Eggless Double Chocolate Chip Cookies
This is truly the best eggless double chocolate chip cookies recipe you'll ever try! This is an egg-free and dairy-free version of the iconic double chocolate chip cookie, making it also vegan!
Equipment
- 2 Cooking bowls
- 1 Wire Cooling Rack
- 1 Mixer
- 1 Oven
- 1 Measuring Spoons
Ingredients
- 1 tbsp aquafaba + 1½ tsp
- 2 tbsp dairy-free butter softened
- 1 tbsp granulated white sugar + 1½ tsp
- 1 tbsp brown sugar + 1½ tsp, packed
- 1/4 tsp vanilla extract
- 1/4 cup unbleached all-purpose flour
- 1 tbsp unsweetened cocoa powder
- 1/8 tsp baking soda
- 3 tbsp semi-sweet chocolate chips
Instructions
- Preheat the oven to 350F, and line a cookie sheet with a silicone baking mat or parchment.
- In a medium-size bowl, cream together vegan butter with both sugars.
- Add the aquafaba and vanilla and combine well.
- In a separate bowl, stir together flour, cocoa powder, and baking soda.
- Add the dry ingredients into the wet and mix.
- Fold in the chocolate chips.
- Using an 2 tbsp ice cream scoop or a tablespoon scoop the dough and place them on the baking sheet, about 2 inches apart.
- Bake for 8-10 mins, or until the center of the cookies are slightly undercooked but edges are set.
- Allow cookies to cool on the baking sheet for 10 mins, then transfer to a wire cooling rack.