Eggless Chocolate Chip Sugar Cookies
The best of both worlds—sugar cookies and chocolate chip cookies come together in these Eggless Chocolate Chip Sugar Cookies! Soft, chewy, and loaded with mini chocolate chips. Easily make this recipe vegan with a simple adjustment too!
If you’re looking for more eggless cookies, check out some of my other favorites like Eggless Chocolate Oatmeal Raisin Cookies, Eggless Chocolate Strawberry Cookies, Espresso Walnut Chocolate Chip Cookies, Coffee Creamer Cookies, or Eggless Chocolate Chip Cookies.
A Quick Look At The Recipe
- Recipe Name: Eggless Chocolate Chip Sugar Cookies
- Ready In: 22 minutes
- Makes: 12 cookies
- Main Ingredients: salted butter, cane sugar, all purpose flour, mini chocolate chips
- Flavor Profile: nostalgic sugar cookies with rich chocolate chips in every bite
- Dietary Info: eggless with a vegan friendly swap
- Difficulty: Easy!
- Why You’ll Love It: Twist on classic sugar cookies without eggs
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Why You’ll Love This Recipe
- Soft and Chewy: These Eggless Chocolate Chip Sugar Cookies taste even better than the classics and have the best texture. The perfect balance of sweetness, these sugar cookies are incredibly soft with chewy centers and crispy edges.
- Mini Chocolate Chips: I love using mini chocolate chips in cookies because it just translates to more chocolate in every bite! These mini chocolate chip cookies have chocolate in every bite!
- Eggless: No eggs are needed to make this eggless chocolate chip cookie recipe. I use milk as an easy egg replacer that yields a soft and chewy cookie! Make sure to check out Easy Egg Replacers for Baking for more eggless baking ideas.
- Vegan Friendly: This eggless cookie recipe can easily be made vegan or dairy-free just by swapping out the butter for vegan butter and the milk for any dairy free milk of your choice.
Ingredients
- Butter: I use organic salted butter, but unsalted butter is fine if you prefer, you may just want to add 1/4 teaspoon of salt to the recipe. If you are vegan or dairy-free, feel free to use your favorite vegan butter. I recommend Miyoko's for the best results. Just be sure to use room temperature butter.
- Vanilla Extract: Use a high quality pure vanilla extract, not imitation.
- Milk: I use milk as an egg replacer, making these simple and easy! No flax egg or other specialty ingredients for this recipe! You can use cow’s milk or vegan milk. I love making these with coconut milk because I love coconut!
- Baking Powder: I use baking powder here as there is no acid to react with baking soda. Check out Difference Between Baking Soda and Baking Powder for more eggless baking ideas if you have an egg allergy.
- Mini Chocolate Chips: I love using organic mini dark chocolate chips in this recipe for chocolate in every bite. But, you can also use regular semi sweet chocolate chips if you prefer.
*For a full list of ingredients and measurements, visit the recipe card below.
Baker's Tips
- Always weigh ingredients for the best results.
- If you’re vegan, you can easily make this recipe vegan by using vegan butter and milk. My top picks are Miyoko’s Organic Vegan Butter and coconut milk.
- If you don’t have mini chocolate chips you can use regular chocolate chips or even a chopped-up chocolate bar for chocolate chunks.
- If you want to make smaller cookies, feel free to do that, you'll just need to reduce the baking time by a few minutes.
- I top with cane sugar, but if you love sweet and salty cookies as much as I do, you can top with flaky sea salt, which I also do often when making this recipe!
- Store in an airtight container to keep these fresh.
- You can also freeze these cookies by storing in an airtight container in the freezer for up to 3 months. Just thaw and enjoy!
- High Altitude — Bake at 375°F for 11 to 13 minutes or until lightly golden brown around the edges.
How to Make Eggless Chocolate Chip Sugar Cookies
- Preheat the oven to 375°F. Line 2 baking sheets with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, add the butter, 170 grams cane sugar, powdered sugar, and vanilla extract. Mix on low until combined and there are no butter chunks.
- Add the milk and then the dry ingredients: flour, baking powder, and sea salt.
- Mix on low until a smooth dough forms.
- Add in three-quarters of the mini chocolate chips and mix to combine completely.
