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    Home » Eggless Desserts » Eggless Chocolate Cookies

    Eggless Chocolate Cookies

    Published: Feb 23, 2021 Modified: Mar 16, 2021 by Alison Hope · This post may contain affiliate links · 2 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. Oatmeal Chocolate Chip 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.
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Vegetarian
    Prep Time: 15 minutes
    Cook Time: 12 minutes
    Servings: 20
    Calories: 184kcal
    Author: Alison Hope

    Ingredients

    • 1/2 cup Butter Softened*
    • 1/2 cup White Granulated Sugar
    • 1/2 cup Light Brown Sugar
    • 3 Tbsp Milk
    • 1 tsp Vanilla Extract
    • 1 cup All Purpose Flour Measured Correctly*
    • 2/3 cup Cocoa Powder Unsweetened
    • 1 tsp Baking Soda
    • 1/4 tsp Salt
    • 1 cup Chocolate Chunks
    • 1/2 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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    Alison Hope

    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.
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    Comments

    1. AvatarN. Gardner

      April 03, 2021 at 12:20 am

      These. are. delicious. Best chocolate cookie I’ve had in a long time! I just put the chocolate chips in them, not on top and they are perfect. Make ’em : )

      Reply
      • Alison HopeAlison Hope

        April 05, 2021 at 2:30 pm

        That’s awesome! So happy to hear that! Thanks so much for sharing.

        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.... 

    More about me →

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