Can I make eggless chocolate chip cookies vegan?

You can! Simply swap your butter and milk for plant-based alternatives. I like baking with unsweetened almond milk and Earth Balance ; they have similar consistencies to real milk and butter.

Can I use a different brand of gluten-free flour?

You can swap for a different flour brand. However, results are not guaranteed! Each gluten-free flour is made from a unique mix of different grains, and they’re not all great for baking. I find that Bob’s Red Mill has the best track record when it comes to gluten-free baking across the board. I hope you love these tangled-inspired eggless chocolate chip cookies! If you want an extra bit of sweetness, enjoy one with a mint hot chocolate on a chilly day.

How long do eggless cookies last?

You can store these cookies in an airtight container for up to a week. If you want them to last longer, they can be frozen for several months.

Can I freeze eggless chocolate chip cookies?

Yes, you can freeze these cookies for several months. Just make sure to let them thaw before eating. You can also microwave them for a few seconds to get that warm and gooey cookie texture again.

I can't have any of the substitutes you listed; what can I use instead?

If you can't have any of the substitutes listed for this recipe, don't worry! You can still make these eggless chocolate chip cookies. Here are some alternatives you can try: Use mashed bananas or applesauce as a binder instead of eggs. Use almond milk or coconut milk instead of regular milk. Substitute dairy-free butter for regular butter. Use dairy-free chocolate chips or chopped dark chocolate instead of regular chocolate chips. Try out different substitutions and see what works best for you. And don't forget to share your results with me!

Rapunzel’s Eggless Chocolate Chip Cookies -

Description

These chewy eggless chocolate chip cookies are straight out of a fairy tale – Rapunzel’s tale, that is. Try this family-favorite chocolate chip cookie with a totally allergy-friendly recipe; it’s truly tasty!

Ingredients

Units Scale

1 cup + 2 tbsp Bob’s Red Mill 1:1 Gluten Free Baking Flour
1/2 tsp baking soda
pinch of salt
1/4 cup white granulated sugar
1/4 cup light brown sugar
1 stick unsalted butter (softened to room temperature)
1/2 tsp pure vanilla extract
2 tbsp milk
1/2 cup Enjoy Life semi-sweet chocolate chips

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Instructions

Preheat oven to 350°F and line cookie sheet with parchment paper.
Pour all of the dry ingredients into a bowl and mix until combined (flour, baking soda, + salt). Set aside.
Add the softened butter into a second bowl and beat (by hand or mixer- up to you!) until it’s creamy smooth.
Add both sugars to the butter and beat once more until the mixture is fluffy.
Mix in vanilla and milk.
Slowly add in dry ingredients until well combined.
Next, gently fold in chocolate chips.
Chill in the fridge for about 30 minutes.
After chilling, make one-inch cookie dough balls. You can use a spoon or a mini scooper.
Place the dough balls evenly on the prepped baking sheet. Slightly press down to flatten the dough ball a bit.
Bake for 10-12 minutes, until golden brown edges.
Remove from the oven and let it slightly cool on the baking sheet for a few minutes before transferring them to the cooling rack.
Enjoy!

Prep Time: 45 minutes
Cook Time: 10 minutes
Category: Desserts
Method: Oven
Cuisine: American