These delicious healthy eggless choc chunk cookies are so moist and rich, you’ll crave for seconds and maybe thirds!
Why this is the best cookie recipe I’ve made
Once again, I am making an egg-free dessert/snack that I know my kids will love. These delicious eggless choc chunk cookies are one of the best cookie recipes I’ve made because I’ve been intentional in adding less flour and more butter for a more moist texture! I’m a soft cookie kind of girl, so if you are too, you’re in for a treat.
Why eggless?
In case you don’t know our story, my eldest two daughters have a severe egg allergy. It’s wild to me that not one, but two of my kids are allergic to egg. My eldest daughter is actually anaphylactic to egg, so we do carry an epipen with us. If you are like us and have kids with an egg allergy, then bring your chair over and sit for a chat.
If you don’t eat eggs because of dietary reasons or preferences, then this will be perfect for you!
The recipe is also nut-free and refined-sugar free. We don’t shy away from sugar here! But the coconut sugar in this recipe already makes it sweet.
Egg replacements
For cookies, we just use a bit of baking powder and milk that replaces the egg. For muffins we would use milk and vinegar or yoghurt for brownies. What I love about using natural egg replacements rather than store-bought ones, is how similar the taste and texture is to a baked good containing egg. You wouldn’t even notice the difference unless I told you!
Tools you will need
- 2x medium-sized mixing bowls
- Hand whisk or electric mixer
- Baking paper
- Baking tray
Ingredients
- 2 cups whole grain flour (or plain flour)
- 3/4 cup coconut sugar
- 1/4 tsp ground cinnamon
- 2 tsp baking powder
- 1 cup grass-fed butter
- 1/4 cup milk
- 1 cup choc chunks (from 200g dark chocolate block)
Method
- In a medium-sized mixing bowl, add the flour, baking powder and cinnamon and stir with wooden spoon or whisk.
2. In the second mixing bowl, add soft butter (cut into squares) and coconut sugar and beat with electric mixer until mixed in and is creamy in texture.
3. Once butter and sugar have been beaten together, add milk and use electric mixer to stir until well combined.
4. In 2-3 batches, add in flour mixture to butter mixture and combine with electric mixer until a dough forms.
5. Add choc chunks to dough and mix in.
6. Cover bowl with cling wrap and leave in fridge for 30 minutes to 4 hours.
7. Preheat oven at 180C and once at least half an hour has passed, take dough out and leave out for up to 5 minutes.
8. Once a little softened, form the dough into 12-16 small flat balls and place 2cm apart on baking tray covered in baking paper.
9. Bake for 10-12 minutes in the oven.
10. Take out cookie tray and serve delicious cookies cooled. They are perfect for an afternoon snack or to put into lunchboxes!
Tips for baking these delicious eggless choc chunk cookies
Use a more dense flour like wholegrain, spelt or for gluten-free, coconut, tapioca or almond meal (you may just have to add a bit more flour if it is gluten-free).
I find that using these kind of flours makes the cookies softer, rather than using a plain white flour (which is not as good for your gut anyway).
Why cinnamon? Cinnamon is a wonderful anti-inflammatory seed and is good at stabilising blood sugar levels. It also adds a little spice to the recipe.
If you have a stand mixer, even better! Feel free to use that over hand held electric beaters. Or if you only have a whisk, try beating the butter first before adding the sugar. You will find that it won’t blend as well when you beat together with a whisk.
Why coconut sugar? I find that recipes containing chocolate are already sweet, unless you are using bitter 85-90% dark chocolate of course. Because dark chocolate is sweet, I find that coconut sugar balances it out and does not make the cookie too sweet. I have used this recipe with brown sugar before and have noticed the difference in sweetness and prefer the coconut sugar.
Why choc chunks and not choc chips? Simple: because they taste so much better! Once I started using choc chunks from a chocolate bar, I have never turned back. Trust me when I say you will want to use a chocolate bar for the chunks rather than choc chips! And if I’m honest, a dark chocolate bar is probably slightly cheaper than a packet of choc chips. So go for it!
The size of the cookies depends on your preference. I like to make them small for easy and minimal messy eating with my young children. But if you prefer to make your cookies bigger, go for it. I would just leave them in the oven for 2-5 minutes longer.
Make it your delicious eggless choc chunk cookies baby-friendly
If you want to make choc chip cookies for your baby (between 6-12 months), I would use a gluten-free flour like coconut flour/tapioca flour, swap the sugar for banana, add some baking powder and cinnamon and non-dairy milk. And swap the choc chunks for raisins or cranberries.
In a baby’s first year of life, you want to feed them foods that are good for their digestion and gut. So avoiding gluten/wheat, cow’s milk and refined sugars is best in their first year of life (at least).
I have a Starting Solids Checklist with an introduction to allergenic foods timeline. You can download it here.
Make your delicious eggless choc chunk cookies more gut-friendly
To make this recipe more gut-friendly, I would swap the coconut sugar for monk fruit sweetener (you might just have to adjust the amount to half a cup rather than 3/4 cup). I would swap out the choc chunks for blueberries or cranberries and I would add in some hemp seeds or chia seeds for extra nutrients.
Want some other allergenic-friendly treats?
Check out my other baked goods recipes here:
Delicious nut-free apple crumble
Delicious Eggless Choc Chunk Cookies
Equipment
- 2 Mixing bowls (medium size)
- 1 Whisk
- 1 Hand-held electric beater
- 1 Baking tray (Large)
Ingredients
- 2 cups Wholegrain flour
- 3/4 cup Coconut sugar
- 2 tsp Baking powder
- 1/4 tsp Ground cinnamon
- 1 cup Grass-fed butter (softened)
- 1/4 cup Milk
- 1 cup Choc chunks
Instructions
- In a medium size mixing bowl, add flour, baking powder and cinnamon and stir with whisk or wooden spoon until combined and set aside.
- In another medium bowl, add softened butter chopped in squares and coconut sugar and beat with electric beater until well combined and creamy.
- Pour in milk to butter mixture and beat with electric mixer until well combined.
- In 2-3 batches, add flour mixture to butter mixture and beat until dough forms.
- Add in choc chunks to mixture and stir with hands or wooden spoon until combined.
- Cover bowl with cling wrap and set aside in fridge for 30 minutes to 4 hours.
- Preheat oven at 180C and take dough out of fridge to set aside for up to 5 minutes.
- Form dough into small flat balls and place on baking tray (with baking paper on top preferably) at least 2cm apart.
- Pop cookies into oven and bake for 10-12 minutes, depending on how soft or crunchy you like it.
- Take out of oven and serve warm!
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