Coffee Creamer Cookies

This recipe for Coffee Creamer Cookies uses Organic Valley French Vanilla Creamer in place of eggs for an insanely delicious, soft, and chewy eggless cookie that you are going to love!

If you're looking for more eggless cookie recipes, be sure to check out my other favorites like my Eggless Chocolate Chip Cookies, Eggless Sea Salt Dark Chocolate Honey Cookies, or my Eggless Spritz Cookies. Also, grab my new book, Effortless Eggless Baking!

Organic Valley recently came out with flavored creamers, and they are so good! And I was asked to help them come up with some alternative ways to use creamer – that don’t include coffee. So, of course I would create a cookie recipe!

I basically took my Eggless Chocolate Chip Cookies recipe and adapted it for these Coffee Creamer Cookies. I used Organic Valley French Vanilla Creamer in place of milk, and I used both milk and dark chocolate. These new flavored creamers from Organic Valley are lactose free, so that is also a bonus if you can't have dairy.

These Coffee Creamer Cookies have an amazing flavor! They are soft and chewy just like my Eggless Chocolate Chip Cookies. And they are so easy to make! Delaney is obsessed with these cookies right now, and I bet you will be too when you try them! Be sure to try Organic Valley’s new flavored creamers and make these Coffee Creamer Cookies!

Why You'll Love This Recipe

Soft & Chewy: You will love these soft and chewy cookies made with coffee creamer! These are like classic chocolate chip cookies and your favorite latte had a baby.

Eggless: This recipe for Coffee Creamer Cookies are naturally eggless. Coffee creamer is a great egg replacer as it provides fat and flavor!

Double Chocolate: I use two kinds of chocolate in this recipe, milk chocolate and semi sweet chocolate. The creamy milk chocolate combined with the French vanilla creamer flavor is cut perfectly with little bites of semi sweet chocolate!

Ingredients

• Butter: I use Organic Valley Salted Butter. Feel free to use unsalted if you prefer, just add 1/4 teaspoon of salt if you do so.
• Brown Sugar: I use my Homemade Dark Brown Sugar, but store bought also works.
• Cane Sugar: I use organic cane sugar.
• Vanilla Extract: My favorite is Simply Organic. Be sure to use a high quality organic vanilla extract for the best flavor.
• Coffee Creamer: I use Organic Valley French Vanilla Coffee Creamer in this recipe. This provides flavor, so use a French vanilla flavor!
• All Purpose Flour: My favorite is Cairnspring Mills, they are a small flour mill up in Washington.
• Baking Soda: I use baking soda, because this is a cookie that has an acid. Read my post Difference Between Baking Soda and Baking Powder to learn more about leavening agents and the right one for your baked goods!
• Salt: Make sure to use a fine sea salt for this recipe.
• Milk Chocolate: I use organic milk chocolate bars and chop them up. I like the mix of both milk and semi sweet as it gives this cookie more flavor.
• Chocolate Chips: I use organic semi sweet chocolate chips as they are a great mix with the milk chocolate. You can also use dark chocolate chips if you prefer.

Tools Needed

• Scale: I always use a digital food scale for the most accurate baking!
• Stand Mixer: I use my stand mixer here, which I highly recommend as it's hands free and you do have to cream the butter for 5 minutes and that's a long time with a hand mixer!
• Baking Sheets: You'll need two half sheet pans.
• Parchment Paper: I use parchment paper for ease, my favorite nontoxic parchment paper is from Kana.

Subscribe to Mimi's Organic Eats Channel

Subscribe to my YouTube Channel for all the latest videos. Bake and cook along with John John and me on YouTube!

Subscribing is easy and just by subscribing, you are directly supporting my site!

SUBSCRIBE

Step by Step Instructions

Step 1

Line 1 cookie sheet with parchment paper.

Step 2

In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, dark brown sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter. Then continue to mix on low for 5 minutes, set a timer. The butter mixture will be light and fluffy.

Add the milk, flour, baking soda, and sea salt in that order and mix on low until a dough forms. Add the chocolate chips and milk chocolate chunks and mix on low until combined.

Step 3

Using your hands or a cookie scoop, roll or scoop the balls into 24 balls and place them on the prepared cookie sheet. Refrigerate the cookie sheet for at least 1 hour.

Step 4

Preheat the oven to 375°F. Line a second cookie sheet with parchment paper and spread out the cookie dough evenly onto each sheet, so there is space between them. Or you can just bake off what you want right now, and store the rest in the fridge (covered with plastic wrap or in a Tupperware) for up to 7 days.

Step 5

Bake for 10 to 12 minutes or until lightly browned on the bottom. Allow to cool completely on the baking sheets. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).

FAQ's

Craving More?

• Coffee Cake Muffins
• Cinnamon Pecan Babka Coffee Cake
• Chocolate Espresso Cookies
• Eggless Chocolate Chocolate Chip Cookies
• Cinnamon Swirl Coffee Cake

Coffee Creamer Cookies

Mimi Council

These eggless chocolate chip cookies are taken up a notch with the addition of Organic Valley Creamer. This subtly sweet flavor adds so much depth to these already chewy and delicious cookies!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Chill Time 1 hour hr

Total Time 1 hour hr 27 minutes mins

Course Dessert

Cuisine American

Makes 24 cookies

Calories 151 kcal

Equipment

• ▢
  Digital Food Scale
• ▢
  Stand Mixer
• ▢
  Half Sheet Pan
• ▢
  Parchment Paper Sheets

Ingredients

 

MetricUS Customary

 

1x2x3x

• ▢ 170 grams salted butter (softened)
• ▢ 113 grams cane sugar
• ▢ 113 grams dark brown sugar (packed)
• ▢ 1 teaspoon vanilla extract
• ▢ ¼ cup Organic Valley French Vanilla Creamer
• ▢ 255 grams all purpose flour
• ▢ ½ teaspoon baking soda
• ▢ ½ teaspoon fine sea salt
• ▢ 99 grams semi sweet chocolate chips
• ▢ 106 grams milk chocolate chunks

Instructions

 

• Line 1 cookie sheet with parchment paper.
• In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, dark brown sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter. Then continue to mix on low for 5 minutes, set a timer. The butter mixture will be light and fluffy.
• Add the creamer, flour, baking soda, and sea salt in that order and mix on low until a dough forms. Add the chocolate chips and milk chocolate chunks and mix on low until combined.
• Using your hands or a cookie scoop, roll or scoop the balls into 24 balls and place them on the prepared cookie sheet. Refrigerate the cookie sheet for at least 1 hour.
• Preheat the oven to 375°F. Line a second cookie sheet with parchment paper and spread out the cookie dough evenly onto each sheet, so there is space between them. Or you can just bake off what you want right now, and store the rest in the fridge (covered with plastic wrap or in a Tupperware) for up to 7 days.
• Bake for 10 to 12 minutes or until lightly browned on the bottom. Allow to cool completely on the baking sheets.
• Store in an airtight container for up to 7 days.

Video

Notes

Gluten Free — Replace the organic all purpose flour with 269 grams (1 ¾ cups) gluten free flour blend.

High Altitude — Bake at 375°F for 8 to 10 minutes or lightly browned on the bottom.

Nutrition

Calories: 151kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 15mgSodium: 119mgPotassium: 43mgFiber: 1gSugar: 11gVitamin A: 179IUCalcium: 10mgIron: 1mg

Want more recipes?Follow along on @mimisorganiceats for more inspiration!

.

Join Our Organic Community