These eggless chocolate chip cookies are soft and chewy, loaded with chocolate chips, and simple to make with easy-to-find ingredients and a quick and easy method. No one would ever guess that they’re egg free!
These eggless chocolate chip cookies are are our first ‘official’ eggless recipe on this blog (update: now we have quite a few!), but we’d sneakily already done a few, just didn’t label them that way!
Our oatmeal cookies (I just liked the way they came out sans egg better than the version with egg) and our crazy cake are just a couple of examples of eggless baking that have already made an appearance on this blog.
Of course there are many reasons you may want to bake without eggs, the most common being that there is an allergy. OR it could just be that you decide to bake, check the fridge and realize you’re out of eggs! Well, no eggs no problem.
These eggless chocolate chip cookies are every bit as delicious as their egg-containing counterpart (which is of course our perfect chocolate chip cookies).
Ingredients You Need:
Ingredient Notes
- Butter – we have made this with unsalted and lightly salted butter and didn’t find that it makes much of a difference either way, so whatever you have on hand will be fine.
- Chocolate chips – you can use any chocolate chips you like. We used semi-sweet chocolate chips for the batter and then put milk chocolate chips directly into the top of the cookies immediately as they came out of the oven. Chocolate chunks will also work great.
- Cornstarch – has a wonderfully softening effect on baked goods and this is why it makes an appearance here, keeping these cookies super soft.
How To Make Eggless Chocolate Chip Cookies
Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add softened butter and light brown sugar to the bowl of your stand mixer and cream them together until smooth.
- Add milk and vanilla extract and mix in.
- In a separate bowl add flour, baking soda, baking powder, cornstarch and salt and mix them together.
- Then add all your dry ingredients in with your wet ingredients and mix it into a cookie dough. Use a spoon for this, don’t use your electric mixer.
- Add chocolate chips and mix in.
- Break off pieces of the dough and roll them into balls. Place them evenly on a parchment lined baking tray. Aim to get 20 cookies out of the batch.
- Bake at 350°F for 10-12 minutes until lightly golden on top.
- As soon as they come out of the oven, press more chocolate chips directly into the tops of the warm cookies.
- The cookies will be soft when they come out of the oven but will firm up as they cool.
Recipe Tips For Success
Soften the butter – it’s ideal to let the butter soften out the fridge before using. However, if you forget to take out the butter, it’s no problem. Just cut the butter into cubes and then beat the butter in your stand mixer for a few minutes to soften before you add the sugar and cream them together.
Measure the flour correctly – the correct way to measure flour is to use the spoon and level method. Spoon the flour into your measuring cup and then level off the top with a knife. Don’t scoop it and don’t pack it into the cup. Alternatively you can weigh your flour on a food scale if you have one.
Recipe FAQ
Yes, if you substitute the regular butter for a vegan butter like Earth Balance sticks, use a non-dairy milk option and dairy-free chocolate chips (Enjoy Life is a good brand) then you can make these cookies vegan.
Sure! You can make the dough and then refrigerate for up to 4 days before rolling into balls and baking.
Store them in an airtight container at room temperature for up to a week.
They are freezer friendly for up to 3 months. Let them thaw overnight in the fridge and then bring them up to room temperature on the counter before serving.
More Eggless Dessert Recipes
- Eggless Chocolate Cookies
- Eggless Carrot Cake
- Eggless Chocolate Cupcakes
- Eggless Peanut Butter Cookies
- Eggless Sugar Cookies
- Eggless Red Velvet Cake
Did you make this recipe? Be sure to leave a comment and rating below.
Eggless Chocolate Chip Cookies
Ingredients
- ½ cup Butter Softened*
- 1 cup Light Brown Sugar
- ¼ cup Milk
- 1 Tbsp Vanilla Extract
- 2 cups All Purpose Flour Measured Correctly*
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 2 tsp Cornstarch
- ½ tsp Salt
- 1 cup Chocolate Chips plus more to place directly on top of the cookies when they come out of the oven.
Instructions
- Preheat the oven to 350°F (180°C) and line a baking tray with parchment paper. Set aside.
- Add softened butter and light brown sugar to the bowl of your stand mixer and cream them together until smooth.
- Add milk and vanilla extract and mix in.
- In a separate bowl add flour, baking soda, baking powder, cornstarch and salt and mix them together.
- Then add all your dry ingredients in with your wet ingredients and mix it into a cookie dough. Use a spoon for this, don't use your electric mixer.
- Add chocolate chips and mix in.
- Break off pieces of the dough and roll them into balls. Place them evenly on a parchment lined baking tray. Aim to get 20 cookies out of the batch.
- Bake for 10-12 minutes until lightly golden on top.
- As soon as they come out of the oven, press more chocolate chips directly into the tops of the warm cookies.
- The cookies will be soft when they come out of the oven but will firm up as they cool. Let them cool and firm up directly on the baking tray before moving them.
Video
Notes
- Soften the butter – it’s ideal to let the butter soften out the fridge before using. However, if you forget to take out the butter, it’s no problem. Just cut the butter into cubes and then beat the butter in your stand mixer for a few minutes to soften before you add the sugar and cream them together.
- Measure the flour correctly – the correct way to measure flour is to use the spoon and level method. Spoon the flour into your measuring cup and then level off the top with a knife. Don’t scoop it and don’t pack it into the cup. Alternatively you can weigh your flour on a food scale, just click ‘metric’ below the list of ingredients to get the weight in grams.
- Make Ahead: You can make the dough ahead of time and refrigerate for up to 4 days before rolling into balls and baking.
- Storing and Freezing: Store the cookies in an airtight container at room temperature for up to a week. They are also freezer friendly for up to 3 months. Let them thaw overnight in the fridge and then bring them up to room temperature on the counter before serving.
These were very good! Thanks for sharing a great egg-free option!
So happy you enjoyed them Ashley!
Really great recipe just added 2 tsp more softened butter in addition to the 1/2 cup as I did not have any cornstarch and they turned out soft and yummy, definitely recommend this eggless recipe. Did pull them out just as they seemed done and that’s the key to keeping them soft.
Thanks so much for the great review!
These cookies are divine! The best ever!
Thanks Jess!
I follow recipe exactly but the cookies came out hard? I was making these fo a picnic but now I am not sure about taking them.
You can bake them for a shorter time for a softer cookie, ovens do differ a lot. It can also be a case of using too much flour, depending on how you measured it. These cookies are crazy delicious even if they are more crunchy vs soft.