I found out about 3 years ago that I’m egg intolerant. I didn’t know there was such a thing, and it came as quite a shock to me. I love eggs… but they do not work well with my digestive system.
I’ve been slowly working on my favorite recipes to make them egg free! This chocolate chip cookie recipe has become an egg-free stand by.
Egg eaters and egg free-ers alike love these! I like to make a batch when we are going camping or in the fall when I get reminiscent of “going back to school” times. Or just anytime I’m craving a cookie to go in the cookie jar, really.
It starts out much the same as a regular chocolate chip cookie recipe. You cream butter and sugar and mix together flour, and baking soda. I add a pinch of salt and extra vanilla. Then you add in some oil instead of the eggs.
Adding in oil isn’t a far leap here—you may have figured out this trick yourself if you an egg-free person like me, but it is better and easier then doing a flax egg in this particular instance.
These cookies bake up chewy in the middle and crisp along the edge, just the way I like them! The pinch of salt makes them addictive. Watch out, egg-free folks, these cookies will make you want to be a kid again.
- 1/2 cup butter, room temperature
- 1/3 cup sugar
- 1/2 cup firmly packed brown light sugar
- 1 1/2 cups unbleached, all-purpose flour
- 1-2 pinches kosher salt
- 1 teaspoon baking soda
- 2 teaspoons vanilla extract (homemade if possible)
- 3 + tablespoons vegetable oil
- 1-2 teaspoons water if needed
- 4 ounces semisweet chocolate chips
- 1/2 cup chopped nuts
- 1/2 cup shredded coconut
- Preheat the oven to 350 degrees F.
- In a large bowl with a mixer, or in the bowl of a mixer with the paddle attachment, cream the butter and sugars until fluffy on medium speed, for approximately 2 minutes. Slowly add in the flour and baking soda. Add the vanilla and oil and mix until completely combined (for a flatter cookie, or if batter is still too dry, add 1 to 2 tablespoons of water).With a wooden spoon, fold in the chocolate chips and any other additions if using.
- Drop by rounded teaspoons on parchment paper lined cookie sheets spread 2 inches apart and bake for about 12 minutes, or less if you like a slightly softer cookie. Cool on wire racks in pans for 3 minutes. Remove with a spatula and transfer onto wire racks and cool completely.
- While you can add nuts or coconut, I prefer these as classic chocolate chip cookies. Just like Mom used to make!