Eggless Chocolate Chip Cookies (With Video)
These eggless chocolate chip cookies are soft, chewy, and irresistibly buttery. They are quick to make with no chill time required. They are packed with rich, melty chocolate in every bite.
These are so tasty!! Always on the lookout for new chocolate chip cookies that are a go to.
– Jena
Quick Look: Eggless Chocolate Chip Cookies
⏱️ Time: about 25 min
🧮 Yield: 20 small cookies
🧊 Chill: No chill time required
❌🥚 Completely eggless – milk is used as the main substitute
🏠 Storage: Store in airtight container at room temp for 3 days before they become stale.
Why you will love this recipe
Eggless: These cookies need no eggs at all, and you can’t tell the difference!
Soft + Chewy: The best texture and flavor in each bite.
Quick: The batter comes together quickly and they bake so fast.
Every household needs a go-to chocolate chip cookie recipe. One that fills your home with an irresistible aroma and makes it nearly impossible to wait for them to cool before taking that first gooey bite.
For my family, we delt with egg allergies for years and it was essential to have reliable recipes for all the classic desserts. These chocolate chip cookies without eggs are made with simple, everyday ingredients. Nothing fancy, just pantry and fridge staples. They can be adapted to other food allergies, just see the allergy-friendly substitute section below.
These chocolate chip cookies without eggs come together perfectly to create a soft, chewy, and utterly delicious cookie. Best of all, they’re quick to whip up, making them ideal for last-minute cravings or spontaneous baking sessions with loved ones.
Ingredients and substitutions
How to make eggless chocolate chips cookies
👉 Be sure to check out the video at the bottom of this post for step-by-step directions on making these eggless chocolate chip cookies!
Step 1: Mix together flour, salt, baking powder, and baking soda. Set aside for later. Cream together softened butter, brown sugar, and sugar.
Step 2: Add milk and vanilla and mix together.
Step 3. Add in dry ingredients and mix together. Gently add in chocolate chips.
Step 4: Form the dough into tall 2 tablespoon cylinders and place them on a nonstick baking sheet. I like to do the taller cylinders instead of round balls, so they bake up into more bakery-style cookies.
Step 5: Bake about 8-10 minutes. You want the edges of the cookie to form and turn light brown. The center of the cookie should have set texture, not doughy or too gooey.
FAQ
You will need the right ratio of flour, leavening agents (baking soda and powder) and fats (milk and butter). All of this makes for the perfect eggless chocolate chip cookies.
No, it is not necessary! You can stick the dough in the fridge in between baking each batch of cookies though.
I recommend whole milk for the extra fat content. You can also swap for the milk you have on hand or plain yogurt.
More eggless cookies
Grab the recipe for any of these perfect, eggless cookies:
- Double Chocolate Cookies (Eggless)
- Eggless Snickerdoodle Cookies
- Eggless Sugar Cookies
- Eggless Oatmeal Cookies
- The Best Lemon Cookies Without Eggs
- Cut-Out Sugar Cookies for Decorating
Equipment needed
- 1 non-stick cookie sheet
- 1 stand mixer
- 1 large bowl
- 1 cookie scoop or tablespoon
- 1 kitchen scale if using gram measurements
Allergy-Friendly Substitutes
This recipe is naturally egg-free and nut-free.
To make it dairy-free: Use a vegan butter (firm block, not a spreadable kind). Use a dairy-free milk such as oat, almond, or soy milk (not coconut milk). Use DF chocolate chips.
To make it gluten-free: Use an equal amount of a gluten-free flour blend. If your flour blend does not include xanthan gum or another binder, add 3/8 teaspoon of xanthan gum. Use only 6 tablespoons of softened butter.
How to store
Once baked: Allow to cool completely. Store in an airtight container on the counter for about 3 days. Past this point they will become a bit hard and stale.
Before baking: Chill dough in the fridge up to 3 days. Make sure it is in an airtight container. Just scoop and bake when ready.
Freezing: For longer storage, scoop dough balls, freeze on a tray, then transfer to a bag or container. Bake straight from frozen, adding 1–2 extra minutes.
Tips for Success
Cream the butter and sugar well! To do this with a stand mixture, I mix on low for a full minute and scraping down the sides of the bowl as needed.
I have included gram measurements in this recipe. Using grams when baking creates more consistent results! All you need is a small kitchen scale to measure grams.
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 Cookies
Equipment
Ingredients
- 1 ½ cups (190 g) all-purpose flour
- 8 tablespoons (115 g) unsalted butter softened
- ½ cup (100 g) white granulated sugar
- ¼ cup (50 g) brown sugar packed
- 1 teaspoon (3 g) vanilla extract
- ¼ cup (50 g) whole milk cold, straight from the fridge
- ¼ teaspoon (1 g) baking soda
- ¾ teaspoon (3 g) baking powder
- ¼ teaspoon (1 g) salt
- 1 cup (170 g) chocolate chips I prefer to use half semi-sweet chocolate chips and half dark chocolate chunks
Instructions
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, salt, baking powder, and baking soda. Set aside.1 ½ cups all-purpose flour, ¾ teaspoon baking powder, ¼ teaspoon salt, ¼ teaspoon baking soda
- In a stand mixer with a paddle attachment, add in softened butter, granulated sugar, and brown sugar. Cream together until smooth. I typically mix on low speed for 1 minute, scraping down the sides of the bowl halfway through.8 tablespoons unsalted butter, ½ cup white granulated sugar, ¼ cup brown sugar
- Pour in vanilla and milk. Mix together, scraping down sides of bowl as needed.1 teaspoon vanilla extract, ¼ cup whole milk
- Pour in the dry ingredients. I prefer to mix by hand with a silicone spatula. Mix until just combined and there are no streaks of flour.
- Fold in chocolate chips. Scoop out with a cookie scoop (about 2 tablespoons each). Instead of rolling them into balls, I recommend making the dough into tall, cylinder shapes. This allows them to spread less and produces a thicker, bakery-style look (see the video for an example).1 cup chocolate chips
- Bake about 9-12 minutes on the center rack. You want the center of the cookie to be set (not doughy and gooey). Try to not overbake them! This will keep them soft and chewy and remember they will continue to bake a bit while cooling on the baking sheet.
- Remove from oven and top with additional chocolate chips. Let the cookies cool on the baking sheet about 5 minutes.
- Move to a cooling rack and let cool for an additional 20 minutes. Enjoy every bite!
Going to give these a try soon, look great! I was wondering if I could sub sour cream (or sour cream/water) for the milk?
Thanks!
Hi Debby! I have not tried sour cream for a substitute before. I have substituted the milk for plain whole milk yogurt and plain Greek yogurt before. If you do try sour cream, please let me know how it turns out!
These are so tasty!! Always on the lookout for new chocolate chip cookies that are a go to. Thanks for sharing Lexi!
Thank you! I’m so happy you liked them!!
Chunky goodness
I love that these contain no weird ingredients, are eggless, and SO tasty! They are seriously soft and chewy.