Eggless Chocolate Chip Cookies
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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.
Table of Contents
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!
Ingredients
Homemade Organic Dark Brown Sugar
Simply Organic Vanilla Extract
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
Equal Exchange Organic Semi Sweet Chocolate Chips
Tools Needed
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 (if using) 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).
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
FAQ's
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.
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.
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).
Craving More?
Eggless Chocolate Chip Cookies
Ingredients
- 170 grams salted butter (softened)
- 113 grams cane sugar
- 113 grams dark brown sugar (packed)
- 1 teaspoon vanilla extract
- ¼ cup milk
- 255 grams all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 198 grams semi sweet chocolate chips
- 113 grams chopped walnuts (optional)
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
Nutrition
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