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 Brown Sugar Pumpkin Snickerdoodles, Eggless Chocolate Oatmeal Raisin Cookies or Eggless Sprinkle Cookies.
A Quick Look At The Recipe
- Recipe Name: Eggless Chocolate Chip Cookies
- Ready In: 1 day 28 minutes
- Makes: 20 cookies
- Main Ingredients: salted butter, dark brown sugar, all purpose flour, chocolate chips
- Flavor Profile: rich, buttery, soft chocolate chip cookies
- Dietary Info: eggless, no seed oils, vegan and gluten free swaps available
- Difficulty: Easy!
- Why You’ll Love It: ultra-soft, chewier than most chocolate chip cookies
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Why You'll Love This Recipe
- Soft and Chewy: These chocolate chip cookies have chewy centers and crisp edges, just like everyone's favorite nostalgic cookie. These are the best eggless chocolate chip cookies with amazing texture and I make them all the time!
- Easy: I use milk as an egg substitute here, making these cookies incredibly easy and perfect for anyone with an egg allergy even if you are new to baking as I just use simple ingredients you probably already have.
- Stays Fresh Longer: When you bake cookies without eggs, they can actually stay softer and chewier for longer!
- Flexible: You can easily make these egg free chocolate chip cookies vegan, simply by swapping out the butter for vegan butter and milk for dairy free milk.
- Flavor Variations: I provide lots of different flavor variations below! Everything from different chocolate options to nuts, flavors and more.
I created this Eggless Chocolate Chip Cookie recipe during covid because so many people were asking me for recipes without eggs! While I was trying to please people, this turned out to be my favorite cookie recipe that I literally make all the time!
It even led me to write my book, Effortless Eggless Baking! If you are new to eggless baking, check out my article Easy Egg Replacers for Baking. And, try some of my other favorite eggless desserts like Double Chocolate Pumpkin Cookies, Eggless Chocolate Carrot Cake, Eggless Chocolate Ganache Brownies, and Eggless Chocolate Chip Sugar Cookies.
Ingredients
- Butter: I use organic salted butter because I always do! If you want to use unsalted butter, you can, just add 1/4 teaspoon of salt to the recipe. Be sure your butter is soft and at room temperature before beginning the recipe. If you want to make these dairy-free, you can use vegan butter (and milk) too! Also, check out Best Salted Butter for Baking for my top picks for soft and chewy cookies.
- Dark Brown Sugar: I use my homemade dark brown sugar, but store bought also works. Dark brown sugar gives these cookies a more rich flavor and also makes these ultra chewy. If you only have light brown sugar, it works, but they are better with dark brown sugar.
- Vanilla Extract: Be sure to use a pure vanilla extract for the best flavor. I like Simply Organic, which is what I use all the time.
- Milk: You can use organic cow's milk, coconut milk, almond milk or even oat milk. All will work!
- Baking Soda: I use baking soda in this recipe. Check out my post the Difference Between Baking Soda and Baking Powder for more info on leavening agents and why I'm using baking soda here.
- Chocolate Chips: I use organic semi sweet chocolate chips, but you could also use milk or dark chocolate chunks as well.
*For a full list of ingredients and measurements, visit the recipe card below.
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…make them your own!
- Milk: You can also use any kind of milk you have, regular, coconut, almond—whatever you prefer. I make these with regular 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!
- Vegan: Easily make these vegan by swapping out the butter for your favorite vegan butter (I prefer Miyoko's). Then use your favorite dairy free milk, like coconut, almond or oat.
- 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.
Flavor Variations
- Chocolate Chip Walnut: Add 113 grams chopped walnuts to the dough.
- Chocolate Chip Pecan: Add 113 grams chopped pecans to the dough.
- Dark Chocolate Almond: Use chopped up dark chocolate in place of the chocolate chips and add 113 grams sliced almonds to the dough.
- Milk Chocolate Peanut: Use milk chocolate in place of semi sweet and add 113 grams peanuts.
- White Chocolate Pistachio: Replace the chocolate chips with white chocolate chips and add 113 grams pistachios.
- Orange Chocolate Chip: Add in the zest of 1 orange along with 2 teaspoons of orange flavor.
