Soft, chewy, chocolatey, the Best eggless chocolate chip cookies ever.
These cookies are egg-free so if you are allergic to eggs or don’t eat them, even you can make and enjoy these egg-free chocolate chip cookies. They are easy to make using simple pantry ingredients and turn out delicious. They taste better than store-bought and are addictive and irresistible! This is the only cookie recipe you will ever need. Here are a few other favorite eggless cookies for you to try - Eggless sugar cookies and Oatmeal raisin cookies.
About Chocolate chip cookies without eggs
Chocolate chip cookies are one of the most famous and loved cookies of all time! They are classic and perfect any time of the year! These cookies are easy to make using basic ingredients like flour, butter, sugar, eggs, vanilla, and chocolate chips. Although we love the classic chocolate chip cookies recipe, I am sharing the eggless version of these cookies. This way anyone allergic to eggs or if you don’t eat eggs for any reason can still enjoy these no-egg chocolate chip cookies. To make chocolate chip cookies eggless, swap the eggs with egg substitutes like applesauce, milk, or flax egg (my preferred option). I find flax egg produces the best chewy chocolate chip cookies. These egg-free chocolate chip cookies turn out moist, soft, and chewy in the middle with crispy edges. Each bite is loaded with chocolate. They are not too flat or too puffy either, just perfect! No one will know these are eggless, they are that good.
Why you’ll love this Eggless Chocolate chip cookie recipe
These chocolate chip cookies are
Eggless and vegetarian Soft and chewy inside and crispy outside. Buttery and sweet and bursting with chocolate Easy to make with simple pantry staple ingredients 1 bowl recipe that requires no chilling time. Perfect to make in bulk and share Freezer friendly
Recipe Ingredients
Butter - I have used unsalted melted butter for this recipe for chocolate chip cookies without eggs. Melted butter produces the chewiest cookies. You can use salted butter too just skip adding salt to the recipe. Sugar - I prefer using a combination of dark brown sugar and white sugar with more brown than white as I like the caramel flavor and chewiness the brown sugar gives to this eggless cookie and keeps it soft. You can switch the amounts if you prefer a crisper cookie. Flax egg - This is the secret ingredient to make an egg substitute! It is a flaxseed meal mixed with water. I prefer flax egg for making chewy eggless chocolate chip cookies but milk and unsweetened applesauce are the next close substitutes that work equally well if you don’t have access to flax egg. Use 4 tablespoons of milk or applesauce. Dry ingredients - all-purpose flour, baking soda (not baking powder), and sea salt. Flavor - I use vanilla extract to flavor these cookies. Chocolate chips - I like to use a combination of chocolate chips, and chocolate chunks so each bite has some chocolate. You can use semi-sweet chocolate chips, milk chocolate chips, dark chocolate chips, or even white chocolate chips. Please refer to the recipe card for exact measurements of ingredients.
How To Make Eggless Chocolate Chip Cookies (Stepwise Photos)
1 - Preheat the oven to 350°F and line a cookie sheet or baking sheet with parchment paper or silicone mat. Keep aside. Melt the butter in a microwave-safe bowl and keep it aside to cool completely. 2 to 4 - Make the flax egg by mixing 1 tablespoon of flaxseed meal with 3 tablespoons of water. Mix well and keep this mixture aside for 5 minutes. A flax egg is ready to use. You can use a stand mixer, handheld mixer, or whisk to make the cookie dough. I am using a hand mixer for this recipe. 5 and 6 - In a large mixing bowl, whisk together the brown sugar, white granulated sugar, vanilla, and butter until well combined and creamy. 7 and 8 - Add the flax egg and whisk until smooth and fluffy. 9 - Sift in all-purpose flour and baking soda. 10 - Add salt and mix until the flour is just incorporated. It’s okay if the flour is not fully mixed. Do not overmix. 11- Fold in the chocolate (chips, chunks, or chopped pieces) until the dough is well combined. The cookie dough should be easy to roll, not sticky, dry, or crumbly. If the dough is sticking to your hand, add a tablespoon or two more flour. 12 - Eggless chocolate chip cookie dough is ready! At this point, you can either bake or freeze your dough.
