Best Egg Free Chocolate Chip Cookies Recipes

GLUTEN-FREE EGG-FREE OATMEAL CHOCOLATE CHIP AND RAISIN COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
• Beat butter, brown sugar, white sugar, applesauce, vanilla extract, baking soda, and baking powder with an electric mixer in a large bowl until smooth. Add flour, ground cinnamon, and salt, and stir until dough is just combined. Fold in oats, raisins and chocolate chips.
• Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
• Bake in the the preheated oven until edges are golden, 15 to 18 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

EGG FREE CHOCOLATE CHIP PUMPKIN COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cream the sugar, shortening, pumpkin and vanilla together. Mix until light and well combined.
• Mix the flour, baking soda and ground cinnamon. Stir the flour mixture into the creamed mixture. Mix until combined. Stir in the chocolate chips.
• Drop by teaspoons onto an ungreased baking sheet. Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes or until set. Let cookies cool on a rack.

EGG FREE PUMPKIN CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375°.
• Cream the sugar, shortening, pumpkin, and vanilla together.
• Mix until light and well combined.
• Mix the flour, baking soda, and ground cinnamon.
• Stir the flour mixture into the creamed mixture.
• Mix until combined.
• Stir in the chocolate chips.
• Drop by rounded teaspoons onto an ungreased cookie sheet.
• Bake at 375° for 12-15 minutes or until set.
• Let cookies cool on a rack.

EGG-FREE, WHEAT-FREE, DAIRY-FREE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F and line cookie sheets with parchment paper.
• Cream together butter and sugar.
• Stir in vanilla.
• Stir in applesauce.
• Combine flour, cornstarch, salt, and baking soda.
• Stir dry mixture into creamed mixture.
• Stir in chocolate chips.
• Drop spoonfuls of cookie dough onto prepared sheets and bake, one sheet at a time, for about 8 minutes or until golden-brown.
• Allow to cool 5 minutes on cookie sheet before removing to drying rack.

EGG-FREE PUMPKIN CHOCOLATE CHIP COOKIES

Steps:

• 1. Cream together butter and sugars until well mixed. Add vanilla, cinnamon, and nutmeg. Add the pumpkin and stir well.
• 2. Stir in baking soda. Slowly add 4 cups flour, stirring to combine. Add chocolate chips and stir to combine.
• 3. Lightly grease 2 cookie sheets. Drop batter onto sheets with a spoon.
• 4. Bake at 375 for 15-20 minutes. check cookies after 15 minutes to ensure they aren't burning (cooking time depends on your oven but even a tad burnt, these taste amazing!)

EGG-FREE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375.
• Combine flour, baking soda and salt in a bowl and set aside.
• Beat softened butter with the sugar and brown sugar until well combined.
• Whisk the No Egg and water in a small bowl until frothy. Add No Egg mixture and vanilla to the sugar mixture and mix well.
• Add the flour mixture gradually, beating after each addition.
• Stir in the chocolate chips.
• Drop by rounded teaspoon onto ungreased cookie sheets and bake at 375 for about 8 - 10 minutes.
• Let cool for 3 minutes on cookie sheet, then remove from cookie sheet and let cool completely on wire racks.
• This makes a ton of cookies, so freeze some in ziplock bags for later!

PEANUT BUTTER CHOCOLATE CHIP COOKIES (GLUTEN AND EGG FREE)

Steps:

• Preheat oven to 350'F
• Place the chia seeds in a coffee grinder and grind until fine. Put them into a large bowl and then add the hot water and stir to create a gooey paste. This should take about 30 seconds.
• Add the remaining wet ingredients to the gooey chia mixture and give it a good mix. I used my hand held mix master, it worked great. Mix for about 1 minute.
• Add the dry ingredients to the wet and form a ball of dough. The dough will be quite sticky and will ride up on the beaters. Just turn the machine of and remove the dough, mix again. Use enough flour until the mixture holds together well.
• Add a hand full of gluten free chocolate chips to the mixture and give it another whirl with the mix master.
• I also found the dough to be quite oily.
• Roll dough into balls. I got 30 balls from this recipe.
• Place on an ungreased cookie sheet and press down with the tines of a fork in a cross hatch pattern like you see on peanut butter cookies.
• Bake for 10-12 minutes. Cool a few minutes and then transfer to a wire rack to cool the rest of the way. Store in a glass container in the fridge.
• Enjoy!