Eggless Chocolate Chip Cookies

These eggless chocolate chip cookies have crisp, buttery edges with soft, chewy centers and tons of melty chocolate chips. They are the best egg free chocolate chip cookie ever!

In a small cup, whisk the cornstarch and water together. In a mixing bowl, whisk the flour, baking soda and salt together.

Step 1:  

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.

Step 2:  

On low, mix in the dry ingredients until just combined. Fold in the chocolate chips.

Step 3:  

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.

Step 4:  

Preheat the oven to 375 F (190 C) 30 minutes before baking the cookies. Line a large baking sheet with parchment paper.

Step 5:  

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. 

Step 6:  

Bake the cookies for 12-14 minutes. Cool the cookies on the hot baking sheet for 5 - 10 minutes and enjoy!

Step 7:  

Get the recipe by clicking the button below!