Get ready to fall head over heels for these Eggless Chocolate Chip Cookies! They’re perfectly crispy at the edges, chewy in the middle, and studded with gooey pools of chocolate—proof that you don’t need eggs to whip up the ultimate sweet treat. Whether you’re baking for someone with allergies, following a vegetarian lifestyle, or simply low on eggs, this is your answer to irresistible homemade cookies that everyone around the table will rave about. Trust me, this recipe is about to become your new go-to whenever the cookie craving strikes.
Ingredients You’ll Need
What makes these Eggless Chocolate Chip Cookies shine is just how straightforward yet purposeful every ingredient is. The building blocks are pantry staples, and each one brings something special to the texture, flavor, or even that classic golden finish we all love.
- Unsalted butter (1/2 cup, softened): Provides that rich, classic cookie flavor and a tender crumb; make sure it’s softened for easy mixing.
- Granulated sugar (1/2 cup): Gives the cookies their signature sweetness and helps create light crisp edges.
- Brown sugar, packed (1/4 cup): Adds moisture and that irresistible chewy texture thanks to its molasses content.
- Milk, dairy or non-dairy (1/4 cup): The secret egg replacer here—brings the dough together and keeps the cookies soft.
- Vanilla extract (1 teaspoon): Infuses each bite with warmth and rounds out the flavors beautifully.
- All-purpose flour (1 1/4 cups): The backbone of the cookies, supplying structure without making them dense.
- Baking soda (1/2 teaspoon): Encourages the cookies to spread and brown just the right amount.
- Salt (1/4 teaspoon): Brightens all the flavors and enhances the sweetness of the chocolate.
- Semi-sweet chocolate chips (3/4 cup): Of course, the star add-in! Use your favorite brand for melty, chocolate-studded perfection.
How to Make Eggless Chocolate Chip Cookies
Step 1: Prepare Your Baking Sheet and Preheat the Oven
Start by preheating your oven to 350°F (175°C) and laying a sheet of parchment paper on your baking tray. This simple step guarantees even baking and makes cleanup effortless—just lift the cookies right off!
Step 2: Cream the Butter and Sugars
In a large mixing bowl, combine your softened butter, granulated sugar, and brown sugar. Use a hand mixer or whisk to beat until the mixture is light, fluffy, and a little paler than when you started. This not only blends everything together but also traps air, helping your Eggless Chocolate Chip Cookies rise and stay tender.
Step 3: Add the Milk and Vanilla
Pour in the milk and vanilla extract, then mix well until completely incorporated. Don’t worry if the mixture looks slightly separated at this stage—once you add the dry ingredients, everything will come together.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures the leavening agent and salt are evenly dispersed throughout the dough for a uniform bake and balanced flavor.
Step 5: Make the Dough
Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep your cookies delightfully soft. You’ll notice the dough is slightly softer than traditional cookie dough, which is key for the texture of these Eggless Chocolate Chip Cookies.
Step 6: Fold in the Chocolate Chips
Time for the best part: Fold in your semi-sweet chocolate chips until they’re evenly distributed. This ensures that every single cookie has plenty of chocolate in each bite.
Step 7: Portion and Shape the Cookies
Scoop tablespoon-sized balls of dough onto your lined baking sheet, spacing them about 2 inches apart. For crispier cookies, gently flatten the dough mounds with your fingertips before baking—it’s a game-changer if you love that crunchy edge!
Step 8: Bake to Golden Perfection
Bake for 10–12 minutes, or until the edges are lightly golden and the centers still look slightly soft. Don’t worry—they’ll continue to set as they cool, ensuring the ultimate chewy center we all crave in Eggless Chocolate Chip Cookies.
Step 9: Cool and Enjoy
Let the cookies cool on the baking sheet for a few minutes before carefully transferring them to a wire rack. This brief rest lets them set up just enough so they won’t fall apart. Now comes the best part: dig in while the chips are still a little melty!
