Eggless Chocolate Chip Sugar Cookies
Try these vegan-friendly eggless chocolate chip sugar cookies. Soft, chewy, and loaded with mini chocolate chips for a crave-worthy cookie everyone will love!
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets
Ingredients
Dough
- 113 grams salted butter (softened)
- 113 grams cane sugar
- 71 grams powdered sugar (sifted)
- 1 ½ teaspoons vanilla extract
- ¼ cup milk
- 255 grams all purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoons fine sea salt
- 226 grams mini dark chocolate chips
Topping
- 57 grams cane sugar
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, 170 grams cane sugar, powdered sugar, and vanilla extract. Mix on low until combined and there are no butter chunks.
- Add the milk and then the dry ingredients: flour, baking powder, and sea salt. Mix on low until a smooth dough forms.
- Add in three-quarters of the mini chocolate chips and mix to combine completely.
- Using your hands (or a cookie scoop) form the dough into 12 balls spacing evenly apart on the cookie sheet, you'll get 6 cookie dough balls per sheet. Flatten the, slightly so they’re about 2-inches in diameter. Add the remaining mini chocolate chips on top.
- Bake for 12 to 14 minutes or until lightly golden brown around the edges. Sprinkle with cane sugar immediately after coming out of the oven. Allow to cool completely on the baking sheets.
- Store in an airtight container for up to 7 days.
Video
Notes
Tips
- Always weigh ingredients for the best results.
- If you’re vegan, you can easily make this recipe vegan by using vegan butter and milk. My top picks are Miyoko’s Organic Vegan Butter and coconut milk.
- If you don’t have mini chocolate chips you can use regular chocolate chips or even a chopped-up chocolate bar for chocolate chunks.
- If you want to make smaller cookies, feel free to do that, you'll just need to reduce the baking time by a few minutes.
- I top with cane sugar, but if you love sweet and salty cookies as much as I do, you can top with flaky sea salt, which I also do often when making this recipe!
- Store in an airtight container to keep these fresh.
- You can also freeze these cookies by storing in an airtight container in the freezer for up to 3 months. Just thaw and enjoy!
- High Altitude — Bake at 375°F for 11 to 13 minutes or until lightly golden brown around the edges.
Nutrition
Calories: 322kcalCarbohydrates: 50gProtein: 3gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 24mgSodium: 226mgPotassium: 34mgFiber: 1gSugar: 32gVitamin A: 286IUVitamin C: 0.1mgCalcium: 63mgIron: 1mg
Want more recipes?Follow along on @mimisorganiceats for more inspiration!