Eggless Chocolate Chip Cookies are soft, chewy, and perfect for when you are out of eggs but still want homemade cookies. They have that classic buttery chocolate chip flavor, with crisp edges and a tender center, and they are easy enough to whip up anytime a cookie craving hits.
What makes this recipe so special is how reliable it is. Milk and butter give the dough the moisture it needs, and a quick chill helps the cookies hold their shape and bake up thick and pretty. Add a few extra chips on top and they look like bakery cookies.
Be sure to also try our Eggless Cookie Dough, 3 Ingredient Sugar Cookies, or Flourless Chocolate Cookies.
Why you’ll love it + Why it works:
- No eggs are required! Whether you are short on ingredients or have a food allergy, our eggless cookies are the answer.
- Just as good as the original. These may be egg-free, but they are still packed with chocolate and just as delicious as regular cookies!
- Moist without eggs. Butter plus milk keeps the dough soft and gives the cookies a tender bite.
- Chill prevents spreading: A short chill firms the dough so cookies bake thicker with nicer edges.
Eggless Chocolate Chip Cookies Ingredients
- Butter, softened (1 cup): Adds rich flavor and helps create a soft, tender cookie texture.
- Brown sugar (½ cup): Adds moisture and keeps the cookies chewy.
- White sugar (½ cup): Adds sweetness and helps the edges bake up slightly crisp.
- Milk (¼ cup): Adds moisture to replace the egg. It helps the dough come together and keeps cookies soft.
- Vanilla extract (1 teaspoon): Adds warm flavor and boosts the chocolate.
- Flour (2 ¼ cups): Gives the cookies structure so they hold their shape.
- Baking soda (½ teaspoon): Helps the cookies spread slightly and brown.
- Baking powder (½ teaspoon): Adds a little lift so the cookies are not too flat.
- Salt (½ teaspoon): Balances the sweetness and makes the chocolate taste richer.
- Chocolate chips (1 cup): Adds melty chocolate in every bite. Use your favorite brand. Milk, semi-sweet, or dark chocolate chips work. You can also try butterscotch, peanut butter, or white chocolate chips; check the package ingredients to ensure they are egg-free.
How to Make Eggless Chocolate Chip Cookies
WET INGREDIENTS. In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), cream the butter and sugars until smooth. Add milk and vanilla and mix until combined.
DRY INGREDIENTS. Mix the flour, salt, baking soda, and baking powder in a separate bowl. Add the dry ingredients to the wet ingredients and mix until a dough forms.
- Fold in the chocolate chips and stir to combine.
CHILL. Chill the dough for 20-30 minutes in the fridge.
- Preheat the oven to 350°F.
BAKE. Once chilled, line a cookie sheet with parchment paper and scoop dough into 1 – 1.5-inch balls and place on the cookie sheet. We like to add chocolate chips on top for an even better-looking cookie!
- Bake for 10 – 12 minutes or until edges are slightly browned.
- Let the cookies sit on the cookie sheet for 5 minutes before removing to a cookie rack or wax paper to finish cooling.
Kristyn’s Recipe Tips
- For an egg-free and gluten-free cookie, replace the all-purpose flour with a gluten-free baking flour with a 1:1 ratio.
- Chill the dough, it helps the cookies stay thick and prevents too much spreading.
- Press a few extra chocolate chips on top before baking for a bakery-style look.
- Pull them when the edges are lightly golden and the centers still look slightly soft, they will set as they cool.
- Let cookies sit on the pan for 5 minutes before moving, it helps them firm up without breaking.
Eggless Chocolate Chip Cookies Recipe
Video
Ingredients
- 1 cup butter, softened
- ½ cup brown sugar
- ½ cup granulated sugar
- ¼ cup milk
- 1 teaspoon vanilla extract
- 2¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup Guittard chocolate chips, or mini
Instructions
- In the bowl of a stand mixer, cream butter and sugars until smooth. Add milk and vanilla and beat until mixed together.
- In another bowl, mix flour, salt, baking soda, and baking powder.
- Add the dry ingredients to the wet ingredients and mix until a dough forms.
- Fold in the chocolate chips and stir to combine. Chill for 20-30 minutes in the fridge.
- Preheat oven to 350 degrees F.
- Line a cookie sheet with parchment paper and scoop dough into 1 – 1.5-inch balls and place on the cookie sheet. We like to add chocolate chips on top of each dough ball for an even better-looking cookie!
- Bake for 10 – 12 minutes or until edges are slightly browned.
- Let the cookies sit on the cookie sheet for 5 minutes before removing to a cookie rack or wax paper to finish cooling.
Notes
- Softened butter is necessary, but if it’s too soft or melted, it will cause the cookies to spread more and flatten in the oven.
- For an egg-free and gluten-free cookie, replace the all-purpose flour with a gluten-free baking flour with a 1:1 ratio.
- For the best texture, do not overmix the dough.
- For picture-perfect cookies, add about 5 chocolate chips to the top of the cookie dough balls before baking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Even though the dough no longer contains raw egg, you still need to be cautious of consuming raw flour. To ensure the dough is safe to eat, bake your flour in the oven at 350°F for 5-10 minutes. Cool the flour and mix up the recipe. You can now sneak bites of dough carefree. Or see our Eggless Cookie Dough.
Cover the cookie dough and chill it in the fridge for 1-2 days. For longer storage, freeze the cookie dough balls for up to 3 months to be baked later. See How to Freeze Cookie Dough for tips.
Store baked cookies in an airtight container for up to 7 days at room temperature or for up to 3 months in the freezer.
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This recipe was originally published May 2020.
Family loved these cookies. Wintered in at home and no eggs. Cookies for the kids.
I am so glad!! I hope the storms aren’t too bad where you are! Glad you found this recipe!
These turned out SO good! They were crunchy on the outside and chewy on the inside. Perfection!!
Happy to hear that!! Thank you so much for letting me know!
I did substitute coconut sugar for regular sugar. They turned out awesome, but I will try regular sugar as well!
Thank you for sharing that!!
These cookies didn’t work, I made them exactly how they were supposed to be and they wont cook, I have had them in the oven for 40 minutes and they are not cooking. Yummy dough though!
I am sorry! I wish I knew why?? I am glad you like the dough 🙂
The recipe was easy enough to follow, but tastes too sugary and spread a ton. The ratio of flour to sugar is 1:1, and just seemed off from what I am used to. These cookies aren’t for me.
Thanks so much for this!! I tried this but my cookies were hard has rocks after they cooled down. What may have I done wrong? Not enough milk? Thanks again!