Are you craving a batch of warm, gooey chocolate chip cookies but don’t have eggs on hand? No worries! With my delightful eggless chocolate chip cookie recipe, you can satisfy your sweet tooth in no time. These cookies are soft, chewy, and packed with rich chocolatey goodness, making them a perfect treat for any occasion.
I have baked these Eggless Chocolate chip cookies almost every week for my kids for the last 8 years. But it took me so long to write it down and post it. I always thought, who needs another chocolate chip cookie recipe? But then I thought, if we like it so much, everyone needs this recipe! I have made small changes to the recipe over the years and perfected it into what it is today. The small changes have made a huge difference and the version now has a nice crackly top and is soft and chewy.
So, let’s bake a batch of these amazing eggless chocolate chip cookies.
- Ingredients for Eggless Chocolate Chip Cookies recipe
- How to make Eggless Chocolate Chip Cookies
- Recipe tips to make the perfect Eggless Chocolate Chip Cookies
- FAQs- Eggless Chocolate Chip Cookie recipe
- Freezing the eggless chocolate chip cookie dough
- Storing Eggless Chocolate Chip Cookies
- Other eggless cookies to try
- Recipe Card – Eggless Chocolate Chip Cookies
Ingredients for Eggless Chocolate Chip Cookies recipe
Make these eggless chocolate chip cookies with these ingredients:
- ½ cup unsalted butter (room temperature)
- 2/3 cup light brown sugar
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar or white vinegar
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ¼ tsp salt
- 1-2 tbs milk
- 2/3 cup chocolate chips
How to make Eggless Chocolate Chip Cookies
Follow this step-by-step recipe to bake an incredibly scrumptious batch of these eggless chocolate chip cookies:
- Add the butter and sugar to a bowl of a stand or hand-held mixer and cream them together. Add in the vanilla and apple cider vinegar and mix in.
- Add in the flour, baking soda, and salt and mix until it forms a crumbly dough.
- Then add the milk to form into proper cookie dough, 1 tablespoon at a time.
- Add in the chocolate chips and mix to combine.
- Cover and chill the cookie dough in the refrigerator for 45 min- 1 hour.
- Preheat the oven to 350°F (190°C).
- Use a medium cookie scoop to scoop out the dough. Place 6-8 dough balls on one cookie sheet. Flatten a bit by hand.
- Bake for 12-13 minutes. Remove from the oven and let it rest for 2-3 minutes before cooling it completely on a wire rack.
Recipe tips to make the perfect Eggless Chocolate Chip Cookies
Here are easy-to-follow tips to make the best version of this eggless chocolate chip cookies recipe:
- This cookie dough does spread, but if you do not flatten the cookie dough balls, the cookies will be somewhat thick. I like thinner cookies so I flatten the scooped cookie dough on the cookie sheet with my palms before putting it in the oven. I would highly recommend this step.
- Instead of chocolate chips, you can use chocolate chunks in the recipe. A bar of chocolate can be chunked with a serrated knife. Chocolate chunks give the cookies a more interesting texture.
- Chocolate and sea salt are a great combination. You can sprinkle a tiny bit of sea salt after flattening the cookies and before baking them.
FAQs- Eggless Chocolate Chip Cookie recipe
For this chocolate chip cookies recipe, I have used 1 ½ cups of all-purpose flour. All-purpose flour provides the best texture to the cookies. But since I make these cookies for my kids a lot, I use 1 cup of all-purpose flour and ½ cup oat flour to make it a bit healthier. I would suggest that you get creative here and use your blends of different flours and see what you like. Almond flour and whole wheat flour would be some other great choices.
I had heard a lot about chilling the cookie dough before baking it. Some people say that it gives the flour a chance to absorb the liquids. Some recipes online also advocate chilling the dough overnight for best results. Anyways, as you will see below in the “Storing and freezing the cookie dough” section, most of the cookies that I bake have been frozen so that would take care of the chilling part. I have now modified the recipe to chill the dough for at least an hour in the refrigerator before baking it. I have noticed that it does make a difference in the taste.
Yes, absolutely. To make them vegan, use vegan butter, any plant-based milk and vegan chocolate chips.
Freezing the eggless chocolate chip cookie dough
My kids eat these chocolate chip cookies almost every day, but they like them as fresh as possible. I cannot possibly make the cookie dough and bake it every day for them. So what is my solution? I make a double batch of the cookie dough, scoop out individual portions on a plate, and freeze it. Once the cookie dough scoops harden after a couple of hours, I bag them in a ziplock bag and store them in the freezer. When ready to bake cookies, I remove the desired amount of cookie dough balls on a cookie sheet and defrost it for 1 hour. Proceed with the rest of the steps in the recipe card. In my experience, frozen cookie dough will last up to 2 months in the freezer.
Storing Eggless Chocolate Chip Cookies
Baked and cooled eggless chocolate chip cookies can be stored in an airtight container at room temperature. They taste best fresh the day you bake them but will last 4-5 days when stored properly. Personally, after the first day, I like to microwave the cookies for 20 seconds before I eat them. It melts the chocolate chips and makes the cookies taste fresher. A scoop of vanilla ice cream with a warm cookie is just divine!
Other eggless cookies to try
Recipe Card – Eggless Chocolate Chip Cookies
Eggless Chocolate Chip Cookies
Discover the joy of baking Eggless Chocolate Chip Cookies with this easy-to-follow recipe. With simple ingredients like butter, brown sugar, and chocolate chips, you’ll create a batch of irresistible cookies that are perfect for any occasion. Say goodbye to eggs and hello to deliciousness!
13-14
servings20
minutes12
minutes1 hour
Ingredients
1/2 cup unsalted butter (at room temperature)
1 1/2 cups All-purpose flour
2/3 cups light brown sugar
1 teaspoon pure vanilla extract
1 teaspoon apple cider vinegar or white distilled vinegar
1 teasppon Baking Soda
1/4 teaspoon salt
2-3 tablespoons milk
2/3 cup chocolate chips (semi-sweet or dark)
Method
- Add the butter and sugar to a bowl of a stand or hand-held mixer and cream them together for 2 minutes on medium speed. Add in the vanilla and apple cider vinegar and mix in.
- Add in the flour, baking soda, and salt and mix until it forms a crumbly dough.
- Then add the milk to form into proper cookie dough, 1 tablespoon at a time.
- Add in the chocolate chips and mix to combine.
- Chill the cookie dough in the refrigerator for 45 min- 1 hour.
- Preheat the oven to 350°F (190°C).
- Use a medium cookie scoop to scoop out the dough. Place 6-8 dough balls on one cookie sheet. Flatten a bit using your palms.
- Bake for 12-13 minutes. Remove from the oven and let it rest for 2-3 minutes before cooling it completely on a wire rack. Store in an airtight container at room temperature.
Tips
- This cookie dough does spread, but if you do not flatten the cookie dough balls, the cookies will be somewhat thick. I like thinner cookies so I flatten the scooped cookie dough on the cookie sheet with my palms before putting it in the oven. I would highly recommend this step.
- Instead of chocolate chips, you can use chocolate chunks in the recipe. A bar of chocolate can be chunked with a serrated knife. Chocolate chunks give the cookies a more interesting texture.
- Chocolate and sea salt are a great combination. You can sprinkle a tiny bit of sea salt after flattening the cookies and before baking them.
