When a chocolate chip cookie craving strikes but there are no eggs in sight, these Eggless Chocolate Chip Cookies rise to the occasion! Soft in the middle, lightly crisp at the edges, and threaded with gooey chocolate chips—this recipe promises all the classic cookie magic in a truly fuss-free, egg-free package. Whether you have dietary restrictions or simply want to whip up a batch without a trip to the store, you’ll love how every ingredient transforms into sweet, chewy happiness. Let’s dive in and create a new favorite treat you’ll want to make again and again!
Ingredients You’ll Need
Craving cookies in a hurry? You only need pantry basics to make these Eggless Chocolate Chip Cookies—and each ingredient earns its spot in the dough. Every scoop shapes flavor, texture, and cookie bliss. Here’s what you’ll need:
- All-Purpose Flour: The backbone for structure; sift for extra tender cookies.
- Baking Soda: For that quintessential chewy rise—don’t skip it!
- Salt: Just a touch balances sweetness and brings all the flavors forward.
- Unsalted Butter: Softened so it creams beautifully, making the cookies rich and melt-in-your-mouth.
- Packed Brown Sugar: Adds moisture and deep, caramel undertones for chewiness.
- Granulated Sugar: For sweetness and those irresistible crispy edges.
- Milk (Dairy or Plant-Based): The secret wet ingredient, binding everything in place without eggs—choose what suits you!
- Vanilla Extract: A splash brings fragrant warmth and classic cookie essence.
- Semisweet Chocolate Chips: The melty, gooey gems that make every bite swoon-worthy.
How to Make Eggless Chocolate Chip Cookies
Step 1: Prep Your Oven and Pan
First things first, set yourself up for success! Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper—this not only prevents sticking, but also encourages perfectly golden bottoms and easy cleanup.
Step 2: Mix the Dry Ingredients
Grab a medium bowl and whisk together the flour, baking soda, and salt. This ensures that the leavening and seasoning are evenly distributed, so every cookie turns out with the same lovely texture and flavor.
Step 3: Cream the Butter and Sugars
In a large bowl, beat the softened butter, brown sugar, and granulated sugar until the mixture is light and creamy. This step adds tiny air pockets, giving you that tender, bakery-style crumb we all adore in Eggless Chocolate Chip Cookies.
Step 4: Add the Vanilla and Milk
Pour in the milk and vanilla extract. Mix until everything is smoothly combined. The milk stands in for the eggs here, binding and moistening the dough while the vanilla fills it with warm, nostalgic aroma.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry flour mixture to the wet ingredients. Stir gently until a dough forms—don’t overmix! The dough should look a bit soft but manageable, making the cookies chewy rather than dense.
Step 6: Fold in Chocolate Chips
Now for the best part: fold in the semisweet chocolate chips! This ensures that there’s chocolate in every bite of your Eggless Chocolate Chip Cookies, with bursts of melty goodness throughout.
Step 7: Scoop and Space
Using a tablespoon or cookie scoop, drop rounded mounds of dough onto your prepared baking sheet, spacing them about 2 inches apart. That space allows room for the cookies to spread into beautiful golden rounds.
Step 8: Bake to Perfection
Bake in your preheated oven for 10 to 12 minutes. The edges will be lightly golden, while the centers still look soft—don’t worry, they’ll set up as they cool. Trust the process for irresistibly tender Eggless Chocolate Chip Cookies!
Step 9: Cool and Enjoy
Let the cookies rest on the baking sheet for 5 minutes before moving them to a wire rack. This small wait lets them firm up to the ideal texture, ready for you to enjoy warm or cooled.
How to Serve Eggless Chocolate Chip Cookies
Garnishes
A sprinkle of flaky sea salt right as the cookies come out of the oven is pure magic—it heightens the chocolate flavor and adds a hint of crunch. For extra decadence, drizzle with a bit of melted chocolate or dust with powdered sugar.
