-11 minutes, or until the edges look set and have just begun to darken - but are not golden brown!Most chocolate chip cookie recipes use a mix of brown sugar (for added moisture and chewiness), and granulated sugar (for that slight crisp on the edges of a cookie), but it is not necessary.This recipe has been specifically created to work perfectly without any brown sugar.If you leave the cookies in the oven until they are golden brown, they will not stay soft the next day.This is the most common baking mistake I see and the cookies will be as soft and chewy as they should be if you over-measure your flour.Please use a kitchen scale or the scoop and level method to properly measure your flour!This is the most common baking mistake I see and the cookies will be as soft and chewy as they should be if you over-measure your flour.To get that fresh out of the oven texture in the days after the cookies have been baked, pop one in the microwave for 5-10 seconds.Store the cookies in an airtight container at room temperature for up to 5 days.The baked cookies can stored in a freezer bag and frozen for up to 2 months.Chocolate Chip Cookies Without Brown Sugar Gabby These chocolate chip cookies without brown sugar are made with 8 ingredients, no chill time, and ready in 16 minutes!▢ Baking Sheets Ingredients US Customary Metric 1x 2x 3x ▢ ¾ cup butter, softened (regular or dairy free).In a medium bowl, combine flour, baking soda, and salt.Use a medium cookie scoop or spoon to make 1.5 tablespoon sized balls and place them on the baking sheet around 3-4 inches apart.MEASURING FLOUR: Please properly measure your flour using either a kitchen scale or by fluffing it up in the bag with a fork, then using a spoon to scoop the flour into the measuring cup and then use the back of a butterknife to level it off (the is the scoop and level method) THICKER COOKIES: For thicker, puffier cookies, you can chill the dough in the fridge for a few hours or overnight.Storage and Freezing: Store the cookies in an airtight container or ziploc bag at room temperature for 5-6 days.Once they are firm but not frozen completely, transfer to a plastic freezer bag if desired, then freeze up to 2 months. .

BEST EGGLESS Chocolate Chip Cookies Recipe

BEST EGGLESS Chocolate Chip Cookies Recipe

BEST EGGLESS Chocolate Chip Cookies Recipe

There are a few reasons we’ve switched to a recipe for chocolate chip cookies without eggs in our house.It’s not fair for me to eat copious amounts of cookie dough, yet deny my almost 4-year old the same pleasure.I don’t think it’s safe for the young and the old to eat raw eggs (debate me in the comments, if you wish), and so, we altered our family recipe.Whether you have egg allergies or love to eat raw cookie dough without worry, I’m here for you.I’m referring to regular cream cheese in the block, not the whipped, not the flavored, and definitely not the light version called Neufchâtel.These chocolate chip cookies with no eggs are insanely delicious and slightly chewier than their original.I should also mention that this cookie recipe without eggs has dairy products, like butter and chocolate chips.You might be looking for my Vegan Chocolate Chip Cookie recipe if you’re trying to avoid all animal products.The classic flavors that make my chocolate chip cookies so famous are instant espresso powder and lots of vanilla.Often, I get emails from people with ‘failed’ cookie recipes, and the culprit is warm butter.This recipe requires a quick 30-minute chill time to prevent any confusion or any overly flat cookies.In my expert opinion, eight is the perfect amount of eggless chocolate chip cookies for two people.The pumpkin takes the place of the egg in those cookies, and you don’t even miss it!One final note: I’m including weight measurements for this recipe as well as standard U.S. cups and spoons.I’ve found that cookie recipes can be tricky, and measuring ingredients by weight is best to ensure perfect results.Bake for 8-10 minutes, removing the cookies from the oven when the edges just start to turn golden brown.Let the cookies rest on the baking sheet for 1 minute before moving them to a wire rack to cool.Recommended Products As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.Espresso Instant Coffee, 2 Oz Nutrition Information: Yield: 8 Serving Size: 1. .

