If you are looking for an egg-free or eggless cookie recipe, look no further. Eggless cookies are really hard to perfect. Trust me. They usually just end up being solid rocks.
This however, is the only recipe you are ever going to need. Melt-in-your-mouth, perfect crunchy cookies.
You’ll notice the measurements of the ingredients are a bit off, but that’s what I believe makes all the difference in this recipe.
Seriously, these took multiple batches to perfect. I have Proof!
You can clearly make out the bad batches from the good one.
So if you like me have almost broken a tooth or two on “stone” cookies, this recipe is for you
So, here we go-
- 1 cup + 2 tablespoons All purpose flour
- ½ to 1 cup chocolate chips of choice
- ½ cup icing sugar
- 6 tablespoons packed brown sugar
- ½ cup + 2 tablespoons room temperature butter
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon pure vanilla extract ( I use “All Natural Bourbon Vanilla Extract” by Sprig)
- 1 tablespoon flaxseed meal
- 2 tablespoons water
- 1. Line a baking tray with butter paper or grease with oil and set aside.
- 2. In a small bowl, mix one tablespoon of flaxseed meal with 2 tablespoons of water and set aside for 5-10 minutes. This mixture should become kind of stringy- gooey resembling the texture of egg whites
- 3. In a large mixing bowl, add the softened butter and both the sugars and whisk until smooth and fluffy.
- 4. Mix in the vanilla extract and the flaxseed mixture (or rather our flax egg!)
- 5. In a separate large mixing bowl add the all purpose flour, baking soda, baking powder and mix well.
- 6. Add the dry ingredients to the wet ingredients and fold to combine.
- 7. Add in the chocolate chips.
- 8. Refrigerate for 10 minutes
- 9. Divide the dough into small balls and place on the prepared tray with enough space between them. Also, flatten them a bit with your palms.
- 10. Bake at 180° C for 12-15 minutes.
- 11. Cool on a wire rack and ENJOY!
- I have used salted butter hence have not added any salt. If using unsalted butter, add in half a tablespoon of salt to the dry ingredients.
- Adjust the sugar according to the type of chocolate chips you are adding. I have used semi sweet dark chocolate chips