Throughout my childhood, Mom rarely baked treats from scratch because she spent so much time shuttling my brother and me between school, sports practices, and music lessons. (Thanks for doing that Mom! You’re the best!) As a result, we typically found store-bought desserts in our lunchboxes at school.
We occasionally received cream-filled vanilla cupcakes or miniature chocolate cake rolls as a special treat, but more commonly, Mom tucked in a cookie or two. Those varied a lot—everything from crispy sugar wafers and chocolate-filled elf cookie sandwiches to pink-frosted animal crackers and Fig Newtons to Oreos and chocolate chip cookies. As long as they were chewy, those last ones were our favorites!
During college, my brother realized he developed an allergy to eggs, so he gave up most of those store-bought treats… Except Oreos. Those omitted his new “problem food!”
While grocery shopping last month, I picked up a box of our favorite chewy chocolate chip cookies from our childhood, and I flipped it over on a whim to look at the ingredients list. In shock, I reread it four times to make sure I didn’t miss anything… They didn’t include eggs and were perfectly safe for my brother!
With that information in mind, I set out to recreate a healthier version of our favorite childhood cookies at home… And these Ultimate Healthy Soft & Chewy Egg-Free Chocolate Chip Cookies are the result! They’re just as sweet and irresistible as those soft-baked childhood treats, but they have no butter, eggs, refined flour or sugar and just 66 calories!
Every person in my family called them the BEST egg-free chocolate chip cookies… And they take cookies very seriously! ??
To make these healthy chocolate chip cookies, you’ll need a few key ingredients, starting with white whole wheat flour. Yes, that actually exists! White whole wheat flour is made by finely grinding a special type of soft white wheat, which gives it a lighter taste and texture, similar to that of all-purpose flour, as well as the same nutrients and health benefits (like extra fiber!) as regular whole wheat flour. It’s a staple in my pantry!
Note: I included my favorite gluten-free flour blend in the Notes section of the recipe, if you prefer!
You’ll skip the refined granulated sugar and sweeten your cookies with coconut sugar instead. Coconut sugar is exactly what it sounds like: an unrefined sweetener that comes from coconuts! However, it does NOT actually taste like coconuts! It has a rich, caramel-like taste, very similar to brown sugar. It’s dark in color and pours like granulated sugar. You can find coconut sugar (like this!) at many grocery stores, as well as Target and Walmart.
Instead of butter and eggs, you’ll use coconut oil and unsweetened cashew milk. Any milk will work—dairy milk, almond milk, soy milk, you name it!—but because my brother is lactose-intolerant and because I always keep unsweetened cashew milk on hand, that’s what I used. I absolutely love this cashew milk! It’s thick and creamy, very similar to whole milk or light cream, but it only has 25 calories per cup!
Exactly like in those childhood favorites, I just mixed mini chocolate chips into the cookie dough. These are the ones I use! They have a very rich flavor and melt well while baking. Plus their smaller size ensures that every bite contains multiple morsels of chocolate!
Once you’ve mixed it together, you’ll briefly chill the cookie dough to help it stiffen before dropping it onto your baking sheet and flattening with a spatula. (← Those are my favorites! Aren’t they cute?) Just like those store-bought chewy cookies, I made these cookies smaller than your standard cookie size, which means they bake faster! And when you’re craving chocolate chip cookies… Every saved second counts!
You just can’t beat a classic chocolate chip cookie! ??? And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! ?) I’d love to see your cookies and feature them in my Sunday Spotlight series!
| The Ultimate Healthy Soft & Chewy Egg-Free Chocolate Chip Cookies | | Print |
- 1 cup (120g) white whole wheat flour or gluten-free* flour (measured like this)
- 1 ½ tsp cornstarch
- ½ tsp baking soda
- ¼ tsp salt
- 2 tbsp (28g) unsalted butter or coconut oil, melted
- 2 tbsp (30mL) unsweetened cashew milk, room temperature
- 2 tsp vanilla extract
- ½ cup (96g) coconut sugar
- 2 ½ tbsp (35g) miniature chocolate chips, divided
- In a medium bowl, whisk together the flour, cornstarch, bakingsoda, and salt. In a separate bowl, stir together the butter, milk, and vanilla. Stir in the coconut sugar. Add in the flour mixture, stirring just until incorporated. Fold in 2 tablespoons of miniature chocolate chips. Chill the cookie dough for 20 minutes.
- Preheat the oven to 350°F, and line a baking sheet with a silicone baking mat or parchment paper.
- Drop the cookie dough onto the prepared baking sheet using a spoon and a small spatula. Flatten the cookie dough to the desired thickness and width using the spatula. Gently press the remaining miniature chocolate chips into the tops. Bake at 350°F for 7-9 minutes. Cool on the baking sheet for 10 minutes before transferring to a wire rack.
For a gluten-free flour substitute, I recommend the following: ¼ cup (30g) millet flour, ¼ cup (30g) tapioca flour, 3 tablespoons (21g) coconut flour, and ½ teaspoon xanthan gum. Many store-bought gluten-free flour blends will work as well, if measured like this.
The cornstarch helps keep the cookies soft and chewy.
Any milk may be substituted for the unsweetened cashew milk milk.
