Easy Cookies Without Eggs
Soft, chewy, and delicious eggless cookies made with pantry staples. Perfect for allergies, vegan baking, or when you’re out of eggs.
Print Pin Servings: 24 cookies
Calories: 150kcal
Cost: $6–$8
Equipment
- 1 Large mixing bowl
- 1 Electric mixer Hand or stand
- 1 set Measuring cups/spoons
- 2 Baking sheets Lined with parchment
- 1 Parchment paper
- 1 Wire cooling rack
- 1 Cookie scoop Optional
Ingredients
- 2 ¼ cups All-purpose flour
- 1 cup Butter Softened
- ¾ cup Brown sugar Packed
- ½ cup Granulated sugar
- 2 teaspoon Vanilla extract
- 2-3 tablespoon Milk Room temperature
- 1 teaspoon Baking soda
- ½ teaspoon Salt
- 1 ½ cups Chocolate chips
Instructions
- Cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add vanilla extract and milk. Mix well.
- In a separate bowl, mix flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture until combined.
- Fold in the chocolate chips.
- Use a cookie scoop to portion the dough onto lined baking sheets. Optionally chill for 30 minutes.
- Bake at 350°F (175°C) for 10–12 minutes or until edges are golden. Cool on a wire rack.
Notes
Feel free to substitute chocolate chips with chopped nuts or dried fruit for variety. Chill the dough for chewier cookies.
Nutrition
Serving: 30g | Calories: 150kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 15mg | Sodium: 90mg | Potassium: 60mg | Fiber: 1g | Sugar: 12g | Vitamin A: 120IU | Calcium: 15mg | Iron: 1mg