These eggless chocolate chip cookies are an absolute treat. Soft and chewy on the inside with a light crisp on the out. This simple and easy recipe will have you making these cookies almost every week. They are a great snack and can even be served with ice cream as desserts.
Craving delicious chocolate chip cookies but want to skip the eggs? These eggless chocolate chip cookies are the perfect solution! Soft, chewy, and packed with gooey chocolate chips, these cookies offer the classic taste you love with a delightful twist.
Whether you’re baking for someone with an egg allergy, following a plant-based diet, or simply out of eggs, this recipe delivers a batch of irresistible cookies without compromising on flavor or texture. Made with simple pantry ingredients, these cookies are easy to whip up and perfect for satisfying your sweet tooth at any time.
The secret to these cookies lies in their tender crumb and rich buttery flavor, achieved through the perfect balance of baking essentials like flour, sugar, and vanilla. The result is a cookie that’s crispy on the outside, chewy on the inside, and loaded with melty chocolate chips in every bite.
Enjoy them fresh from the oven with a glass of milk, share them with friends, or save them for a sweet snack throughout the week. These eggless chocolate chip cookies are sure to become a new favorite in your cookie repertoire!
Why make these cookies?
- These eggless chocolate chip cookies are simple, easy, and delicious. All you have to do is mix the ingredients together, scoop, and bake!
- I take these cookies with me on playdates because they are eggless and very popular with the kids.
- Today, I am using chocolate chips. But, you can also use chopped chocolate or candy such as m&ms.
- They make perfect edible food gifts for family and friends.
Ingredients and substitutes
- Sugar – You need both white and brown sugar. Since the molasses in the brown sugar not just adds flavor, but also contributes to the chewy texture.
- Cornstarch – This usually adds a shortbread kinda texture to the cookie. And yet, in this case, because of the water, it actually adds a chewy texture.
- Baking powder – It’s a small amount because I want them light and fluffy, but mostly chewy.
- Vanilla – Always a great flavor for chocolate chip. And yet, if you ever want to experiment – try, rose extract… out of this world.
- Water – Yes, believe it or not, in this cookie, water works as a great substitute. And mixed with cornstarch makes them chewy.
Eggless chocolate chip cookies
- Preheat the oven to 170°C / 340°F / Gas Mark 3.
- Dry ingredients – Combine flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar until light and fluffy.
- Add the vanilla extract and water, followed by the flour mixture. It should make a soft dough but not too wet. Finally, add the chocolate chips and combine.
Pro tip – If necessary, add a tablespoon or two of water if the dough is too dry.
- Using a cookie scoop or two spoons drop balls of cookie dough onto a parchment-lined cookie tray leaving enough space for them to spread. (3 inches apart).
- Bake for 8 to 10 minutes on the center rack. Cool in the tray for five minutes then transfer to a cooling rack to cool further.
Pro tip – Depending on the size of your cookies, and the oven temperature, they can take up to 10 to 12 minutes. - When cooled, store in an airtight container for up to a week.
Tips for Success
- Cream the Butter and Sugar Well: Creaming the butter and sugar together properly is crucial for achieving a light and airy texture. Beat them until the mixture is pale and fluffy to incorporate air, which helps with leavening.
- Use Quality Ingredients: Opt for high-quality chocolate chips and pure vanilla extract. The flavors will shine through, making your cookies taste richer and more indulgent. Choose unsalted butter to have better control over the salt content in the recipe.
- Chill the Dough: Chilling the dough for at least 30 minutes before baking helps prevent the cookies from spreading too much and enhances the flavors. If you have time, chilling the dough overnight can further develop the taste and improve the texture.
- Don’t Overmix the Dough: Once you add the flour to the creamed mixture, mix just until combined. Overmixing can result in tough cookies due to gluten development.
- Mind Your Measurements: Use a kitchen scale for accurate measurements, especially for flour. Too much flour can make the cookies dry and crumbly. Spoon the flour into the cup using measuring cups and level it off with a knife to avoid packing the flour.
- Adjust Baking Time: Bake the cookies until the edges are lightly golden, but the centers may still look slightly underbaked. They will continue to firm up as they cool, giving you soft and chewy cookies. For crispier cookies, bake a couple of minutes longer, but keep a close eye on them to avoid burning.
- Test Bake a Few Cookies: Before baking the entire batch, bake a few cookies as a test. This allows you to make any necessary adjustments to the dough, such as adding a little more flour if they spread too much or adjusting the bake time.
- Experiment with Flavors: Add a pinch of cinnamon, a sprinkle of sea salt, or some chopped nuts to enhance the flavor and texture of the cookies. For a more complex taste, consider adding a teaspoon of espresso powder to intensify the chocolate flavor.
