Eggless Chocolate Chip Cookies have gooey centers, crisp edges, and are full of melty chocolate chips. They taste like the chocolate chip cookie of your dreams – you’d never know they were made without eggs! This recipe uses basic pantry ingredients and a simple egg substitute that you likely already have on hand.
Why you’ll love this Eggless Chocolate Chip Cookie recipe:
- Chewy Chocolate Chip Cookies – These cookies are soft and chewy, with a slightly crisp edge, and plenty of chocolate chips!
- Eggless Chocolate Chip Cookie Recipe – With eggs being more expensive right now, this is a great chocolate chip cookie recipe to make! This is also a great option for anyone with an egg allergy.
- Easy Recipe – Chocolate Chip Cookies are one of the easiest things to make, and this recipe is certainly easy! But, I still include lots of tips to ensure perfect cookies.
- Butter – I always use salted buter for the best flavor, but feel free to use unsalted butter if you prefer.
- All-purpose Flour – Spoon & level your flour for best results, or use a scale. Scooping the measuring cup directly in will lead to too much flour.
- Cornstarch & Water – Make a cornstarch slurry by stirring together cornstarch and water until the cornstarch is dissolved. This is our secret ingredient to make an egg substitute! It couldn’t be any easier – and it’s something you can easily keep on hand in your pantry, unlike applesauce or bananas which I often do not have on hand, haha.
- Brown Sugar – Brown sugar helps give a chocolate chip cookie its classic flavor. You can even use dark brown sugar to deepen the flavor, which I love doing.
- Granulated Sugar – Granulated sugar adds sweetness but also helps keep the cookies moist and soft.
- Dairy-free & Vegan – Use your favorite dairy-free or vegan butter and chocolate chips to make this recipe dairy-free and vegan.
- Gluten-free – I haven’t tested a gluten-free version of this recipe, but cup for cup gluten-free all-purpose flour is a good place to start. Let me know if you try these gluten-free!
- Eggs – If you do want to use eggs for some reason, swap out the cornstarch and water mixture for two large eggs.
How to Make this Egg Free Chocolate Chip Cookie Recipe Step-by-Step:
Step 1: Make the Cookie Dough. Beat the butter and sugars together in a large mixing bowl until well creamed together. Then, mix in the a cornstarch & water slurry and vanilla extract. Add the dry ingredients, mixing until a cohesive dough forms. Mix or fold in the chocolate chips last.
Step 2: Form Dough Balls & the Cookies. Form dough balls about 80 grams in size, pressing on some extra chocolate chips. Don’t skip this step – it helps ensure that the cookies don’t spread too much during the bake, and it helps develop the flavors a bit more.
Step 3: Bake the Cookies. Bake as directed in the recipe card below for the best eggless chocolate chip cookies! See my expert baking tips below on how to get your cookies looking like the below right photo after they come out of the oven looking like the below left photo.
Serving + Storing this Recipe: Let the cookies cool on the baking sheets placed on cooling racks for 5-10 minutes before enjoying with a sprinkle of flaky sea salt and glass of cold milk. Or, let them cool completely first (but we all know a warm, gooey cookie is far superior!). Store cooled cookies in an airtight container at room temperature for 3-4 days or in the fridge an extra 1-2 days.
Expert Success Tips for Eggless Chocolate Chip Cookies:
- Chill the Cookies – Don’t skip this step! Chilling the cookie dough ensures that they will bake properly without overspreading, and helps develop the flavor.
- Don’t Over Bake – Follow the doneness cues given in the recipe card below for best results.
- Picture Perfect Cookies – Cookies never bake into perfectly round circles, so use a round cutter to “scoot” them into place. Use a cutter just larger than the cookie, place it around the cookie (don’t cut off the edges), and swivel it around to round out your cookies. Top any bare spots with extra chocolate chips.
- Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
- Kitchen Scale – A food scale is the best way to make sure your flour is at the proper weight, since amounts will vary SO widely based on how you measure it, as well as the measuring cup you use, as they are not standardized.
