Eggless Chocolate Chip Cookies
So excited to share this egg less dessert recipe with you guys I know many of you find it difficult to replace eggs in certain dessert recipes because it’s just not the same from texture or taste to even flavor but I guarantee you replacing the eggs in these cookies will be no different than adding them in.
Servings: 12 cookies
Ingredients
- 2 cups all purpose flour
- ½ cup unsalted or salted butter at room temp
- ½ cup brown sugar packed
- ½ cup granulated sugar
- ½ cup semisweet chocolate chips
- ½ cup walnuts chopped
- 4 tbsp yogurt full fat or greek
- 1&½ tsp vanilla extract
- 1 tsp baking soda
- 1 tsp cornstarch
- ½ tsp salt
Instructions
- Pre heat oven to 350°F. In a medium bowl, combine the flour, baking soda, cornstarch, and salt; stir with a whisk. Set aside.
- Beat the butter and both sugars together in a large bowl using a stand mixer with a paddle attachment or a hand-held mixer on low speed just until combined. Beat in the yogurt, and vanilla.
- Stir in the flour mixture just until well blended. Do not use the stand mixer for this, mix with a wooden spoon. Fold in the chocolate chips and walnuts
- Roll cookie dough into 2 tablespoon size balls and place them 2 inches apart on a baking sheet lined with a parchment paper. Roll your cookie dough ball and once its placed on the baking sheet, flatten it a little bit with your hand or the bottom of a cup. You want to flatten it only a little bit, where its still a dome shape but edges are a bit round. This will help the cookies spread their shape as they bake.
- Bake cookies for 10-12 minutes or until lightly brown and just under done. Cool the cookies on the pan for 10 minutes. Remove from the pan and cool completely on a wire rack. Repeat for the remaining batches.
Notes
- Having yogurt and butter at room temperature is key, this helps everything combine evenly without loosing its texture and holding up when you bake the cookies.
- Using parchment paper is very important, foil can overheat the pan and burn the bottom of your cookies while the inside is still uncooked.
- The cookies will keep for up to one week stored at room temperature in an airtight container.
- The dough can be made ahead and stored in the refrigerator for up to 3 days. Bring the dough to room temperature and continue with step 4.
- Freeze baked cookies for up to 3 months. Freeze unbaked cookie dough balls for up to 3 months. Bring to room temperature and bake as directed.