Eggless Crispy Chocolate Chip Cookies

Crispy Chocolate Chip Cookies with Aquafaba

5 from 2 votes

These eggless chocolate chip cookies are crisp around the edges, slightly soft in the center, and full of rich, melty chocolate chips. Made with aquafaba and pantry staples, they’re an easy, reliable recipe for classic-style cookies without eggs.

Prep Time30

Cook Time12

Cooling Time10

Total Time42

Method: Baking

Course: Cookies

Servings: 45 Cookies

Ingredients

PART 1:

1 cup butter melted and cooled (See My Notes)
1 and ½ cups granulated white sugar
6 tablespoons aquafaba (for 2 eggs)
1 teaspoon vanilla extract

PART 2:

2 and ½ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt (See My Notes)

ADD ONS:

2 cups semi-sweet chocolate chips

Instructions

Preheat oven to 350F/180C for 15 minutes. Line baking sheet/s with parchment paper or lightly grease with non-stick cooking spray.
In a large bowl cream together the butter and sugar until light and fluffy. These may take upto 5 minutes.
To the creamed mixture add the aquafaba and vanilla extract and beat well for about 2-3 minutes. You would actually see how well it creams and emulsifies just like eggs.
Add the Part 2 dry ingredients into the creamed mixture and beat well one more time. You may even choose to mix it well with a wooden spoon so that you won't overmix accidentally which will result in tougher and and not crispy cookies.
Now stir in the chocolate chips and mix well so that they are evenly distributed throughout the cookie dough.
Scoop a tablespoon of cookie dough for each cookie and place it on the baking sheet.
Bake for about 12-15 minutes or until the edges have started to brown. Keep the latter as an indicator as against the time because the time varies oven to oven.
Remove the baking sheet from the oven and place it on a wire rack for it to cool completely before you can store the cookies in an air-tight container.

Notes

This recipe is meant for a crispier cookie, which is why it uses melted butter. The dough will spread more than typical thick, chewy cookie recipes — that’s expected.
The standard ratio for aquafaba is 3 tablespoons per egg, so this recipe uses 6 tablespoons to replace 2 eggs.
It's always a good idea to do a test batch before baking the whole tray. I baked 4 cookies first to check how much they spread, how crisp they got, and to get a feel for the right baking time. Around the 12-minute mark, I noticed the bottoms starting to brown, so I pulled them out and let them finish setting on the wire rack.
I have tried this recipe both at 325F and 350F and haven't seen much difference in the taste and texture but for the baking time.

Taste & Texture

These crispy eggless chocolate chip cookies looked and tasted just perfect. They initially puff up in the oven and once removed spread beautifully turning crisp around the edges, and stayed a little soft in the center — exactly how I like them.
After a day or two, they do soften up a bit overall, but you can pop them back in the oven for a couple of minutes to bring the crispness back.

Nutrition