Best Chewy Egg-free Chocolate Chip Cookies

This is the best chocolate chip cookies recipe for anyone with egg allergies! A simple, straightforward, chewy and delicious chocolate chip cookie that is allergy friendly to bring to school, work, and share with friends.

This is seriously the best chocolate chip recipe ever! I’ve blind taste tested these egg-free cookies against other chocolate chip recipes, and most of my friends and family choose these cookies. You won’t miss the eggs. These chocolate chip cookies are crispy on the edge and chewy in the middle. Perfectly chocolatey and sweet and decadent.

I bake these cookies every week. My children love to devour the cookies so quickly that I have batches at the ready in the freezer.

The secret egg-free ingredient

Bob’s Red Mill Egg Replacer is substituted 1:1 for the eggs. You simply mix 1 tablespoon of the egg replacer with 2 tablespoons of water to replace one egg. In this recipe I use 2 tablespoons of egg replacer with 4 tablespoons of water. Mix and allow to thicken. The egg replacer will emulsify and combine with the dry and wet ingredients without all the fuss.

How to make the chocolate chip cookie Dough

Tips

• Bread Flour. Using a mix of all-purpose flour and bread flour provides a more chewier cookie. This is the secret to a crispy and chewy cookie.
• Highly recommend chilling the dough for at least 2 hours and up to overnight. This encourages the sugar/butter mixture to marry with the vanilla and flour to enhance the flavors. Of course, if you’re short on time, you can put these straight into the oven. If refrigerating overnight, allow the dough to relax at room temperature before baking.
• Medium-size Ice cream scoop. Use an ice cream scooper to divide the dough into similar sized balls. This allows for even baking and perfect cookies every time. Flatten the balls slightly using the palm of your hand (encourages the cookies to form into round shapes when baking in the oven).

The first step in making these egg-free chocolate chip cookies is to make the egg replacer mixture. Simply mix the egg replacer with water and set aside to thicken. Combine the dry ingredients and chocolate chips in a medium sized bowl. I recommend measuring flour by scooping it into the measuring cup and leveling it with a knife.

Next, in a stand mixer cream together room temperature butter and the sugars until nice and fluffy. Add the egg replacer mix and vanilla extract and beat until combined.

Add dry ingredients-chocolate chip mixture and beat on low until combined.

At this point, you can refrigerate the dough or bake directly in the oven.

Using an ice cream scooper, divide the dough into small balls and place on a baking sheet. Flatten the balls with the palm of your hand.

Baking

Preheat the oven to 350 degrees Fahrenheit. Bake the cookies for 12 – 15 minutes. The edges should be brown and the tops slightly soft. You don’t want to over-bake or the cookies will get too hard and lose the chewiness. The top will still be soft but the residual heat will finish the cooking process after the cookies are removed from the oven. Don’t worry! The cookies will taste amazing.

Cool the cookies on the baking sheet for 5 minutes and remove to a wire rack to cool complexly. Store these chocolate chip cookies in an airtight container for up to one week or in the freezer for up to one month.

Malden Sea Salt

For an extra special touch, finish the cookies with a sprinkle of malden sea salt on top. The savoriness of the salt balances out the sweetness from the brown sugar and chocolate chips for a perfect bite!

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