Mimi's Organic Eats » Cookie Recipes » Eggless Chocolate Chip Cookies

Eggless Chocolate Chip Cookies

I'll share a little secret with you, these Eggless Chocolate Chip Cookies are even more moist and chewy than a traditional chocolate chip cookie! Making cookies without eggs can actually yield in a softer, chewier cookie!

If you like chewy cookies, try some of my favorite eggless cookies like my Coffee Creamer Cookies, Eggless Sea Salt Dark Chocolate Honey Cookies, or my Sprinkle Dark Chocolate Chip Cookies.

eggless chocolate chip cookies

Why You'll Love This Recipe

I've been getting texts and emails about baking recipes with a random list of ingredients lately due to COVID19, haha. And I shared my Pantry Cookies recipe just last week that doesn't require some of the normal ingredients needed for cookies. So if you don't have brown sugar, vanilla, or baking powder then those cookies are the perfect recipe for you!

But, I know that eggs are an item that is frequently out of stock right now. So, I thought it was the perfect time to share an eggless cookie recipe. The perk of eggless cookies? You can eat the dough without any worry! (If you're into that sorta thing).

Also, if you have an egg allergy then you will love these Eggless Chocolate Chip Cookies! I know sometimes having an egg allergy can lump you into eating vegan. So if you enjoy butter and dairy then lucky for you this recipe includes butter and dairy – yet no eggs!

And, as I shared above – eggless cookies can actually be even more soft and chewy than cookies with eggs! How is that possible? Eggs are made up of egg white and egg yolk, but mostly egg white. And egg white is mostly water. When cookies bake, water evaporates, and this can dry out cookies. So, if you bake cookies without eggs – they can actually stay softer and chewier for longer! Boom!

eggless chocolate chip cookies

Ingredients

Organic Valley Salted Butter

Homemade Organic Dark Brown Sugar

Wholesome Organic Cane Sugar

Simply Organic Vanilla Extract

Organic Valley Grassmilk

Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)

Baking Soda

Frontier Co-Op Fine Sea Salt

Equal Exchange Organic Semi Sweet Chocolate Chips

eggless chocolate chip cookies

Tools Needed

Digital Food Scale

Stand Mixer

Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)

Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)

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Step by Step Instructions

Step 1

Line a cookie sheet with parchment paper. 

Step 2

In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, dark brown sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter. Then continue to mix on low for 5 minutes, set a timer. The butter mixture will be light and fluffy. 

Add the milk, flour, baking soda, and sea salt in that order and mix on low until a dough forms. Add the chocolate chips and walnuts and mix on low until combined.

Step 3

Using your hands or a cookie scoop, roll or scoop the balls into 20 balls and place them on the prepared cookie sheet. Refrigerate the cookie sheet overnight. 

Step 4

Preheat the oven to 375°F. Line a second cookie sheet with parchment paper and spread out the cookie dough evenly onto each sheet, so there is space between them. Or you can just bake off what you want right now, and store the rest in the fridge (covered with plastic wrap or in a Tupperware) for up to 7 days. 

Step 5

Bake for 13 to 15 minutes or until lightly browned on the bottom. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).

eggless chocolate chip cookies

Easy Substitutions

Chocolate

You can use any kind of chocolate you have in your pantry for these cookies, dark chocolate, milk chocolate, white chocolate, semi sweet chocolate…I made them last week with milk chocolate because I usually have more milk chocolate as I don't use it as often.

Milk

You can also use any kind of milk you have, regular, coconut, almond – whatever you prefer. I make these with dairy milk all the time, but I also use coconut milk a lot as well. I love coconut milk and I love the flavor it provides these cookies!

Nuts

And of course, you can also use any kind of nuts as well, peanuts, pecans, pistachios, or cashews or no nuts at all. Use up what you have in your pantry while getting creative at the same time! I love making these Eggless Chocolate Chip Cookies in so many different varieties by changing up the nuts and chocolate!

Nuts & Chocolate Combination Ideas

Semi Sweet Chocolate Chips + Walnuts
Semi Sweet Chocolate Chips + Peanuts
Dark Chocolate + Almonds
Dark Chocolate + Cashews
Milk Chocolate + Peanuts
Milk Chocolate + Walnuts
White Chocolate + Pistachios
White Chocolate + Almonds

eggless chocolate chip cookies

FAQ's

Do I have to refrigerate the dough?

Yes! This is crucial for these Eggless Chocolate Chip Cookies. If you refrigerate cookie dough then your cookies will come out with a chewy middle and a little more crispy edges. This type of cookie with a chewy gooey center and crispy edges is most common for classic chocolate chip! If you can't wait the full 24 hours, the at least chill your dough for 1 hour.

Can I use a cookie scoop for these cookies?

Yes, you can definitely use a cookie scoop for these cookies. I usually do not use cookie scoops, as I am just plain terrible with them. But, if you love scooping cookie dough then go for it! Otherwise, you can roll them with your hands like I do, the end result is the same as long as you get the number of cookies the recipe calls for.

How should I store Eggless Chocolate Chip Cookies?

These Eggless Chocolate Chip Cookies are soft and chewy! They are best stored in an airtight container. You can also put them in the fridge or freezer to make them last longer (as long as they are in an airtight container).

eggless chocolate chip cookies

Craving More?

eggless chocolate chip cookies

Eggless Chocolate Chip Cookies

Mimi Council
A chocolate chip cookie you'll want to make over and over again. Even if you can eat eggs, these cookies are so good you won't even want to!
Prep Time 15 minutes
Cook Time 13 minutes
Chill Time 1 day
Total Time 1 day 28 minutes
Course Dessert
Cuisine American
Makes 20 cookies
Calories 247 kcal

Ingredients
 
 

Instructions
 

  • Line 1 cookie sheet with parchment paper.
  • In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, dark brown sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter. Then continue to mix on low for 5 minutes, set a timer. The butter mixture will be light and fluffy.
  • Add the milk, flour, baking soda, and sea salt in that order and mix on low until a dough forms. Add the chocolate chips and walnuts and mix on low until combined.
  • Using your hands or a cookie scoop, roll or scoop the balls into 20 balls and place them on the prepared cookie sheet. Refrigerate the cookie sheet overnight.
  • Preheat the oven to 375°F. Line a second cookie sheet with parchment paper and spread out the cookie dough evenly onto each sheet, so there is space between them. Or you can just bake off what you want right now, and store the rest in the fridge (covered with plastic wrap or in a Tupperware) for up to 7 days.
  • Bake for 13 to 15 minutes or until lightly browned on the bottom.
  • Store in an airtight container for up to 7 days.

Video

Notes

Gluten Free – Replace the organic all purpose flour with 269 grams (1 ¾ cups) gluten free flour blend.
High Altitude — Bake at 375°F for 12 to 14 minutes or until lightly browned on the bottoms.

Nutrition

Calories: 247kcalCarbohydrates: 27gProtein: 3gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 19mgSodium: 144mgPotassium: 109mgFiber: 2gSugar: 15gVitamin A: 223IUVitamin C: 0.1mgCalcium: 24mgIron: 1mg
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