Side Dishes
Serve Eggless Chocolate Chip Cookies with cold glasses of milk (dairy or non-dairy), rich hot chocolate, or a mug of coffee for grown-up company. They also pair beautifully with fresh berries or a scoop of vanilla ice cream for a full-on dessert experience.
Creative Ways to Present
Stack your cookies in a rustic jar tied with ribbon for gifting, or arrange them on a colorful platter. For parties, sandwich with vanilla or chocolate ice cream to make irresistible cookie ice cream sandwiches—the perfect hand-held dessert!
Make Ahead and Storage
Storing Leftovers
Keep leftover Eggless Chocolate Chip Cookies fresh by storing them in an airtight container at room temperature. They’ll stay soft and delicious for up to 4 days—if they last that long! For extra assurance, tuck a slice of bread in the container to maintain their moisture.
Freezing
Want to bake in advance? You can freeze the cookie dough (scooped into ready-to-bake balls) for up to three months—just bake straight from the freezer, adding a minute or two to the bake time. Already-baked cookies also freeze beautifully; wrap tightly and store in a freezer-safe bag.
Reheating
Nothing beats a warm cookie! To recapture that oven-fresh magic, pop cookies in a preheated oven at 300°F (150°C) for 3 to 4 minutes, or microwave for 10 seconds. The chocolate gets gooey again and the kitchen fills with irresistible aroma.
FAQs
Can I make these Eggless Chocolate Chip Cookies vegan?
Absolutely! Just use plant-based milk and swap the butter for a good quality vegan butter. The cookies come out just as tasty and satisfying, making them a wonderful option for anyone on a vegan diet.
Why did my cookies turn out flat?
Cookies can spread too much if the butter is overly soft or melted, or if there’s too little flour. Make sure your butter is just softened, and measure your flour correctly—scoop and level for best accuracy.
Can I add nuts or other mix-ins?
Definitely! Walnuts, pecans, dried cranberries, or even a pinch of cinnamon can all play well in Eggless Chocolate Chip Cookies. Add up to 1/2 cup of your favorite extras for a personalized twist.
What’s the best way to achieve chewy centers?
Be careful not to overbake! Pull the cookies when the edges are just turning golden and the centers look slightly underdone. They’ll finish setting as they cool and reward you with divine chewiness.
Is there a gluten free version of these cookies?
You can substitute an all-purpose gluten free flour blend for the regular flour in this recipe. Check that all your other ingredients are certified gluten free as well. The texture may change slightly, but the cookies will still be delicious!
Final Thoughts
Eggless Chocolate Chip Cookies truly deliver all the comfort and chocolatey goodness you want from a homemade cookie—no eggs required. Whether you need a quick weeknight treat or a crowd-pleasing dessert, these will be your new go-to. Don’t wait for a special occasion; bake a batch soon and share the joy!
Print
Eggless Chocolate Chip Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Eggless Chocolate Chip Cookies are a delightful treat for anyone looking to enjoy the classic flavor of chocolate chip cookies without the eggs. They are soft, chewy, and bursting with chocolate in every bite. Perfect for vegans, those with egg allergies, or anyone craving a delicious homemade cookie.
Ingredients
Dry Ingredients:
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients:
- ½ cup unsalted butter (softened)
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- ¼ cup milk (dairy or plant-based)
- 1 teaspoon vanilla extract
Additional:
- ¾ cup semisweet chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt.
- Mix Wet Ingredients: In a separate large bowl, beat the softened butter, brown sugar, and granulated sugar until light and creamy. Add the milk and vanilla extract, mix well.
- Combine Dry and Wet Ingredients: Gradually stir in the dry ingredients until a dough forms. Fold in the chocolate chips.
- Bake: Scoop tablespoon-sized amounts of dough onto the prepared baking sheet, bake for 10–12 minutes until lightly golden.
- Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- You can substitute the butter with vegan butter for a dairy-free option.
- For a crispier texture, bake an extra 1–2 minutes.
- Enhance the flavor with a pinch of cinnamon.
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 12g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
