Eggless Sea Salt Dark Chocolate Honey Cookies
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Soft, chewy, slightly sweet, and a little salty. These Eggless Sea Salt Dark Chocolate Honey Cookies are so good, you'll wan to make them every week even if you eat eggs!
If you're looking for more eggless cookies, be sure to check out some of my other favorites like my Eggless Chocolate Chip Cookies, Coffee Creamer Cookies, or my Eggless Chocolate Dipped Almond Cookies.
Table of Contents
Why You'll Love This Recipe
Soft & Chewy: These eggless cookies with honey are soft and chewy! Baking cookies without eggs can actually yield softer and chewier cookies. This is because eggs are made up of mostly water, and water dries out baked goods! So, baking eggless cookies will make them softer and chewier than baking cookies with eggs! It's one of the reasons I really love an eggless cookie recipe!
Eggless: This recipe for Eggless Sea Salt Dark Chocolate Honey Cookies is a delicious eggless cookie recipe that will impress even your egg eating friends! As someone who eats eggs, I'm completely obsessed with these eggless cookies with honey! They are lightly sweet and perfect for spring.
Sweet & Salty: This eggless cookie recipe is sweet and salty, my favorite kind of cookies! You get a subtle sweetness from the honey and then I top these with flaky sea salt for a sweet and salty eggless cookie recipe you will love!
Ingredients
- Butter: I use Organic Valley Salted Butter, which is my favorite. Be sure to use a high quality butter.
- Cane Sugar: I use organic cane sugar.
- Honey: I also use organic raw honey. This, combined with the cane sugar gives these cookies a very light and sweet flavor that is so delicious!
- Milk: I am using organic milk in place of eggs in these cookies. You can use any kind of milk you like, cow's milk, coconut milk, almond or oat milk all work.
- All Purpose Flour: My favorite is Cairnspring Mills.
- Baking Soda: I use baking soda for these cookies because the honey reacts with this. For more info on leavening agents, be sure to check out my post the Difference Between Baking Soda and Baking Powder.
- Salt: I use two kinds of salt here, a fine sea salt for the cookie dough and a flaky sea salt on top of the cookies to finish.
- Chocolate: I use Theo Organic Dark Chocolate Salted Toffee Bars, in place o
- Flaky Sea Salt:
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 as I think cookies bake best with it.
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Step by Step Instructions
Step 1
Line a cookie sheet with parchment paper.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and honey. 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 fluffy.
Add the milk, flour, baking powder, and fine sea salt in that order and mix on low until a dough forms. Add the dark 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 overnight.
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 11 to 14 minutes or until lightly browned on the bottom. (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. It should come together with the sugar in honey in less than a minute. And when it's soft, it will then allow it to be mixed properly for the additional 5 minutes to turn light and fluffy. If it's not soft to begin with, then the time frame for this step will be off. I like to leave my butter out on the counter overnight so it softens at room temperature. And especially during the warmer months, this is the best trick!
- I love this cookie recipe because you can make it taste a little different depending on what kind of honey you use. I love getting local honey during this time of year, and I recently got an orange blossom honey and it's so good. So of course, it is delicious in these cookies! Mix it up with different kinds of honey.
- I use Theo Organic Dark Chocolate Salted Toffee Bar for this recipe. But, you can use plain dark chocolate chips, chopped up dark chocolate bar, or even semi sweet chocolate chips.
- If you don't have flaky sea salt you can use a sprinkle of fine sea salt as well, I just like the texture the flaky sea salt brings to these cookies.
FAQ's
Yes, you don't have to use the salted toffee chocolate that I used. Feel free to use plain dark chocolate chips, semi sweet chocolate chips, or even milk chocolate would be delicious!
Yes! Feel free to use coconut milk or almond milk if you prefer. I've tested these with coconut milk and they are delicious!
Store in an airtight container. I like to store these in the fridge because they are so soft and I like them chilled in the summer months!
Craving More?
Eggless Sea Salt Dark Chocolate Honey Cookies
Ingredients
- 170 grams salted butter (softened)
- 170 grams cane sugar
- 43 grams raw honey
- ¼ cup milk
- 255 grams all purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon fine sea salt
- 2 Theo Organic Dark Chocolate Salted Toffee Bars
- Flaky sea salt (for topping)
Instructions
- Line a cookie sheet with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and honey. 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 fluffy.
- Add the milk, flour, baking powder, and fine sea salt in that order and mix on low until a dough forms. Add the dark 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 overnight.
- 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 11 to 14 minutes or until lightly browned on the bottom. Sprinkle with flaky sea salt immediately after coming out of the oven.
- Store in an airtight container for up to 7 days.
Notes
Nutrition
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