Go Back

Bisquick Egg and Dairy Free Chocolate Chip Cookies

This cookie recipe is a breeze to make. Every batch I have made comes out just like a chocolate chip cookie should be, chewy on the inside and lightly crispy on the outside. You don't even need to add eggs or milk. Easy-peasy and delicious!
Course Cookies, Dessert, Snack
Cuisine American
Keyword Bisquick, chocolate chip cookies, cookies, egg and dairy free, Vegan
Servings 22
Author Pam


  • 1 level tbsp ground flax meal mixed with 3 tbsp water, I used golden flax meal
  • 1 stick vegan butter/margarine, slightly softened and cut into chunks
  • 1/2 cup coconut sugar or brown sugar
  • 1/2 cup pure cane sugar or granulated sugar
  • 2 tsps vanilla extract
  • 2 1/4 cups Bisquick, no need to sift
  • 1/8 tsp fine sea or kosher salt
  • 1 1/4 cups vegan chocolate chips, I used Lily’s Sweets


  1. 1.Preheat oven to 350 degrees, line two cookie sheets with parchment paper and set aside.

    2.In a large mixing bowl, add flax mixture. Add in vegan butter with sugars. I mixed by hand but you can use an electric mixer. Combine until fluffy.

    3.Add vanilla Bisquick, and sea salt. Mix batter until all the dry is well incorporated into the wet. Toss in chips. Fold gently.

    4.Place batter in fridge for 5 to 10 minutes.

    5.Take out of fridge and scoop with cookie scoop onto prepared cookie sheets. (I like to bake each batch one at a time.) Slightly flatten with the palm of your hand or the bottom of a glass. Bake for about 8 to 11 minutes. Turn pan around after 5 minutes. Check cookies after 8 minutes. Should be lightly browned on top.

    6.Let cool on pan for 15 minutes. Bake your second batch as directed. That’s it! Ready to grab a few and enjoy. They are so yummy! *Recipe Note: Store in a covered container on the counter up to 3 days.