Eggless chocolate chip cookies recipe - Raks Kitchen (2024)

FAQs

Do I need to put eggs in my cookies? ›

Reach for some applesauce or mash up a banana.

Both of these substitutes add moisture to the baked good, like eggs, but they can impart a little flavor to the mix (your cookies will probably taste a little reminiscent of banana bread, which isn't necessarily a bad thing).

OVEN IS TOO HOT

If your cookies consistently come out flat, you may have selected the wrong baking temperature. If you bake cookies using too much heat, the fats in the dough begin to melt before the other ingredients can cook together and form your cookie's rise.

If there isn't enough egg, your batter or dough may not be able to hold its structure or could end up overly dry or dense. On the other hand, if there is too much egg, your baked goods could lose their shape due to excess liquid, or have a rubbery (or even overly cakey) texture depending on the recipe.

A simple combination of water, baking powder, and vegetable oil mimics eggs almost to a T. It's a great option for cookies, quick breads, and brownies.

Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.

Flour adds fluff and texture to the cookies. Adding too little flour can cause cookies to be flat, greasy, and crispy. Most recipes assume you'll use all-purpose, but if you want a lighter, crumblier cookie texture, choose one with a lower protein content such as cake-and-pastry flour.

If the butter is any warmer, it won't incorporate enough air and your cookies will have less rise. Moreover, butter that's warmer than room temperature melts in an instant in the oven, encouraging the dough to spread quickly with it.

Vanilla does offer more than just a bit of floral flavor. Sometimes it's a flavor enhancer and sometimes it's a flavor balancer. But to be honest, unless it's a vanilla cookie, it's not a true dealbreaker. Especially if you're making cookies that have lots of other flavors going on, like coconut or dark chocolate.

To get perfectly soft, chewy cookies, you need to beat the eggs, butter, and sugar for up to five minutes.

What does extra yolk do to cookies? ›

A cookie made with extra egg yolk (or, in this case, only egg yolk), will be lighter and chewier than a cookie made with whole eggs. The cookies will also have a richer flavor thanks to the added fat in egg yolk.

An overmixed egg foam will be slack, wet, loose, and unable to hold peaks. An overmixed egg foam will look dull or broken, like cottage cheese. With the addition of flour, an undermixed batter will have uneven streaks or visible pockets of flour.

If you're thinking that choosing an eggless cookie dough recipe makes it safer, think again. It's not just raw eggs that come with a food poisoning risk. Uncooked flour can contain illness-causing bacteria, too. Indeed, eating raw flour was linked to two recent outbreaks of Shiga toxin-producing E.

Therefore, although you can occasionally substitute other foods, egg plays an essential role in many recipes - especially in the world of pastry, where they are as essential as chocolate or butter. All in all, whether you're making cookies or breakfast, eggs are a staple element in any recipe.

Instead, try seeking out one of the many types of cookies out there that are eggless by nature, and you may be pleasantly surprised by the number of options you have to experiment with. Keep reading for 17 egg-free cookie recipes, ranging from homemade Oreos to gingerbread to the best vegan chocolate chip cookies.

Nearly any nut or seed butter is a delightful substitution for eggs: peanut, cashew, almond, or sunflower butter are all delicious choices that also add a distinct earthy flavor to the recipe. These work as a binder to keep the batter together, while adding richness & extra nutritional value to the final product.