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
Made these to take to work for a shared lunch tomorrow (one colleague is vegan). They are delicious and I have struggled to stop at two
★★★★★
I substituted with almond flour since the cup for cup is gf but not dairy free. These came out flat and spread out . So disappointed.
Hi Karen, there are several measure for measure flours that do not contain dairy. I use King Arthur and Bob’s Red Mill blends and they both work well in this recipe. Almond flour does not work like a regular all purpose flour and should not be used as the only flour in this recipe. This recipe was developed with a gf flour blend which mimics all-purpose flour. Almond flour is an oily and moist flour which needs less fat and liquid than other flours. It also has no binding power and will fall apart easily. This recipe contains too much fat and liquid for almond flour so the cookies will definitely be flat. I suggest sticking with the recipe as written or if you want to use a specific flour, look for a recipe that uses that flour as it will have already been tested.
I love this recipe! It makes for quite a unique cookie. I did change things up a bit given what I had on-hand, but they turned out great. I used a flour mix with brown rice flour, tapioca starch, glutenous rice flour, and smidgen of guar gum, coconut milk, and cacao nibs instead of chocolate chips. I ended up with thick cookies (just left them as balls on the cookie sheet) with a crunchy exterior and cakey interior. Next time, I think I’ll try using coconut sugar instead of white. Super tasty! Thanks so much!
★★★★★
We followed the recipe exactly with Bob red mills 1 to 1 gf flour. The cookies were terrible: thick and dry. Didnt spread at all and yes the butter was melted. I think it needs egg. What went wrong?
Hi Laur, it sounds like too much flour was added. When measuring flour, you can overpack the cup if you scoop it out of the bag or jar. The best way to measure flour is to fluff the flour, spoon it into the measuring cup, then level it off with the back of a knife. I can add weighted measurements if that would help measure more accurately.
I’ve made these cookies plenty of times, both regular and gluten free, and they definitely spread and have a delicious chewy texture without the need for eggs so that’s more than likely not the problem. Based on the description you gave, it sounds like too much flour was added.
These are amazing! I can’t believe how simple they are while also being free of gluten/dairy/egg…AND they taste good. Will definitely be making these again (and doubling the recipe!).
★★★★★
Yay, I’m so happy you enjoyed these cookies Melissa! Thanks for taking the time to leave a review! Also, if you like this recipe, these cookie bars are a family fave and are very similar to those cookies, but in bar form: https://www.wifemamafoodie.com/chocolate-candy-cookie-bars/
You can use chocolate chips in lieu of the candy too! So yummy!