How to Serve Eggless Chocolate Chip Cookies
Garnishes
For an extra-special touch, sprinkle each cookie with flaky sea salt just before or right after baking. This simple trick balances the sweetness and makes every bite pop. You can also drizzle with melted chocolate or add white chocolate chips for contrast.
Side Dishes
The classic sidekick for cookies is a tall glass of cold milk (dairy or your favorite non-dairy alternative). If you’re feeling fancy or serving guests, pair these cookies with a scoop of vanilla bean ice cream or fresh seasonal fruit for a sweet, balanced dessert plate.
Creative Ways to Present
Turn your Eggless Chocolate Chip Cookies into ice cream sandwiches by nestling a scoop of ice cream between two cookies—perfect for parties or summer afternoons. You can also crumble them over a sundae, layer them into parfaits, or gift them in a pretty jar tied with ribbon.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store your cookies in an airtight container at room temperature. They’ll stay fresh and chewy for up to 4 days—if you can resist eating them all before then!
Freezing
Both baked cookies and unbaked dough freeze beautifully. For baked cookies, let them cool and layer with parchment in a freezer-safe container for up to three months. If you’d rather bake fresh, scoop the dough into balls, freeze on a tray until firm, and transfer to a zip-top bag. Just pop onto a tray and bake from frozen, adding an extra minute or two to the bake time.
Reheating
To revive that just-baked magic, warm cookies in a 300°F oven for 3–5 minutes or a quick 10 seconds in the microwave. The chocolate chips get gooey and the centers turn perfectly soft again, just like fresh out of the oven.
FAQs
Can I use vegan butter and plant-based milk for these Eggless Chocolate Chip Cookies?
Absolutely! Swap in your favorite vegan butter and any non-dairy milk you love—oat, almond, or soy all work well. This will make your cookies entirely plant-based and still deliciously rich.
How do I know when the cookies are done baking?
The edges should be lightly golden and the centers will look a tad soft. They’ll finish setting as they cool, so don’t be tempted to overbake, or you’ll miss out on that dreamy chewiness Eggless Chocolate Chip Cookies are known for.
Why is brown sugar included in the recipe?
The brown sugar not only adds a deeper flavor, but its moisture content is essential for that chewy bite and gorgeous golden color. It’s the secret to making your Eggless Chocolate Chip Cookies extra special!
Can I add nuts or make other mix-ins?
Absolutely! Chopped walnuts, pecans, dried fruit, or even other types of chocolate chips are fantastic additions. Just keep total add-ins to about 1 cup to maintain the cookie texture.
Can I double or halve the recipe?
Yes, this recipe is very forgiving. You can easily cut it in half for a smaller batch, or double it when you need to feed a crowd. Just be sure to keep an eye on the bake time—smaller cookies bake faster.
Final Thoughts
Baking a batch of Eggless Chocolate Chip Cookies is pure, cozy joy—simple, foolproof, and always a hit. I hope you’re inspired to try this recipe and share it with all your cookie-loving friends and family. There’s something truly magical about a homemade treat that everyone can enjoy, no eggs required!
Print
Eggless Chocolate Chip Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Eggless Chocolate Chip Cookies are a delightful treat for those looking for a delicious egg-free dessert option. They are soft, chewy, and packed with chocolate chips, perfect for any occasion.
Ingredients
Dry Ingredients:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/4 cup milk (dairy or non-dairy)
- 1 teaspoon vanilla extract
Additions:
- 3/4 cup semi-sweet chocolate chips
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Wet Ingredients: Mix in the milk and vanilla extract until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and mix until combined.
- Add Chocolate Chips: Fold in the semi-sweet chocolate chips.
- Bake: Scoop tablespoon-sized portions of dough onto the prepared baking sheet and bake for 10–12 minutes, or until the edges are lightly golden.
- Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For crispier cookies, flatten the dough slightly before baking.
- You can use plant-based butter and non-dairy milk for a fully vegan version.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg
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