These eggless chocolate chip cookies are delicious and easily adaptable for a vegan diet. By simply swapping the butter for a plant-based alternative and using non-dairy milk, you can make them fully vegan without sacrificing taste.
The cookies have a soft, chewy center and slightly crispy edges, with rich chocolatey goodness in every bite. Perfect for anyone looking for a dairy-free or egg-free treat, these cookies are a great way to satisfy your sweet tooth while being mindful of dietary preferences.
Eggless Chocolate Chip Cookies
125 g butter
1 decilitre (about 0.4 cups) granulated sugar
1 decilitre (about 0.4 cups) brown sugar
1 tsp vanilla sugar (or 1 tsp vanilla extract)
2 tbsp milk
2.5 decilitre all-purpose flour
1 tsp baking soda
1/4 tsp salt
100–150 g chocolate, chopped (e.g., milk or dark chocolate)
- Cream the softened butter, granulated sugar, brown sugar, and vanilla sugar together in a bowl.Add the milk and mix well.
- Mix the dry ingredients—flour, baking powder, baking soda, and salt—in a separate bowl.
- Combine the dry ingredients with the butter mixture until a dough forms. Stir in the chopped chocolate.
- Let the dough rest in the fridge for 30 minutes.
- Preheat the oven to 175°C (350°F).
- Shape the dough into small balls (about 12) and place them on a baking sheet lined with parchment paper, leaving space between them.
- Bake in the middle of the oven for 7–10 minutes. The cookies are ready when the edges are set but the centers are still soft.
- Let the cookies cool on the baking sheet for a few minutes, then transfer them to a rack to cool completely.
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