Eggless Chocolate Chip Cookies Recipe
If you’re on the hunt for the perfect Eggless Chocolate Chip Cookies, get ready to fall in love with chewy, chocolate-studded goodness that everyone can enjoy! These cookies are every bit as delicious as their classic counterpart, with lightly crisped edges and irresistibly gooey centers—but without any eggs. Whether you’re baking for someone with allergies or simply crave homemade cookies right now (sans a trip to the store for eggs), this tried-and-true recipe will quickly become your go-to favorite for a sweet treat that’s rich, comforting, and universally crowd-pleasing.
Ingredients You’ll Need
All of the ingredients for these Eggless Chocolate Chip Cookies are pantry staples, but each one plays an important role in creating that classic, crave-worthy taste and texture. The balance of sugars adds depth, while butter brings richness, and of course, the chocolate chips make every bite irresistible!
- Unsalted butter, softened: Helps create that soft, chewy texture and rich flavor you love in every cookie.
- Granulated sugar: Adds sweetness and helps the cookies brown beautifully.
- Brown sugar, packed: Brings moisture and a subtle caramel note for extra flavor.
- Milk (dairy or non-dairy): Stands in for eggs to bind everything together, adding moisture and tenderness.
- Vanilla extract: Enhances the cookie’s aroma for a warm, homey flavor.
- All-purpose flour: Provides the perfect amount of structure without making the cookies dense.
- Baking soda: Gives lift and helps the cookies spread just right.
- Salt: Brings out all the flavors and balances the sweetness.
- Semi-sweet chocolate chips: The star mix-in for melty pockets of chocolate throughout each cookie.
How to Make Eggless Chocolate Chip Cookies
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C) so it’s hot and ready when your dough is done. Line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze—a little preparation goes a long way toward perfect cookies!
Step 2: Cream Butter and Sugars
In a large mixing bowl, beat the softened unsalted butter together with the granulated sugar and brown sugar. Keep mixing until the combination turns light and fluffy. This step is key for those soft, chewy Eggless Chocolate Chip Cookies because it incorporates air for a tender crumb.
Step 3: Add the Milk and Vanilla
Pour in the milk (use either dairy or your favorite non-dairy variety for a vegan treat) and the vanilla extract. Blend everything together until fully combined—the milk will help bind the dough, and the vanilla will infuse the cookies with a lovely aroma.
Step 4: Whisk Together the Dry Ingredients
In a separate bowl, whisk the flour, baking soda, and salt. This ensures the baking soda and salt are evenly distributed, so you won’t end up with unevenly baked cookies or unexpected salty bites.
Step 5: Combine Wet and Dry Mixtures
Gradually add your dry mixture into the wet ingredients. Mix gently until everything just comes together; overmixing can toughen the dough. The goal is a soft, cohesive dough that’s ready for the best part—the chocolate chips!
Step 6: Fold in Chocolate Chips
Gently fold in the semi-sweet chocolate chips until they’re evenly distributed. You’ll see beautiful specks of chocolate ready to melt into pockets of pure bliss in every bite.
Step 7: Portion and Bake
Use a tablespoon or a small cookie scoop to mound cookie dough onto your lined baking sheet, spacing each scoop about two inches apart to allow for spreading. For crisper Eggless Chocolate Chip Cookies, flatten the dough balls slightly before baking. Pop the tray into your preheated oven and bake for 10–12 minutes, or until the edges are just turning golden while the centers look set but soft.
Step 8: Cool and Enjoy
Once baked, let the cookies cool on the tray for a few minutes—they’ll firm up as they cool. Transfer them to a wire rack to cool completely or enjoy a warm one fresh from the oven with your favorite beverage!
How to Serve Eggless Chocolate Chip Cookies
Garnishes
While nothing beats the classic, a light sprinkle of flaky sea salt on warm cookies elevates each bite with a pop of contrast. You can also dust with a little powdered sugar for a pretty finish, or dip half of each cookie in melted chocolate and let them set for a decadent twist.
