Eggless Chocolate Chip Sugar Cookies
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These Eggless Chocolate Chip Sugar Cookies are 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, Pumpkin Oatmeal Chocolate Chip Cookies, or Eggless Chocolate Chip Cookies.
Table of Contents
This recipe for soft and chewy eggless cookies uses mini chocolate chips for chocolate in every bite! If you love light and chocolatey flavor, you’ll fall in love with these mini chocolate chip cookies!
I absolutely love making soft and chewy eggless cookies because cookies without eggs can stay softer and chewier longer than cookies with eggs! In traditional cookies with whole eggs, the egg white can dry out the cookies. This is because egg whites are made up of mostly water and water can dry out baked goods. That’s why these mini chocolate chip cookies can stay fresh for longer!
So, even if you eat eggs, you’ll love these Eggless Chocolate Chip Sugar Cookies. So, make sure to keep this recipe saved for when you simply run out of eggs. And check out my book, Effortless Eggless Baking for more delicious egg-free recipes!
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!
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 Valley Salted Butter. If you’re vegan you can use vegan butter in its place.
- Cane Sugar: I used Wholesome in this recipe.
- Vanilla Extract: My favorite is Simply Organic.
- Milk: You can use cow’s milk or vegan milk. I love making these with coconut milk because I love coconut!
- All Purpose Flour: My favorite is Cairnspring Mills.
- Baking Powder and Salt: I use aluminum free baking powder and fine sea salt.
- 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.
Tools Needed
- Digital Food Scale: Using a scale is crucial for perfect cookies every time!
- Stand Mixer: I use my stand mixer for this recipe, but you could also make them by hand if you prefer.
- Half Sheet Pan: I use a half sheet pan to bake these cookies. Use code MIMIBAKES for a discount!
- Parchment Paper: My favorite nontoxic parchment paper is from Kana! Use code MIMIBAKES for a discount!
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Step by Step Instructions
Step 1
Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Easy Substitutions
- 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. See my post How to Freeze Cookies Properly.
FAQ’s
Yes, just substitute the butter for vegan butter and the milk for dairy free milk. You can use coconut, almond, or oat milk.
Yes, feel free to use regular size chocolate chips or even chopped up chocolate.
Store in an airtight container for up to 7 days. Or you can freeze them too!
Craving More?
Eggless Chocolate Chip Sugar Cookies
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
Nutrition
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