Coffee Creamer Cookies
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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!
Table of Contents
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
Homemade Organic Dark Brown Sugar
Simply Organic Vanilla Extract
Organic Valley French Vanilla Creamer
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
Mama Ganache Organic Milk Chocolate
Nuts.com Organic Dark Chocolate Chips
Tools Needed
Cookie Sheets
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
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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
You can use heavy whipping cream in place of coffee creamer, it just won't have the same exact flavor.
Yes! Feel free to use dark chocolate, semi sweet, or even white chocolate chips!
Yes! Feel free to use dark chocolate, semi sweet, or even white chocolate chips!
Store these in an airtight container so they stay soft and chewy!
Craving More?
Coffee Creamer Cookies
Ingredients
- 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
Nutrition
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definitely going to try. Hubby bought choc chip creamer and doesn’t like it
that sounds like it would be delicious in these cookies! Let me know how they turn out!