1️⃣ Can I Use Whole Wheat Flour Instead of All-Purpose Flour?

Yes! But whole wheat flour absorbs more moisture, so add an extra tablespoon of milk for softer cookies.

2️⃣ What’s the Best Egg Substitute for Soft & Chewy Cookies?

Cornstarch + milk is a great choice! Other options include: - Mashed banana (¼ cup = 1 egg) 🍌 - Unsweetened applesauce (¼ cup = 1 egg) 🍏

3️⃣ Can I Make These Cookies Without Butter?

Yes! Swap out butter for coconut oil or avocado oil . Just note that coconut oil will give a slight coconut flavor . 🥥

4️⃣ How Can I Make This Recipe Sugar-Free?

- Use monk fruit sweetener or coconut sugar instead of granulated sugar. - Opt for sugar-free chocolate chips (like Lily’s brand). 🍫

5️⃣ Can I Make These Cookies Without Baking Soda?

Yes! If you don’t have baking soda, you can substitute it with 1 ½ teaspoons of baking powder. However, the texture might be slightly different—a bit more cake-like rather than chewy.

6️⃣ What’s the Best Type of Chocolate Chips for These Cookies?

It depends on your preference! Here are some great options: - Semi-Sweet Chocolate Chips – The classic choice! 🍫 - Dark Chocolate Chips – For a richer, slightly bitter taste. 🍫✨ - Milk Chocolate Chips – Sweeter and creamier. - White Chocolate Chips – A fun, creamy twist! 🤍

7️⃣ Can I Use Oil Instead of Butter?

Yes! You can replace ½ cup of butter with ⅓ cup of vegetable or coconut oil. Vegetable oil makes the cookies soft and tender. Coconut oil adds a slight coconut flavor (best for tropical twists!). "For a dairy-free option, oil works great, but the texture may be slightly different!"

8️⃣ Why Do My Cookies Have a Weird Aftertaste?

If your cookies taste metallic or bitter, it might be because: You accidentally used baking soda instead of baking powder. You added too much baking soda (it should be a small amount). "Always measure your ingredients carefully—baking is a science!" 🧑🔬

9️⃣ Can I Add Oats to This Recipe?

Absolutely! If you love chewy oatmeal chocolate chip cookies, replace ½ cup of flour with ½ cup of rolled oats. Old-fashioned oats give a chewier texture. Quick oats blend in more smoothly. "Oats add a great chew and extra fiber—healthy and delicious!" 🌾🍪

🔟 Can I Double the Recipe?

Yes! Just double all the ingredients while keeping the method the same. If baking in batches, store extra dough in the fridge while the first batch bakes to prevent it from getting too warm. Need fewer cookies? Halve the recipe instead! "Make more cookies now, or save the dough for later!" 🍪🔥

Eggless Chocolate Chip Cookies

Ingredients

Scale

Dry Ingredients:

2 cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt

Wet Ingredients:

½ cup (1 stick) unsalted butter (or vegan butter)
½ cup granulated sugar
½ cup packed brown sugar
¼ cup milk (or dairy-free alternative)
1 teaspoon vanilla extract
1 tablespoon cornstarch (egg substitute)

Mix-Ins:

1 cup semi-sweet or dark chocolate chips

“Simple pantry ingredients come together to make the most delicious, soft, and chewy cookies—without eggs!” 🍪🔥

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Instructions

1️⃣ Preheat & Prep the Baking Sheet

Preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper or lightly grease it.

2️⃣ Mix the Dry Ingredients

In a small bowl, whisk together flour, baking soda, and salt. Set aside.

3️⃣ Cream the Butter & Sugars

In a large bowl, beat butter, granulated sugar, and brown sugar until smooth and creamy.
Stir in vanilla extract, cornstarch, and milk, mixing until well combined.

4️⃣ Combine Wet & Dry Ingredients

Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
Fold in chocolate chips evenly.

5️⃣ Scoop & Shape the Cookies

Using a cookie scoop or spoon, place 1.5 tbsp-sized dough balls onto the prepared baking sheet.
Leave at least 2 inches of space between cookies for spreading.

6️⃣ Bake to Perfection

Bake for 10-12 minutes, or until the edges are light golden brown.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.

“Cookies will look slightly underbaked when you take them out, but they firm up as they cool!” 🍪🔥

Notes

✅ For extra chewy cookies: Chill the dough for 20-30 minutes before baking.
✅ For crispier cookies: Bake for 1-2 extra minutes until golden brown.
✅ For chunkier cookies: Add an extra ¼ cup of chocolate chips.
✅ Storage: Store in an airtight container at room temperature for up to 5 days.
✅ Freezing the Dough: Freeze dough balls on a tray, then transfer to a ziplock bag for up to 3 months.

Author: Helda Chef
Prep Time: 10 minutes
Cook Time: 10-12 minutes
Category: Dessert, Snack
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: Per Cookie
Calories: ~180 kcal
Sugar: ~12g
Sodium: ~75mg
Fat: ~8g
Saturated Fat: ~5g
Unsaturated Fat: ~2g
Trans Fat: 0g
Carbohydrates: ~22g
Fiber: ~0.8g
Protein: ~2g
Cholesterol: 0mg