Been searching for an eggless chocolate chip cookie recipe for ages? These one-bowl cookies without eggs hit the spot with tender, fudgy goodness that will have you craving more after the first bite.
Every dessert aficionado has their idea of the perfect chocolate chip cookie. These eggless chocolate cookies are ours! Crispy edges, a chewy center, and gooey chocolate—that's the dessert in a nutshell.
The no-egg chocolate chip cookie recipe I’m sharing here is one I have perfected over dozens of trials, countless cups of coffee, and midnight baking sessions. It’s the simplicity of it that you’ll love.
WHY TRY A CHOCOLATE CHIP COOKIE RECIPE WITHOUT EGGS?
They are the ultimate comfort dessert and truly a family staple.
Without fail, these eggless cookies turn out excellent each time!
Sharp flavors and easy to make—even my youngest confidently whips up a batch.
Make countless variations, and each one is a total winner!
Make ahead: You can leave the no-egg cookie dough to chill overnight.
HOW TO MAKE EGGLESS CHOCOLATE CHIP COOKIES AT HOME?
Step 1: Start with making your flax egg (which I’ll get to in a moment).
Step 2: Blend both white and brown sugar with softened (not melted) butter.
Step 3: When well mixed, add in your flax egg and vanilla. I also like to add a touch of coffee to the mixture at this point. Chocolate and coffee are really a match made in heaven. Just 1 tablespoon of brewed coffee brings out such gorgeous richness.
Step 4: In the same bowl, sift in the flour, baking soda, salt, and cinnamon.
Step 5: Fold the dry ingredients into the wet gently.
Step 6: While the eggless chocolate chip cookie dough is still streaked white with flour, add in the chocolate chips.
Step 7: Stick the dough in the fridge for an hour or longer.
Step 8: About half an hour before baking, preheat your oven to 200 °C.
Step 9: Use an ice cream scoop (roughly the size of 1.5 tablespoons per serving) and transfer the chocolate chip cookie dough without eggs to your baking tray. Keep a distance of a few inches between each scoop.
Step 10: Bake for 10–12 minutes, till your cookies are nicely browned with a crispy exterior.
Final step: Serve and savor!
NOTES ON HOMEMADE CHOCOLATE CHIP COOKIES WITHOUT EGGS
You get the best eggless chocolate chip cookies when you don’t mess with the basics. I’ve learned the hard way.
- Adding chocolate chips to the eggless cookies at step 6 (when the dry and wet ingredients are still not completely combined) makes it easier to distribute the chocolate evenly.
- Chilling eggless chocolate chip cookies is very important. It allows the fats to cool, so the cookie holds a nice shape and doesn’t flatten. Not only is it important for texture, but while the dough chills, the flavor gets more concentrated. Trust me, it's worth the wait.
WHAT IS A FLAX EGG?
I learned about baking with flax eggs from Jessica Hylton in this blog post. It's an excellent egg substitute that is so easy to make. 1 flax egg replaces 1 egg. To make:
- Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water.
- Set that to chill in the fridge for at least 15 minutes. When chilled, the texture of the flax egg is gelatinous.
- Move on to the next step while you wait!
WHAT YOU’LL NEED FOR THIS NO-EGG CHOCOLATE CHIP COOKIE RECIPE
All you need are a handful of pantry ingredients and good-quality couverture chocolate.
- A mixing bowl
- A spatula (or a hand mixer if you find that easier)
- Ice cream scoop (or two tablespoons)
- Baking tray
- Parchment paper or Silpat
EGGLESS CHOCOLATE CHIP COOKIE INGREDIENTS & SWAPS
Eggless: I initially created these eggless cookies for my sister, as she's allergic to eggs. The result turned out to be so delightful that we never went back. If you don’t want to use flax eggs, try chia seeds.
Chocolate chip cookies with eggs: When there are no flax seeds handy, I often make this eggless chocolate chip recipe with eggs. The process remains the same, and the flavor and texture changes are nearly imperceptible.
Chocolate: When adding chocolate, opt for the best quality you can get your hands on. This really makes or breaks these cookies without eggs. I used 70% couverture chocolate chips. If you can’t find good-quality chips, chop up a baking chocolate bar.
Sugar: You can make eggless chocolate chip cookies without brown sugar. Use just white sugar, or swap it with a cane or raw sugar.
Add-ons: Cocoa makes these chocolate cookies richer. Add pumpkin to make them denser and gooier. The addition of cinnamon and coffee gives them an extra kick. They are excellent without them, but I feel that the addition of these simple ingredients really takes them to the next level.
Vegan chocolate chip cookie recipe: It doesn’t take much to make the eggless chocolate chip cookie recipe vegan. Replace butter with coconut oil. Make sure the oil is not melted just softened. I promise this tasted just as divine! Of course, the chocolate should also be vegan. A great vegan chocolate I use is by Mason & Co., which you can easily find online.
