Meet the best ever Eggless Chocolate Chip Cookies!!! They are crisp on the outside and soft & chewy on the inside with a ton of chocolate explosion in every bite. These homemade cookies are super easy to make and need no wait or chilling time. That means you can make them under 30 minutes and eat them too!
I stand by my statement for these chocolate chip cookies without eggs too. I am blogging for 4 years now and finally ready to share my tried, tested, and perfected recipe of these ultimate eggless chocolate chip cookies.
A big confession here!! I wasn’t a chocolate chip cookie fan until I came to the USA. For me Indian Parle G biscuit or Britania Good Day was everything. I can literally finish off one entire packet of biscuits with a cup of chai or coffee.
When I went to the cafe here, I found these huge cookies studded with chocolates or nuts. I do not consume eggs so never got a chance to try them.
Then I found Chips Ahoy in the supermarket and never looked back. I have always had a crunchy cookie in the past. For the first time, I tried a chewy cookie full of chocolate chunks. It was literally an explosion of chocolate in my mouth.
Again, this was 11 years back. It was then when I thought of trying and replicating these cookies at home.
I was a bit nervous to try cookies from scratch as all awesome recipes online had eggs.
At that time there weren’t a lot of references or reliable recipes for eggless cookies and I was new to baking.
My failed experiments –
Like most of you, my 1st attempt to make chocolate chip cookies was a major flop!!!
I picked up a cookie recipe with eggs from a cookbook and tried it to make it eggless.
I decided to just leave out eggs and go ahead with the recipe.
This was the result-
- Very difficult to get the dough together.
- The final outcome was dry and broken cookies.
- I even overbaked them because I thought they felt soft, but they were actually done.
So, I started reverse engineering. I started to read about ingredients in-depth and what do they do in recipes. Especially about eggs because it’s a core ingredient for any bakes, but not anymore!
When I look back these could be the possible reason for my 1st attempt failure –
- I left out eggs but did not introduce any other ingredient or liquid in its place (Major mistake)!!
- Hence dry dough and cracked cookies.
- I did not know that cookies will still be soft once it reaches the mentioned baking time. It continues to cook after baking and firms up after cooling.
- I was waiting for them to firm up in the oven while baking ( Another mistake).
This is one of the many instances of my failed cookie experiments. I can literally go on and on with my experiences where I got flat cookies or cookies got stuck in the pan or even the ones that lacked flavor.
But today I will only share possible ways, tips, and tricks to successfully make the Best Eggless Chocolate Chip Cookies. I don’t want you to make those silly mistakes that I did while making these eggless cookies.
So, sit back with a cup of coffee and read through the art & science of making the Perfect Chocolate Chip Cookies without eggs each time.
If you are into eggless baking then the first question that will come to your mind while making cookies is that –
Do you really need eggs?
The answer is “no, not at all “.
Eggs are added to the cookie dough to bind the cookie so that it doesn’t crumble after baking, give it a little rise and keep the cookies moist.
All this can be achieved without using eggs with proper egg substitutes.
What can I substitute for eggs in chocolate chip cookies?
I find a combination of baking powder and flaxseed meal or applesauce as an ideal swap for baking cookies without eggs.
Baking powder gives a little rise to the cookie making it tender while the flaxseed meal gel binds the cookies well keeping them moist for days after baking.
It really does magic to the final bake. The cookies are chewy and tender. Moist from inside yet crisp on the outside.
If you do not have flaxseed meal than yogurt is a good option to keep the cookies moist and chewy.
You can use banana purée too as an egg substitute but only if you like your cookies to taste like bananas.
Baking soda can be used too but it needs an acid to react with. If using it you will have to introduce some oil, buttermilk or yogurt to the recipe. In my experience cookies with baking soda needs to be baked as soon as possible as the reaction starts the moment soda comes in contact with the acid. So baking in batches or freezing the dough and baking is not a good idea.
It is stronger than baking powder as well. I prefer baking powder over the baking soda.
