Eggless Chocolate Chip Cookies

Is this real life? There’s a cookie recipe that is packed full of chocolate AND is edible straight from the bowl?!

Yes!

Some days you need a heapin’ help of chocolate: STAT!

Chocolate Bomb Cookies were built for those kind of days.

They’re actually my favorite cookie (and, at the moment, Sweet E’s) in the entire world.

THE ENTIRE WORLD.

I mean – LOOK AT IT!

What are in these eggless chocolate cookies?

What makes this particular eggless cookie dough so good?

Easy ingredients and best of all – NO EGGS!

cacao
buttermilk
chocolate chips
love

Buttermilk cookies?

While buttermilk isn’t the first ingredient you think of when you think of chocolate chip cookies, this secret ingredient makes all the difference in this recipe.

Buttermilk lends a special flavor to the cookies and allows for a fluffier cookie.

Check out this post from The Spruce on buttermilk substitutions and measures.

This is the prefect buttermilk cookies recipe!

What is cacao?

Cacao is cocoa in its raw form.

What is the difference between cacao and cocoa?

Because cacao is the raw form of cocoa, it retains more antioxidants and nutrients.

Who isn’t happy to add more antioxidants and nutrition to our chocolate chip buttermilk cookies?!

Here is a great explanation form Lake Champlain chocolate company about the difference between cacoa and cocoa.

Can you substitute cacao for cocoa?

Yes. They are interchangeable.

When I first started using cacao, I still had baking cocoa in my pantry, so I simply used the remained and it’s been cacao ever since.

Eggless Chocolate Bomb Cookies

Or as we simply call them: Chocolate Bomb Cookies.

Eggless buttermilk chocolate chip cookies = you can eat them raw, straight from the bowl!

If you prefer a printable recipe, I’ve included one at the end of the post.

Ingredients:

2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, unsalted, melted
3/4 cup cacao powder
2 cups sugar
2 teaspoons vanilla – preferably homemade
2/3 cup buttermilk
14 – 16 oz. semi-sweet chocolate chips (I use a mix of regular sized and minis)

Instructions:

Preheat oven to 350 degrees. Line cookie sheets with parchment paper. Set aside.
In a medium bowl, combine flour, baking soda, and salt. Whisk to combine. Set aside.
In a large bowl, whisk the cocoa powder and melted butter until very smooth. Stir in the sugar, vanilla, and buttermilk until well combined.
Add the flour mixture to the chocolate mixture in thirds, stirring each time just until combined. Stir in the chocolate chips.
Scoop cookie dough onto prepared cookie sheets by heaping tablespoonfuls about 2″ apart.
Bake for 10 to 12 minutes, until cookies are puffed, edges are set, and center is still moist.
Place cookie sheets on wire racks for 5 minutes, then remove cookies onto wire racks to cool completely.
Store tightly covered.

Notes:

~ No eggs in batter = guilt free eatin’ of batter!

~ Recipe slightly adapted from Yesterfood

Lawsy, y’all.

Chocolate chip cookies with buttermilk recipe below!

If you try these beauties and love them, please consider leaving a star rating.

Thank you!

Eggless Chocolate Bomb Cookies

Name: Eggless Chocolate Bomb Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 3
Ingredients: 2 cups flour; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup butter, unsalted, melted; 3/4 cup cacao powder; 2 cups sugar; 2 teaspoons vanilla - preferably homemade; 2/3 cup buttermilk; 14 - 16 oz. semi-sweet chocolate chips (I use a mix of regular sized and minis)

Yield: 3 dozen

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 10 minutes

Eggless Chocolate Bomb Cookies are the best. Kiddo approved!

Ingredients

2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, unsalted, melted
3/4 cup cacao powder
2 cups sugar
2 teaspoons vanilla - preferably homemade
2/3 cup buttermilk
14 - 16 oz. semi-sweet chocolate chips (I use a mix of regular sized and minis)

Instructions

Preheat oven to 350 degrees. Line cookie sheets with parchment paper. Set aside.
In a medium bowl, combine flour, baking soda, and salt. Whisk to combine. Set aside.
In a large bowl, whisk the cocoa powder and melted butter until very smooth. Stir in the sugar, vanilla, and buttermilk until well combined.
Add the flour mixture to the chocolate mixture in thirds, stirring each time just until combined. Stir in the chocolate chips.
Scoop cookie dough onto prepared cookie sheets by heaping tablespoonfuls about 2" apart.
Bake for 10 to 12 minutes, until cookies are puffed, edges are set, and center is still moist.
Place cookie sheets on wire racks for 5 minutes, then remove cookies onto wire racks to cool completely.
Store tightly covered.

Notes

~ Recipe slightly adapted from Yesterfood

Eggless Cookies

Yes, I will keep reminding you these are eggless cookies!

Now you have a dough you can eat raw!

These are currently in my must have rotation, my go-to if I need to bring dessert to a get-together, or my gotta-haves for a personal high-five to myself after any kind of day.

These are genuine slap-yo-momma good (IT’S JUST AN EXPRESSION! DON’T ACTUALLY SLAP HER!).

I think you know me well enough now to know I wouldn’t, couldn’t, SHAN’T!, steer you wrong.

You know what to do…GET TO BAKING!

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