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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 · 28 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.
    4.80 from 25 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Vegetarian
    Prep Time: 15 minutes
    Cook Time: 12 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. Vicky

      January 19, 2023 at 4:24 am

      Fantastic recipe very chocolaty and sweet I enjoyed it so much. It was a bit hard finding the quantity of the ingredients at first but I found them eventually, I also ran out of cocoa so I only put in 1.5 1/3 cups they were still amazing I am certainly making them again.4 stars

      Reply
    2. Mickey

      December 26, 2022 at 1:04 am

      Excellent cookie and so easy to make. Rich and decadent. My husband loved them.5 stars

      Reply
      • Alison Hope

        December 29, 2022 at 10:10 am

        Thanks Mickey!

        Reply
    3. Aamina

      November 12, 2022 at 7:32 am

      I must say this is the best cookie I have tasted if you don’t count the burnt ones (lol).The presentation of this website is purrrfect and cute. The photographer must have a nice camera to get such good pictures. There was a perfect description of each step which I thank you for because this is my first time baking something without the help of mama. 4 stars

      Reply
    4. Arushi

      August 28, 2022 at 5:33 pm

      Hello, could you pls share weighted measurements? Would love to try this asap. Thank you.

      Reply
      • Alison Hope

        September 01, 2022 at 10:43 am

        Hi, we always include weighted measurements, please click ‘metric’ below the ingredients list.

        Reply
    5. Anita

      July 29, 2022 at 1:01 am

      Can you make these as brownies? If so would you add baking powder instead of baking soda?5 stars

      Reply
      • Alison Hope

        July 29, 2022 at 9:38 am

        Hi Anita, I would not try and adapt this for brownies, we have a great recipe for eggless brownies.

        Reply
    6. Shobha Damani

      July 11, 2022 at 2:14 pm

      Looking wow but confusion is why baking soda instead of baking powder? Soda needs acid. so I think baking powder is a better option.

      Reply
      • Alison Hope

        July 11, 2022 at 4:08 pm

        Not in the case of cookies. Baking soda is a common ingredient in cookies and doesn’t need an acid as we don’t need it to rise like cakes.

        Reply
    7. Ned

      June 08, 2022 at 3:44 pm

      Seriously yummy! I only had a 100g bag of chocolate chips but it’s enough. Only criticism is the cocoa/dough stuck down my fingernails!! Easily did 20. Needs two baking trays. Exactly 12 minutes. Brilliant 😀4 stars

      Reply
      • Alison Hope

        June 08, 2022 at 3:57 pm

        So glad you enjoyed them Ned!

        Reply
    8. Aadhya Jain

      June 02, 2022 at 10:01 am

      I searched for the perfect eggless chocolate cookie recipe for hours. Finally found this. Tried it The cookies turned out perfect and everybody at my home loved it. Thank u so much.4 stars

      Reply
      • Alison Hope

        June 02, 2022 at 11:11 am

        So glad you enjoyed them! Thanks so much for sharing!

        Reply
    9. Linda

      December 22, 2021 at 1:20 pm

      I’m going to make these using Andre’s mints chopped up instead of chocolate chunks. Will post again after I make them.

      Reply
      • Alison Hope

        December 22, 2021 at 4:31 pm

        What a great idea! 🙂

        Reply
    10. Anita Shetty

      December 13, 2021 at 1:31 pm

      This turned out perfect. Thanks a ton. Since I didn’t have choco chips I added a bar of Dark chocolate finest chopped towards the end and froze the dough for 10 mins. Thanks for the lovely recipe!5 stars

      Reply
      • Alison Hope

        December 15, 2021 at 10:16 am

        Awesome! Thanks Anita!

        Reply
    11. Camila

      December 10, 2021 at 9:16 pm

      It’s just perfect!!! Such a wonderful indulge. Thank you for the recipe. Cheers from Brazil5 stars

      Reply
      • Alison Hope

        December 11, 2021 at 12:54 pm

        Thanks so much Camila! 🙂

        Reply
    12. Melinda

      November 06, 2021 at 9:26 pm

      I’m grateful the cookies spread! My cookies never spread lol. I didn’t have any unsweetened cocoa so I used oatmeal instead. I’ll do it again with cocoa and try rate it again. Thank you!4 stars

      Reply
      • Alison Hope

        November 08, 2021 at 11:12 am

        Hi Melinda, so glad they worked with the unusual sub! I hope you’ll try them with cocoa they are really fabulous! 🙂

        Reply
    13. Sona

      September 11, 2021 at 12:16 pm

      Can we put chocolate chip cookies on top of the cookies before baking? And can we use chopped toblerone in the batter?

      Reply
      • Alison Hope

        September 11, 2021 at 6:16 pm

        Hi Sona, yes you can add extra chocolate chips on top before baking. I have never tried adding in toblerone but it sounds good! 🙂

        Reply
    14. Miriah

      July 31, 2021 at 9:08 pm

      I’m allergic to eggs. These are sooooo good!!!5 stars

      Reply
      • Alison Hope

        August 02, 2021 at 11:40 am

        So happy you enjoyed the recipe Miriah! 🙂 Thanks for the wonderful review.

        Reply
    15. N. 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 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.... 

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