Chocolate Chip Cookies Without Brown Sugar {Perfect Chewy

Chocolate Chip Cookies Without Brown Sugar {Perfect Chewy

Chocolate Chip Cookies Without Brown Sugar {Perfect Chewy

Of course the events of 2020 has also led to shortages at the store that have brought new baking and cooking challenges.So whatever your reason for needing to bake the family favorite chocolate chip cookie minus brown sugar, I hope you enjoy the recipe!I've made a few adjustments over the years to deal with the resulting problem of only using white sugar...the dreaded spreading cookie!There's one minor variation in the ingredients and a few amounts that I have played with to make my cookies just the way my family loves them.- granulated or white sugar only, in a that is usually called for in a chocolate chip cookie recipe.Salt - between just a pinch and a quarter teaspoon is all you need to balance and highlight the sweet flavors .However, dark molasses ( also called full, robust, or second ) will work in a pinch.Add two large lightly beaten eggs and mix into the butter mixture until smooth.Preheat your oven to 350ºF ( 175ºC ) and arrange portioned cookie dough onto parchment paper-lined or silicone at lined baking sheets.Place your baking sheets with the cookie dough onto the center of the middle rack of your preheated oven.To avoid the 'spreading' that cookies without brown sugar are known for doing, I suggest a longer chilling time.With these cookies, especially without making any alterations like adding molasses, I wholeheartedly suggest freezing this dough before baking!If you have room, you can also portion the dough out onto multiple baking sheets with the usual 2-inch spacing.Your chocolate chip cookies will store exceptionally well in an airtight container at room temperature for up to a week.Plenty of my family members are fine with two-week-old refrigerated cookies, however, I feel that the texture difference is noticeable and just not quite right.The cookie dough can usually be packaged into plastic freezer storage bags within an hour or two of freezing.Your cookie dough can also be formed into a log for freezing, then thawed slightly.Allow the log of dough to thaw for 1-2 hours in your refrigerator, then slice and bake according to the directions below in the recipe card.It’s best to label your cookie dough with the date made and the temperature needed for baking.Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter!Author | Angela Servings: 60 chocolate chip cookies Calories: 98 kcal Prep 10 minutes Cooking 10 minutes Chilling Time 1 hour Total Time 1 hour 20 minutes Share on Facebook Ingredients US Customary Metric 1x 2x 3x ▢ 1 cup butter (2 sticks salted butter softened to room temp).▢ 2 cups chocolate chips (1 12 oz bag) Instructions In a large mixing bowl or the bowl of your stand mixer, cream together the butter, sugar, vanilla extract, baking soda, and salt until smooth.Add the lightly beaten eggs and combine thoroughly with the butter mixture.Portion out your cookie dough into roughly 1-1 ¼-inch round balls and place onto a parchment paper-lined baking sheet and chill.To try and avoid the 'spreading' that cookies without brown sugar are known for doing, I suggest a longer chilling time.If you have room, you can also portion the dough out onto multiple baking sheets with the usual 2-inch spacing. .

Amazing Chocolate Chip Cookies Recipe (Vegan)

Amazing Chocolate Chip Cookies Recipe (Vegan)

Amazing Chocolate Chip Cookies Recipe (Vegan)

For years, I’ve been searching for my go-to chocolate chip cookie recipe.I want outrageously delicious bakery-style chocolate chip cookies that completely capture my attention upon first bite.I want a chewy middle, barely crisp edges, complex flavor, and rich chocolate chips.For non-vegans like me, this means that the recipe is even easier to make than standard chocolate chip cookies.For those with dairy or egg allergies, these cookies are a total game changer.I sprinkled my cookies with some flaky sea salt to make them even more irresistible.If you scoop the dough onto the sheets and then chill it, 30 minutes in the freezer works just as well as their 24-hour recommendation.That way, the recipe works with coconut oil, which solidifies at cool temperatures.We should talk a little bit about how your choice of oil affects the final product.Since the dough is egg free, it doesn’t carry the usual risk of salmonella poisoning. .

