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Chocolate chip without eggs Cookies are egg -free chocolate cookies. This easy recipe, which only takes one 20 minutes!

With the last egg deficiency, I had to be creative when it comes to bread. This easy -to -corporate cookie recipe for chocolate sheet is among the easiest cookies for chocolate chocolate with chocolate cookies recipe.
These cookies are thin and chewing with clear edges, and they are full of chocolate chips. Cookies are also very easy!
You need only one bowl and about 20 minutes to make these cookies from scratch. So, it is perfect for any time you want to raise a set of cookies of chocolate chips but you don’t have any eggs.
Ingredient notes and alternatives
- Obesity: I would like to use salted butter in this recipe. If you prefer to use unused butter, increase salt by 1/4 teaspoon.
- Brown sugar: You can replace dark brown sugar if you prefer it.
- Heavy cream: The fat in the heavy cream helps add moisture and make cookies more chewed.
- precise: Make sure the fluff, then withdraw and sweep to measure the flour. A lot of flour will lead to a dry or crushing corporate profile. For weight ingredients, please click the “scale” directly below the ingredients.
- salt: Or use 1/4 teaspoon of table salt.
- Chocolate chips: I can use semi -sweet chocolate chips. Do not hesitate to use sweet and bitter, or another flavor of chosen chip.
How to make cookies chocolate chocolate without eggs
Here you will find step -by -step pictures showing how to make this recipe. The full recipe, including the instructions, is returned below.
Step 1: Heat the oven to 350f. Two baking sheets with silicone baking mats or university certificate paper, set aside.

Step 2: In a large mixing bowl, beat the butter, brown sugar and sugar granulated together at a medium speed until it reaches about 3 minutes.
Step 3: Add heavy cream and vanilla, and mix it until it is combined.


Step 4: Figure in flour, baking soda, baking powder, and salt kushir until combined. The dough should be thick but smooth and practical.
Step 5: Add chocolate chips, and stir collect.


Step 6: Collect the dough with a 1.5 tablespoon of cookies and put the dough at least 2 inches.
Step 7: Bake for 10-15 minutes, or until the edges begin in the heart of the golden brown color and the centers are soft and weaken slightly.
Step 8: Let the cookies cool on the baking sheet for 5-10 minutes, then transfer it to the cooling shelf.


Recipe tips!
- Softening the butter: If you don’t want to wait until the butter softens, check these tips to soften the butter quickly.
- vegetable: Since these cookies are eggs -free, it is easy to make it free of dairy and plant. To make dairy -free cookies, simply use a dairy baking stick, such as the Earth’s balance, instead of butter, alternative to vegetarian heavy cream, and vegetable chocolate chips.
- Her chilling: For thick cookies, return the dough for 30-60 minutes before baking.
- Freezing: You can freeze baked and cooled cookies in a safe freezer for up to one month.
- Eating dough: Although this cookie dough does not contain eggs, it is not recommended to eat raw flour. Instead, you can make an edible cookie dough with this recipe.


storage
Store any cookies residue in a sealed container at room temperature. Cookies will last for up to 3 days when stored properly.
More recipes for cookies chocolate!
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Cookies chocolate chocolate without eggs
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ingredients
directions
Heat the oven to 350 ℉. Two baking sheets with silicone baking mats or university certificate paper, set aside.
In a large mixing bowl, beat the butter, brown sugar and sugar granulated together at a medium speed until it reaches about 3 minutes.
Add heavy cream and vanilla, and mix it until it is combined.
Figure in flour, baking soda, baking powder, and salt kushir until combined. The dough should be thick but smooth and practical.
Add chocolate chips, and stir collect.
Collect the dough with a 1.5 tablespoon of cookies and put the dough at least 2 inches.
Bake for 10-15 minutes, or until the edges begin in the heart of the golden brown color and the centers are soft and weaken slightly.
Let the cookies cool on the baking sheet for 5-10 minutes, then transfer it to the cooling shelf.
Notes
- Obesity: I would like to use salted butter in this recipe. If you prefer to use unused butter, increase salt by 1/4 teaspoon.
- Brown sugar: You can replace dark brown sugar if you prefer it.
- Heavy cream: The fat in the heavy cream helps add moisture and make cookies more chewed.
- precise: Make sure the fluff, then withdraw and sweep to measure the flour. A lot of flour will lead to a dry or crushing corporate profile. For weight ingredients, please click the “scale” directly below the ingredients.
- salt: Or use 1/4 teaspoon of table salt.
- Chocolate chips: I can use semi -sweet chocolate chips. Do not hesitate to use sweet and bitter, or another flavor of chosen chip.
feeding
Service: 1Cookie file | Thermal calories: 152kcal | Carbohydrates: 21Z | protein: 1Z | fat: 7Z | Saturated fat: 4Z | Unsaturated multiple fats: 0.2Z | Uncomfortable fat fats: 1Z | Fat by: 0.2Z | Cholesterol: 16Niche | Sodium: 121Niche | Potassium: 28Niche | Viber: 0.4Z | sugar: 14Z | Vitamin A: 190Iu | Vitamin A: 0.1Niche | Calcium: 21Niche | iron: 1Niche
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