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We were having people over for dinner recently and I wanted to make a dessert. I knew I had chocolate chips, so I decided to make my favorite chocolate chip cookies.
I started to pull out the ingredients and ran into several problems. First of all, I didn’t have any brown sugar. The recipe calls for brown and white, so I thought I’d try to just use white sugar and see what happened. Then I realized I didn’t have nearly enough white sugar. Could I make chocolate chip cookies with honey? The final straw was when I remembered we didn’t have any eggs. I have been very careful with buying eggs due to the price. In the past, I’d buy dozens at once because we go through eggs quickly. Now I’m only buying a dozen or two at a time in hopes that the price will go down. And so I embarked on a journey to make egg free chocolate chip cookies with some white sugar and mostly honey. Here’s how I did it!
Egg Free Chocolate Chip Cookies
First, preheat the oven to 300 degrees (NOT 350 like normal cookies!). I think something about the ingredients makes these cookies more likely to burn.
I had about 1/4 cup sugar, so I used that and added honey for the rest of the sweetener.
You’ll mix the wet ingredients first.
Then add in the dry ingredients.
Try not to overmix too much.
Then fold in the chocolate chips.
The batter is a little wetter than my normal recipe, probably due to the honey being a liquid.
Leave plenty of room between the cookies because they will spread out. Bake for about 20 minutes.
They are a little less chewy than my normal recipe, but my family and our guests loved them. I put the extras in the freezer for the future!
Ingredients
- 1 1/4 cups flour
- 1/2 cup butter
- 1 teaspoon baking soda
- 1 pinch salt
- 1/2 cup honey
- 1/4 cup sugar
- 1 teaspoon vanilla
- 1 cup chocolate chips
Directions
- Preheat the oven to 300 degrees.
- Mix dry ingredients in a separate bowl (flour, baking soda, salt).
- Cream honey, butter, and sugar together. Then add vanilla.
- Add flour mixture slowly, stirring just to combine.
- Stir in chocolate chips.
- Roll batter into balls and place at least 2 inches apart on a cookie sheet (they will flatten out).
- Bake for about 20 minutes, watching carefully to make sure they don't get too brown.
- Let them cool completely on the pan before removing.
