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–+ servings
coffee creamer cookie broken in half on a white marble countertop.

Coffee Creamer Cookies

Mimi Council
These eggless chocolate chip cookies are taken up a notch with the addition of Organic Valley Creamer. This subtly sweet flavor adds so much depth to these already chewy and delicious cookies!
4.50 from 2 votes
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Prep Time 15 minutes
Cook Time 12 minutes
Chill Time 1 hour
Total Time 1 hour 27 minutes
Course Dessert
Cuisine American
Makes 24 cookies
Calories 151 kcal

Equipment

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

Baker's Tips
  • 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

Calories: 151kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 15mgSodium: 119mgPotassium: 43mgFiber: 1gSugar: 11gVitamin A: 179IUCalcium: 10mgIron: 1mg
Want more recipes?Follow along on @mimisorganiceats for more inspiration!