Eggless Chocolate Chip Cookie Bars
If you want a rich, chocolatey cookie bar without eggs, this is the recipe for you. Each bite of these eggless chocolate chip cookie bars is filled with hints of butter, vanilla, brown sugar, and chocolate chips.
Quick Look: Eggless Chocolate Chip Cookie Bars
🍪 Ingredients: All-purpose flour, brown sugar, white granulated sugar, butter, whole milk, baking powder, salt, vanilla, semi-sweet chocolate chips
⏱️ Total Cook Time: About 45 minutes
🍽️ Equipment Needed: Large mixing bowl, 9×9 steel baking pan, parchment paper
💡 Top Tip: Bake just until the edges begin to brown while the center is still soft. The bars will continue to set as they cool, giving you the perfect chewy texture
You won’t miss the eggs at all! There are no weird ingredients in this recipe. Milk replaces the egg and makes them plenty moist. Baking powder creates a beautiful lift. Also, trust me when I say these are easy. Just measure, mix, pour, and bake. There is also no need for a stand mixer in this recipe!
These cookie bars without eggs were first discovered for my daughter’s birthday. She was very young and very indecisive on what she wanted. But she did request chocolate chip cookies and icing. I baked a pan of these cookie bars and topped them with icing, sprinkles and a birthday candle. They were a fun birthday treat and so delicious!
Ingredients and substitutions
- All-purpose flour
- Unsalted butter: I prefer unsalted in baking recipes so I can control the amount. If you have salted, then omit the additional salt.
- Whole milk: The extra fat content in whole milk makes these top notch. You can swap for any milk you have on hand including a dairy free version.
- Brown sugar
- White granulated sugar
- Vanilla extract
- Semi-sweet chocolate chip: Feel free to use dairy-free chocolate chips if needed or dark chocolate.
- Baking powder
- Salt
How to make chocolate chip cookie bars without eggs
Step one: Preheat oven to 350 degrees. Whisk flour, salt, and baking powder together. Set aside. Mix melted butter, brown sugar, and white granulated sugar together in a large mixing bowl.
Step two: Pour in dry ingredients and mix together until just combined. Don’t overmix! Gently fold in chocolate chips.
Step three: Line a 9×9 baking pan with parchment paper and spread out the dough evenly. Top with additional chocolate chips.
Step four: Bake for 28-32 minutes until the edges are lightly browned and the center is set. Allow to cool in pan for 10 minutes then remove and slice into squares.
Equipment needed
- 9 x 9 metal baking pan
- Parchment paper to prevent sticking
- Large mixing bowl and silicone spatula
Why this recipe works
Soft and buttery: need I say more? The perfect bite each time!
Easier to prepare: No need to scoop equally sized individually cookies. Just spread and bake.
Fun toppings: you can jazz these cookie bars up with adding icing and sprinkles. Serve them in a bowl with ice cream as well
Tips for success
I highly recommend using parchment paper. You can easily grab the sides and move it to a cutting board to slice them after baking.
Don’t overbake. I would aire on the side of underbaking as the cookies will continue to cookie as they cool in pan.
Spread the batter in an even layer including spreading it to all corners of the pan. I like to use the buttery side of the empty butter wrapper and press down the dough into the pan.
FAQ
Yes, you can prepare the dough up to 3 days in advance and store it covered in the refrigerator.
See below on the allergy-friendly section but replace with an equal ratio of dairy free milk such as oat, almond, or soy milk. Use dairy-free butter that comes in a firm block.
More egg free cookies
Add these additional egg-free cookies to your menu! You’ll love these classic eggless chocolate chip cookies or these Eggless Molasses Cookies. If you love chocolate give these Double Chocolate Cookies (Eggless).
If you are celebrating a special occasion, these Cut-Out Sugar Cookies for Decorating (Eggless) are perfect.
Join the egg free recipe group on Facebook!
This Facebook group is filled with delicious egg free recipes. Everyone is so helpful in sharing recipes and answering questions. There are new posts everyday as we navigate egg free cooking. Don’t miss out for another second – join in on the fun!
Allergy-Friendly Swaps
Dairy-Free: Replace the whole milk with equal ratio (7 tablespoons) of dairy-free milk such as oat, silk, or almond milk. Replace the butter with a vegan butter. Use a solid block butter and not a spreadable one. Replace chocolate chips with dairy-free.
Gluten-free: Replace weight with an equal ratio of a gluten-free flour blend that contains xanthan gum.
If you made this recipe, I’d be so grateful if you left a ⭐️⭐️⭐️⭐️⭐️ rating and a quick comment sharing how it turned out. And if you haven’t already, follow along here:
– Lexi with Our Slice of Home
Eggless Chocolate Chip Cookie Bars
Equipment
Ingredients
- 2 cups (260 g) all-purpose flour
- ½ cup (105 g) light brown sugar packed
- ½ cup (105 g) white granulated sugar
- 12 tablespoons unsalted butter melted and slightly cooled off
- 7 tablespoons whole milk room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees and line a 9×9 baking pan with parchment paper.
- In a medium size bowl combine flour, salt, and baking powder. Whisk together and set aside.2 cups all-purpose flour, ½ teaspoon salt, 1 teaspoon baking powder
- In a large mixing bowl, combine melted butter, brown sugar, and white granulated sugar. Whisk until well combined.½ cup light brown sugar, 12 tablespoons unsalted butter, ½ cup white granulated sugar
- Pour in vanilla and milk and stir until well blended.2 teaspoons vanilla extract, 7 tablespoons whole milk
- Pour in dry ingredients and mix with a silicone spatula until just combined. Don't overmix as it can cause dense cookies.
- Fold in the chocolate chips, leaving some to sprinkle on the top before baking.1 cup semi-sweet chocolate chips
- Spread the batter into the 9×9 baking pan, ensuring it reaches all of the corners evenly. Sprinkle the remaining chocolate chips over the top.
- Baking on the middle rack for 28-32 minutes. You want the edges to be slightly brown and the center to be set. Remember, the cookie bars will continue to bake a bit as they cool in the pan.
- Allow to cool for 10 minutes then move to a cutting board to slice into 9 cookie squares. You can slice them smaller if desired.
Chocolate chip is the best cookie!
So delicious!!