Egg-free Soft Chocolate Chip Cookies #Recipe #Vegan

Maybe, like me, you don’t keep many eggs around. Or maybe you’re of the vegan persuasion. Or maybe you just want to chow down on a big wad of cookie dough without the thought of raw egg nagging at you. There are a lot of reasons you might want an egg-free cookie recipe.

My reason? Those naggy leftover bananas that never seem to make it into bread. If you have one on your counter that’s looking a bit spotty, start peeling…I see good things in your future.

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…and if you have two bananas, make a double batch. You’ll be glad you did. (I made TWO double batches just this week.)

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Dense, rich, soft and chewy, with just a faint hint of banana flavor. They’re very accommodating, too. Add nuts, add chunks, add chia, flax or fruit. I have not yet found a way to ruin these. I hope you love them as much as we do.

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Egg-Free Soft Chocolate Chip Cookies

*adapted from Daily Garnish

Makes approximately 24 cookies, although I always seem to end up with 22.

Ingredients:

  • 1 cup King Arthur all-purpose flour
  • 1 cup King Arthur white whole wheat flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup butter (or your favorite vegan butter substitute, like Earth Balance)
  • 1/3 cup organic sugar
  • 1/3 cup brown sugar
  • 1 large ripe banana
  • 1 scant tsp almond extract (or vanilla, if desired)
  • scant 1/8 cup almond or coconut milk (or whatever kind of milk you like, really)
  • 1/2 cup chocolate chips (in my photos, the chips are minis.)

Directions:

Preheat oven to 350˚F.

Combine flours, baking soda and salt in a bowl; set aside.

Using a mixer, cream together butter (or butter substitute) and sugars until light and fluffy. Add banana, vanilla and milk; mix well.

Add dry ingredients into butter mixture, one cup at a time, mixing just until blended. Fold in chips.

On a baking sheet, scoop out 12 balls of dough (approx. 1 rounded Tbsp each) and flatten slightly (these cookies don’t spread much as they cook, so you have to help them along a little.) *Note: I highly recommend a Silpat and baking stone for perfect cookies every single time.

Bake for 11 minutes or until cookies are golden and middles look firm, not wet or gooey, unless you like them that way. (I touch lightly with a finger to test.)

Repeat with 2nd half of cookie dough.

Transfer cookies to a cooling rack while still warm and allow to cool. Enjoy!

*These freeze nicely, too!

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Comments

  1. Mmmm!! I MUST try these!! I REALLY like the idea of eating the cookie dough! Definitely trying these next “old” banana I have!! Thanks for sharing!!
    Courtney @ Joy Of Momma Joyner recently posted..A Little TTC Humor!My Profile

  2. Adding a banana and leaving out the egg sounds great! The next time I have an extra banana I will think of this. Thanks.
    Lisa @ Charlie The Cavalier recently posted..Packing for the BeachMy Profile

  3. This is genius. I used to nanny for a little boy who was allergic to (cow’s) milk and eggs. Poor kid couldn’t have very many desserts. These would have been perfect!
    Stephanie recently posted..Remodeling on a Budget: Our Craigslist KitchenMy Profile

  4. Oh yum! I’m always looking for good vegan desserts! I’ll have to try this one out for sure!
    Jesseca recently posted..Banana Bread CroutonsMy Profile

  5. YUM!! I’m keeping these in mind for future pregnancy when you’re not really supposed to eat raw eggs! (does anyone actually follow those rules? I mean really.. no cookie dough while pregnant?? right…)
    Holly Waterfall recently posted..Classic Homestyle Bran MuffinsMy Profile

  6. These look amazing. I’m “baking challenged” sometimes but I think I can do this :-)
    Lori Hart recently posted..#MeatlessMonday – Garlic Roasted CauliflowerMy Profile

  7. I never would have thought to replace an egg with a banana. What a great idea!
    Paula@SweetPea recently posted..Mackinac Island – Part TwoMy Profile

  8. Thanks for sharing egg free recipes!

  9. I have so many bananas in my freezer right now that somehow never make it into the smoothies. I will have to try this out. They sound great!

  10. Those look amazing! I am copying the recipe to give it a try.

  11. I’ve beenlooking for a recipe like this. I got an ice cream maker and I want to make cookie dough ice cream.

  12. Linda Bradshaw says:

    This looks interesting. Not sure how it will taste but I am willing to give it a try.

  13. These turned out excellent! I just made these for a friend whose daughter has an egg allergy, and you really don’t miss the egg at all! Thank you so much. FYI: I followed the recipe exactly.

  14. Those look great. I frequently make eggless cookies dough to top brownies, cakes and to just eat! When I was a young boy my mom would freeze the dough for later use, I was probably in that freezer a few times a day knocking off chunks!

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