Egg-Free Chocolate Chip Cookies


"Delicious Chocolate Chip Cookies with a slightly chewy texture that even my egg-allergic daughter can enjoy!"
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Serving size has been adjusted!
Original recipe yields 36 servings

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  • Prep

  • Cook

  1. 1. Preheat oven to 375 degrees.
  2. 2. In small bowl, combine flour, baking soda and salt; set aside.
  3. 3. In larger mixer bowl, combine butter, sugar, brown sugar and vanilla extract; beat until creamy. Beat in Egg Replacer mixture. Gradually add flour mixture.
  4. Stir in chocolate morsels.
  5. 4. Drop by rounded measureing tablespoonfuls onto ungreased cookie sheets.
  6. 5. Bake at 375 degrees 9-11 minutes.


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