Ingredients for homemade eggless chocolate chip cookies –
I use good quality salted butter always to make cookies and it’s perfectly fine. You may use unsalted butter too. Just add in extra pinches of salt to the cookie dough in that case.
I don’t recommend substituting butter with oil in this recipe, not even coconut oil.
Vegetable shortening or ghee can be used but it will change the texture of overall cookie making it more crunchy and not chewy.
All-purpose flour i.e maida is my choice of flour here for bakery-style cookies.
You can substitute it with wheat flour or a combination of wheat and almond flour or oat flour.
The gluten-free flour blend works well to make these egg-free cookies.
Different flours have different levels of liquid absorption.
The texture of the final cookie may differ too.
Just see to it that the dough is not very sticky and can be rolled into a ball between your palms.
I recommend using a combination of fine granulated white sugar (castor sugar) and light brown sugar to make the best eggless chocolate chip cookies.
The brown sugar lends to the beautiful brown color and moistness to the cookie.
Please do not leave the salt out. It is one of the essential ingredients that add to the overall taste of the cookies.
Adding salt to this recipe will cut the sweetness from chocolate chips and balance the taste of the cookie.
I prefer using sea salt. It adds an extra yumminess to the cookies.
Don’t buy it especially for this recipe. You can just use normal salt too.
I highly recommend using pure vanilla extract. Imitation ones are a big ‘NO’. It just kills the flavor.
Flaxseed meal gel –
I have used flaxseed meal plus warm water to create a gel that replaces eggs in this recipe.
It is my favorite substitute for an egg in a recipe.
You may substitute flax gel with applesauce or yogurt too.
Baking Soda –
I have started using a combination of baking powder and soda recently and was pleased with the results. Initially this recipe use only baking powder. I experiment a lot in my kitchen with different measurements and update a post if I am happy with it.
Baking Powder –
I like to use a little baking powder to make cookies. It gives the cookies a gentle lift and makes them tender.
Step-by-step making of chocolate chip cookies without eggs –
Things to do before starting the recipe –
Preheat the oven to 375 deg F.
Line a baking tray with parchment paper or a silicone mat.
Use a stand mixer or hand mixer with a beater attachment if you have it.
Or a simple bowl and a spatula work well too.
Step 1 –
Beat butter until light, fluffy and creamy for 2 minutes.
Step 2 –
Add in both the sugar and cream until combined.
Add sugar a little at a time for easy mixing.
Step 3 –
Now add in the flaxseed meal gel, and vanilla and beat for a minute.
Step 4 –
Now add in the flour little by little at a time.
You may continue beating the mixture until all flour is combined well.
Step 5 –
Or you can fold in the flour with a spatula until incorporated well.
Do not over-mix the dough.
Stir in the chocolate chips and fold them with a spatula.
How should the cookie dough be?
The dough should not be stiff but sticky.
You should be able to scoop it with a spoon or small ice cream scooper and roll it between your palms.
Scoop a tablespoon of dough and roll it between your palms.
Place all the prepared cookie dough balls on the baking tray.
Add the remaining chocolate chips on top ( if preferred).
Step 8 –
Bake in a preheated oven for 9-12 minutes, until the sides turn light brown and the top is dry to the touch.
Check at the 10-minute mark.
Do not overbake the cookies. The cookies continue to cook with residual heat after taking them out of the oven.
Let the cookies sit on the baking tray for at least 5 minutes before transferring them to the cooling rack.
A cooling rack is not necessary but it avoids the cookie to sweat at the bottom and become sticky.
How to eat these Eggless Chocolate Chip Cookies?
These soft and chewy cookies are best eaten warm. I gobble up several of them just out of the oven.
Enjoy these cookies with a cup of milk or coffee.
How to store eggless cookie dough?
There are two ways you can store cookie dough –
- If you do not want to make the entire batch of cookies you can store it in the fridge for up to 2 days.
- Just let it come to room temperature before rolling it into balls and baking.
- You may freeze the cookie dough by making a huge ball and flattening it.
- Then wrap it twice in a cling wrap and place it in a container or large ziplock.
- Let it thaw at room temperature or whenever it is easy to work with before baking.