Eggs provide structure and moisture, and help bind all the ingredients together. This is why we need a substitute if you want to skip the eggs. They certainly play an important role!
Yes you can!
Yes, this is fine too.
Yes! Press the dough into a greased 9-inch oven-safe skillet or similar oven-safe baking dish and bake starting at 15 minutes, adding a few minutes at a time until the edges appear set and the center looks just a tad underdone. A toothpick inserted into the center will pull out some gooey cookie crumbs. Don’t over bake!
Yes! Follow the bake time on my brown butter chocolate chip cookie bar recipe.
- Mix-Ins – Feel free to use milk or dark chocolate chips in place of the semi-sweet if you prefer. You can also swap half or 1/3 of the chocolate chips out for nuts – try chopped walnuts or pecans. M&ms would be yummy in these too!
- Cookie Scoop – Use this cookie scoop to make your cookies the size I did. It’s technically an ice cream scoop, but it’s the perfect size for large bakery-style cookies.
- Baking Sheets – These are my favorite cookie sheets!
- Silicone Baking Mat – This is my favorite silicone baking mat. It reduces waste because it’s washable!
- Flaky Sea Salt – I adore adding a sprinkle of this flaky sea salt over almost any cookie recipe.
More Cookie Recipes to Love:
- Bakery-Style Peanut Butter Chip Chocolate Cookies
- Key Lime Slice & Bake Cookies
- Blueberry Lemon Cookies
- Peanut Butter & Jelly Thumbprint Cookies
- Funfetti Cake Batter Cookies
- Cherry Pie Cookies
- Triple Chocolate Chunk Cookies
- Bakery-Style Monster Cookies
Did you make this recipe? Snap a photo and leave a comment!
Best Eggless Chocolate Chip Cookies
- 1 cup salted butter, softened at room temperature 2 sticks, 16 tbsp, or 226 grams
- 3/4 cup brown sugar, packed
- 3/4 cup granulated sugar
- 1 and 1/2 tsp vanilla extract
- 2 tbsp corn starch
- 1/4 cup + 2 tbsp warm water
- 2 and 2/3 cups all-purpose flour, spooned & leveled
- 1 tsp baking soda
- 1/4 tsp salt
- 2 cups semi-sweet chocolate chips
- Make the Egg Substitute: Whisk together the cornstarch and water until the cornstarch is dissolved.
- Make the Cookie Dough: Cream the softened butter in a large bowl, with a hand mixer on high speed. Add the sugars & mix until well creamed together with the butter, at least 1 minute. Add the vanilla and cornstarch egg substitute and mix until well combined, about 1 minute, on medium speed. Add the dry ingredients and mix until a dough forms (it may be a bit crumbly at first, but keep mixing until it comes together). Add the chocolate chips and mix on low speed to distribute evenly.
- Form into Balls & Chill the Dough: Make dough balls about 80 grams each. Place in an airtight container to chill in the fridge for at least 2 hours or up to 24, or in the freezer just until solid.
- Bake the Cookies: Preheat your oven to 350° F. Line a few cookie sheets with parchment paper or silicone baking mats. Place about 5-6 cookie dough balls on a sheet, leaving room for them to spread. Bake for 8-9 minutes. The centers of the cookies will look a tad underdone, but the edges should be set when gently tapped, and will have a tinge of light golden brown. They'll set up to the perfect soft-baked texture as they cool.
- Serve + Store: Let cookies cool on the pan placed on a wire rack, until they're not too hot, then dig in while they're warm! Store cooled cookies in an airtight container for 3-4 days or longer in the fridge. Re-warm in the microwave or oven for warm, gooey perfection.
- Freezing Cookie Dough: Once you've got your dough scooped into balls, freeze on a baking sheet, covered with a clean kitchen towel. Once solid, transfer to an airtight freezer-safe container or bag. Cookies can be stored this way for about 2-3 months, and can be baked straight from frozen! Follow the baking directions as listed above.