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    Home » Eggless Desserts

    Eggless Chocolate Cookies

    Published: Feb 23, 2021 Updated: Mar 16, 2021 by Alison Hope · This post may contain affiliate links · 59 Comments

    Jump to Recipe Print Recipe
    Eggless Chocolate Cookies

    These eggless chocolate cookies are seriously the best ever! They are rich and fudgy, loaded with chocolate and ready in less than 30 minutes.

    Eggless chocolate cookies stacked up on a plate.

    Want to bake some cookies but ran out of eggs? These eggless chocolate cookies are for you! Whether you ran out of eggs or you’re avoiding eggs, this is the perfect recipe.

    Another reason you might want to make cookies without eggs is if you enjoy snacking on the cookie dough before it’s baked! Yum! And there’s nothing to worry about with this cookie dough.

    Not to mention the fact that these cookies are so rich and fudgy, they’re like a brownie in cookie form. You will fall in love with them. This recipe is adapted from our double chocolate cookies.

    If you love eggless baking then also check out our eggless chocolate chip cookies and our eggless peanut butter cookies.

    What You Need To Make These Cookies:

    Photo of the ingredients needed to make eggless chocolate cookies.

    Ingredient Notes

    • Sugar – we used a combination of white granulated sugar and light brown sugar in these cookies.
    • Chocolate chunks and chocolate chips – we used milk chocolate chunks in the cookie dough and semi sweet chocolate chips for pressing right into the tops of the cookies when they came out of the oven. You can use all chocolate chunks or all chocolate chips instead of a mix of the two. You can buy chocolate chunks or simply chop up a chocolate bar.
    • Butter – can be either lightly salted or unsalted, we haven’t found it to make much difference.
    Overhead photo of chocolate cookies stacked up on a plate.

    How To Make Eggless Chocolate 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 the butter, white granulated sugar and light brown sugar to the bowl of your stand mixer and cream them together until smooth.
    Two photo collage showing butter and sugar in stand mixer and then creamed together.
    • Add milk and vanilla extract and mix in.
    Two photo collage showing milk and vanilla added to stand mixer and mixed in.
    • In a separate bowl add flour, cocoa powder, baking soda and salt and whisk together.
    Two photo collage showing dry ingredients added to mixing bowl and mixed in.
    • Add dry ingredients to wet and mix by hand (don’t use your stand mixer for this part) into a thick cookie dough.
    Two photo collage showing dry ingredients added to wet and mixed into cookie dough.
    • Add chocolate chunks and mix in.
    Two photo collage showing chocolate chunks added to cookie dough and mixed in.
    • Roll the dough into balls and place evenly onto a parchment lined baking tray. Aim to get 20 cookies.
    • Bake for 12 minutes at 350°F. As soon as they come out the oven, press chocolate chips directly into the tops of the cookies while they’re still warm and soft from the oven. Leave the cookies to cool directly on the baking tray.
    Two photo collage showing cookies before and after baking.

    Recipe Tips

    Softened butter: The butter should ideally be softened first before being creamed with the sugar. However, if you’re in a rush, then just cut the butter into cubes and beat it in the stand mixer for a few minutes to soften before you add in the sugars and cream them together.

    Measure the flour correctly. If you have a food scale then the most accurate thing would be to weigh your flour. If you don’t have a food scale then 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.

    The cookies will usually spread on their own. If they haven’t spread enough at the 12 minute mark, then take them out the oven and press down on them gently with a fork to flatten while they are still warm and soft from the oven. Then press the chocolate chips directly into the tops of the warm cookies.

    Baking time: The baking time is 12 minutes for a soft fudgy cookie. You can bake them up to 15 minutes if you want them to be crunchier. Just keep an eye on them as they bake to make sure they don’t burn.

    Stack of five chocolate cookies.

    Recipe FAQ

    Can you make the cookie dough ahead of time?

    If you want to make the cookie dough ahead of time then you can. Store it in the fridge (covered) for up to 4 days. Let it come to room temperature before rolling into balls and baking.

