The best Egg-Free Chocolate Chip Cookies that are allergy friendly and chewy delicious! These chocolate chip cookies are ooey gooey soft and perfect for kids with allergies.
- 1 cup (2 sticks) unsalted butter
- ¾ cup (150 grams) granulated sugar
- ¾ cup (175 grams) light brown sugar
- 2 tablespoons Bob’s Red Mill Egg Replacer
- 4 tablespoons water
- 1 tablespoon vanilla extract
- 1 ¼ cup (175 grams) all-purpose flour
- 1 cup (160 grams) bread flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups semisweet chocolate chips
- In a small bowl mix together the egg replacer and water. Let sit for 1 minute to thicken.
- Using a stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar on medium speed until mixture is light and fluffy.
- Beat in the egg replacer and vanilla extract on medium speed until thoroughly combined.
- In a medium bowl, mix together the all-purpose flour, bread flour, baking soda, salt and chocolate bowl. and toss to combine. Turn the mixer to low speed and slowly blend the flour-chocolate mixture into the butter-sugar mixture. Mix until the flour and chocolate are totally incorporated and the dough is completely mixed.
- (Optional) Refrigerate dough for 1 hour or up to overnight before baking.
- Preheat oven to 350 degrees.
- Using an ice cream scooper (or by hand), drop dough in small balls onto a parchment lined baking sheet. Leave about 2 inches between each ball. . Press dough balls down slightly with the palm of your hand.
- Bake until cookies are golden brown on the edges and slightly soft in the center, about 12 to 15 minutes. Remove from oven and let cool.
The cookies can be stored in an airtight container for up to one week. The unbaked dough can be stored for up to a week in an airtight container in the fridge.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
Keywords: allergy friendly, egg-free, chocolate chip cookies