- Mint Chocolate Chip: Add 2 teaspoons peppermint extract in place of vanilla extract.
- Chocolate Sea Salt: Add flaky sea salt on top!
Baker's Tips for Eggless Chocolate Chip Cookies
- Always weigh ingredients for the best results.
- I use a stand mixer for ease, but you can use a hand mixer if you prefer.
- Creaming the butter and sugars together is key to getting super soft and chewy cookies, so don't skip this step. Incorporating air into the butter will make it expand in the oven, this is what makes a light, tender, and chewy cookie.
- Refrigerating the cookie dough helps to get incredibly soft and chewy cookies. So, if you can't refrigerate overnight at least pop in the fridge for 1 hour, this will help tremendously versus not chilling at all. As the dough chills in the fridge, it gradually dries out as well. (And that may be confusing, as no one wants a dry cookie.) But, as the dough dries out, the sugar becomes more concentrated! A higher percentage of sugar will result in this type of cookie – chewy inside and crispy outer edges.
- Be sure to store cookies in an airtight container so they stay fresh.
- You can freeze these cookies in an airtight container for up to 3 months. Simply thaw and enjoy!
How to Make Eggless Chocolate Chip Cookies
- Line a 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 and then the dry ingredients: flour, baking soda, and sea salt in that order.
- Mix on low until a dough forms.
- Add the chocolate chips and walnuts (if using).
- 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. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Recipe FAQ's
I use milk to replace eggs in these chocolate chip cookies. Milk adds fat and moisture, which makes these cookies incredibly soft and chewy.
You can use heavy whipping cream or coffee creamer in place of milk.
Eggless cookies are softer and chewier than cookies with eggs because eggs are made up of mostly egg white (which is mostly water). And water dries out baked goods. So, using a full fat milk will actually add more moisture to your cookies and they will stay soft and chewier longer because of the additional fat.
No, they really taste the same or even better! If I'm baking soft and chewy cookies now, they are all eggless!
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.
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.
If you under bake them they will be too soft or underbaked. With eggless cookies, there is no worry of under baking them. So, if you like really soft and gooey cookies, you can under bake. If not, bake until the edges are golden brown.
Most likely too much flour from incorrect measuring. Be sure to use a digital food scale for the best results and perfect cookies every time.
If you didn't chill the dough, this will happen. Chilling the dough is important to help with cookie spread.
Yes, these will be soft immediately after coming out of the oven. Let the cookies cool completely on the baking sheets to set completely before moving or eating.
You can. Once the cookie dough balls are firm, transfer it to an airtight container, placing a piece of parchment paper in between each layer to prevent sticking together. You can freeze the dough balls for up to 3 months. When you're ready to bake, you'll need to thaw cookie dough balls in the fridge for 24 hours. Then you can bake off right from the fridge and follow the recipe.
These Eggless Chocolate Chip Cookies are soft and chewy! They are best stored in an airtight container. You can also put them in the refrigerator or freezer to make them last longer (as long as they are in an airtight container).
More Eggless Cookies to Love
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Eggless Chocolate Chip Cookies
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets
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 and then the dry ingredients: 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
- Always weigh ingredients for the best results.
- I use a stand mixer for ease, but you can use a hand mixer if you prefer.
- Creaming the butter and sugars together is key to getting super soft and chewy cookies, so don't skip this step. Incorporating air into the butter will make it expand in the oven, this is what makes a light, tender, and chewy cookie.
- Refrigerating the cookie dough helps to get incredibly soft and chewy cookies. So, if you can't refrigerate overnight at least pop in the fridge for 1 hour, this will help tremendously versus not chilling at all. As the dough chills in the fridge, it gradually dries out as well. (And that may be confusing, as no one wants a dry cookie.) But, as the dough dries out, the sugar becomes more concentrated! A higher percentage of sugar will result in this type of cookie – chewy inside and crispy outer edges.
- Be sure to store cookies in an airtight container so they stay fresh.
- You can freeze these cookies in an airtight container for up to 3 months. Simply thaw and enjoy!
- Vegan — Replace the butter with your favorite vegan butter and use nondairy milk like coconut, almond or oat milk.
- 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
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My favorite chocolate chip cookies ever!