Eggless Double Chocolate Cookies
There's chocolate in every bite of these eggless double chocolate cookies! They're crispy on the outside and soft and chewy on the inside, loaded with chocolate chips. They are a breeze to whip up!
Equipment
- 1 medium cookie scoop 2 tbsp
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Ingredients
- ½ cup unsalted butter melted
- 2 tablespoon avocado oil or mild oil
- 1 cup coconut sugar
- 1 teaspoon vanilla extract
- 1 flax egg 1 tablespoon ground flax + 3 tablespoon water
- 1 cup all purpose flour
- ⅔ cup dutch-processed cocoa powder
- 1 teaspoon baking soda
- ½ cup chocolate chips semi-sweet or dark
Instructions
- Make the flax egg by combining flax meal with water in a small bowl. Mix and set in the refrigerator for 15 minutes to thicken.1 flax egg
- Melt the butter in a large mixing bowl in the microwave and let it cool slightly. Whisk in the avocado oil, coconut sugar, vanilla, and flax egg.½ cup unsalted butter, 2 tablespoon avocado oil, 1 cup coconut sugar, 1 teaspoon vanilla extract, 1 flax egg
- In a separate mixing bowl, whisk the flour, cocoa powder, and baking soda together. Then add the dry ingredients to the wet ⅓ at a time, mixing with a rubber spatula until just combined.1 cup all purpose flour, ⅔ cup dutch-processed cocoa powder, 1 teaspoon baking soda
- Fold in the chocolate chips with a rubber spatula, scraping the sides of the bowl.½ cup chocolate chips
- Cover and chill for 15 minutes. Preheat the oven to 350°F and line 2 cookie sheets with parchment paper.
- With a medium cookie scoop, scoop 8 cookie dough balls on each pan about 2 inches apart. Press a few more chocolate chips into each ball if desired.
- Bake one pan at a time for 11-13 minutes. Let the cookies cool for 10 minutes before transferring to a wire cooling rack. Enjoy.
Video
Notes
Cocoa powder: Use regular cocoa powder if you don't have dutch process.
Flour: Measure with a kitchen scale for accuracy. If you don't have a kitchen scale, measure your flour correctly with the spoon and level method. Scoop the flour into a measuring cup with a spoon and swipe the excess off into the bag.
Chill: Chilling the dough helps prevent the cookies from spreading too much.
Storage:
- Counter- Store baked cookies in an airtight container or Ziplock bag on the counter for up to 4 days. Make sure they've cooled completely before storing. The cookies will be chewiest for 2 days. Reheat for 10 seconds in the microwave for a fresh-baked taste.
- Refrigerator- Keep cookie dough covered (portioned or in a bowl) in the refrigerator for up to 2 days. Let the cookie dough warm a bit on the counter before baking.
- Freezer- The eggless cookie dough can be made ahead and stored in the freezer for up to 30 days. Form the dough into a ball or disc and wrap in plastic wrap or place in a Ziplock bag before freezing. Thaw in the refrigerator the night before using.
- Cookie dough can also be portioned and frozen. Bake following the instructions, adding a few minutes on to the bake time.
- Baked cookies can be stored in an airtight container or Ziplock bag in the freezer for up to 2 months. Reheat in the oven at 300F for 5-10 minutes.
Nutrition
Serving: 1cookieCalories: 189kcalCarbohydrates: 24.7gProtein: 2.1gFat: 10.2gSaturated Fat: 5.3gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 3.1gTrans Fat: 0gCholesterol: 15.3mgSodium: 89.4mgPotassium: 104mgFiber: 1.9gSugar: 16.1gVitamin A: 48.5IUVitamin C: 0mgCalcium: 8mgIron: 0.9mg
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