These Eggless Chocolate Chip Cookies are the best I’ve ever had, hands down! Crispy on the outside, a touch chewy on the inside, with a generous helping of diy chopped up chocolate chips.
Estimated reading time: 7 minutes
Why Eggless Cookies?
If you’ve been a long time LinsFood follower, you’ll know that 2 of my kids have egg allergies. When they were little, it was just easier to make do without cakes and cookies, so they didn’t inadvertently consume anything with eggs at parties.
But as they grew older and became more aware and responsible for their own eating habits, I started converting regular recipes to egg free ones.
These days, my girls make most of these eggless recipes themselves, as they are, at the time of writing, 16 and 18. And that includes today’s eggless chocolate chip cookies.
How to make Eggless Chocolate Chip Cookies?
Some recipes need a whole lot of tinkering. But some, like our very popular eggless cheesecakes on this site, don’t need much science. Just a few adjustments, then it’s all about perfecting them.
Our favourite egg substitute for eggless baking is buttermilk. Occasionally, we use condensed milk like in these traditional pineapple tarts recipe from Singapore and Malaysia.
However, when I made today’s cookies, I found that I didn’t actually need an egg replacement. We left out the eggs, “tightened” up the recipe, and voilà – perfect egg free chocolate chip cookies!
I’m finally getting around to publishing the recipe after countless messages asking for eggless chocolate chip cookies without cream cheese. Apparently, that’s a thing.
Ingredients
We only need 6 ingredients for this eggless cookie recipe. Or 7, if you want to use a mix of chocolate chips, which we’re doing here. This is what we’ll need:
- salted butter (I prefer it to unsalted)
- white sugar (I found brown sugar produced cloying cookies)
- vanilla extract
- all purpose flour (aka plain flour)
- baking powder
- chocolate chips (dark and white or milk)
DIY Chocolate Chips
I don’t use ready made chocolate chips as I’ve never felt the need to do so, preferring to chop up chocolate for the chips. That way, you get irregular chocolate chips that enhance the look and flavour of your cookies.
In fact, some of the chocolate is practically grated from the chopping action, and these become part of the dough, adding to the flavour, as mentioned, and the texture of the baked cookie.
But if you prefer to buy your chocolate chips to make these eggless chocolate chip cookies, then by all means.
Eggless Chocolate Chip Cookies Recipe
I might have mentioned that it’s super easy to do. Sahara, my 16 year old, has been making them for a couple of years without any supervision. She made the ones you see in the images here.
To make these eggless chocolate chip cookies, all you do is:
- Pre heat the oven to 160°C (320°F/140°Fan).
- Sift the flour and baking powder.
- Chop up the chocolate to make your own chocolate chips.
- Melt the butter in the microwave oven.
- Stir in the sugar for 30 seconds, still with the wooden spoon.
- Stir in the vanilla.
- Add the flour and chocolate chips and mix with the wooden spoon to make a fairly dry flour mixture, or dough.
- Form cookie dough balls with your hands, or use a cookie scoop if you prefer.
- Bake in the oven for 15 minutes.
- Leave to cool on the baking tray for 10 minutes before transferring them onto a wire rack to cool completely.
Super easy!
How to Store these Cookies
Baked Cookies
When our eggless chocolate chip cookies have cooled down to room temperature, store them in an airtight container, and they will keep for 5 days. Their freshness will be at its peak in the first 3 days.
Cookie Dough
If you want to refrigerate the cookie dough to bake another day, it will last in the fridge for up to 2 days.
Leave on the kitchen counter for 1 hour before forming into balls.
Freeze
You can also store both the baked cookies and the cookie dough in the freezer for up to 1 month.
Cookies
- Line the cooled cookies on a baking sheet in a single layer and open freeze them for an hour. If you have a non stick cookie sheet, you don’t need a parchment paper here.
- Place them in a zip-lock bag, squeeze all the air out and zip up.
- Write down the date and freeze for up to 1 month.
Cookie Dough
- Form your cookie dough balls and flatten slightly, just as if you are ready to bake them.
