These Eggless Double Chocolate Chip Cookies are the best chewy and soft vegan cookies ever. Rich chocolaty flavor studded with extra chocolate chips and best of all, no eggs, dairy free totally vegan and the will absolutely be your new favorite eggless double chocolate chip cookie.
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Why you will love this recipe
- Rich Taste and Texture: These vegan double chocolate chip cookiesare soft, chewy and have the perfect texture and taste you want in a cookie. Than the added vegan melted sweet chocolate chips enhance the chocolaty flavor of these double chocolate chip cookies perfectly.
- Easy-to-Make: These are the best Eggless Double Chocolate Chip Cookies only taking about 1 hour from start to finish, including chill time, and the clean up for this eggless cookie recipes super quick and easy.
- Eggless: If you are dairy free than these eggless chocolate chip cookies are perfect for you! These double chocolate chip cookies are made without eggs. The taste and texture is absolutely perfect, plus they are vegan cookies and you’d never know it.
- Perfect Dessert: Vegan double chocolate chip cookies are the perfect dessert, snack or treat anytime of the day.
More vegan cookies you will love:
- Eggless Chocolate Chip Cookies (like these but more traditional).
- Raspberry and White Chocolate Cookies
- Chocolate Chipless Cookies
- Chocolate Chunk Coconut Oat Cookies
- Chocolate Chip Cookie Bars
- Vegan Oatmeal Raisin Cookies
Ingredients
For the full list of ingredients and quantities for Eggless Double Chocolate Chip Cookies.
- Flour: I like organic unbleached all purpose flour for this recipe to keep it traditional.
- Melted Butter: For this recipe I used Miyokos butter and it needs to be melted (not softened) and then cooled.
- White and Brown Sugar: Both sugars are needed for this recipe to give it the perfect soft and chewy texture.
- Vegan Chocolate Chips: I like Enjoy Life brand or Tollhouse vegan chocolate chips. You can use mini chips, regular size or even chocolate chunks if you desire.
- Cornstarch:This helps the texture of the cookie keeping tender, soft and chewy.
- Vegan Yogurt: This is our egg replace, it gives the cookie moisture and helps hold it together as well as leaving it soft and delicious for about a week.
- Cocoa Powder: Make sure it's pure unsweetened cocoa powder.
Variations
- Chipless, White Chocolate or add More Chocolate: Yes, these easy eggless double chocolate chip cookies will still taste great if you go chipless or change the vegan chocolate chips to vegan white chocolate chips. If you’d like it to be a mega chocolate flavor add another ¼ cup chocolate chips, however you adjust the chips in this egg free chocolate cookies recipe it will still taste amazing.
- Chopped nuts: Easily add a little crunch to these vegan double chocolate chip cookies by grabbing a handful of pecans, walnuts, almonds, macadamia nuts or any of your favorite nuts. I’d chop them up a little before adding to this eggless cookies mixture.
- Plant Milk: You can use any kind of plant milk you like for these vegan cookies.
- Frosting or Dipping: These vegan double chocolate chip cookies taste perfect the way they are, but you can certainly take this cookie to the next level with many options, dip half the cookie in melted vegan chocolate and let it set, drizzle melted vegan chocolate chips zig zag over the top of the cookies, use vegan white chips or frost the complete top of the cookies with frosting (be sure you make or purchase vegan frosting).
How to make these Eggless Double Chocolate Chip Cookies:
Step 1: In a large mixing bowl add the vegan butter and melt it in the microwave in 15 second intervals. Let cool about 10 minutes. Then whisk in the light brown sugar, granulated sugar, vanilla and vegan yogurt.
Step 2: Next add the flour, cocoa powder, corn starch, baking soda, baking powder and sea salt and fold to combine using a spatula or large spoon. (If your cocoa powder is clumpy be sure to sift it together with the flour, if it's nice and smooth you can skip the sift and just mix really well).
Step 3: Fold in the vegan chocolate chips. Place in the Fridge for 30 minutes to chill.
Step 4: Pre-heat the oven to 360°F and line a baking sheet with parchment paper. Remove the dough from the fridge, (can let sit for 5 minutes to soften if needed) scoop about 1.5 ounce size cookie balls, (I put 6 per cookie sheet) and place in the oven for 14 minutes.
Step 5: Remove from the oven and use a circle cookie cutter or the lid of a mason jar to shape them if needed and let the cool on the baking sheet. Enjoy once cooled or place in a sealed container for up to 1 week on the counter.
Expert Tips
- Cool the Cookies: Let these Eggless Double Chocolate Chip Cookies cool first before eating them, it will help the cookies set and finish cooking.
- Double the Recipe: These easy double chocolate chip cookies made without eggs will be consumed quickly, I’d double the recipe so you don’t run out of these tasty cookies.
- Storing: You can store these vegan cookies in a sealed container on the counter for about 1 week. You can also put some in the freezer in an airtight container for up to 3 months, raw dough rolled out or pre baked cookies.
Recipe FAQs
Many different ingredients can replace eggs in a cookie recipe, here are just a few, applesauce, yogurt, mashed banana, chia seeds and nut butter. Be sure to always use the egg replacer that the recipe calls for unless you are willing to take the risk testing it yourself.
Be sure to grab a slice of white bread, place it in the sealed container with the cookies, the moisturizer from the bread will transfer to the cookies and keep them soft and moist.
Vegan cookie dough dose not contain egg but unless the flour has been heat treated it technically is not safe to eat it raw. So unless the flour says “edible” most likely the flour isn’t heat treated and it’s not really safe to eat it.
More Vegan Cookie Recipes
Eggless Double Chocolate Chip Cookies
Ingredients
- ¾ cup vegan butter melted and cooled (170 grams)
- ¾ cup light brown sugar (165 grams)
- ¼ cup granulated sugar (50 grams)
- 1 teaspoon vanilla extract
- ⅓ cup vegan yogurt room temp, plain unsweetened, I used coconut yogurt. (85 grams)
- 1 ⅔ cup unbleached all purpose flour (208 grams)
- ½ cup unsweetened cocoa powder (43 grams)
- 1 ½ teaspoons cornstarch
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon sea salt
- 1 cup vegan chocolate chips add a little more for it to be extra chocolaty
- flaky sea salt optional
Instructions
- In a large mixing bowl add the vegan butter and melt it in the microwave in 15 second intervals. Let cool about 10 minutes. Then whisk in the light brown sugar, granulated sugar, vanilla and vegan yogurt.
- Next add the flour, cocoa powder, corn starch, baking soda, baking powder and sea salt and fold to combine using a spatula or large spoon. (If your cocoa powder is clumpy be sure to sift it together with the flour, if it's nice and smooth you can skip the sift and just mix really well).
- Fold in the vegan chocolate chips. Place in the Fridge for 30 minutes to chill.
- Pre-heat the oven to 360°F and line a baking sheet with parchment paper. Remove the dough from the fridge, (can let sit for 5 minutes to soften if needed) scoop about 1.5 ounce size cookie balls, (I put 6 per cookie sheet) and place in the oven for 14 minutes.
- Remove from the oven and use a circle cookie cutter or the lid of a mason jar to shape them if needed and let the cool on the baking sheet. Enjoy once cooled or place in a sealed container for up to 1 week on the counter.
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