Eggless Chocolate Butter Cookies (Slice & Bake)

Easy eggless chocolate butter cookies recipe. Light and airy, these are the best chocolate butter cookies you'll ever have!
eggless chocolate butter cookies in a pile, tied with a string
Eggless Chocolate Butter Cookies

These eggless chocolate butter cookies are deliciously light and airy, with just the right hit of chocolate, you’ll be hard pressed to stop at a sensible number!

Estimated reading time: 5 minutes

Eggless Chocolate Butter Cookies

I went to and fro in coming up with a name for this easy cookie recipe. The recipe itself is just a twist on our eggless butter cookies that we make all the time, and was originally, my granny’s recipe, see below.

Easy butter cookies
Easy butter cookies

My 16-year old, Sahara, is in charge of all the cookies these days. She loves baking every weekend, and because she and her older sister, Sapphire have an egg allergy, the butter cookies and our eggless brownies feature frequently. As do these eggless chocolate chip cookies.

So one day, I suggested she add a little cocoa powder to the mix and we were all bowled over by the result. I’m not even a massive chocolate fan, so that’s saying something.

Sahara went a step further and chopped up some white chocolate and threw them in. The white chocolate added a caramelised, slightly burnt flavour to these eggless chocolate butter cookies, making them even better.

So because they started out life as butter cookies, I wanted to keep that identity. In the end, we settled for Eggless Chocolate Butter Cookies, covering all bases!

eggless chocolate butter cookies in a pile, tied with a string
they make great foodie gifts too

The Ingredients

So our eggless butter cookies need only 5 ingredients. In today’s recipe, we add cocoa powder and optional chocolate chips, making it 6 or 7 ingredients. Let’s take a look a them.

The Flours

We use all purpose flour and a touch of cornflour (cornstarch in the US). The cornflour is there as a binder as well as to provide a lift to the texture.

Salted Butter

If you’ve been following me a while, you’ll know that I buck the trend by preferring to use salted butter in all my baking. I know you hear folks saying they like to control the amount of salt in their recipes and all that.

I have never, ever felt the need to do so and salted butter works perfectly in everything I bake. It helps that I stick to the same 2 brands all the time.

Cocoa Powder

You want a good quality, unsweetened cocoa powder. When buying cocoa powder for baking, always ensure that’s all you’re getting, and that it’s not a blend. There are so many brands out there that have 100% cocoa, and nothing more.

Something like this from Amazon is perfect (affiliate link).

We are only using a small amount, to add flavour and aroma, without compromising that airy texture.

Icing Sugar

This is just regular icing sugar (powdered sugar in the US). Using this instead of regular caster or granulated sugar is what gives our eggless chocolate butter cookies that airy texture.


Whatever good quality, vanilla extract that you usually use will be perfect. Vanilla lends a creamy flavour to our cookies. I love using this vanilla paste full of actual vanilla seeds in these cookies. It’s my go-to vanilla unless I need a pristine look like when I’m making light coloured buttercream icing.

Chocolate Chips

These are optional. Adding chocolate chips to our eggless chocolate butter cookies lends texture and a little more flavour to them. But they’ll also “interfere” with that whole airy feel of the cookies.

I shall leave this completely up to you, and also whether you want to use white, dark or chocolate chips. We don’t use ready made chocolate chips, preferring to chop our own for haphazard and differently sized chips.

half bitten chocolate cookie
light and airy

Eggless Chocolate Butter Cookies Recipe

It’s super easy. This is what we’ll be doing:

  • Sift the flours and cocoa powder.
  • Beat the butter and sugar with a wooden spoon.
  • Add the flour mix and form a dough.
  • Roll into logs and chill for 15 minutes, and turn on the oven.
  • Slice, place on baking sheet and bake for 15 minutes.

Super easy!

How long do they Last?

They will last for a week, easily. Store them in an airtight container once they’ve cooled down to room temperature.

And there you have it. Shall we get our aprons on?

If you enjoy the recipe, drop me a comment and let me know. And if you are feeling like a star, don’t forget that 5-star rating!

If you make this recipe, post it on Instagram and tag me @azlinbloor and hashtag it #linsfood.

Lin xx

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eggless chocolate butter cookies in a pile, tied with a string

Eggless Chocolate Butter Cookies

Easy eggless chocolate butter cookies recipe. Light and airy, these are the best chocolate butter cookies you'll ever have!
5 from 7 votes
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Course: Cookies, Desserts, Snack
Cuisine: International
Keyword: egg free, eggfree baking, eggless, no egg
Prep Time: 20 minutes
Cook Time: 15 minutes
Resting Time: 15 minutes
Servings: 20 (makes about 20 cookies)
Calories: 128kcal
Author: Azlin Bloor


  • 1 large bowl
  • 1 weighing scales
  • 1 sieve
  • 1 wooden spoon
  • 1 Knife
  • 1 Chopping board
  • cling film
  • 2 baking trays


  • 180 g all purpose flour
  • 30 g cornflour (cornstarch in the US)
  • 15 g unsweetened cocoa powder
  • 180 g salted butter at room temperature
  • 50 g icing sugar (powdered sugar)
  • ½ tsp vanilla extract
  • 50 g white chocolate or chocolate chips


  • Sift the flours and cocoa powder together. Set aside.
  • Tip the butter into the bowl and whisk with a wooden spoon for a minute to lighten.
  • Add the sugar and vanilla and whisk for another minute.
  • Tip in the flour mix and work with the wooden spoon, then your fingers to form a dough.
  • Lightly mix in the chocolate chips, if using. Don't knead the dough, use a light touch, and just your fingers, not the palm of your hand.
  • Roll the dough out into logs, wrap in clingfilm and chill for 15 minutes in the fridge.
    Preheat the oven to 160˚C/310˚F.
  • Take 1 log out of the fridge, and using a sharp knife, slice little discs about ½ an inch thick (just over 1 cm). Work quickly, as the dough warms up, it'll soften.
  • Arrange the sliced dough on a baking sheet and bake for 15 minutes.
    Repeat with the other dough. Or, you can slice the other log, fill another baking tray and bake 2 baking trays at the same time. The tray on the lower shelf may need 2 minutes longer.
    Cool completely and store in an airtight container.


Calories: 128kcal | Carbohydrates: 13g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 61mg | Potassium: 31mg | Fiber: 1g | Sugar: 4g | Vitamin A: 226IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg
Did you make this recipe?Mention @azlinbloor and tag #linsfood!
Made it? Upload your photosMention @azlinbloor and tag #linsfood!

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