    How to store these cookies?

    Keep your cookies stored in an airtight container at room temperature for up to a week. They can also be stored in an airtight container in the fridge.

    Can you freeze them?

    Baked cookies are freezer friendly for up to 3 months. Let them cool completely before freezing. You can also freeze the unbaked cookie dough. Roll into balls and place onto your parchment lined baking tray and then freeze. Bake directly from frozen and allow a few extra minutes baking time.

    Cookie leaning up against a stack of cookies.

    More Eggless Desserts

    1. Eggless Carrot Cake
    2. Eggless Red Velvet Cake
    3. Eggless Chocolate Cupcakes
    4. Eggless Brownies
    5. Eggless Lemon Cake
    6. Eggless Sugar Cookies
    Stack of eggless chocolate cookies with the top cookie broken in half.

    Did you make this recipe? Be sure to leave a comment and rating below.

    Cookies stacked up on a plate.

    Eggless Chocolate Cookies

    These eggless chocolate cookies are seriously the best ever! They are rich and fudgy, loaded with chocolate and ready in less than 30 minutes.
    4.85 from 46 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Vegetarian
    Prep Time: 15 minutes minutes
    Cook Time: 12 minutes minutes
    Servings: 20
    Calories: 184kcal
    Author: Alison

    Ingredients

    • ½ cup Butter Softened*
    • ½ cup White Granulated Sugar
    • ½ cup Light Brown Sugar
    • 3 Tbsp Milk
    • 1 tsp Vanilla Extract
    • 1 cup All Purpose Flour Measured Correctly*
    • ⅔ cup Cocoa Powder Unsweetened
    • 1 tsp Baking Soda
    • ¼ tsp Salt
    • 1 cup Chocolate Chunks
    • ½ cup Chocolate Chips Optional, to place into the tops of the cookies when they come out of the oven.
    US Customary – Metric

    Instructions

    • Preheat the oven to 350°F (180°C). Line a baking tray with parchment paper. Set aside.
    • Add the butter, white granulated sugar 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, cocoa powder, baking soda and salt and whisk together.
    • Add dry ingredients to wet and mix by hand (don't use your stand mixer for this part) into a thick cookie dough.
    • Add chocolate chunks and mix in.
    • Roll the dough into balls and place evenly onto the parchment lined baking tray. Aim to get 20 cookies.
    • Bake for 12 minutes at 350°F.
    • As soon as they come out the oven, press chocolate chips directly into the tops of the cookies while they're still warm and soft from the oven. Leave the cookies to cool directly on the baking tray.

    Notes

    1. Softened butter: The butter should ideally be softened first before being creamed with the sugar. However, if you’re in a rush, then just cut the butter into cubes and beat it in the stand mixer for a few minutes to soften before you add in the sugars and cream them together.
    2. Measure the flour correctly using 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 weigh it on a food scale. Click ‘metric’ below the list of ingredients to get the correct weight in grams. 
    3. Chocolate chunks and chocolate chips. You can buy chocolate chunks or just chop up a chocolate bar. We used milk chocolate chunks in the cookie dough and semi-sweet chocolate chips on top. You can use all chocolate chunks or all chocolate chips instead of using both, and you can use milk chocolate or semi sweet or dark or whatever you have on hand. 
    4. The cookies will usually spread on their own. If they haven’t spread enough at the 12 minute mark, then take them out the oven and press down on them gently with a fork to flatten while they are still warm and soft from the oven. Then add the chocolate chips directly into the tops of the warm cookies.
    5. Baking time: The baking time is 12 minutes for a soft fudgy cookie. You can bake them up to 15 minutes if you want them to be crunchier. Just keep an eye on them as they bake to make sure they don’t burn.
    6. Make ahead: If you want to make the cookie dough ahead of time then you can. Store it in the fridge (covered) for up to 4 days. Let it come to room temperature before rolling into balls and baking.
    7. Storing: Keep your cookies stored in an airtight container at room temperature for up to a week. They can also be stored in an airtight container in the fridge.
    8. Freezing: Baked cookies are freezer friendly for up to 3 months. Let them cool completely before freezing. You can also freeze the unbaked cookie dough. Roll into balls and place onto your parchment lined baking tray and then freeze. Bake directly from frozen and allow a few extra minutes baking time.