- Using your hands (or a cookie scoop) form the dough into 12 balls spacing evenly apart on the cookie sheet, you'll get 6 cookie dough balls per sheet. Flatten the, slightly so they’re about 2-inches in diameter. Add the remaining mini chocolate chips on top.
- Bake for 12 to 14 minutes or until lightly golden brown around the edges. Sprinkle with cane sugar immediately after coming out of the oven. Allow to cool completely on the baking sheets. (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 a mix of cane sugar and powdered sugar in these cookies, making them lighter in color and lighter in flavor. Where traditional chocolate chip cookies usually use a mix of light brown sugar (or dark brown sugar) along with cane sugar, which results in a darker color and richer flavor.
These are more like sugar cookies with the addition of chocolate chips.
I use milk to replace eggs in these cookies. The milk provides fat and moisture, which makes these cookies even softer than sugar cookies with eggs.
Yes, these are actually more soft and chewy than cookies with eggs! This is because eggs are made up of mostly egg whites (which is mostly water) and water can dry out baked goods. So, using a full fat milk makes these cookies softer and stay soft and chewy even longer than cookies with eggs.
Yes, just substitute the butter for vegan butter and the milk for dairy free milk. You can use coconut, almond, or oat milk.
I love using mini dark chocolate chips as you get chocolate in every bite! But, regular size chocolate chips or chocolate chunks also work too.
Yes, feel free to use regular size chocolate chips or even chopped up chocolate.
Yes, you don't need to chill the cookie dough! This makes these incredibly quick and easy as they are no chill sugar cookies.
If you didn't measure properly, you may have too much flour which would make these cookies not spread. Be sure to use a digital food scale for the best results.
Store in an airtight container for up to 7 days. Or you can freeze them for up to 3 months.
Ways to Enjoy Eggless Chocolate Chip Sugar Cookies
- A big glass of milk is always a good idea!
- Enjoy with a cozy drink like Coconut Hot Chocolate, Chai Tea Hot Chocolate, or Boozy Pumpkin Spice Hot Chocolate.
- Have as an afternoon treat with Creamy Vegan Chocolate Smoothie With Almond Butter or Iced Blueberry Latte.
- Add as an ice cream topper to Raspberry Chocolate Chip Ice Cream Without Eggs or Salted Caramel No Churn Ice Cream.
More Eggless Cookie Recipes
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Eggless Chocolate Chip Sugar Cookies
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets
Ingredients
Dough
- 113 grams salted butter (softened)
- 113 grams cane sugar
- 71 grams powdered sugar (sifted)
- 1 ½ teaspoons vanilla extract
- ¼ cup milk
- 255 grams all purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoons fine sea salt
- 226 grams mini dark chocolate chips
Topping
- 57 grams cane sugar
Instructions
- Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, 170 grams cane sugar, powdered sugar, and vanilla extract. Mix on low until combined and there are no butter chunks.
- Add the milk and then the dry ingredients: flour, baking powder, and sea salt. Mix on low until a smooth dough forms.
- Add in three-quarters of the mini chocolate chips and mix to combine completely.
- Using your hands (or a cookie scoop) form the dough into 12 balls spacing evenly apart on the cookie sheet, you'll get 6 cookie dough balls per sheet. Flatten the, slightly so they’re about 2-inches in diameter. Add the remaining mini chocolate chips on top.
- Bake for 12 to 14 minutes or until lightly golden brown around the edges. Sprinkle with cane sugar immediately after coming out of the oven. Allow to cool completely on the baking sheets.
- Store in an airtight container for up to 7 days.
Video
Notes
- Always weigh ingredients for the best results.
- If you’re vegan, you can easily make this recipe vegan by using vegan butter and milk. My top picks are Miyoko’s Organic Vegan Butter and coconut milk.
- If you don’t have mini chocolate chips you can use regular chocolate chips or even a chopped-up chocolate bar for chocolate chunks.
- If you want to make smaller cookies, feel free to do that, you'll just need to reduce the baking time by a few minutes.
- I top with cane sugar, but if you love sweet and salty cookies as much as I do, you can top with flaky sea salt, which I also do often when making this recipe!
- Store in an airtight container to keep these fresh.
- You can also freeze these cookies by storing in an airtight container in the freezer for up to 3 months. Just thaw and enjoy!
- High Altitude — Bake at 375°F for 11 to 13 minutes or until lightly golden brown around the edges.
Nutrition
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So thick and chewy!