Eggless Orange Chocolate Chip Cookies
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Soft and chewy, these zesty Eggless Orange Chocolate Chip Cookies have loads of chocolate chips for a tasty cookie indulgence! Made with fresh oranges and semi sweet chocolate chips, the contrast between rich and light is the perfect balance.
If you love orange desserts, be sure to check out my Orange Ginger Carrot Cake, Homemade Orangeade, or my Orange Blossom Honey Apple Pie.
Table of Contents
These eggless cookies are soft and chewy and no eggs are needed! I actually love baking cookies without eggs because the cookies can be softer and chewier than cookies with eggs! Eggs can dry out cookies more than other ingredients, which is why I really prefer making eggless cookies. Learn more about eggless baking in my post Easy Egg Replacers for Baking or my book Effortless Eggless Baking.
I'm obsessed with these cookies with orange as they use fresh orange in the dough. I combine that with the flavor profile of a classic chocolate chip and you get soft and chewy cookies with orange that strike a beautiful balance of fresh and nostalgic.
Why You'll Love This Recipe
Eggless: I love baking eggless cookies, even as someone who eats eggs. In my opinion, eggs are not needed in many cookies so you can save them for cakes and other desserts where they are more necessary.
Soft & Chewy: Making cookies without eggs can actually make them softer and chewier than cookies with eggs! I know this may sound crazy, but it's totally true. Eggs are made up of mostly egg whites, and egg whites are mostly water. Water dries out baked goods! So, making eggless cookies can make your cookies softer, chewier, and last longer.
Citrus + Chocolate: These Eggless Orange Chocolate Chip Cookies are a delightful combination of citrus and chocolate. I add orange zest into the cookie for a light and zesty cookie that's loaded with chocolate chips. You will love these cookies with orange
Ingredients
- Butter: I use Organic Valley Salted Butter, you can use your favorite. Just be sure your butter is soft.
- Cane Sugar: Using all organic cane sugar in these eggless cookies for a light sweetness.
- Vanilla Extract: My favorite is Simply Organic.
- Yogurt: I use organic vanilla yogurt as an egg replacer in these eggless cookies. You can also use plain or Greek if you prefer.
- All Purpose Flour: My favorite is Cairnspring Mills.
- Baking Powder: I use baking powder in these cookies because there is no acid to react with. Check out my post the Difference Between Baking Soda and Baking Powder for more info on leavening agents.
- Salt: You'll need a fine sea salt.
- Chocolate Chips: I'm using organic semi sweet chocolate chips, but dark chocolate also works.
- Orange: You'll need a fresh orange for these cookies. If you don't have one, you can also use an orange flavor or extract. I'd recommend 1 teaspoon if you're going this route.
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for ease, but you can also use a hand mixer if you prefer.
- Baking Sheets: You'll need two half sheet pans to bake the cookies.
- Parchment Paper: I always use nontoxic parchment paper for ease, cleanup, and I think it bakes the best cookies. My favorite is Kana.
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Step by Step Instructions
Step 1
Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined, then continue to mix on low for at least 5 minutes until the butter and sugar is light and fluffy.
Add the yogurt, all purpose flour, baking powder, sea salt, and orange zest in that order. Mix on low until combined. Add the chocolate chips and mix on low to combine.
Step 3
Roll the cookies into 24 balls and place them on the prepared baking sheets, spacing them at least 1-inch apart.
Step 4
Bake for 11 to 13 minutes o until lightly golden brown on the bottoms. 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).
Baker's Tips
- Make sure your butter is soft. I prefer to leave butter out on the counter to soften naturally, even overnight if needed.
- If you don't have a fresh orange, you can use orange extract or flavor. Use 1 teaspoon if you are going this route.
- I use organic vanilla yogurt to replace eggs. You can use plain or even Greek yogurt if you prefer. But I like the added sweetness the vanilla brings to this recipe.
- Be sure to store cookies in an airtight container so they stay fresh.
- You can freeze these eggless cookies as well. Just place in an airtight container and freeze for up to 3 months.
FAQ's
Yes! Just replace the butter with your favorite vegan butter (I like Miyoko's) and replace the yogurt with vegan yogurt.
Yes, but if you do, just add ¼ teaspoon of salt to the recipe.
The same way you store soft and chewy cookies with eggs! Store in an airtight container for up to a week. You can also freeze them for up to 1 month.
Craving More?
Eggless Orange Chocolate Chip Cookies
Ingredients
- 170 grams salted butter (softened)
- 226 grams cane sugar
- 1 teaspoon vanilla extract
- 113 grams vanilla yogurt
- 255 grams all purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon fine sea salt
- 1 orange (zest)
- 198 grams semi sweet chocolate chips
Instructions
- Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined, then continue to mix on low for at least 5 minutes until the butter and sugar is light and fluffy.
- Add the yogurt, all purpose flour, baking powder, sea salt, and orange zest in that order. Mix on low until combined. Add the chocolate chips and mix on low to combine.
- Roll the cookies into 24 balls and place them on the prepared baking sheets, spacing them at least 1-inch apart.
- Bake for 11 to 13 minutes o until lightly golden brown on the bottoms. Allow to cool completely on the baking sheets.
- Store in an airtight container for up to 7 days.
Notes
Nutrition
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