Baking & Pastry > Vegan Baking > Egg Substitutes in Vegan Baking > Commercial Egg Replacers

Vegan Chocolate Chip Cookies

These vegan chocolate chip cookies are a classic treat made entirely plant-based with the help of a commercial egg replacer. They're chewy, soft, and packed with chocolate chips. This recipe uses Ener-G Egg Replacer for best results, but other commercial brands may work as well.

Prep Time
15 minutes
Cook Time
10-12 minutes
Servings
About 24 cookies
Ingredients
  • 2 1/4 cups All-purpose flour
  • 1 teaspoon Baking soda
  • 1 teaspoon Salt
  • 1 cup Vegan butter, softened
  • 3/4 cup Granulated sugar
  • 3/4 cup Brown sugar, packed
  • 1 1/2 teaspoons Ener-G Egg Replacer
  • 2 tablespoons Water
  • 1 teaspoon Vanilla extract
  • 2 cups Vegan chocolate chips

Preparing the Egg Replacer

In a small bowl, whisk together the Ener-G Egg Replacer powder and water. Let it sit for a few minutes to thicken slightly. This step is crucial to properly activate the egg replacer and ensure it binds the ingredients together.

Creaming the Butter and Sugars

In a large bowl, cream together the softened vegan butter, granulated sugar, and brown sugar until light and fluffy. This step is essential for achieving a soft and chewy texture. Use an electric mixer for best results.

Adding Wet Ingredients

Add the prepared egg replacer and vanilla extract to the creamed mixture. Mix well until fully incorporated. The mixture should be smooth and evenly combined.

Combining Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. This ensures the dry ingredients are evenly distributed throughout the dough.

Combining Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in tough cookies. Fold in the vegan chocolate chips.

Chilling the Dough (Optional)

For thicker cookies, cover the dough and chill in the refrigerator for at least 30 minutes. This will prevent the cookies from spreading too much during baking.

Baking the Cookies

Preheat oven to 375°F (190°C). Drop rounded tablespoons of dough onto ungreased baking sheets, leaving some space between each cookie. Bake for 10-12 minutes, or until the edges are golden brown. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

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FAQ

  • Can I use other commercial egg replacers besides Ener-G?

    Yes, you can try other commercial egg replacers, but the results may vary. Follow the instructions on the package for best results. Some popular alternatives include Bob's Red Mill Egg Replacer.
  • Why are my cookies spreading too thin?

    This could be due to not chilling the dough or using vegan butter that is too soft. Make sure your vegan butter is softened but not melted, and try chilling the dough for at least 30 minutes before baking.
  • Can I add nuts to this recipe?

    Absolutely! Feel free to add chopped nuts like walnuts or pecans along with the chocolate chips.