Eggless Chocolate Chip Cookies
by: claire cary
These eggless chocolate chip cookies are thick, chewy with crispy edges and made in one bowl! They're gluten free and dairy free friendly, but I promise they taste just like the classic!
Ingredients
Wet
- ½ cup butter softened
- ½ cup white sugar
- ½ cup dark brown sugar
- 3 tablespoons cream cheese room temperature
- 1 teaspoon molasses
- 2 teaspoons vanilla extract
Dry
- 1 ½ cups gluten free all purpose baking flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350 Fahrenheit.
- Line two baking sheets with parchment paper and set aside.
- In a mixing bowl, combine the butter and both sugars. Beat with an electric mixer on low speed for about 30 seconds.
- Add in the cream cheese, molasses and vanilla. Beat until combined.
- Add in the flour, baking powder and salt, making sure to spoon and level the flour.
- Beat until combined.
- Fold in the chocolate chips.
- Scoop the dough using a 1.5 tablespoon cookie scoop. Place on the baking sheets, then add to the fridge for just 15 or so minutes. If you prefer thinner cookies, you can skip this step!
- Once done, bake one cookie sheet at a time for 11-13 minutes. Mine are perfect at 12 but all ovens are different.
- Let cool, then sprinkle on some flaky salt and enjoy!
Notes
Sub the butter and cream cheese for dairy free options for a DF/vegan cookie.
Serving: 1cookie / Calories: 258kcal / Carbohydrates: 35g / Protein: 3g / Fat: 13g / Saturated Fat: 4g / Fiber: 2g / Sugar: 23g
