Eggless Chocolate Chip Cookies
At the time of this writing, egg prices have gone up once again. I’m not a vegetarian but I’m close to it. I gave up red meat and pork in the 90s and chicken/turkey about 11 years ago. I still like fish, however, and I’m not sure if I’ll ever give that up. It’s super important to maintain a balance and get your needed protein throughout the day though. Since giving up meat, I’ve become more careful about my food choices and to make sure I get my daily nutrients. I’ve learned that foods such as eggs, legumes, nuts, cheese, and yogurt are high in protein and will help replace any meat choices.
Although I don’t eat chicken, I do still eat eggs as long as they are certified humane, cage free, and anti-biotic free. Now, with that said, I’m starting to study recipes made without eggs for people that have a sensitivity to eggs and need eggless baking options. Here’s a wonderful recipe for moist and delicious chocolate chip cookies without using eggs.
Even if you love eggs, you should try these cookies, they’re really good.
Eggless chocolate chip cookies
Eggless Chocolate Chip Cookies
Ingredients
- 3/4 cup + 2 Tbsp all-purpose flour
- 1/4 cup cake flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup butter - softened
- 1/2 cup cream cheese - softened
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 1 tsp vanilla
- 1 cup chocolate chips
Instructions
- Whisk the flours, baking soda, and salt together in a medium sized bowl. Set aside.
- In a large mixing bowl, combine the butter, cream cheese, sugar, brown sugar, and vanilla until creamy and smooth.
- Gradually add in the flour mixture until just combined.
- Fold in chocolate chips.
- Chill dough for approximately one hour.
- After dough has chilled, preheat oven to 375 and prepare a cookie sheet with parchment paper or silicone mat.
- Bake for approximately 10 minutes or until lightly golden.
- Cool on wire rack.
- Enjoy!
Notes
Can be stored at room temperature in airtight container for up to 3 days.