If you’ve ever craved a batch of gooey, golden cookies but needed a treat that fits a vegetarian diet or simply ran out of eggs, these Eggless Chocolate Chip Cookies will become your new obsession. With a buttery, rich texture and plenty of melty chocolate chips in every bite, you won’t believe these cookies are made without eggs. Whether you’re baking for a party or just need a sweet pick-me-up with your coffee, this recipe guarantees chewy edges, tender centers, and all the nostalgia of the cookies you grew up with—plus the bonus of being egg-free!
Ingredients You’ll Need
Each of these ingredients plays an important role in achieving classic cookie style and taste, even without eggs. You don’t need hard-to-find specialty items—everything here is straightforward yet essential for perfect Eggless Chocolate Chip Cookies.
- Unsalted Butter (1/2 cup, softened): The cornerstone for that indulgent, buttery flavor and helps cookies crisp up around the edges.
- Granulated Sugar (1/4 cup): Delivers sweetness and helps with the cookies’ golden color.
- Packed Brown Sugar (1/4 cup): Adds a lovely depth of flavor, moisture, and chewiness that keeps these eggless cookies soft in the center.
- Milk (2 tablespoons): Replaces the moisture eggs would provide, giving structure and tenderness to the dough; use plant-based milk for a vegan batch.
- Vanilla Extract (1 teaspoon): Rounds out the sweetness and enhances every bite with aroma and warmth.
- All-Purpose Flour (1 1/4 cups): Provides the structure, so your cookies hold together beautifully without getting cakey.
- Baking Soda (1/2 teaspoon): Lifts the cookie, giving it a classic chewy, soft-and-puffy finish.
- Salt (1/4 teaspoon): Balances the flavors and makes the chocolate pop—never skip it.
- Semisweet Chocolate Chips (3/4 cup): The star of the show—full of melty pockets in every bite.
How to Make Eggless Chocolate Chip Cookies
Step 1: Prep Your Oven and Baking Sheet
Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper; this makes cleanup a breeze and ensures your Eggless Chocolate Chip Cookies lift right off without sticking or breaking.
Step 2: Cream Butter and Sugars
In a medium bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until light, fluffy, and slightly pale in color. This process creates the perfect base for a rich, chewy cookie and helps your sugar dissolve nicely without eggs for structure.
Step 3: Add Milk and Vanilla
Pour in the milk and vanilla extract, then blend them into the sugar-butter mixture. This step infuses the dough with moisture and aroma, ensuring that your Eggless Chocolate Chip Cookies are full of flavor and don’t dry out.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk the all-purpose flour, baking soda, and salt together. Mixing the dry ingredients separately guarantees even distribution so that every cookie bakes up beautifully and with a uniform texture.
Step 5: Mix Wet and Dry Ingredients
Gradually add the flour mixture to the wet mixture, stirring just until a soft dough forms. Avoid over-mixing to keep the cookies tender and to encourage a soft, biteable crumb.
Step 6: Add Chocolate Chips
Fold in the semisweet chocolate chips evenly throughout the dough. You can use a spatula or wooden spoon—this step ensures every cookie is generously studded with chocolate, which is the highlight of Eggless Chocolate Chip Cookies.
Step 7: Portion and Bake
Scoop tablespoons of dough and place them onto your lined baking sheet, spacing them about 2 inches apart so they can spread while baking. Slide them into the preheated oven and bake for 10 to 12 minutes, until the edges are lightly golden and the centers look set but not dry.
Step 8: Cool and Enjoy
Once baked, let the cookies cool on the baking sheet for 5 minutes—this helps them firm up and develop that irresistible chewy texture. Then transfer them gently to a wire rack to cool completely (if you can wait that long!).
How to Serve Eggless Chocolate Chip Cookies
Garnishes
For a little extra flair, sprinkle your freshly baked cookies with a tiny pinch of flaky sea salt right before serving. It highlights the chocolate and gives a professional touch, making your Eggless Chocolate Chip Cookies truly bakery-worthy.