LET’S SERVE THESE CHEWY EGGLESS CHOCOLATE CHIP COOKIES
The next time you have a hankering for something sweet, eat these eggless chocolate chip cookies warm. There is nothing as gorgeous as melting chocolate. It’s pure bliss. You can even dunk them in milk or have them with your cup of coffee—the options to enjoy them are endless!
MORE EGGLESS DESSERTS
Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead and drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love these eggless chocolate chip cookies as much as we do!
📖 Recipe
BEST EVER Eggless Chocolate Chip Cookies Recipe
Ingredients
- 1 tbsp Ground flaxseed
- 3 tbsp Water
- 1/2 cup Butter, softened I used regular salted butter
- 1/2 cup Brown sugar
- 1/2 cup White sugar
- 1 tsp Vanilla extract
- 1 tbsp Brewed coffee
- 1 1/4 cup All purpose flour
- 1/2 tsp Salt If using unsalted butter
- 1/2 tsp Baking soda
- 1 tsp Cinnamon powder
- 1/2 cup Dark chocolate chips 70%
Instructions
- Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Set that to chill in the fridge for at least 15 minutes.
- Blend together both white & brown sugar with softened (not melted) butter. When well mixed, add in your flax egg and vanilla extract.
- Stir in the brewed coffee to this mixture.
- To this bowl, sift in the flour, baking soda, cinnamon powder, and salt, if using.
- Fold the dry ingredients in gently.
- Add the chocolate chips. Mix well to ensure they are evenly distributed.
- Cover the bowl with cling wrap and chill in the refrigerator for at least 1 hour.
- Preheat your oven to 200 C. Line a baking tray with parchment paper or silpat.
- Scoop out the dough, using an icecream scooper or 2 spoons, on the prepared tray.
- Make sure there is space between the dough balls as they will spread a bit while baking.
- Bake for 10-12 minutes till the cookies are lightly browned.
- Let cool for a few minutes on the tray before transferring on a cooling rack.
- Serve warm or at room temperature. Enjoy!
Nutrition
Cassie Stevens says
Sooo so good! I've been searching for an eggless choc chip recipe for ages, this really hits the spot each time 😀
Divya Bhalla says
Hii I also stored them in a air tight container but after 2 days it tatse changes and was not in a good taste as it was before.
And 1 st time I make them without chilling the dough and it tatse like heaven.
And when I tired it again with chilling the dough it was not up to d mark , side se it was flatten not gooey at all
Natasha Minocha says
Hi Divya, so sorry to hear that! But thank you for trying the recipe and following along. So appreciated! Yes, chilling the dough is recommended. 🙂
Divya Bhalla says
Hey can u plzzz tell me how much grams should I take the butter
Coz I feel everything when I measure them with the cups they do not give me accurate measurement.
Natasha Minocha says
Hi Divya, 1/2 cup of butter in this recipe is 115 gms. Hope this helps:)
Divya Bhalla says
Thanku so much mam, can u plzzz tell the recipe in grams , u have a amazing recipe . But if u will tell in grams it will help me a lot , its a amazing recipe but issue is measurement.
Natasha Minocha says
Hi Divya, I'm so glad you like this recipe. I have updated it with gram measurements. Hope it helps. Happy baking 🙂
Divya Bhalla says
How much cocoa in the recipe we can add
Natasha Minocha says
Hi Divya, I think you can safely add 2-3 tbsp of cocoa to the batter to make them more chocolatey! 🙂
Divya Bhalla says
And one more thing i want to ask that what is the shelf life of this cookie and second how to store them
Natasha Minocha says
Hi, these should last at least a week, though in my house they barely last 2 days! Please keep them in an air-tight container. Hope this helps. 🙂
Swaraangi Shukla says
Hey! I haven't tried the receipe yet.. I have recently purchased an OTG (for the 1st time) and was on the lookout for a perfect eggless chocolate cookie receipe and I landed here! The recipe is so detailed and the post made for such a fun read! Can't wait to try out the receipe tomorrow 🤗
Natasha Minocha says
Oh this is such a sweet comment, Swaraangi!I hope you have fun baking these cookies and enjoy them! xoxo
Kajal says
Hi.
Could you please tell how much grams of flour you used in this recipe? Or what is the size of your cup in grams.
Thank you.
Natasha Minocha says
Hi Kajal, I'm sorry I don't have measurements for this recipe in grams. I am trying to add that to my recipes now. My cup measurement is a standard US 240ml size. Typically, 1 cup of all-purpose flour measures 125 gms. Hope this helps. Thank you for following along! xx