Baking eggless chocolate chip cookies
13 - Using a cookie scoop or ice cream scoop, place a scoop (2.5-3 tablespoons) of the dough on the parchment-lined tray about 2 inches apart to allow the cookies to spread. 14 - For round cookies, roll each portion into a smooth ball. Flatten slightly with your hand/spatula. Press in some chocolate chips and chunks on top (optional). 15 - Bake in a preheated oven at 350°F for 10 (softer)- 12 (for crunchier) minutes or until the edges turn golden brown. I bake mine for 10 or 11 minutes. Remove from the oven. Tap the pan 2-3 times on the countertop to release air pockets. While the cookies are warm, shape them using a round cookie cutter or spatula (optional). Note: I recommend baking 1-2 cookies in the first batch to test how they spread and then baking the rest. You can bake the cookies in batches if needed. Do not overbake the cookies. They will be puffed and the centers will look very soft and under-baked, doughy, and lightly browned in a few places. 16 - Let them cool on the tray for 5 mins. The cookies will continue to “set” on the baking sheet during this time. Then transfer to a wire rack to cool completely. Once the cookie has cooled down, it’ll flatten a bit, and you’ll start seeing crinkles on the surface. Soft chewy Eggless Chocolate chip cookies are ready.
Serving Suggestion
Enjoy these eggless chocolate chip cookies for a snack or breakfast with a glass of milk, tea, coffee, or even for dessert with vanilla ice cream. These cookies make delicious ice cream cookie sandwiches too!
Storage Instructions
Eggless chocolate chip cookies stay fresh and chewy when stored in an airtight container at room temperature for up to 1 week after which they will get stale. Add a piece of bread or tortilla to the cookie container to keep them moist and soft for longer. The best way to keep cookies fresh is to eat them in a couple of days or freeze them or the dough and bake them as needed.
Freezing baked cookies
To freeze baked cookies, allow them to cool completely then store cookies in an airtight container or freezer-safe ziplock bag separated by layers of parchment paper. Baked chocolate chip cookies freeze well for up to three months. Before serving, remove the cookies from the container and let them come to room temperature or warm them for a couple of seconds in the microwave.
Freezing eggless cookie dough
To freeze the cookie dough, scoop it into balls, space them out on a baking sheet, and let them set in the freezer for 30 minutes. Transfer the frozen cookie dough balls to an air-tight container or freezer-safe ziplock bag (press out as much air as possible) and store them for up to 3 months. To bake cookies from frozen cookie dough, place the balls onto a cookie sheet and allow them to thaw completely before baking or bake directly frozen by adding a few extra minutes (3-5).
Recipe Tips
I prefer using unsalted butter so you can add salt to your preference. Salted butter can be used too, just skip the salt in this recipe. Use a combination of brown and white sugar with more brown sugar than white for that caramel flavor and chewiness in cookies. For a chewier chocolate chip cookie, use melted butter vs softened butter. Bake the cookies in batches if needed. Do not overcrowd the tray and leave enough gaps for them to spread. Do not overbake as that will make the cookies crunchy and crispy. Bake them just for 10-12 mins. The cookies may feel undercooked but they cook as they cool so pull them out while the center still looks undercooked. That way you get those delicious chewy cookies with crispy edges and a soft center. For perfect round cookies, shape them using a round cookie cutter or spatula while warm. For storing, add a piece of bread or tortilla to the cookie container to keep them moist and soft for a longer time.
More Eggless Cookie Recipes
I hope you enjoy this Eggless Chocolate Chip Cookies Recipe !! If you give this recipe a try, please rate it by clicking stars ⭐️ on the recipe card. Thank you ❤️! You can also follow me on Facebook | Instagram to see what’s cooking in my kitchen!!
Recipe Card
Update Notes: This post was originally published on Jun 29, 2015, but was republished with, step-by-step instructions, new photos, tips, and a video in Dec of 2022.
