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Danielle Nieman
By Danielle Nieman

Eggless Chocolate Chip Cookies

10 steps
Prep:15minCook:10min
The BEST Chocolate Chip Cookie recipe on the planet happens to be EGGLESS! Moist and chewy, these cookies are perfectly delicious.
Updated at: Thu, 17 Aug 2023 11:35:12 GMT

Nutrition balance score

Unbalanced
Glycemic Index
65
Moderate
Glycemic Load
18
Moderate

Nutrition per serving

Calories213.5 kcal (11%)
Total Fat11.5 g (16%)
Carbs27.5 g (11%)
Sugars17.2 g (19%)
Protein2.1 g (4%)
Sodium176.1 mg (9%)
Fiber1.1 g (4%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Step 1: Preheat the oven to 350 degrees F. Line some baking sheets with parchment paper and set aside.
Step 2
Step 2: Whisk the flour, baking powder, baking soda, salt, and ground cinnamon together in a bowl and set aside. Be sure to spoon and level the flour by adding the flour to the measuring cup with a spoon and then leveling off the flour with a knife. This ensures the flour is not packed in, which prevents extra flour from being added to the bowl.
Step 2: Whisk the flour, baking powder, baking soda, salt, and ground cinnamon together in a bowl and set aside. Be sure to spoon and level the flour by adding the flour to the measuring cup with a spoon and then leveling off the flour with a knife. This ensures the flour is not packed in, which prevents extra flour from being added to the bowl.
Step 3
Step 3: Add two tablespoons of flaxseed meal and six tablespoons of water to a small bowl. Mix consistently for about three minutes. Allow the mixture to sit for five minutes. It should have a glue-like consistency. This mixture amount replaces two eggs.
Step 4
Step 4: In a large mixing bowl, whisk the room-temperature butter, white sugar, and brown sugar until smooth. Next, whisk in the flaxseed paste and vanilla extract.
Step 4: In a large mixing bowl, whisk the room-temperature butter, white sugar, and brown sugar until smooth. Next, whisk in the flaxseed paste and vanilla extract.
Step 5
Step 5: Now, add the dry flour mixture to the large bowl of creamed butter and sugars, mixing at a medium-low speed. Add 1/2 cup of dry ingredients at a time.
Step 6
Step 6: Add the semi-sweet chocolate chips to the cookie batter and mix on medium-low speed until incorporated.
Step 6: Add the semi-sweet chocolate chips to the cookie batter and mix on medium-low speed until incorporated.
Step 7
Step 7: Drop balls (approximately 1.5 tablespoons) of dough onto each baking sheet lined with parchment paper, spaced two inches apart. Use a cookie scoop for an accurate 1.5 tablespoons. You should get 24 cookies total for this recipe.
Step 8
Step 8: Bake for 10-11 minutes at 350 degrees F. The cookies should look golden brown around the edges and soft in the middle. As the cookies cool, they will set and form to perfection.
Step 8: Bake for 10-11 minutes at 350 degrees F. The cookies should look golden brown around the edges and soft in the middle. As the cookies cool, they will set and form to perfection.
Step 9
Step 9: Allow the cookies to rest on the baking sheet for about five minutes before transferring them to a cooling rack.
Step 10
Step 10: Sprinkle sea salt on top of each warm cookie. This step is optional.
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