    Nutrition

    Serving: 1Cookie | Calories: 184kcal | Carbohydrates: 24g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 132mg | Potassium: 111mg | Fiber: 2g | Sugar: 16g | Vitamin A: 160IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg
    DID YOU MAKE THIS RECIPE?Rate it & leave your feedback in the comments section below, or tag @gimmethatflavor on Instagram and hashtag it #gimmethatflavor
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    About Alison Hope

    Hi I'm Alison, I'm the voice and cook behind Gimme That Flavor. I am a big time foodie and probably cooking up a storm in my kitchen right now! I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late....Find out more about me here.

    Gimme That Flavor is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Gimme That Flavor will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Jane Hill

      March 02, 2025 at 1:30 pm

      dough felt a bit sticky, but the cookies turned out perfect anyways. delicious cookies, will make them again.5 stars

      Reply
      • Nadine @ Gimmethatflavor

        May 19, 2025 at 8:53 am

        Happy to hear you enjoyed the recipe Jane! Thanks for sharing and for your great review!

        Reply
    2. Elizabeth

      December 12, 2024 at 9:05 am

      I was surprised how good it turned out because the dough seemed so dry but don’t worry for anyone making it. I actually prefer this because I love chocolate (you have to truly love chocolate to like this recipe fyi its a lot of chocolate lol) and I ended up making 31 cookies total for the recipe. Finally once these cookies are cold it’ll be super hard to take a bite but once you take one bite the others come easy but I think you could just put it in the microwave for like 10 seconds or more for it to go back to the soft gooey form it was in after coming out from the oven. I used a semi sweet chocolate Chips I got from target it was 12 oz for mixing in the dough and putting on top after out from the oven.5 stars

      Reply
      • Nadine @ Gimmethatflavor

        January 30, 2025 at 9:41 am

        Happy to hear you enjoyed the recipe Elizabeth! Thanks for sharing and for your great review!

        Reply
    3. Mary

      September 08, 2024 at 9:54 am

      These are amazing. Made them for my sister who has an egg allergy. I used dark choc chunks so they were really rich and almost bitter, delicious. I found the cookie dough came out really sticky, too sticky to work with, so I refrigerated it overnight and rolled it 20 mins after taking it out, worked really well. Eat whilst warm so the chocolate is still melty. Thanks!5 stars

      Reply
      • Nadine @ Gimmethatflavor

        January 30, 2025 at 10:05 am

        Glad to hear you enjoyed the recipe Mary! Thanks for sharing and for your great review!

        Reply
    4. Leo

      August 31, 2024 at 11:07 am

      Delicious! I really enjoyed these. Really nice and soft in the middle and crispy on the outside.5 stars

      Reply
      • Nadine @ Gimmethatflavor

        January 30, 2025 at 10:06 am

        Great! Thanks for sharing and for your great review!

        Reply
    5. Disha

      August 29, 2024 at 12:46 am

      Very delicious cookies. My family loved them.

      Reply
      • Nadine @ Gimmethatflavor

        January 30, 2025 at 10:07 am

        Awesome!

        Reply
    6. Kristy

      April 26, 2024 at 5:25 pm

      I used dark chocolate chunks inside of the cookies and semi-sweet pressed into the surface of each cookie. This is by far, the best cookie I have ever had. Slight crunch on the edges and rich gooey-ness in the center even days later. I also used slightly less white and brown sugar and the dough was pretty close to playdoh with a slight toughness. I used a spatula to mix the dry into the wet since I mixed it by pressing the dry ingredients into the wet in the bottom of the bowl.5 stars

      Reply
      • Nadine @ Gimmethatflavor

        May 02, 2024 at 12:02 pm

        Awesome Kristy! Thanks so much for sharing and for your review!