- Alternatively you can form cookie dough balls and freeze them on a baking sheet for an hour in the freezer. Make sure they are not touching each other.
- After they become hard as a rock, pop them into a ziplock and store them until you are ready to bake.
- Thaw them on the baking sheet at room temperature for 15 minutes before baking.
- It might take 2-3 minutes extra to bake cookies from frozen cookie dough.
How to store homemade chocolate chip cookies?
- Allow the cookies to cool completely before storing.
- Store the cookies at room temperature in an airtight container in a cool dry place away from the sunlight.
- These Eggless Chocolate Chip Cookies will last for 7- 10 days at room temperature.
- You may freeze these cookies by placing them in a Ziplock bag.
- Just thaw it 15 minutes at room temperature and microwave it for 30-40 seconds before eating.
- It tastes as good as fresh out of the oven.
Flavor it up with variations –
Think beyond Vanilla!!
You can take these chocolate chip cookies a level up by adding a variety of flavor –
- Add cinnamon, chai spice or pumpkin spice for celebrating the holiday season.
- You can add cayenne for little kick, coffee or some cocoa for double chocolate cookies.
- Orange zest and peppermint extract is my new favorite in these chocolate chip cookies.
Get creative with add ons –
- Use dark, bittersweet or white chocolate chips. More the merrier.
- Chocolate chips are classic but you can do so much more!
- Butterscotch chips and marshmallows are a fancy addition.
- Adding MnM’s will get the kids excited about the cookies.
- Add in some nuts. My favorites are macadamia and walnuts.
- Cranberries can add a festive touch to these cookies.
Helpful tips to make the best chewy Eggless Chocolate Chip Cookies –
- Follow the recipe to the T. If you want to make alterations double-check with me.
- Use softened butter and not melted.
- Use a combination of brown sugar and white sugar.
- Adding salt is important to balance out the sweetness.
- Do not overmix the dough.
- Please do not flatten the cookies before baking, just roll them into a ball and place on the cookie sheet.
- Do not overbake the cookies.
If you follow this recipe you will get a great outcome. But I am mentioning below some possible problems and solutions to make a perfect cookie each time.
Faqs about making Eggless Chocolate Chip Cookies –
Can I make chocolate chip cookies without brown sugar?
- For making bakery-style chocolate chip cookies I suggest not to skip the brown sugar.
- Brown sugar is the secret of making the cookies soft and chewy on the inside and crisp on the outside.
- If you use white sugar alone, the brownies will be more crunchy rather than chewy.
- So choose wisely!
How to avoid cookies to spread too much and become flat?
- Always use room temperature softened butter and not melted.
- If butter feels melted and oily then pop it in the fridge for 15 minutes before proceeding with the recipe.
- Today’s cookie recipe requires no chilling of the dough. But on a really hot day, you may place the scooped cookie dough balls on a baking tray and then in the freezer for 10 minutes before baking.
- At any point in time if you feel that the cookie dough is getting too sticky, just rest it in the fridge for 15 minutes before baking. This will keep its shape intact.
Cookies are dry, crumbly and breaking –
- The reason for this is extra flour, over mixing or baking for too long.
- Always follow the recipe as is.
- Mix in the flour with butter-sugar mixture just until it’s incorporated well.
- Do not bake for longer than mentioned. This is the main reason for dry cookies.
How do you know that cookies are done baking?
- Cookies are done baking when the edges turn light brown, the top is dry to touch and not shiny anymore.
- They will look uncooked and tender at first glance.
- But remember that they continue to cook with the residual heat out of the oven.
- Cookies firm up once they are cooled.
Can I bake these chocolate chip cookies in batches?
- Not everyone has a big oven or multiple baking trays.
- If you are using an Otg or microwave convection mode then bake the cookies in batches.
- This won’t affect the final outcome.
- On a hot sunny day, you may rest the cookie dough in the fridge until a batch of cookies is being baked.
- You may even shape the cookie dough into balls and rest it in the fridge.
- The rested dough will start to harden after 3o minutes.
- If it’s too hard then let it come to room temperature before baking.