- Place them on a baking sheet and open freeze for an hour.
- Transfer the unbaked, frozen cookies into a zip-lock bag and freeze up to 1 month. Don’t forget to write the date.
- Bake from frozen for 18 – 20 minutes, at the same temperature.
Frequently Asked Questions
What is a good substitute for eggs in chocolate chip cookies?
If you are converting a recipe you’ve seen or a family recipe, there are a few egg substitutes you can use when making egg free cookies.
Condensed milk, cream cheese, yoghurt, apple sauce and bananas are all good substitutes. But you will have to compensate a little, so a little tweaking and experimenting will be required.
Or just make our eggless chocolate chip cookies!
Can I use unsalted butter?
Yes, you can, just add a quarter teaspoon of fine salt to the cookie dough. Be sure to use salt without any additives, so no table salt.
Why are my cookies raw on the inside?
The oven temperature was too high. All ovens vary, and your oven my run hotter or colder.
So if your eggless chocolate chip cookies are not cooked through and far too chewy on the inside, reduce the oven temperature by 10 Celsius and bake them for 2-3 minutes longer.
How to stop my cookies from over-spreading?
Chill your egg free chocolate chip cookies for 30 minutes in the refrigerator after shaping them. This will firm up the dough and stop them from spreading too much.
Reducing your oven temperature by 10°C/50°F will also help to combat this problem.
Can I bake these eggless cookies from frozen?
Yep, you totally can, as we discussed above. Just bake them for an additional 3-5 minutes, until lightly brown at the edges.
Vegan Eggless Chocolate Chip Cookies
I’ve made these cookies for vegan and gluten free friends and the recipe worked very well for both.
To make these cookies vegan, the only thing that you have to worry about is the butter, and the white chocolate, if using. Just use a vegan butter that you would normally use.
Either omit the white chocolate chips or replace them with a vegan version, usually found in whole food stores. The white chocolate chips are not necessary, we often make these egg free chocolate chip cookies with just dark chocolate.
Gluten Free
Again, it’s very easy to turn these cookies to gluten free eggless chocolate chip cookies. Just use a good quality, gluten free flour that’s meant to be a substitute for all purpose flour (or plain flour).
Freee by Dove’s Farm is the brand I use more often than not, available on Amazon and local supermarkets in the UK.
And that’s about 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
Eggless Chocolate Chip Cookies
Equipment
- 1 Knife
- 1 Chopping board
- 1 large bowl
- 1 wooden spoon
- 2 baking sheets
- Oven
Ingredients
- 200 g all purpose (AP) flour (plain flour)
- ½ tsp baking powder
- 150 g salted butter
- 150 g white sugar
- 1 tsp vanilla extract or paste
- 100 g dark chocolate to chop up
or use ready made chocolate chips
or a mix of white and dark or even milk, as in the images here
Instructions
Making the Cookie Dough
- Preheat the oven to 160°C (320°F/140°Fan). Sift the flour and baking powder and set aside.
- Chop up your chocolate bar roughly into little bits to form irregular shaped chocolate chips. Set aside.
- Chop up the butter roughly into 3-4 bits and melt in the microwave oven in 30 second bursts, stirring in between. Do this until it's completely melted.
- Add the sugar and stir thoroughly for about 10 seconds.
- Add the vanilla and mix well.
- Tip in the the flour and mix well with a wooden spoon.
- Finally, stir in the chocolate chips. You will end up with a fairly dry chocolate chip cookie dough.
Baking the Cookies
- Form little golf size balls with the cookie dough. Use a cookie scoop if you prefer.
- Place your dough balls on the baking sheet and flatten them ever so slightly.
- Bake in the pre heated oven for 15-18 minutes until the edges are just beginning to brown. You can do both trays at the same time, the top tray will be done faster. Take them out of the oven and leave them to cool for about 10 minutes on the trays, then transfer them onto a cooling rack to cool completely.Store in an airtight container for up to 5 days.
Just wanted to say thank you. My boys really love these as they can’t eat eggs, they ask for them all the time!
I’m so pleased to hear that, Cait!