POV: you’re craving cookies but you ran out of eggs…sometimes you just don’t have things in your pantry and that’s okay. These small-batch vegan + eggless chocolate chip cookies don’t use eggs or even a traditional egg replacer like flaxseed but they are so good! Here a few baking tips: Melted vegan butter instead of traditional softened butter adds moisture to the dough which helps bind ingredients together If the dough is extra dry, add 1-2 tsp of dairy free milk to help moisten it. Use a scale to measure your flour- even a little bit extra flour can create dry, cakey cookies A bit of extra sugar helps cookies spread and a lower baking temp. keeps cookies soft (high heat caramelizes the extra sugar faster which results in extra crispy cookies) If you do happen to have brown sugar, use half brown/half white sugar for more moisture and a delicious caramel flavor. Without it, cookies are lighter in color but still irresistibly yummy! You can find the recipe linked in my bio or...