Unlock the Goodness: Discover the Joy of Eggless Whole Wheat Chocolate Chip Cookies

Are you craving the irresistible taste of chocolate chip cookies but want to avoid eggs and refined flour? Look no further than these delectable eggless whole wheat chocolate chip cookies! Made with wholesome ingredients like whole wheat flour, natural sweeteners, and rich cocoa powder, these cookies offer a guilt-free indulgence that won’t compromise on flavor.

Ingredients You Can Feel Good About

• 1 cup (120g) whole wheat flour
• 1/2 cup (60g) rolled oats
• 1/2 cup (100g) packed light brown sugar
• 1/4 cup (50g) granulated sugar
• 1 teaspoon (5g) baking soda
• 1/2 teaspoon (2.5g) baking powder
• 1/2 teaspoon (2.5g) salt
• 1/2 cup (120ml) unsweetened almond milk
• 1/4 cup (60ml) melted coconut oil
• 1 teaspoon (5ml) vanilla extract
• 1 cup (150g) semi-sweet chocolate chips

Step-by-Step Baking Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Whisk Dry Ingredients: In a medium bowl, whisk together the whole wheat flour, rolled oats, brown sugar, granulated sugar, baking soda, baking powder, and salt.
3. Combine Wet Ingredients: In a separate bowl, whisk together the almond milk, melted coconut oil, and vanilla extract until well blended.
4. Add Wet to Dry: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
5. Fold in Chocolate Chips: Stir in the semi-sweet chocolate chips until evenly distributed.
6. Drop Dough onto Baking Sheet: Use a cookie scoop or two spoons to drop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake: Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
8. Cool and Enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Variations and Substitutions

• Gluten-Free Option: Use gluten-free rolled oats and gluten-free flour to make these cookies gluten-free.
• Vegan Option: Replace the almond milk with another plant-based milk, such as oat milk or soy milk.
• Different Sweeteners: You can use honey or maple syrup instead of brown and granulated sugar for a more natural sweetness.
• Mix-Ins: Feel free to add other mix-ins, such as chopped nuts, dried fruit, or coconut flakes.

Benefits of Eggless Whole Wheat Chocolate Chip Cookies

• Egg-Free: Perfect for those with egg allergies or who prefer to avoid eggs.
• Whole Wheat Flour: Rich in fiber and nutrients, making these cookies a healthier choice.
• Low in Sugar: Reduced sugar content compared to traditional chocolate chip cookies.
• Rich in Antioxidants: Cocoa powder is a good source of antioxidants, which can help protect the body from damage.
• Satisfying and Delicious: These cookies offer a satisfying treat without compromising on taste.

Storage and Shelf Life

• Room Temperature: Store the cookies in an airtight container at room temperature for up to 3 days.
• Refrigerator: For longer storage, place the cookies in an airtight container in the refrigerator for up to 1 week.
• Freezing: You can freeze the cookie dough for up to 3 months. When ready to bake, thaw the dough overnight in the refrigerator and then bake as directed.

Top Questions Asked

Q: Can I use regular milk instead of almond milk?
A: Yes, you can substitute regular milk for almond milk.

Q: Can I use butter instead of coconut oil?
A: Yes, you can use unsalted butter instead of coconut oil, but the cookies may be less tender.

Q: How can I make these cookies chewier?
A: Bake the cookies for a minute or two longer, or until the edges are golden brown and the centers are slightly undercooked.

Q: Can I use dark chocolate chips instead of semi-sweet?
A: Yes, dark chocolate chips will give the cookies a more intense chocolate flavor.

Q: How can I prevent the cookies from spreading too much?
A: Chill the cookie dough for at least 30 minutes before baking to help prevent spreading.