These soft and chewy eggless chocolate chip cookies have simple ingredients and come out perfect every time!
Chocolate chip cookies are nearly everyone’s favorite cookie. It’s popular for a reason. Some like a crunchy cookie, while others like a soft and chewy texture. My family is a fan of the latter. If you like soft and chewy cookies, but can’t add eggs to your cookies this is the recipe for you!
You can use this basic recipe and add your favorite cookie fillings such as chopped nuts, raisins, dried cranberries, or whatever your heart desires!
Be sure to check out these other eggless cookie recipes:
Why You’ll Love these Eggless Chocolate Chip Cookies
- Soft and Chewy Texture
- Allergy Friendly
- Simple Ingredients
- Customizable
- Vegan
- Gluten-Free Adaptable
Ingredients and Substitutions
Unsalted Vegan Butter: These cookies are also dairy-free and vegan. If you do not have a dairy allergy, or you’re not vegan, then you can use regular unsalted butter.
Light Brown Sugar: Using brown sugar instead of granulated sugar gives these cookies a chewy texture.
Vanilla Extract: A touch of vanilla extract helps to enhance the flavor of the chocolate chips.
Bob’s Red Mill Egg Replacer: These cookies are egg-free. Eggs work in two ways in baking. They help to bind the ingredients together, and they also help to leaven baked goods. Bob’s Red Mill Egg Replacer works well for both purposes. It’s also vegan and gluten-free. However, if you don’t have it, you can use a flax egg or chia egg instead. This involves whisking together 1 tablespoon of ground flax or ground chia with 2.5 tablespoons of water. Allow it to sit for 5 minutes to become gelatinous.
All-Purpose Flour: This is the typical flour used when making cookies. However, if you would like higher-fiber cookies, opt for white whole-wheat flour. Or if you need to make your cookies gluten-free, use Bob’s Red Mill Gluten Free 1:1 Flour.
Cornstarch: Adding cornstarch to your cookies helps to make them soft and chewy.
Baking Soda and Salt: To leaven the cookies and balance the flavors.
Semi-Sweet Chocolate Chips: Semi-sweet chocolate chips are best for chocolate chip cookies, but feel free to use the chocolate chips of your choice. Feel free to add in other ingredients such as raisins, cranberries, or chopped nuts!
How to Make Eggless Chocolate Chip Cookies
Step 1: Preheat oven to 350 F. Line baking sheet with parchment paper.
Step 2: In a large mixing bowl beat together the butter and sugar on medium-high speed until pale and fluffy, about 3-5 minutes.
Step 3: Whisk together 1 tablespoon of egg replacer, and 2 tablespoons of water in a small bowl. Allow it to sit for 1 minute to thicken.
Step 4: Add Bob’s Red Mill egg replacer, and vanilla extract and beat on medium speed until fully combined.
Step 5: Scrape the bottom and the sides of the mixing bowl with a spatula. Then add the flour, cornstarch, baking soda, and salt. Mix together on medium-low speed until all of the ingredients are combined. Don’t overmix
Step 6: Fold in 1 cup of the chocolate chips.
Step 7: Use a 2-tablespoon scoop to drop balls of cooking dough onto the prepared baking sheets. Leave about 2 inches between each cookie dough ball to allow for spreading.
Step 8: Bake one sheet at a time on the center rack. Bake for 8-10 minutes or until lightly golden brown around the edges. Do not overbake. The cookies will be a bit puffy when you remove them from the oven.
Step 9: While the cookies are still warm, use the remaining ¼ cup of chocolate chips, to drop a few on the top of each cookie.
Step 10: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely.
Frequently Asked Questions
There are many different substitutions that you can use for eggs in a chocolate chip cookie recipe. Some substitutions include a flax egg, chia egg, fruit purees such as applesauce or banana, silken tofu, yogurt (regular or dairy-free), buttermilk, or condensed milk. The general rule of thumb is to use ¼ cup as a replacement for each egg.
Yes! These cookies taste just like a regular chocolate chip cookie with eggs. You won’t be able to tell the difference.