Possible substitutes –
Can I use yogurt to make chocolate chip cookies?
Yes, yogurt is a great egg substitute for eggless baking.
You may swap flax gel for yogurt to make chocolate chip cookies.
Can I use Ghee instead of butter to make the cookie dough?
Yes, you can use solidified ghee instead of butter. Melted ghee won’t work in this recipe.
The cookie texture will be a bit crispy.
How to make whole wheat eggless chocolate chip cookies?
Simply substitute the all-purpose flour with wheat flour.
As all flours are different you might need few teaspoons of extra liquid or flour to get the soft sticky dough consistency.
How to make chocolate chip cookies dairy-free?
You can substitute dairy butter with vegan butter. I like Earth Balance vegan butter sticks .
Use non-dairy chocolate chips or chocolate chunks.I prefer Enjoy Life vegan chocolate chunks.
This will make this cookie recipe VEGAN too.
Why should you try my Ultimate Eggless Chocolate Chip Cookie recipe?
- Because the recipe is pretty straight forward without any wait time. No chilling of the cookie dough required.
- This cookie is made with standard classic ingredients but without eggs.
- That means it caters to anyone with egg allergies and great if you run out of eggs.
- This cookie recipe is very forgiving and Vegan adaptable.
- It has butter, flour, salt, vanilla, baking powder, chocolate chips and an easy egg substitute.
- I have kept this recipe pretty basic without any extra ingredients like cornstarch, cream cheese or cream of tartar. Nothing complicated!!!
- You can safely eat the raw cookie dough becaue it has no eggs.
- This cookie recipe doesn’t require any special equipment.
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Easy Eggless Chocolate Chip Cookie Recipe –
1 cup size used = 240 ml.
Eggless Chocolate Chip Cookies
For making flaxseed meal gel ( egg replacement)
- 2 tablespoons / 11 grams flaxseed meal
- 6 tablespoons / 89 ml warm water
Other ingredients -
- 1 cup / 225 grams salted butter softened at room temperature not melted
- 2 teaspoons pure Vanilla extract
- 2 ½ cup / 315 grams All purpose flour
- ¾ teaspoon Baking Soda
- ¼ teaspoon Baking Powder
- ½ cup / 90 grams Packed light brown sugar
- ½ cup / 110 grams Organic White cane sugar or any fine white sugar of choice.
- ½ teaspoon sea salt OR regular salt
To add inside and top the cookie dough -
- 1 ¼ Semi Sweet chocolate chips to mix in
- ½ cup spare chocolate chips to top.
Prepare egg substitute-
- Mix together warm water and flaxseed meal.
- Let it stand for 10 minutes to gel up.
- Meanwhile preheat the oven at 375 deg F.
- Line a baking tray with parchment paper or silicone mat.
- In a bowl add flour, salt, and baking powder together and mix with a spoon. Keep aside.
- Use a stand mixer or hand mixer with a beater attachment if you have it.
- Or a simple bowl and a spatula works well too.
- Beat butter until light, fluffy and creamy for 2 minutes.
- Add in both the sugar and beat until creamy and combined well.
- Add sugar little at a time for easy mixing.
- Add in the flaxseed meal gel, vanilla and beat for a minute.
- Now add in the flour little by little at a time.
- You may continue beating the mixture until all flour is combined well or
- Fold in flour with a spatula.
- Do not over mix the dough.
- Stir in the chocolate chips and fold it with a spatula.
- Scoop a tablespoon dough and roll between your palms.
- Place all the prepared cookie dough balls on the baking tray at least 2” apart because they will spread while baking.
- Do not flatten the dough ball.
- Add the remaining chocolate chips on top of each cookie ball. (2-3 chips for each ball).
- Bake in a pre-heated oven for 9-12 minutes, until the sides turn light brown and the top is dry to touch.
- Check at a 10-minute mark.
- Do not over bake the cookies. The cookies continue to cook with residual heat after taking them out of the oven.
- Let the cookies sit on the baking tray for at least 5 minutes before transferring them on the cooling rack.