These eggless chocolate chip cookies have crisp, buttery edges with soft, chewy centers and tons of melty chocolate chips. This recipe for eggless cookies uses all the same ingredients of classic chocolate chip cookies just with no eggs. They are the best egg free chocolate chip cookies ever!
Why Should You Make This Recipe
I absolutely LOVE chocolate chip cookies. Take a look around my blog and you’ll find lots of delicious, homemade chocolate chip cookie recipes. My Chocolate Chip Cookies without Brown Sugar, Tahini Chocolate Chip Cookies, Pecan Chocolate Chip Cookies and Coffee Cookies recipes are just a few of my favorites. This recipe for chocolate chip cookies with out eggs is a fantastic addition to my growing collection of chocolate chip cookie recipes. I know you’ll love it because:
- You love soft, chewy and buttery cookies filled with chocolate. These chewy no egg cookies have crisp edges, chewy centers and pools of melty chocolate chips. They’re just like the classic chocolate chip cookie, just made without eggs.
- You’ve just run out of eggs. You’re craving a warm and gooey chocolate chip cookie, but realize you have no eggs. Don’t worry, I have you covered with this best eggless cookie recipe! This chocolate chip cookies without eggs is also perfect for anyone who has an allergy to eggs.
This recipe for chocolate chip cookies without eggs requires only a handful of pantry basics to make. Here’s what you will need to make these chocolate filled eggless cookies.
Dry ingredients: Gather all purpose flour, baking soda and salt
Wet Ingredients: Gather unsalted butter, light brown sugar, granulated sugar, vanilla extract, cornstarch, water and semi sweet chocolate chips.
These chocolate chip eggless cookies are quick and easy to make. Here are my recommended substitutions to make these soft and chewy, chocolate filled no egg cookies:
- All purpose flour: This recipe hasn’t been tested with an alternative flour. However, if you want to make this recipe gluten free, use a good 1-1 flour and measure by weight rather than cups.
- Baking Soda: This helps give these eggless cookies a chewy texture. A double acting baking powder is the best substitute for baking soda. The final texture of the cookie will be different, but it will still be a delicious chocolate chip cookie! For this recipe, use 2 teaspoons baking powder in place of the baking soda.
- Unsalted Butter: You can use the same amount of salted butter as written in the recipe, but omit the added salt.
- Light Brown and Granulated Sugars: A blend of both sugars is what creates that classic chocolate chip cookie taste. This recipe hasn’t been tested using alternative sugars. However, I love using maple sugar as a refined sugar free option in my other cookie recipes. Maple sugar bakes very similarly to light brown sugar.
- Vanilla Extract: This gives these egg free cookies that classic chocolate chip cookie taste.
- Cornstarch and Water: This acts as the egg replacement in this eggless chocolate chip cookie recipe. As an alternative, use an equivalent amount of milk (¼ cup, 59 ml).
- Semi Sweet Chocolate Chips: These are essential to a classic homemade chocolate chip cookies taste. However, feel free to use any chocolate chip or chunks of chocolate you like.
How To Make
Let me show you how to make chocolate chip cookies without eggs.
- In a mixing bowl, whisk the flour, baking soda and salt together until well combined. In a small cup, whisk the cornstarch and water together until well combined.
- In another mixing bowl, beat the butter, brown sugar and granulated sugar until well combined or about 1 -2 minutes on medium speed. Beat in the vanilla extract and cornstarch mixture together until well combined.
- On low, mix in the dry ingredients until just combined. Fold in the chocolate chips. Cover the eggless chewy chocolate chip cookie dough. Transfer the cookie dough to chill in the fridge for at least one hour or up to one week.
- Preheat the oven to 375 F (190 C). Line a large baking sheet with parchment paper. Scoop about 2 tablespoons of no egg chocolate chip cookie dough onto the lined baking sheet. I like to use a medium 2 tablespoon (30 ml) sized cookie scoop. Top with more chocolate chips if you like.
- Bake the cookies for 12-14 minutes or until the edges are set and are lightly golden brown. Cool the cookies on the hot baking sheet for 5 - 10 minutes before transferring them to a cooling rack to fully cool to room temperature. Enjoy!
How To Make Ahead, Freeze, Thaw and Store
Make Ahead: Although these soft, buttery and chewy chocolate chip cookies without eggs are easy to make and come together quickly, they can easily be made ahead of time. To do this simply prepare the cookies according to the recipe directions through step 3 and decide which storage method meets your needs.
Freeze the cookies: Place the cookie dough balls onto a parchment lined baking sheet, place the baking sheet into the freezer and freeze until the cookie dough is frozen. Remove the baking sheet from the freezer and place the frozen chocolate chip cookie dough balls into a ziplock bag. These no egg chocolate chip cookies can be stored in the freezer for up to 2 months.