Chocolate Chip Cookies without Brown Sugar

Chocolate Chip Cookies without Brown Sugar

Chocolate Chip Cookies without Brown Sugar

These simple Chocolate Chip Cookies without Brown Sugar only require 8 basic ingredients to make and dough chilling is completely optional.These are perfect for when that sweet tooth hits and you need a quick fix.Like I have mentioned in some of my recent posts, starting my blog has really piqued my interest in baking.I wanted to create a super simple and basic chocolate chip cookie recipe.While all of these ingredients can really take a chocolate chip cookie to the next level, I wanted to bring things back to the basics.So it is perfect if you find yourself fresh out of brown sugar or you are just looking for a simple cookie recipe.I found that many of the chocolate chip cookie recipes without brown sugar were too sweet for my liking.You will notice the recipe does not call for a full ¾ cup of sugar.For fun I used mini chocolate chips and regular, but this is totally personal preference.Place the butter on a microwave safe plate in its wrapper.Place the butter on a microwave safe plate in its wrapper.Complete list of ingredients and amounts is located on the recipe card below.Place the butter on a microwave safe plate in its wrapper.Place the butter on a microwave safe plate in its wrapper.Step 1: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium high for 2-3 minutes.TIP - Use a spatula to scrape down the sides and bottom of the bowl to ensure everything is incorporated.Step 3: Add the flour, salt, and baking soda in this order.Mix on the lowest speed or use a spatula to fold until about ¾ of the flour is combined.(Optional: If you want thicker cookies, chill the dough for 1-2 hours or overnight in the refrigerator or for 30-40 minutes in the freezer.).Step 5: Line a baking sheet with parchment paper or a silicone mat.Creaming the room temperature butter and sugar with an electric mixer creates little air bubbles throughout the mixture.Creaming the room temperature butter and sugar with an electric mixer creates little air bubbles throughout the mixture.Simple Organic makes a great vanilla extract.Simple Organic makes a great vanilla extract.If you over mix the dry ingredients, the cookies will be denser and flatter.If you over mix the dry ingredients, the cookies will be denser and flatter.After the cookies have baked for a few minutes and are set, transfer them to a wire rack or plate.They will overcook if they continue to sit on the hot baking sheet.After the cookies have baked for a few minutes and are set, transfer them to a wire rack or plate.They will overcook if they continue to sit on the hot baking sheet.Chill the dough for up to 1 day in the refrigerator and follow the rest of the steps as written.I recommend finding a recipe specifically made without brown sugar for the best results.Brown sugar gives the cookies a chewier and puffier texture.Over mixing the dry ingredients will also cause your cookies to be flat. .