        Reply
    7. Phalguni

      February 04, 2024 at 10:16 am

      Hi! Should we switch on fan while baking cookies? Both rods should be on?
      TIA.

      Reply
      • Nadine @ Gimmethatflavor

        February 07, 2024 at 8:53 am

        Hi there! Both should be on yes, but no need for fan. 🙂

        Reply
    8. Suchitra

      October 06, 2023 at 1:41 pm

      Hi Alison,
      Can I use regular sugar instead of granulated sugar?

      Reply
      • Nadine @ Gimmethatflavor

        October 09, 2023 at 8:20 am

        Sure!

        Reply
    9. MAMTA JAIN

      June 14, 2023 at 11:48 am

      Trying these cookies today, no need to refrigerate, the dough for sometime, as I’m finding the dough too loose, maybe as it’s very hot here in Mumbai India?

      Reply
      • Nadine @ Gimmethatflavor

        July 28, 2023 at 9:13 am

        Hi there, yes that can be the reason why your cookie dough is very soft. Try putting the dough in the fridge for 10 – 15 min or while your oven pre heats. Then roll them into balls.

        Reply
    10. MAMTA JAIN

      June 10, 2023 at 12:52 pm

      hi, recipe n the pics are really YUMMYLICIOUS, just one question, will they turn out hard or gooey?5 stars

      Reply
    11. Catherine Gray

      June 01, 2023 at 11:43 pm

      I’ve never made an eggless cookie before let alone a double chocolate one, I opted for white chocolate chips instead and this is by far the BEST cookie recipe I’ve ever tried before. I will never go back. Thank you so much for sharing!

      Reply
      • Nadine @ Gimmethatflavor

        July 28, 2023 at 9:09 am

        Awesome! So glad you enjoyed the recipe!

        Reply
    12. Sam

      May 30, 2023 at 2:40 am

      Hey Alison

      One of the best eggless cookies me and my daughter baked! Its soft, fudgy and delish!!

      Reply
      • Nadine @ Gimmethatflavor

        July 28, 2023 at 9:08 am

        Happy to hear you enjoyed the recipe Sam!

        Reply
    13. Nikki

      May 02, 2023 at 9:08 pm

      Hey Alison!
      Do you think the recipe will work with less sugar. Do u have less sugar recipe for any cookies?

      Thanks!

      Reply
    14. N

      March 30, 2023 at 7:30 am

      Amazing eggless recipe!!!
      Was tired of finding a good fudgy cookie recipe and finally found one.
      Just wanted to know can we add nuts and orange zest to change the flavor profile abit?

      Reply
      • Nadine @ Gimmethatflavor

        July 28, 2023 at 9:08 am

        Sure you can! You can try adding half a cup of chopped nuts with the zest. Yummy!

        Reply
        • Amy

          November 12, 2023 at 8:15 pm

          I found this recipe last year and made it several times. Just pulled it out again for Friendsgiving last night. It is ALWAYS a huge hit. Best chocolate cookies ever! I follow the recipe with the exception of adding Andes peppermint chips to it instead of extra chocolate chips at the end. Perfect dessert to bring to all your holiday gatherings! I love the mint and chocolate combo. Also, I love how the cookies are soft.5 stars

          Reply
          • Nadine @ Gimmethatflavor

            November 20, 2023 at 12:44 pm

            Awesome Amy! So happy to hear you enjoy the recipe! Thanks so much for sharing and for your wonderful review!

    15. Roxanne

      March 25, 2023 at 11:47 am

      My cookies came out extremely bitter, almost like there’s too much coco powder. I made sure to weigh everything meticulously and used sweet chocolate chips. I did also have to add extra flour because my cookie dough was super super wet and sticky, could be a user error but I’ve always had success with cookies. I can see everyone else here loved them so not sure what happened here!3 stars

      Reply
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    Alison Hope Author

    Hi! I'm Alison! Big time foodie. I'm probably cooking up a storm in my kitchen right now. I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late.... 

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