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Egg Free Chocolate Chip Cookies

Soft and chewy egg-free chocolate chip cookies! Highly requested by my family, friends, and co-workers. They say they are the best cookies they've ever eaten.
Prep Time20 minutes
Cook Time9 minutes
Total Time29 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate chips, cookies, egg-free
Servings: 12 people
Author: Egg Free Life

Equipment

  • 2 Cookie Sheet Pan
  • 2 Parchment paper sheets
  • 1 Mixing Bowl
  • 1 Measuring cup
  • Measuring spoons sizes: Tbsp, tsp, 1/2 tsp, 1/4 tsp

Ingredients

  • 1 cup Butter ( 2 sticks) softened
  • 1/2 cup Raw Sugar
  • 1 cup lightly packed light brown sugar or turbinado sugar
  • 1/2 tsp Cinnamon
  • 1/4 tsp Ginger
  • 1/2 tsp Pink salt
  • 2 Tbsp Flaxseed For Flaxseed as an egg replacer, combine with 3 Tbsp warm water and 3 Tbsp warm milk
  • 1 tsp Baking Soda By using the warm water and warm milk then adding the baking soda last it helps to activate the baking soda
  • 2 cups Hershey's Milk Chocolate Chips (11.5 oz pkg) I prefer Hershey's brand over the Nestle brand for the chips, as they are smaller in size and help make the cookie soft and chewy

Instructions

  • Directions - Preheat oven to 375 degrees

Add, Butter, sugars, cinnamon, ginger, salt, and vanilla

  • Mix these until they are well-incorporated
  • Add the flour and mix well in the mixing bowl.
  • Warm the water and milk in a small cup and microwave for approximately 30 seconds. Then stir in the flaxseed and add the baking soda. Add this mixture immediately to the mixing bowl and mix into the batter.
  • Stir in the chocolate chips
  • Butter the parchment paper and place it on the cookie sheet. Use a teaspoon to drop some cookie dough onto the parchment paper. Leave a little space between each cookie. Bake in the oven for 8-10 minutes. If you want a crispier bottom on the cookie don't use the parchment paper.