Eggless Orange Chocolate Chip Cookies
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Soft and chewy, these zesty Eggless Orange Chocolate Chip Cookies have loads of chocolate chips and make an amazing afternoon snack!
If you love orange desserts, be sure to check out my Orange Carrot Ginger Cake, Homemade Orangeade, or my Orange Blossom Honey Apple Pie.
Table of Contents
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.
Ingredients
Simply Organic Vanilla Extract
Stoneyfield Organic Vanilla Yogurt
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
Equal Exchange Organic Semi Sweet Chocolate Chips
Organic Orange
Tools Needed
Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
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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).
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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