Easy Eggless Chocolate Chip Cookies

Easy Eggless Chocolate Chip Cookies

Easy Eggless Chocolate Chip Cookies

These homemade cookies are super easy to make and need no wait or chilling time.I am blogging for 4 years now and finally ready to share my tried, tested, and perfected recipe of these ultimate eggless chocolate chip cookies.I can literally finish off one entire packet of biscuits with a cup of chai or coffee.When I went to the cafe here, I found these huge cookies studded with chocolates or nuts.I was a bit nervous to try cookies from scratch as all awesome recipes online had eggs.At that time there weren’t a lot of references or reliable recipes for eggless cookies and I was new to baking.Like most of you, my 1st attempt to make chocolate chip cookies was a major flop!!I picked up a cookie recipe with eggs from a cookbook and tried it to make it eggless.I left out eggs but did not introduce any other ingredient or liquid in its place (Major mistake)!But today I will only share possible ways, tips, and tricks to successfully make the Best Eggless Chocolate Chip Cookies.So, sit back with a cup of coffee and read through the art & science of making the Perfect Chocolate Chip Cookies without eggs each time.Baking powder gives a little rise to the cookie making it tender while the flaxseed meal gel binds the cookies well keeping them moist for days after baking.If you do not have flaxseed meal than yogurt is a good option to keep the cookies moist and chewy.I use good quality salted butter always to make cookies and it’s perfectly fine.Just add in extra pinches of salt to the cookie dough in that case.Vegetable shortening or ghee can be used but it will change the texture of overall cookie making it more crunchy and not chewy.Adding salt to this recipe will cut the sweetness from chocolate chips and balance the taste of the cookie.I have used flaxseed meal plus warm water to create a gel that replaces eggs in this recipe.Line a baking tray with parchment paper or a silicone mat.Now add in the flaxseed meal gel, vanilla and beat for a minute.You should be able to scoop it with a spoon or small ice cream scooper and roll between your palms.Place all the prepared cookie dough balls on the baking tray.Add the remaining chocolate chips on top ( if preferred).Bake in a pre-heated oven for 9-12 minutes, until the sides turn light brown and the top is dry to touch.The cookies continue to cook with residual heat after taking them out of the oven.A cooling rack is not necessary but it avoids the cookie to sweat at the bottom and become sticky.If you do not want to make the entire batch of cookies you can store it in the fridge for up to 2 days.You may freeze the cookie dough by making a huge ball and flattening it.Alternately you can form cookie dough balls and freeze them on a baking sheet for an hour in the freezer.After they become hard as a rock, pop them into a ziplock and store until you are ready to bake.Store the cookies at room temperature in an airtight container in a cool dry place away from the sunlight.These Eggless Chocolate Chip Cookies will last for 7- 10 days at room temperature.Just thaw it 15 minutes at room temperature and microwave it for 30-40 seconds before eating.You can take these chocolate chip cookies a level up by adding a variety of flavor –.You can add cayenne for little kick, coffee or some cocoa for double chocolate cookies.Orange zest and peppermint extract is my new favorite in these chocolate chip cookies.Helpful tips to make the best chewy Eggless Chocolate Chip Cookies –.But I am mentioning below some possible problems and solutions to make a perfect cookie each time.For making bakery-style chocolate chip cookies I suggest not to skip the brown sugar.If butter feels melted and oily then pop it in the fridge for 15 minutes before proceeding with the recipe.At any point in time if you feel that the cookie dough is getting too sticky, just rest it in the fridge for 15 minutes before baking.Cookies are done baking when the edges turn light brown, the top is dry to touch and not shiny anymore.If you are using an Otg or microwave convection mode then bake the cookies in batches.You may swap flax gel for yogurt to make chocolate chip cookies.Why should you try my Ultimate Eggless Chocolate Chip Cookie recipe?It has butter, flour, salt, vanilla, baking powder, chocolate chips and an easy egg substitute.You can safely eat the raw cookie dough becaue it has no eggs.Print recipe 4.58 from 19 votes Eggless Chocolate Chip Cookies Make bakery-style chewy eggless chocolate chip cookies at home under 30 minutes.6 tablespoons / 89 ml warm water Other ingredients - 1 cup / 225 grams salted butter softened at room temperature not melted.2 teaspoons pure Vanilla extract Dry Ingredients 2 ½ cup / 315 grams All purpose flour.½ cup / 90 grams Packed light brown sugar.½ teaspoon sea salt OR regular salt To add inside and top the cookie dough - 1 ¼ Semi Sweet chocolate chips to mix in.Instructions Prepare egg substitute- Mix together warm water and flaxseed meal.Line a baking tray with parchment paper or silicone mat.In a bowl add flour, salt, and baking powder together and mix with a spoon.Add in the flaxseed meal gel, vanilla and beat for a minute.Add the remaining chocolate chips on top of each cookie ball.Bake in a pre-heated oven for 9-12 minutes, until the sides turn light brown and the top is dry to touch.The cookies continue to cook with residual heat after taking them out of the oven.Possible substitutes of the ingredients used – Swap 6 tablespoons yogurt or unsweetened applesauce for flaxseed meal gel.Freezer Method- • You may freeze the cookie dough by making a huge ball and flattening it.• Alternately you can form cookie dough balls and freeze them on a baking sheet for an hour in the freezer.• After they become hard as a rock, pop them into a ziplock and store until you are ready to bake.• Store the cookies at room temperature in an airtight container in a cool dry place away from the sunlight.• These Eggless Chocolate Chip Cookies will last for 7- 10 days at room temperature.• Just thaw it 15 minutes at room temperature and microwave it for 30-40 seconds before eating.You can take these chocolate chip cookies a level up by adding a variety of flavor- • Add cinnamon, chai spice or pumpkin spice for celebrating the holiday season.• You can add cayenne for little kick, coffee or some cocoa for double chocolate cookies.• Orange zest and peppermint extract is my new favorite in these chocolate chip cookies.Get creative with add ons – • Use dark, bittersweet or white chocolate chips. .

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