Side Dishes
Pair these cookies with a cold glass of milk (dairy or plant-based), a warm latte, or even a scoop of your favorite vanilla ice cream. Their rich, balanced flavor means they play well with just about any sweet sipper or creamy dessert companion.
Creative Ways to Present
Stack your cookies in a cellophane bag tied with ribbon for effortless homemade gifts, or artfully arrange them on a rustic wooden board for a cozy dessert table. Try serving them as part of an ice cream sandwich bar, letting guests fill Eggless Chocolate Chip Cookies with their favorite ice cream flavors—it’s always a huge hit!
Make Ahead and Storage
Storing Leftovers
Keep any leftover cookies in an airtight container at room temperature. They’ll stay chewy and delicious for up to 4 days—perfect for lunchboxes or afternoon treats!
Freezing
For even more convenience, freeze unbaked dough balls on a tray until firm, then transfer to a zip-top bag. You can bake a few Eggless Chocolate Chip Cookies straight from the freezer—just add an extra minute or two to the oven time. Baked cookies also freeze well for up to 2 months; just let them cool first.
Reheating
To revive that just-baked taste, warm cookies in a preheated 300°F oven for about 5 minutes or zap in the microwave for 10 seconds. The chocolate gets gooey again, and the aroma will fill your kitchen all over!
FAQs
Can I use oil instead of butter?
Butter gives these Eggless Chocolate Chip Cookies their signature flavor and structure, but in a pinch, a neutral oil can work. Expect a slightly different texture; your cookies may spread a bit more but will still be delicious.
How do I make these cookies vegan?
Simply swap the dairy butter for a good-quality plant-based alternative and use your favorite non-dairy milk. Double-check that your chocolate chips are dairy-free, and you’ll have perfect vegan Eggless Chocolate Chip Cookies!
Why are my cookies too flat?
If your dough is too warm, the cookies can spread too much in the oven. Try chilling the dough for 20 to 30 minutes before scooping and baking, especially in warmer kitchens, to help your Eggless Chocolate Chip Cookies keep their thickness and chewy bite.
Can I add nuts or other mix-ins?
Absolutely! Pecans, walnuts, or even dried fruit make fantastic additions. Just be sure not to overload the dough—about 1/2 cup of extra goodies works perfectly along with the chocolate chips.
How do I get my cookies chewier?
For extra-chewy Eggless Chocolate Chip Cookies, try using a touch more brown sugar or slightly underbaking them. Let them cool completely on the tray for that perfect balance of chewy middle and crisp edge.
Final Thoughts
Nothing beats the heartwarming aroma of Eggless Chocolate Chip Cookies baking in your kitchen. Whether you’re catering to dietary needs or simply want a stress-free recipe for classic cookies, this is a foolproof go-to you’ll turn to again and again. Give them a try—you’ll be amazed at how quickly they disappear!
Print
Eggless Chocolate Chip Cookies Recipe
- Total Time: 22 minutes
- Yield: 12 cookies 1x
- Diet: Vegetarian
Description
Indulge in these soft and chewy Eggless Chocolate Chip Cookies that are perfect for anyone looking to enjoy a delicious treat without eggs. These cookies are easy to make and full of rich chocolate chips.
Ingredients
Dry Ingredients:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter (softened)
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Additional:
- 3/4 cup semisweet chocolate chips
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream Ingredients: Cream together butter, granulated sugar, and brown sugar until light and fluffy. Add milk and vanilla extract; mix well.
- Combine Dry Ingredients: In a separate bowl, whisk flour, baking soda, and salt. Gradually add to wet mixture, mixing until dough forms.
- Add Chocolate Chips: Fold in chocolate chips. Scoop dough onto baking sheet.
- Bake: Bake for 10-12 minutes until lightly golden. Cool on sheet, then transfer to wire rack.
Notes
- For a dairy-free version, use plant-based butter and non-dairy milk.
- Chill dough for thicker cookies.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 11g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