Side Dishes
Pair these Eggless Chocolate Chip Cookies with a tall, cold glass of milk (dairy or non-dairy), a warm mug of coffee, or even a scoop of vanilla ice cream. They’re also terrific alongside fresh berries or a tangy fruit salad for a delightful balance of flavors.
Creative Ways to Present
Stack your cookies in mason jars for adorable homemade gifts, sandwich two together with ice cream for fun cookie sandwiches, or crumble a few over yogurt or pudding for a playful and delicious topping. They look extra charming tied up in parchment and twine for sharing!
Make Ahead and Storage
Storing Leftovers
These cookies stay fresh in an airtight container at room temperature for up to five days. Place a slice of bread in the container if you’d like to keep them especially soft; it’ll help maintain that perfect, chewy texture.
Freezing
If you want to make Eggless Chocolate Chip Cookies ahead, freeze the portioned (unbaked) dough on a baking sheet until firm, then transfer to a freezer bag for up to three months. When you’re ready to bake, there’s no need to thaw—just add an extra minute or two to the baking time!
Reheating
To refresh that just-baked taste, pop a cookie in the microwave for 10–15 seconds. If you’re warming a batch, gently heat them in a low oven (about 300°F) for a few minutes. Warm cookies always hit the spot!
FAQs
Can I make these Eggless Chocolate Chip Cookies gluten-free?
Absolutely! Substitute a high-quality gluten-free all-purpose flour blend in a 1:1 ratio for regular flour. Just be sure to check your chocolate chips for any gluten-containing ingredients if allergies are a concern.
What’s the best dairy-free substitute for the butter?
Plant-based or vegan butters work perfectly in this recipe and deliver that classic rich flavor. Coconut oil is another option, but it may change the texture and taste, so stick to plant-based butter for the most authentic Eggless Chocolate Chip Cookies experience.
Can I add nuts, dried fruit, or other mix-ins?
Definitely! Chopped walnuts, pecans, dried cranberries, or even white chocolate chips are amazing stir-ins. Just keep your total add-ins to about one cup so the cookies hold together well.
Why do my cookies come out too flat?
If your dough is too warm or your butter is overly soft, the cookies may spread too much. Try chilling the dough for about 30 minutes before baking or make sure your butter is soft but not melted when starting out.
How do I make my cookies extra chewy?
The balance of brown and granulated sugar already helps with chewy texture, but you can also slightly underbake the cookies by a minute or two and let them finish setting on the baking sheet for maximum chewiness.
Final Thoughts
Once you try these Eggless Chocolate Chip Cookies, you’ll see just how easy and delicious homemade cookies can be—no eggs required. They’re perfect for sharing or savoring all to yourself, and sure to become a beloved staple in your kitchen. Give them a whirl, and don’t be surprised if they vanish faster than you can bake the next batch!
Print
Eggless Chocolate Chip Cookies Recipe
- Total Time: 22 minutes
- Yield: 18 cookies 1x
- Diet: Vegetarian
Description
Indulge in these delicious Eggless Chocolate Chip Cookies that are perfect for those who prefer to skip the eggs in their baking. These cookies are soft, chewy, and packed with chocolate chips, making them a delightful treat for any time of day.
Ingredients
Cookie Dough:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/4 cup milk (dairy or non-dairy)
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Additions:
- 3/4 cup semi-sweet chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Combine wet ingredients: Add the milk and vanilla extract, mixing well.
- Prepare dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
- Combine the mixtures: Gradually add the dry ingredients to the wet mixture and mix until combined.
- Add chocolate chips: Fold in the chocolate chips.
- Bake: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are lightly golden.
- Cool and enjoy: Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- For crispier cookies, flatten the dough slightly before baking.
- You can use plant-based butter and non-dairy milk for a fully vegan version.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg
