These chocolate chip cookies are everything the perfect cookie should be—soft, thick, and chewy! They have basic ingredients and don’t require chilling! They’re also naturally egg free and can easily be made dairy-free and gluten-free by using the alternative ingredients listed.
Thanksgiving came and went, and then just like that, it’s cookie season! I can’t think of another cookie I’d rather kick off the season with, than one of my faves—the classic chocolate chip cookie! I realize I already have quite a few chocolate chip cookie recipes here on the blog, many of which are naturally sweetened and grain/gluten, dairy, and egg free, as well as vegan friendly, but these are more traditional. This recipe uses butter (coconut oil is a good dairy-free substitute) and a combo of brown and white sugar, like classic recipes (albeit with less sugar than those recipes call for), which gives them that traditional flavor we all know and love.
These cookies just happen to be egg free, which depending on the fat used, means they can be made vegan friendly. Believe it or not, eggs aren’t always necessary in baked goods. I’m not vegan, but I try to make recipes as simple as possible. If a recipe doesn’t need eggs, I omit them, and sometimes prefer the taste and texture even more!
These cookies are thick with a soft, chewy center. The trick is to use an ice cream scooper (or 1/4 cup) to measure out each cookie, so they’re not only uniform in size, but nice and large, like you might find at a bakery. I top my mounds of cookie dough with a few extra chocolate chips/chunks so when each cookie spreads in the oven, some chocolate pieces still show on top. I think it makes them pretty and also lets people know what kind of cookie they’re getting!
These cookies are lightly sweetened, chewy, and just perfect, in my opinion! They’re very delicious, whether you use butter or coconut oil and regardless of the fact that they don’t contain eggs. If you’re a fan of chocolate chip cookies, they’re definitely a must-try and a delicious way to begin all of your holiday baking!
Enjoy!
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Best Chewy Chocolate Chip Cookies
- Total Time: 15 mins
- Yield: 10-12 large cookies 1x
Description
These chocolate chip cookies are everything the perfect cookie should be—soft, thick, and chewy! They have basic ingredients and don’t require chilling! They’re also naturally egg free and can easily be made dairy-free and gluten-free by using the alternative ingredients.
Ingredients
- 1/2 cup melted unsalted butter or coconut oil
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- 1/4 cup milk of choice or water
- 1 teaspoon vanilla extract
- 1 2/3 cups all-purpose flour or gluten-free measure for measure flour blend (*Not packed cups. See notes on how to measure flour accurately)
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup semi-sweet or dark chocolate chips/chunks, plus more for top (use dairy-free if needed)
Instructions
- Line a large baking sheet with parchment paper and set aside.
- In a large mixing bowl, blend melted butter/coconut oil together with sugars. Beat in milk and vanilla.
- Slowly beat in flour, along with the baking soda and salt, just until creamy.
- Stir in chocolate chips. Let dough sit for a few minutes while you preheat the oven to 350ºF.
- Using an ice cream scooper or 1/4 measuring cup, scoop cookie dough out onto the prepared baking sheet, leaving several inches in between each mound of dough for spreading. Place a few chocolate chips/chunks on top of each mound (optional), then bake for 15-18 minutes, just until cookies have browned around the edges. Careful not to over bake. If you make smaller cookies, adjust time accordingly.
- Remove and let cool before serving. Makes about 10–12 large cookies.
Notes
*How to measure flour more accurately—Never pack flour into the measuring cup. If you pack the flour, you can end up with several tablespoons more flour per cup, which can make your baked goods more hard, dry, and crumbly. In order to ensure light and tender cakes, cookies, etc., first fluff the flour in the bag/container, then spoon flour into your measuring cup. Resist the urge to pack the flour or tap the cup on the counter; you want it to stay airy. Finally, level the top off with the back of a knife. Now it’s ready to be used in the recipe.
- Cook Time: 15 mins
- Category: Cookies, Gluten Free, Vegan
You may also enjoy these recipes:
Vegan Gluten-Free Chocolate Chip Cookies
Vegan Chocolate Chip Muffins
Vegan Spelt Chocolate Chip Cookies
Kicking off the holiday cookie season with one of my faves—chocolate chip cookies! And these aren’t just your average chocolate chip cookies. They’re both wholesome and delicious, made free of grains, gluten, dairy, eggs, and refined sugar.
You can hoard these babies all to yourself (hey, you’ll get no judgement from me! 😉) or you can share them by layering the ingredients in a pretty jar and gifting them to your family and friends so they can make a fresh batch for themselves! Easy “Cookie in a Jar” tutorial link below!
(I like using 
)
or tapioca flour
or butter
I’ve loved peanut butter for as long as I can remember. I grew up eating peanut butter sandwiches on soft, white bread. Back in the day, life was simple. Buying bread wasn’t as complicated as it is today. I mean, do I buy ancient grain, sprouted wheat, sprouted grain, or whole grain?!
Unfortunately, I still can’t tolerate dairy and gluten, but I’m glad there are alternatives out there for people who have allergies and sensitivities to certain foods. I can still enjoy treats, like these simple peanut butter cookies, made both dairy free and gluten free. They’re also egg free, refined sugar free, and can even be peanut-free using 
, or completely nut-free using a seed butter, like 
.
The recipe is pretty forgiving, but some adjustments to the wet/dry ingredients may be needed depending on how thick/runny your nut butter is. The first batch I made I used the last half of the peanut butter in the jar, so it was kind of thick and hard. I needed to add a few tablespoons of milk to bring the dough together. The second batch I made I used a new jar and the peanut butter was really runny. I didn’t need the milk and probably could’ve even added a little more flour, as the dough was pretty soft. I left it as is and the cookies spread a bit more, but were still delicious. 
*
or packed brown sugar
, optional
with 
and set aside.
These are definitely not a crisp or crunchy cookie, but more like a muffin top. The cookies are good on their own, but I like them even better drizzled with a sweet glaze! I’ve made several glaze variations—one with cream cheese, an easy powdered sugar glaze, and a healthier coconut butter variation. They are all included in the recipe below and are each delicious, so it just depends if you’re going for easy, if you want one that’s free of refined sugar, or one made with more natural ingredients.