Yes! These cookies are also vegan. There is no dairy added. The recipe calls for vegan butter, however, if you are not vegan, you can use regular butter.
Baking Tips
- Bake the cookies in a preheated oven. If you have a convection oven, I recommend turning on the fan to ensure an even bake.
- Make sure your cookies are uniform by using a cookie dough scoop.
- When you take your cookies out of the oven, you can make them all perfectly round even by taking a round cookie cutter, or a large jar, and swiveling around the cookie. This must be done as soon as the cookies come out of the oven while they are still warm, and before they cool and set.
- Use regular butter if you’re not vegan
- Use quality semi-sweet chocolate chips.
How to Store and Keep
Store the cookies at room temperature in an airtight container for up to 5 days.
Freeze the cookie dough by rolling the dough into a long log shape about 2 inches wide. Wrap with plastic wrap, and place in a freezer-safe bag. Store in the freezer for up to 3 months. When ready to bake, transfer the cookie dough to the refrigerator to thaw overnight. Then slice the cookie dough log into ¼ inch slices, and bake.
Recipe
Eggless Chocolate Chip Cookies
Ingredients
- ½ cup vegan butter softened to room temperature
- ¾ cup light brown sugar
- 1 tablespoon Bob's Red Mill Egg Replacer
- 2 tablespoon water
- 2 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 2 tablespoon cornstarch
- 1 tsp baking soda
- ¼ teaspoon salt
- 1 ¼ cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350 F. Line baking sheet with parchment paper.
- In a large mixing bowl beat together the butter and sugar on medium-high speed until pale and fluffy, about 3-5 minutes.
- Whisk together 1 tablespoon of egg replacer, and 2 tablespoons of water in a small bowl. Allow it to sit for 1 minute to thicken.
- Add the Bob's red Mill egg replacer, and vanilla extract and beat on medium speed until fully combined.
- Scrape the bottom and the sides of the mixing bowl with a spatula. Then add the flour, cornstarch, baking soda, and salt. Mix together on medium-low speed until all of the ingredients are combined. Don't overmix
- Fold in 1 cup of the chocolate chips.
- Use a 2 tablespoon scoop to drop balls of cooking dough onto the prepared baking sheets. Leave about 2 inches between each cookie dough ball to allow for spreading.
- Bake one sheet at a time on the center rack. Bake for 8-10 minutes or until lightly golden brown around the edges. Do not overbake. The cookies will be a bit puffy when you remove them from the oven.
- While the cookies are still warm, use the remaining ¼ cup of chocolate chips, to drop a few on the top of each cookie.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Video
Notes
- Bake in a preheated oven.
- Use 1:1 gluten-free baking flour to make these gluten-free.
- Add ½ cup of raisins or chopped nuts.
- Use regular butter if you’re not vegan
- Use quality semi-sweet chocolate chips.
- If you’d like more uniform cookies, roll the dough into balls and flatten a bit using the back of a spoon.
- Store the cookies at room temperature in an airtight container for up to 5 days.
- Freeze the cookie dough by rolling the dough into a long log shape about 2 inches wide. Wrap with plastic wrap, and place in a freezer-safe bag. Store in the freezer for up to 3 months. When ready to bake, transfer the cookie dough to the refrigerator to thaw overnight. Then slice the cookie dough log into ¼ inch slices, and bake.
Kelly Anthony
These look like the perfect chocolate chip cookies, crunchy on the outside and soft on the inside.
rebecca
great idea swapping vanilla for almond extract! looks delicious
Angela
Thank you for the information on the texture differences between vegan butter and coconut oil. Very helpful.
ali randall
Who would have thought a vegan cookie could taste so good. I love being able to offer a healthier alternative to the traditional chocolate chip cookie. So tasty!
Lisa | Garlic & Zest
These cookies look like they’d make a great afternoon snack with a cup of tea. On the baking soda — I always thought that baking soda required some type of acid to activate it (i.e. lemon juice, buttermilk, etc). Am I mistaken?