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We’ve all had moments where we wanted to bake a treat, only to realize ingredients are missing. Or maybe there is a food allergy and you still want to indulge? Enter our favorite eggless chocolate chip cookies!
These cookies are quick, easy, and only require a handful of ingredients! Best yet, they taste just as good as our chocolate chip cookies!
Still perfectly moist and delicious, with just the right amount of chocolate. They will hit the spot whether you’ve just run out of eggs, have allergies, or are a vegetarian.
You might also like Eggless Cookie Dough, 3 Ingredient Sugar Cookies, or Flourless Chocolate Cookies.
Why we think you’ll love it:
- 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!
- A cinch. This easy cookie recipe is ready in minutes! Plus, you can easily freeze them ahead of time.
Eggless Chocolate Chip Cookies Ingredients and Substitutions
- 1 cup butter, softened – We used unsalted butter, but salted butter also works. Also, check out our post on How to Soften Butter Quickly.
- ½ cup brown sugar – We prefer light brown sugar, but dark brown sugar can be used.
- ½ cup granulated sugar
- ¼ cup milk – We used 2% milk, but whole milk or 1% will work. Also, use cold milk to keep the dough from getting too warm.
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour – or an equal amount of gluten-free baking flour. Be sure to measure the flour correctly.
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup chocolate chips – milk, semi-sweet, or dark chocolate chips. 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
- 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.
Eggless Chocolate Chip Cookies
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 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.
Video
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!
I tried these today with a dollop of peanut butter in the mix and they were amazing! Thanks 😍
Good idea!! Thank you for letting me know that 🙂
I feel like this is a decent recipe to experiment with if you’re a beginner in the kitchen, or with cookies at least. The base recipe tastes like a bland pancake when finished. Definitely add more chocolate chips or play around with flavors. Or, you can even make Brookies (brownie-cookies) with it, that’s a good idea!
Thank you for trying them!
I made this recipe and it was really good. My only issue was they was to flat. Any tips on how i can fix this next time? Thank you
Glad you liked them! There are a few reasons cookies go flat, but it’s hard to know, since I wasn’t right there with you. Your best best is to google reasons cookies do that, so you will know what to avoid.
Yummy chocolate chip cookies ?
I Didn’t think about raw flour. Thanks for the tip. I love eating cookie dough and now I can without that little voice I usually bury.
A cookie recipe that requires no eggs? Perfect recipe if you dont have eggs or cant eat eGgs. Great tasting amd easy!
My family loves these cookies! I can’t believe there is no egg in the dough yet they are so delicious!
What a wonderful option for those that can’t have eggs! They are so delicious & soft!
These were perfection! i’ve already made them twice this week!
The best! This is just perfect when you want to bake up some cookies but have no eggs! Love it!
I am sorry, I wish I knew for sure. There are many reasons cookies can become flat, but it’s hard to know, since I wasn’t there. They are a flatter cookie, so it’s ok if they were. How did they taste?
Thanks so much!