These Eggless Chocolate Chip Cookies are soft, chewy, and packed with gooey chocolate chips in every bite. They have all the flavor and texture of classic chocolate chip cookies—just without the eggs! Whether you’re baking for someone with an allergy, following a dietary preference, or simply out of eggs, this easy one-bowl recipe delivers bakery-style cookies with crisp edges and soft, melt-in-your-mouth centers.
These Eggless Chocolate Chip Cookies are soft, chewy, and full of chocolate chips—everything you love about a classic cookie, just without the eggs! Perfect for anyone with egg allergies, dietary preferences, or when you’re simply out of eggs.
This easy one-bowl recipe comes together with simple ingredients and a quick chill time. The result? Soft, chewy cookies with crisp edges and melty chocolate in every bite—just like your favorite bakery-style treat, no eggs needed.
If you love chocolate chip cookies as much as I do try my chocolate chip cookies without brown sugar, espresso chocolate chip cookies or raspberry white chocolate chip cookies.
Jump to:
Why You’ll love This Egg-Free Recipe
- Rich Flavor: No compromise on taste! The combination of sugars and vanilla creates a deeply satisfying, buttery flavor, complemented by pockets of melty chocolate.
- Perfect Texture: These cookies are the ideal combination of crisp edges and a soft, chewy centers, just like classic chocolate chip cookies should be.
- Simple Egg Substitution: These cookies use milk instead of eggs for easy, reliable results. No need for special egg replacers—just simple pantry ingredients!
- Quick and Easy: This one-bowl recipe is made with basic pantry staples, so you can whip up delicious cookies with minimal effort and cleanup.
- Customizable: Add your favorite mix-ins like nuts, white chocolate, or dried fruit.
Ingredient Notes
- All-Purpose Flour: Standard all-purpose flour is perfect here. For best results, spoon and level your flour rather than scooping directly from the bag.
- Unsalted Butter: If using salted butter, reduce the added salt in the recipe.
- Granulated Sugar & Light Brown Sugar: The blend of these two sugars is key! Granulated white sugar helps with crispness, while brown sugar adds moisture, chewiness, and a lovely caramel note. You can use dark brown sugar as well.
- Milk (Dairy or Non-Dairy): This is the secret weapon for replacing the moisture and binding properties of eggs. Whole milk works great, but almond milk, soy milk, or oat milk can also be used for a dairy-free/vegan option.
- Vanilla Extract: Essential for that classic cookie flavor. Use pure vanilla extract for the best results.
- Baking Soda: The leavening agent that helps the cookies spread and become tender.
- Salt: Balances the sweetness and enhances all the flavors.
- Chocolate Chips: Use your favorite! Semi-sweet, milk, or dark chocolate chips all work wonderfully. Chocolate chunks can also be used for a more rustic look and bigger pools of melted chocolate.
Step by Step Instructions
Here is how to make this eggless chocolate chip cookie recipe. Line two large baking sheets with parchment paper or silicone baking mats. You can use a stand mixer fitted with a paddle attachment or a large bowl with an electric hand mixer.
Step 1. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
Step 2. Cream Butter and Sugars: In a large mixing bowl, using an electric mixer, beat the melted butter, granulated sugar, and light brown sugar together on medium speed for 2-3 minutes, until light and fluffy. Scrape down the sides of the bowl as needed.
Step 3. Add Wet Ingredients: Beat in the milk and vanilla extract until just combined. The mixture may look slightly curdled at first, but keep beating for another minute until it comes back together and is smooth.
Step 4. Combine Wet and Dry: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Step 5. Fold in Chocolate Chips: Using a rubber spatula, fold in the chocolate chips until they are evenly distributed throughout the dough.
Step 6. Chill the Dough (Optional but Recommended): Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. This helps the cookies spread less and become chewier. If chilling for longer than 2 hours, let the dough sit at room temperature for 10-15 minutes before scooping.
Preheat your oven to 350°F (175°C).
Step 7. Scoop and Bake: Scoop the cookie dough into 1.5 to 2-tablespoon balls and place them about 2 inches apart on the prepared baking sheets.
Step 8. Bake: Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers still look slightly soft and puffed.
Step 9. Cool: Remove the baking sheets from the oven and let the cookies cool on the cookie sheet for 5-10 minutes. This allows them to set up and prevents them from breaking.
Step 10. Transfer and Enjoy: Carefully transfer the cooled cookies to a wire rack to cool completely.