- Storage Tips: Store baked cookies in an airtight container at room temperature for up to a week to keep them fresh. You can freeze the dough for up to three months; portion it out into balls before freezing, and bake straight from the freezer, adding an extra minute or two to the baking time.
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Frequently asked questions
These cookies will keep in an airtight container for up to a week. You can freeze the dough for up to a month or freeze the cookies for up to three months.
These cookies will spread and becoome flat but should not spread too thin.
Too much butter, sugar, or water in the recipe can lead to cookies spreading.
Too much baking powder or baking soda can also make cookies spread too much.
Place cookies on a cold, not hot baking pan.
And make sure the oven is at the right temperature.
These can be baked immediately. However, I do like to chill my cookies for about 8 to 10 minutes. It is always a good practice to refrigerate cookies while the oven is preheating. Chilling cookie dough helps solidify the butter in the cookies. This helps when baking by preventing them from spreading since chilled dough takes longer to melt compared to room temperature fat.
These eggless chocolate chip cookies have a good shelf life as a dough as well as cookies.
The dough, if wrapped well, can usually stay in the fridge for 5 to 6 days before rolling and baking.
And you can even cover the cookies and place them on a parchment-lined tray, wrapped well with cling wrap, for about 3 to 4 days.
In addition, the cookies dough can be frozen for a month or more if covered well. Hence, it’s a great dough to have on hand in the freezer during the busy festive season.
Eggless Chocolate Chip Cookies
These eggless chocolate chip cookies are an absolute treat. Soft and chewy on the inside with a light crisp on the out. This simple and easy recipe will have you making these cookies almost every week. They are a great snack and can even be served with ice cream as desserts. And they make perfect edible food gifts for family and friends.
Video
Ingredients
- ¾ cup (170 g) Unsalted butter room temperature
- ¼ cup (50 g) Granulated sugar
- ½ cup (110 g) Brown sugar
- 1½ cup (190 g) All-purpose flour
- ½ tsp Baking powder
- 2 tbsp (16 g) Cornstarch
- 2 tbsp Water
- ¼ tsp Salt
- 2 tsp Vanilla extract
- 1 cup (240 g) Chocolate chips (semi-sweet or dark)
Method
- Preheat the oven to 170°C / 340°F / Gas Mark 3.
- Dry ingredients – Combine flour, baking powder, and salt. Set aside.1½ cup All-purpose flour , ½ tsp Baking powder , 2 tbsp Cornstarch, ¼ tsp Salt
- In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar until light and fluffy.¾ cup Unsalted butter, ¼ cup Granulated sugar, ½ cup Brown sugar, 2 tsp Vanilla extract
- Add the vanilla extract and water, followed by the flour mixture. It should make a soft dough but not too wet. Finally, add the chocolate chips and combine.Pro tip – If necessary add a tablespoon or two of water if the dough is too dry.2 tbsp Water, 1 cup Chocolate chips
- Using a cookie scoop or two spoons drop balls of cookie dough onto a parchment-lined cookie tray leaving enough space for them to spread. (3 inches apart).
- Bake for 8 to 10 minutes on the center rack. Cool in the tray for five minutes then transfer to a cooling rack to cool further.Pro tip – Depending on the size of your cookies and the oven temperature they can take up to 10 to 12 minutes.
- When cooled, store in an airtight container for up to a week.
Notes
- Cream the Butter and Sugar Well: Creaming the butter and sugar together properly is crucial for achieving a light and airy texture. Beat them until the mixture is pale and fluffy to incorporate air, which helps with leavening.
- Use Quality Ingredients: Opt for high-quality chocolate chips and pure vanilla extract. The flavors will shine through, making your cookies taste richer and more indulgent. Choose unsalted butter to have better control over the salt content in the recipe.
- Chill the Dough: Chilling the dough for at least 30 minutes before baking helps prevent the cookies from spreading too much and enhances the flavors. If you have time, chilling the dough overnight can further develop the taste and improve the texture.
- Don’t Overmix the Dough: Once you add the flour to the creamed mixture, mix just until combined. Overmixing can result in tough cookies due to gluten development.
- Mind Your Measurements: Use a kitchen scale for accurate measurements, especially for flour. Too much flour can make the cookies dry and crumbly. Spoon the flour into the cup using measuring cups and level it off with a knife to avoid packing the flour.
- Adjust Baking Time: Bake the cookies until the edges are lightly golden, but the centers may still look slightly underbaked. They will continue to firm up as they cool, giving you soft and chewy cookies. For crispier cookies, bake a couple of minutes longer, but keep a close eye on them to avoid burning.
