These Eggless Chocolate Chip Cookies are a top rated healthy Vegan cookie recipe that you can make without eggs in just 1 bowl and 3 easy steps. The result are super chewy soft cookies, full of melted chocolate chips inside that have became a readers' favorite.
Preheat oven to 350°F and line a baking sheet with parchment paper.
Mix together all the ingredients listed (except the chocolate) using a stand mixer, or in a bowl with an electric hand mixer or just a spoon. The dough should be sticky and hold together if you press with your fingers.
Using a spatula fold the chocolate in the dough.
Scoop about 1 to 2 tablespoons of dough per cookie onto the prepared baking sheet, then flatten each slightly with the palm of your hand.
Bake for 8 minutes or until the bottom and edges start to turn golden brown. Then, set the pan on a wire rack to cool.
Storing: store baked cookies in an airtight container at room temperature, or in the fridge or freezer.Do I need to flatten the tops? Yes and no because they don't spread like cookies made with all-purpose flour and butter, but domed cookies are fatter, chunkier, taller and amazing!Tips:
Double or triple the recipe.
Add more chocolate. As much as you like.
Make bigger cookies. Use at least 2 to 4 tablespoons per cookie. Baking times is the same.
Add a mix of 60% and 70% dark chocolate to balance out the sweetness and flavors.
There's no need to mix the flaxseed meal and water together ahead of time like I do in the video. I used to do this but it's a step you can skip.Nutrition facts were calculated for 13 cookies (1½ tablespoons of dough per cookie).P.S. Be sure to read the post to get more tips and info about this recipe.