Soft and chewy, these eggless chocolate chip cookies are a delightful treat for anyone looking for a quick, allergen-friendly dessert. Whether you’re out of eggs or simply prefer an eggless option, this recipe delivers the same rich, classic flavor we all love in chocolate chip cookies.
Why You’ll Love This Recipe
Perfect for those with egg allergies or dietary restrictions.
Quick and easy to make with just a handful of pantry staples.
Soft and chewy with a golden edge, offering the perfect texture.
Easily adaptable with add-ins like nuts or dried fruit.
Great for baking with kids or when you need a last-minute dessert.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup packed brown sugar
1 teaspoon vanilla extract
2 tablespoons milk (dairy or non-dairy)
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup chocolate chips
Directions
Preheat the Oven:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream the Butter and Sugars:
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
Add Wet Ingredients:
Stir in the vanilla extract and milk until well incorporated.
Mix the Dry Ingredients:
In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing until a dough forms.
Add Chocolate Chips:
Fold in the chocolate chips, ensuring they’re evenly distributed throughout the dough.
Shape and Bake:
Scoop tablespoon-sized portions of the dough and place them on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges turn lightly golden.
Cool and Serve:
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
Prep Time: 10 minutes
Bake Time: 12 minutes
Total Time: 22 minutes
Servings: Makes 16 cookies
Calories: Approximately 160 kcal per cookie
Variations
Add-ins: Include chopped nuts, dried cranberries, or shredded coconut for extra texture and flavor.
Spices: Add a pinch of cinnamon or espresso powder for a unique twist.
Double Chocolate: Swap half the flour with cocoa powder for chocolatey dough.
Dairy-Free: Use plant-based butter and non-dairy milk to make the cookies entirely vegan.
Mini Cookies: Use a teaspoon-sized scoop for bite-sized treats and adjust the baking time to 8-10 minutes.
Storage/Reheating
Store the cookies in an airtight container at room temperature for up to 5 days.
For longer storage, freeze the cookies in a sealed container for up to 3 months. Thaw at room temperature before serving.
Reheat in the microwave for 5-10 seconds if you’d like them warm and gooey.
Related Recipes:
- Eggless-Flourless Chocolate Fudge Cookies
- The Best Chocolate Chip Cookie Recipe Ever
- Best Chocolate Chip Cookies Ever
FAQs
How do I make the cookies chewier?
Use slightly more brown sugar than granulated sugar for a chewier texture.
Can I make these cookies gluten-free?
Yes, substitute the all-purpose flour with a gluten-free baking mix that includes xanthan gum.
What type of chocolate chips work best?
I like semi-sweet chocolate chips, but milk or dark chocolate chips also work well.
Can I freeze the dough instead of baking immediately?
Yes, scoop the dough into portions, freeze them on a baking sheet, then transfer to a freezer-safe bag. Bake directly from frozen, adding 1-2 minutes to the bake time.
Why didn’t my cookies spread?
If the dough is too cold, the cookies may not spread well. Let the dough warm slightly at room temperature before baking.
Conclusion
These eggless chocolate chip cookies are a perfect solution for a quick, allergen-friendly dessert that doesn’t compromise on flavor or texture. Whether you’re baking for yourself or sharing with loved ones, this recipe is a reliable go-to for soft, chewy cookies that everyone will enjoy. Try it today and enjoy every bite!
📖 Recipe:
Print
Eggless Chocolate Chip Cookies
- Total Time: 22 minutes
- Yield: 16 cookies
- Diet: Vegetarian
Description
Soft and chewy eggless chocolate chip cookies that are perfect for those with egg allergies or anyone looking for a quick and easy sweet treat. Made with simple pantry staples and ready in just 22 minutes!
Ingredients
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup packed brown sugar
1 teaspoon vanilla extract
2 tablespoons milk (dairy or non-dairy)
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup chocolate chips
Instructions
- Preheat the Oven:
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. - Cream the Butter and Sugars:
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. - Add Wet Ingredients:
Stir in the vanilla extract and milk until fully combined. - Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until a dough forms. - Add Chocolate Chips:
Fold in the chocolate chips evenly throughout the dough. - Shape and Bake:
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden. - Cool and Serve:
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For a crispier texture, bake for an additional 1-2 minutes.
Add a pinch of cinnamon or espresso powder for a flavor twist.
Store cookies in an airtight container for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 16 cookies
- Calories: 160 kcal
