Eggless Chocolate Gem Sea Salt Cookies
This recipe is eggless and makes a dozen cookies. It is also nut free. You can easily double the recipe to make 2 dozen cookies.
Servings: 12 cookies
Ingredients
- 1 cup all purpose flour sifted
- 1/2 tsp baking soda
- 1/2 tsp corn starch
- 4 oz unsalted butter (1/2 stick of Kerrygold unsalted butter), softened
- 2 tbsp plain yogurt or dahi
- 1/4 cup brown sugar organic
- 1/4 cup granulated sugar organic
- 1 tsp vanilla extract
- 1/2 tsp sea salt
- 1/4 cup chocolate chips semi-sweet
- 1/4 cup Trader Joe's chocolate gems or plain M&Ms
Instructions
- In a mixing bowl, whisk together dry ingredients including flour, baking soda, corn starch and sea salt.
- In another mixing bowl, whisk all the wet ingredients including softened butter, brown sugar, granulated sugar, vanilla extract and yogurt.
- Stir in dry ingredients with wet ingredients to form cookie dough. Fold in chocolate chips and chocolate gems. Do not over mix.
- Using a cookie scooper, scoop out cookie dough.
- Roll cookie dough into one inch round balls.
- Place cookie dough balls in the refrigerator overnight.
- You can bake them the next day or two by preheating the oven at 350°F and baking them for 10 minutes. Let them cool for another 10 minutes.
- Serve warm.
Notes
I recommend baking cookies after the cookie dough is in the refrigerator for at least 24 – 48 hours. I also recommend using a baking mat or parchment paper to bake on. Make sure you use sea salt and not regular salt. Trader Joe’s chocolate gems are a great alternative to plain M&Ms. I used organic sugar, Kerrygold unsalted butter and Ghirardelli semi-sweet chocolate chips.
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