Light brown sugar may be substituted for the coconut sugar.
These cookies are smaller than your average chocolate chip cookie to make them a similar size as the chewy chocolate chip cookies that my brother loved during our childhood.
This recipe is easily doubled!
{gluten-free, clean eating, vegan, low fat, low calorie}
View Nutrition Information + Weight Watchers Points
You may also like Amy’s other recipes…
♥ The Ultimate Healthy Soft & Chewy Gluten-Free Chocolate Chip Cookies
♥ The Ultimate Healthy Soft & Chewy Peanut Butter Cookies
♥ The Ultimate Healthy Soft & Chewy Oatmeal Raisin Cookies
♥ The Ultimate Healthy Cut-Out Sugar Cookies
♥ Banana Chocolate Chip Cookies
♥ Mini Chocolate Chip Peanut Butter Oatmeal Cookies
♥ Chocolate Chip Peanut Butter Banana Cookies
♥ Blueberry Banana Oatmeal Cookies
♥ Chocolate Chip Banana Bread Oatmeal Cookies
♥ Chocolate Chip Eggnog Oatmeal Cookies
♥ Chocolate Chip Pumpkin Oatmeal Cookies
Looks absolutely perfect.. Yummy! 🙂
Thanks Hari! 🙂
You are such a sweet sister to always remember your brother’s egg allergy and make him new recipes! These look amazing! <3
Thanks Andrea! 🙂
These are beautiful Amy! I love that they are egg free! Perfect!
Thanks so much Karen! 🙂
These look amazing – as a vegan I love finding alternative recipes!!!
Izzy | Pinch of delight
Thanks Izzy! How did I not know you were vegan?? Or did you mention it and I totally forgot? ?
These look perfect! I’m always concerned that egg-free cookies will come out cakey though.
Thanks Elaine! These are perfectly chewy, just like traditional chocolate chip cookies made with eggs. I wouldn’t include “chewy” in the recipe title if it weren’t true! 😉
Oh. My. Goodness!! I was just catching up on reading your most recent posts – and my heart leaped with joy as I saw the picture and title of this post! I’ve been craving good old chewy chocolate chip cookies for the past week or so, but didn’t get round to making any. These look absolutely perfect! That’s a shame that your brother is allergic to eggs, but how brilliant that those cookies you found were egg-free, just like these! I’m going to make them this evening (that is, if they survive past the mixing stage, as I may end up eating the egg-free cookie dough on its own!!)?
You’re so sweet to catch up on my posts Katie — that means a lot to me! 🙂 I can’t wait to hear what you think of these cookies — or the dough! It took all my self-restraint to make sure it all ended up on my baking sheet… Minus what was on the fork for a taste test! 😉
Awh, I always enjoy reading them!? I am currently eating one of these delicious cookies – it tastes just like ‘normal’ cookies, with such a gorgeous texture! I can’t get over the fact that there are no eggs in the recipe!! They were so easy to make, this will be my go-to cookie recipe from now on!! x
Awwww, your new go-to cookie recipe?? Katie, that’s SUCH high praise — thank you!!! ♡ I’m so glad you’re loving these cookies so much!! 🙂
What can I use in place of cornstarch in the cookies.
Also my cookie dough is crumbling. Is this bad?
I really appreciate your interest in my recipe Mary! The cookie dough shouldn’t be crumbling. How did you measure the flour? Did you scoop it directly from the container with your measuring cups? There isn’t a substitute for the cornstarch, but you can omit it. Your cookies just won’t be as soft and chewy.
To measure the flour I loosened the flour with a spoon, scooped it out with a spoon, put it in a measuring cup, shook it side to side and levelled it off with a straight edge knife.
Mary
Made 2 batches they were both crumbling. Mary
Thanks for the info Mary! When you shook the measuring cup side to side, that actually compacted the flour. When measured like that, you can end up with 1.5 times as much flour as when you lightly spoon and level, and that extra flour is definitely causing the issues that you’ve experienced! If you don’t own a kitchen scale, here’s what I recommend doing for measuring flour (and cocoa powder, oats, etc!): use a fork to “scoop” up flour from the container, and lightly shake the fork back and forth over the top of your measuring cup to transfer the flour into it. Do NOT shake the measuring cup! Once there’s a small mound of flour extending past the rim of the measuring cup, then place the flat back of a knife against the top of the measuring cup, and gently scrape it across the top to get rid of the excess flour. Never “pat” the flour down with the knife or fork. This fork method acts like a sifter (without dirtying another dish!) and guarantees you’ll add less flour to the batter, so you’ll end up with moist and tender cookies. Does that make sense? 🙂
So glad you reposted this recipe. I made them a while back and thought I pinned, but could not find it.I have searched and searched . Thanks so much! This recipe is awesome!!!!!
I’m so glad you’re enjoying these cookies Mary! That means so much to me! 🙂
Yes it does make sense. Thank u for the info. I made two batches and we already ate them plus gave my dad some as well.
The cookie dough is also good to eat. Will try what u suggested when making more:)
Mary
My pleasure, Mary! I’m so glad people enjoyed the cookies — I’m honored that the cookies disappeared so quickly! 🙂 I can’t wait to hear how your next batch turns out!