Thaw the cookie dough: Transfer your desired amount of frozen cookie dough balls onto a lined plate or baking sheet. Allow them to thaw overnight in the fridge. Set the cookie dough balls at room temperature for 20 minutes before baking. The frozen cookie dough can also be baked straight from the freezer. Just make sure to add about 2 - 3 more minutes to the baking time.
Store leftover cookie dough: Wrap the dough tightly with plastic wrap and store in the fridge for up to one week or in the freezer for up to 2 months.
Store baked cookies: These cookies can be stored in an airtight container at room temperature for up to 2-3 days. For the best cookie eating experience, heat the cookies in the microwave for 20 seconds for that “fresh from the oven taste.”
M’s Expert Tips
- Bring ingredients to room temperature: This allows the cookies to mix together more evenly which requires less mixing, resulting in a soft, chewy and delicious cookie.
- Measure the flour properly: I highly recommend using a food scale.
- Reserve ½ cup of chocolate chips for topping the cookie dough right before baking.
- Slightly under-bake the cookies: For cookies that are soft and chewy for days, the secret is to bake them until the edges are set and lightly golden brown. The centers will look slightly underbaked, but the cookies will continue to “bake” while on the hot cookie sheet.
- ??Give your cookies a “cookie scoot.” Within the first 2 -3 minutes of removing the cookies from the oven, use a large biscuit cutter (wider than the cookies) to help shape any cookies back into a more round shape. Place the cutter over the cookies so the edges of the cookie are inside the cookie/ biscuit cutter. In a circular motion, gently nudge the edges back into a round shape.
- For the best tasting cookies the next day: The easiest way to give your cookies that “fresh from the oven” taste the next day is to microwave them for about 15-20 seconds and enjoy immediately.
Eggs act as a binder and to provide moisture in cookies. Removing the eggs from cookies without replacing the eggs with an appropriate substitute results in dry and crumbly cookies.
Some of the most common substitutes for eggs in eggless cookies are mashed banana, applesauce, flaxseed mixed with water, yogurt, milk and cornstarch mixed with water.
To make your chocolate chip cookies eggless cookies, mix 2 tablespoons (20 g) cornstarch with ¼ cup (59 ml) water. This replaces 1 large egg (US).
Other Cookie Recipes To Try
- Biscoff Butter Cookies
- Oat Flour Cookies
- Caramel Chocolate Chip Cookies
- Bourbon Toffee Chocolate Chip Cookies
If you try this Eggless Chocolate Chip Cookies recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! - M
Eggless Chocolate Chip Cookies
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
- 1 medium (2 tbsp) cookie scoop
- 1 baking sheet
- 1 parchment paper
- ¼ cup (59 ml) water
- 2 tbsp (20 g) cornstarch
- 2½ cups (300 g) all purpose flour
- ¾ tsp baking soda
- ½ tsp salt
- 1 cup (226 g) unsalted butter, room temperature (soft but still cool to the touch)
- 1 cup (200 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 2 tsp (10 ml) vanilla extract
- 1 - 2 cups (170 - 340 g) semi sweet chocolate chips
- In a small cup, whisk the cornstarch and water together until well combined.¼ cup (59 ml) water, 2 tablespoon (20 g) cornstarch
- In a mixing bowl, whisk the flour, baking soda and salt together until well combined.2½ cups (300 g) all purpose flour, ¾ teaspoon baking soda, ½ teaspoon salt
- In another mixing bowl, beat the butter, brown sugar and granulated sugar until well combined or about 1 -2 minutes on medium speed. Beat in the vanilla extract and cornstarch mixture together until well combined.1 cup (226 g) unsalted butter, room temperature, 1 cup (200 g) light brown sugar, ½ cup (100 g) granulated sugar, 2 teaspoon (10 ml) vanilla extract
- On low, mix in the dry ingredients until just combined. Fold in the chocolate chips.1 - 2 cups (170 - 340 g) semi sweet chocolate chips
- Cover the eggless chewy chocolate chip cookie dough. Transfer the cookie dough to chill in the fridge for at least one hour or up to one week.
- Preheat the oven to 375 F (190 C) 30 minutes before baking the cookies. Line a large baking sheet with parchment paper.
- Scoop about 2 tablespoons of no egg chocolate chip cookie dough onto the lined baking sheet about 2 - 3 inches apart. I like to use a medium 2 tablespoon (30 ml) sized cookie scoop. Top with more chocolate chips if you like.
- Bake the cookies for 12-14 minutes or until the edges are set and are lightly golden brown.
- Cool the cookies on the hot baking sheet for 5 - 10 minutes before transferring them to a cooling rack to fully cool to room temperature. Enjoy!