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!
A Quick Look At The Recipe
- Recipe Name: Coffee Creamer Cookies
- Ready In: 1 hour 27 minutes
- Makes: 24 cookies
- Main Ingredients: salted butter, dark brown sugar, coffee creamer, all purpose flour
- Flavor Profile: soft, chewy cookie with a subtly sweet, aromatic depth
- Dietary Info: eggless, no seed oils, gluten free swap available
- Difficulty: Easy!
- Why You’ll Love It: eggless chocolate chip cookies with a creamy vanilla twist
Summarize & Save This Content On
Why You'll Love Coffee Creamer Cookies
- 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! If you don't have coffee creamer, try my Espresso Walnut Chocolate Chip Cookies which just use milk!
- 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!
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 Oatmeal Cranberry Chocolate Chip Cookies, Eggless Double Chocolate Chip Cookies, Eggless Chocolate Oatmeal Raisin Cookies, and Eggless Sprinkle 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!
Ingredients
- Brown Sugar: I use my Homemade Dark Brown Sugar, but store bought also works.
- Coffee Creamer: I use Organic Valley French Vanilla Coffee Creamer in this recipe. This provides flavor, so use a French vanilla flavor!
- 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!
- Chocolate: I use organic milk chocolate bars and chop them up along with semi sweet chocolate chips. I like the mix of both milk and semi sweet as it gives this cookie more flavor.
*For a full list of ingredients and measurements, visit the recipe card below.
Baker's Tips for Coffee Creamer Cookies
- Always weigh ingredients for the best results.
- Make sure your butter is soft. This will ensure it creams together with the sugars and becomes fluffy.
- You can use any flavored coffee creamer that you like. Using vanilla, hazelnut, or caramel will just add to the depth of flavor of these eggless cookies!
- If you don't have coffee creamer, you can also use heavy whipping cream or milk, but they'll just be a plain chocolate chip cookie. Try my Eggless Sea Salt Dark Chocolate Chunk Cookies if you don't have coffee creamer!
- You can refrigerate the cookie dough overnight if you need to.
- Store in an airtight container so they stay fresh.
- You can also freeze these cookies to last longer, they freeze very well in an airtight container for up to 3 months.
- 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.
How to Make Coffee Creamer Cookies
- 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 milk, flour, baking soda, and sea salt in that order.
- Mix on low until a cookie 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. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Coffee Creamer Cookies FAQ's
Coffee creamer is made up of mainly milk and heavy whipping cream, which is actually a great egg replacer because it provides fat and moisture! So, using heavy whipping cream in place of eggs is a great way to get added flavor and a soft and chewy texture in cookies.
Coffee creamer infuses a French vanilla flavor in these cookies which almost gives off some malt shop vibes as it's creamy and soft of malty! Using this also makes these cookies incredibly soft and chewy.
Using coffee creamer in place of eggs actually makes these cookies more soft and chewy than cookies with eggs. While eggs are made up of the egg yolk and the whites, it's more egg white. And egg whites are mostly water and water dries out baked goods. This is why people will add just egg yolks into cookies or brownies to make them more moist or fudgy (that's the part of the egg that does that). But, if you replace eggs with coffee creamer like this (which is mainly just milk and heavy cream) it makes cookies softer and chewier, and it makes them stay soft longer. This is because of the high fat in coffee creamer.
You can! If you don't want to use the French vanilla like I'm using, you can use a hazelnut or a sweet cream as well. You can really use any flavor you like, even a caramel if that's your jam. Whatever flavor you use will infuse a little bit of that flavor into the cookies, so just keep that in mind.
You can use heavy whipping cream or milk in place of coffee creamer, it just won't have the same exact French vanilla flavor. The cookies will just be more like plain chocolate chip.
You can, but they just won't have the same flavor. You'll have more of a plain chocolate chip cookie as you're not getting that added sweet, creamy vanilla flavor the coffee creamer brings.
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!
Chilling the cookie dough helps solidify the butter. This helps with cookie spread so the cookies stay thick. It also helps create a more intense flavor, and especially with the coffee creamer, it infuses it into the cookie more!
Incorrect measuring, too much flour. Be sure to use a digital food scale for the best results.
Yes, these will be incredibly soft when they first come out of the oven. Be sure to let them chill completely on the baking sheet before moving or eating.
These need to be stored in an airtight container to stay soft and chewy.
Yes, if you want to freeze the cookie dough you can. Roll the dough into balls and place on a baking sheet and freeze. Once the dough balls are firm, transfer to an airtight container and place a piece of parchment paper in between each layer so they don't freeze together. You can store in the freezer for up to 3 months. When you are ready to bake them, you'll need to transfer to the fridge for 24 hours so they can thaw. Then, bake straight from the fridge and follow the recipe.
More Eggless Chocolate Chip Cookies
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Coffee Creamer Cookies
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets
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
- Always weigh ingredients for the best results.
- Make sure your butter is soft. This will ensure it creams together with the sugars and becomes fluffy.
- You can use any flavored coffee creamer that you like. Using vanilla, hazelnut, or caramel will just add to the depth of flavor of these eggless cookies!
- If you don't have coffee creamer, you can also use heavy whipping cream or milk, but they'll just be a plain chocolate chip cookie. Try my Eggless Sea Salt Dark Chocolate Chunk Cookies if you don't have coffee creamer!
- You can refrigerate the cookie dough overnight if you need to.
- Store in an airtight container so they stay fresh.
- You can also freeze these cookies to last longer, they freeze very well in an airtight container for up to 3 months.
- 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
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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!
My dad won’t stop asking for these cookies!
This recipe got rave reviews from everyone who tried them. It was a little sweet for me. I may reduce the sugars just a bit. Also, planning on adding some chai spices. It would be a delicious balance to what is already there.
Thank you! Yes, you can definitely add in some chai spice, start with 1 teaspoon and see how you like it, but if you like extra spicy, then do 2!