Eggless Double Chocolate Chip Cookies -

A plate of chocolate cookies with a glass of milk.

5 from 3 votes

Eggless Double Chocolate Chip Cookies

These eggless double chocolate chip cookies are thick, soft, and so gooey. Loaded with melty pools of chocolate and a sneaky hint of coffee, they’re incredibly easy to make and polish off!

Prep Time1

Cook Time15

Course: Cookies, Snack

Cuisine: American

Servings: cookies

Calories: 135kcal

Author: Natasha Minocha

Ingredients

2 tbsp Flaxseed powder
6 tbsp Water
1/2 cup Buckwheat flour You can also use wholewheat flour or use an equivalent quantity of all-purpose flour
1.5 cup All-purpose flour
2 tsp Baking powder
1/4 tsp Baking soda
1/4 cup Cocoa powder
1 tsp Coffee powder
2/3 cup Butter, softened
3/4 cup Raw sugar
1.5 tsp Vanilla extract
1/2 cup Dark chocolate chips I like to use 70% dark chocolate
1 tsp Sea salt

US Customary - Metric

Instructions

In a small bowl, combine the flax powder and water. Stir and keep for 10-15 minutes to thicken up a bit.
2 tbsp Flaxseed powder, 6 tbsp Water
In a large bowl, sift together buckwheat flour, all-purpose flour, cocoa powder, coffee powder, baking soda, and baking powder.
1/2 cup Buckwheat flour, 1.5 cup All-purpose flour, 2 tsp Baking powder, 1/4 tsp Baking soda, 1/4 cup Cocoa powder, 1 tsp Coffee powder
In another bowl, beat the butter with raw sugar till fluffy. 2-3 minutes.
2/3 cup Butter, softened, 3/4 cup Raw sugar
To this mixture, add the vanilla extract and flax egg. Beat for another 2 minutes.
Add the dry ingredients. Don't overmix.
Fold in the chocolate chips.
1/2 cup Dark chocolate chips
Refrigerate the dough for 30 minutes.
Preheat your oven to 180 C / 350 F. Line a baking tray with Silpat or parchment paper.
Scoop the dough on to the prepared tray using an ice cream scoop or 2 spoons. Make sure the dough balls are at least 1.5" apart. Sprinkle with sea salt.
1 tsp Sea salt
Bake for 13-14 minutes for a soft-baked cookie.
Wait for 3-4 minutes before taking them off the baking tray. Place on a cooling rack to cool completely. Enjoy!

Notes

Your butter must be room temperature. Soft enough to press with a fingertip, but not melting.
Don’t overmix. Too much mixing forms too much air, so the cookies rise too high when baking and then collapse flat later.
Space out your dough balls. These double chocolate chip cookies spread moderately, so give them room to breathe.
Chill the dough for 30 minutes minimum. Cold dough makes thicker cookies, a deeper flavor, and perfect soft centers.
This dough can be refrigerated for up to 2 days. You can also freeze it for 1 month. Scoop the cookie dough out on a tray. Freeze, then transfer the dough balls into a freezer-friendly container or Ziplock bag. I also prefer to refrigerate scooped-out dough.

Nutrition