- Test Bake a Few Cookies: Before baking the entire batch, bake a few cookies as a test. This allows you to make any necessary adjustments to the dough, such as adding a little more flour if they spread too much or adjusting the bake time.
- Experiment with Flavors: Add a pinch of cinnamon, a sprinkle of sea salt, or some chopped nuts to enhance the flavor and texture of the cookies. For a more complex taste, consider adding a teaspoon of espresso powder to intensify the chocolate flavor.
- Storage Tips: Store baked cookies in an airtight container at room temperature for up to a week to keep them fresh. You can freeze the dough for up to three months; portion it out into balls before freezing, and bake straight from the freezer, adding an extra minute or two to the baking time.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Creative ways to serve chocolate chip cookies
- Cookie Ice Cream Sandwiches: Take two chocolate chip cookies and sandwich your favorite ice cream flavor between them. Roll the edges in sprinkles, crushed nuts, or mini chocolate chips for added texture.
- Cookie Milkshake: Blend chocolate chip cookies with vanilla ice cream, milk, and a drizzle of chocolate syrup to create a thick, creamy cookie milkshake. Top it with whipped cream and extra cookie crumbles.
- Cookie Parfait: Layer crushed chocolate chip cookies with whipped cream and your choice of fruits, like strawberries or bananas, in a glass or parfait dish. Repeat the layers and top with a dollop of whipped cream and a cookie on the side.
- Cookie Cheesecake Crust: Instead of the usual graham cracker crust, use crushed chocolate chip cookies as the base for a cheesecake. Bake the cheesecake as usual, and the cookies will add a delicious twist to the classic dessert.
- Cookie Tiramisu: When making a tiramisu, replace ladyfingers with chocolate chip cookies. Layer the cookies with mascarpone cheese and coffee-soaked layers for a unique and indulgent dessert.
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
Congratulations on your award!! You deserve because you are a great baker and artist. Now, for the cookies, they sound terrific and I can’t believe they are made without eggs. And I have to admit I can’t resist chocolate chip cookies.
Aww thank you Marisa. You always have the nicest things to say. Thank you. I think you will love these.
First of congrats on the award! You are an awesome baker. Baking is quite a science isn’t it. That’s so cool how you can figure out how to change the texture in a cookie. These look delicious with or without eggs. Chocolate chips cookies are on my list of top 5 things you would have to have if you were stranded on a deserted island! Lol
Thank you Denise, yes baking is indeed quite a fascinating science. I love playing with textures in cakes and cookies. I think chocolate chip on a deserted island would be so appreciated….ha.!!
Awesome, I love egg less cookies and cakes, really its favorite recipe for me. Thanks for sharing
Me too Madhu, I love to have the options of making these with or without eggs.
PERFECT!! I often find myself without enough eggs or with no eggs to make cookies so this is ideal for me! Also, you know, COOKIE DOUGH.
I know what you mean Jessie – I love these though we don’t necessary keep an eggless diet.
Congrats Veena! You make such lovely desserts so it’s no surprise that you were chosen. I love chocolate chip cookies and these ones look so chewy and delicious!
Thank you Marie – I do love my desserts.
Chocolate chip cookies of ANY version are always a hit. Perfect for snacks, dessert with ice cream….and for my afternoon latte break. These sound nice and chewy…just the way I like them. They will disappear in a flash for sure.
Thank you Gloria. Yes any version of chocolate chips is always a great a treat to have a on hand.
Yay congrats on your award, thats fantastic! Well deserved, you work so hard on it. The cookies look amazing and I would not have guessed they were eggless. Thank you so much for sharing your recipes!
Thank you Tina, so happ you think so. Can hardly tell that they are eggless.
I have never had good luck with egg less chocolate chip cookies. These cookies look absolutely marvelous and you have nailed the egg less version. I am going to give this a try and see if it works as well for me.
Thank you so much Sandhya. I was so excited when I finally got it right. Yes, please do try and let me know. Thanks
Great recipe, my son is a fan of chocolate chip cookies, I haven’t tried an eggless version. always afraid that cookies will be come crispy. But your recipe sounds good. I know cornstarch make cookie chewy.
Thank you Swathi. Yes, without the water they become crisp not chewy- amazing how important that water is.
These cookies look and sound fabulous. You’d never know by looking at them they are egg less. I didn’t know you could substitute with cornstarch & water. Need to give this a try!
Exactly Stephanie. I switch between these and my regular chocolate chip cookies all the time and guess what – the kid or Ziv never realize the difference.