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Eggless Chocolate Chip Cookies have gooey centers, crisp edges, and plenty of melty chocolate chips. They’re incredibly delicious – 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.
Table of Contents
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 – This is a great chocolate chip cookie recipe to make if you have an egg allergy! You’ll also want to make my Eggless Chocolate Cake.
- 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.
Ingredient Overview:
As always, the full recipe with measurements & directions can be found in the recipe card at the bottom of this post. Use the table of contents (back at the top, below the first image, to navigate).
- Butter – I always use salted butter 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.
Recipe Substitutions:
- 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 have had success making this recipe with a cup-for-cup gluten-free flour. I also add 1-2 tbsp milk or heavy cream (dairy-free is fine too) to help with the drying texture gluten-free flour can sometimes have. Allow a little extra chill time.
- Eggs – If you do want to use eggs for some reason, swap out the cornstarch and water mixture for two large eggs.
- 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!
How to Make Egg Free Chocolate Chip Cookies:
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 80 grams in size, pressing on some extra chocolate chips.
Step 3: Chill. Chill the cookie dough. 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. See my expert tips below on how to get your cookies looking like the below right photo after they come out of the oven.
Serving + Storing Eggless Chocolate Chip Cookies:
Let cookies cool on the baking sheets placed on cooling racks for 5-10 minutes before enjoying with a 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:
- Picture Perfect Cookies – Cookies never bake into perfectly round circles, so use a round cutter to “scoot” your Eggless Chocolate Chip Cookies 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.
FAQs:
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.
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 Bars.
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 Cookies
- Cherry Pie Cookies
- Triple Chocolate Chunk Cookies
- Bakery-Style Monster Cookies
Did you make this recipe? Leave a comment & star rating!
Click the little stars in the header of the recipe card below to leave a comment & star rating, letting me know how you liked the recipe. I take all feedback seriously, & leaving a rating helps my small business immensely!
Best Eggless Chocolate Chip Cookies
Ingredients
- 1 cup salted butter, softened at room temperature , 2 sticks, 16 tbsp, or 226 grams
- 3/4 cup brown sugar, packed, 165 grams
- 3/4 cup granulated sugar, 158 grams
- 1 and 1/2 tsp vanilla extract
- 2 tbsp corn starch , 16 grams
- 1/4 cup + 2 tbsp warm water
- 2 and 2/3 cups all-purpose flour, spooned & leveled, 347 grams
- 1 tsp baking soda
- 1/4 tsp salt
- 2 cups semi-sweet chocolate chips, 375 grams
Instructions
- 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.1 cup salted butter, softened at room temperature , 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
- Finish the Dough: 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.2 and 2/3 cups all-purpose flour, spooned & leveled, 1 tsp baking soda, 1/4 tsp salt, 2 cups semi-sweet chocolate chips
- 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. You can make smaller dough balls if desired.
- 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 10-13 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.If the cookies aren't baked after 10-13 minutes, simply add a bit more time until they appear done based on the cues given above.
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi!! These cookies look like a good alternative to bake for my vegetarian friend.. can you please give me the grams measurements for the brown and white sugar, please? Will be really helpful. Thanks so much.
Hi Ayala! The brown sugar would be 163 grams, and the granulated sugar would be 153 grams. I hope you enjoy the cookies! Please let me know how you like them.
I want to make these this weekend. I see that the recipe calls for 1/4 cup + 2 tbsp of warm water. Is that all for the cornstarch slurry or is some of the warm water elsewhere? Just asking since I’m confused about the ratio of cornstarch to water since the recipe only calls for 2 tbsp of cornstarch and 1/4 cup + 2 tbsp of warm water.
Hi Raisa! Yes, that water is all for the cornstarch slurry. I hope you enjoy these! Please report back letting me know how you liked the recipe ☺️ happy baking!
I’m not sure what happened but they turned out horrible. I followed the instructions exactly and made no substitutions. They all melted ??? if that’s the word in the oven and held no shape whatsoever. Maybe I didn’t freeze them long enough? I had them in the freezer for about 45 minutes to an hour and it seemed hard enough to me. I tasted the molten mess I produced and it tasted all right though, so I guess that’s something.
Hi Kelsey! I’m sorry to hear that happened. My guess is that your oven temperature is not correct. This happened to me one christmas and I got an oven thermometer and found out our oven was running 25-50 degrees higher than what it was telling me. I recommend everyone have an oven thermometer on hand to keep an eye on this, as it is a very common problem!
The best cookie recipe for me thus far! This is a winner and will be how I make them from now on.
Thanks so much, Jani! Comments like yours make my day 🙂
Hi this looks really good. Please can you give the flour measure in grams. It will be very helpful. Thanks so much
Yes, it’s 347 grams. I am working on adding gram measurements to my recipes! Please let me know how you like the cookies.
These Best Eggless Chocolate Chip cookies are amazing! Made them for my granddaughter who is allergic to eggs. Sooo delicious. No egg substitute after taste! Make them now!
Thanks so much, Lynne! 🙂
These cookies turned out so much better than I was expecting and were so easy to make!
I swapped the flour for cup4cup gluten free flour with next to no problem. If you do this, I would recommend adding an extra 5-8 minutes on the bake time. I had a little trouble getting the cookies to set properly at the original bake time (probably to do with the flour swap or my oven). Regardless, they turned out amazing!
Thanks so much, Sara! Glad to hear you enjoyed these and thanks for the tip about gluten-free flour!
My sister is vegan so also subbed vegan butter, but these were so yummy! Will definitely keep in my recipe book 🙂
Glad to hear that, Lisa! 🙂
They turned out great! You’d never know they’re eggless!
Thanks so much, Mike!
Sooo good! Crispy edges & warm, soft in the inside! Kids love them!!!
Thanks so much, Anna! 🙂