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 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
Summarize & Save This Content On
Why You’ll Love This Recipe
- Soft and Chewy: These Eggless Chocolate Chip Sugar Cookies are so soft and chewy!
- 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 these soft and chewy cookies. 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 recipe can easily be made vegan 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. If you’re vegan you can use vegan butter in its place.
- Vanilla Extract: Use a high quality vanilla extract, not imitation.
- Milk: 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 info on leavening agents.
- Mini Chocolate Chips: I love using organic mini dark chocolate chips in this recipe for chocolate in every bite. You can’t also use regular 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.
- 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!
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, flour, baking powder, and sea salt.
- Mix 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. 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
Can I make these vegan?
Yes, just substitute the butter for vegan butter and the milk for dairy free milk. You can use coconut, almond, or oat milk.
Can I use regular chocolate chips?
Yes, feel free to use regular size chocolate chips or even chopped up chocolate.
How do you store sugar cookies?
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
Try these vegan-friendly eggless chocolate chip sugar cookies. Soft, chewy, and loaded with mini chocolate chips for a crave-worthy cookie everyone will love!
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
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, flour, baking powder, and sea salt and mix 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. 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
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.
- 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!
Nutrition
Calories: 322kcalCarbohydrates: 50gProtein: 3gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 24mgSodium: 226mgPotassium: 34mgFiber: 1gSugar: 32gVitamin A: 286IUVitamin C: 0.1mgCalcium: 63mgIron: 1mg
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So thick and chewy!