Tips & Tricks
- Don’t Overmix: Once you add the flour, mix only until just combined. Overmixing can develop the gluten, leading to tougher cookies.
- Chilling the Dough (Optional but Recommended): While not strictly necessary, chilling the dough for at least 30 minutes (or longer!) helps prevent spreading, resulting in thicker, chewier cookies with a more developed flavor.If chilling for a long time, let it sit at room temperature for 10-15 minutes before scooping.
- Parchment Paper or Silicone Mats: Line your baking sheets to prevent sticking and for easy cleanup.
- Evenly Sized Cookies: Use a large cookie scoop for uniform cookies that bake evenly.
- Add extra chocolate chips on top: Press a few chips into each dough ball before baking for a bakery-style finish.
- Don’t Overbake: For soft and chewy cookies, remove them from the oven when the edges are lightly golden brown and the centers still look slightly soft. They will continue to cook and set as they cool on the baking sheet.
FAQ’s
Your butter may have been too warm, or you didn’t chill the dough. Try refrigerating it for 20–30 minutes before baking.
Yes! Simply substitute the unsalted butter with a good quality vegan butter (sticks work well), and use a plant-based milk (like almond or soy milk). Ensure your chocolate chips are also vegan (many dark chocolate chips are).
If your dough seems too dry after mixing, add an extra tablespoon of milk at a time until it comes together.
If your dough is too sticky to handle, you can add a tablespoon or two more of flour, or chill it for a longer period.
Although I haven’t tested this recipe with any alternate flours but you can try to substitute the all purpose flour with 1:1 gluten free flour.
Absolutely! Feel free to add chopped nuts (walnuts, pecans), toffee bits, shredded coconut, or a sprinkle of flaky sea salt on top before baking.
Storage & Freezing
- Storage: Store cooled eggless chocolate chip cookies in an airtight container at room temperature for up to 3-5 days.
- Freezing Baked Cookies: Once completely cooled, place cookies in a single layer on a baking sheet and freeze for about an hour until firm. Transfer the frozen cookies to a freezer-safe airtight container or ziplock bag. They can be stored in the freezer for up to 3 months. Thaw at room temperature or warm briefly in the microwave.
- Freezing Cookie Dough: Scoop dough balls onto a parchment-lined baking sheet and freeze until solid (about 1-2 hours). Transfer the frozen dough balls to a freezer-safe bag or container. Store in the freezer for up to 3 months. When ready to bake, place frozen dough balls on a baking sheet and bake for a few extra minutes (14-18 minutes total), without thawing.
More Cookie Recipes You Will Love
Recipe
Eggless Chocolate Chip Cookies
Equipment
- Stand Mixer
- 2 Baking sheets
Ingredients
- ½ cup unsalted butter melted
- ⅔ cup light brown sugar
- ⅔ cup granulated white sugar
- ⅛ cup milk at room temperature
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- A pinch of salt
- 1 cup semi-sweet or dark chocolate chips
- flaky sea salt optional
Instructions
- In a small bowl whisk together the flour, baking soda and salt. Set aside
- In the bowl of your stand mixer fitted with a paddle attachment or in a large mixing bowl with a hand mixer beat the melted butter, brown sugar and white sugar for 2-3 mins until light and pale.
- On low speed add the milk and vanilla extract, and beat until smooth.
- To the butter mixture stir in the flour, baking soda, and salt until just combined. Do not overmix.
- Gently fold in the chocolate chips.
- Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. This helps the cookies spread less and become chewier. If chilling for longer than 2 hours, let the dough sit at room temperature for 10-15 minutes before scooping.
- Preheat your oven to 350°F (175°C) and line two large bakings sheet with parchment paper or silicone mats.
- Using a large cookie scoop, roll out as many cookie balls out of the dough as possible. Arrange the balls evenly amongst prepared baking trays.
- Place a few extra chocolate chips on top of each cookie and bake for 10-12 mins until golden and the center is slightly undercooked.
- Let the cookie cool on the baking sheet for a few minutes before transferring to a cooling rack. Optionally sprinkle the cookies with flaky sea salt.
Notes
- Slightly underbake the cookies for extra gooey centers—they’ll continue to set as they cool.
- Chill the dough for 20–30 minutes if you want thicker cookies that spread less.
- Mix-in ideas: Try adding chopped walnuts, pecans, or white chocolate chips for extra flavor.
Leave a Reply