The most perfect chocolate chip cookies I have ever made. Eggless Chocolate Chip Cookies have chewy centers, crispy edges, they are full of rich chocolate. And the best part: no eggs required!
My husband couldn’t believe it! These scrumptious chocolate chip cookies were made with no eggs, but they have the perfect texture and flavor. It made us wonder why we ever used eggs to make cookies in the first place. (I know it’s an emulsifier and helps the texture of the cookies.)
These irresistible treats deliver everything you want in a classic cookie – wonderfully chewy centers, intensely chocolatey flavor in every bite, and those coveted crispy edges that provide the perfect textural contrast. Whether you’re dealing with egg allergies, ran out of eggs, or simply prefer baking without them, this recipe proves you don’t need to compromise on flavor or texture to create bakery-worthy cookies that will disappear from your cookie jar in record time.
Looking for more eggless desserts? This Wacky Cake and Eggless Lemon Cake are sure to impress your friends and family!
What ingredients do I need for these Eggless Chocolate Chip Cookies?
You only need 10 ingredients for this recipe:
- All-purpose flour – I measure my flour by weight (grams), but you can also use the spoon and level method for the most accurate volume measurement.
- Corn starch – Acts as the emulsifier and keeps the ingredients together.
- Baking soda – Don’t confuse this with baking powder.
- Salt – I used good old table salt.
- Light brown sugar – Dark brown sugar would not be a good substitute for these cookies because it may cause the cookies to spread too much or be too crunchy.
- Granulated sugar
- Vanilla extract
- Butter – I used unsalted butter, and it was softened.
- Buttermilk – Adds some moisture that’s missing from the lack of eggs. The acid also activates the baking soda.
- Semi-sweet or milk chocolate chips
What equipment do I need to make these cookies?
You’ll need the following kitchen tools and supplies:
- 2 Large Baking Sheets or Cookie Sheets
- Parchment Paper
- Medium and Large mixing bowls
- Whisk
- Electric mixer or a stand mixer with a paddle attachment
- Medium Cookie Scoop – 1 1/2 tablespoon size
How to make Eggless Chocolate Chip Cookies!
Preheat the oven to 350°F. Line 2 large baking sheets with parchment paper.
In a small or medium mixing bowl, whisk together the flour, cornstarch, baking soda, and salt. Set the bowl aside.
In a separate large bowl, use an electric mixer to mix the brown sugar, sugar, butter, and vanilla extract until fluffy.
Pour in the buttermilk and continue mixing.
Mix in the dry ingredients a little bit at a time until it has all been incorporated.
Fold in the chocolate chips until they are evenly distributed.
Use a medium (1-1/2 tablespoon) cookie scoop to scoop out level balls of dough and drop them on the parchment-lined baking sheets. Place the dough balls about 2 inches apart. I could fit 12 cookies on each baking sheet for a total of 24 cookies.
Press a few extra chocolate chips on top of each dough ball. Optional, but it adds more chocolatey-ness.
Bake the cookies for 15-17 minutes or until the cookies have spread slightly and are brown around the edges.
Let the cookies rest on the baking sheet for 15 minutes before transferring them to a cooling rack. Allow them to cool completely, then serve fresh or store in an airtight container for 5 days.
Ingredient substitutions.
There aren’t a lot of ingredient substitutions I can recommend, but you can use salted butter instead of unsalted butter. You’ll want to decrease the amount of added salt to 1/4 teaspoon.
Have fun with add-ins! Semi-sweet chocolate chips are rich and will have you reaching for a cold glass of milk, but milk chocolate chips are milder. You can also chop up 2 (4-ounce) bars of semi-sweet chocolate for chocolate chunks instead of chocolate chips. Try butterscotch morsels or peanut butter chips. The possibilities are endless!
Do I need to chill the dough?
No chilling is required, but I did find that the warmer the cookie dough got, the more the cookies spread when they baked.
Can I freeze the cookie dough?
Absolutely! I recommend scooping out the dough, let them freeze on a small cutting board or sheet pan, then place them in an airtight container. They will keep for up to 3 months in the freezer.
When you are ready, you can bake them straight out of the freezer to the oven. Preheat the oven to 350°F, and bake them for 15-17 minutes.
Is this a vegan recipe?
It is not. While there are no eggs, I do use buttermilk and butter.
My cookies came out too crunchy. How can I fix that?
You want to make sure not to overbake the cookies. They may appear soft in the middle, but they will become chewy as they rest.
Other factors that may impact the texture of the cookies is the cookie sheet used and the size of the cookie scoop. I used a light metal pan, but if you use a dark metal pan, they may bake faster. If you use a cookie scoop that’s a different size from a medium cookie scoop, you may have to adjust the time.
Since these are Eggless Chocolate Chip Cookies, can I eat the cookie dough raw?
I do not recommend eating the cookie dough raw unless you heat treat the flour.
Even though there are no eggs, the raw flour can contain bacteria. Heat treating the flour will make it safer to eat, though.
To heat treat flour, preheat the oven to 300°F, then spread out the flour on a baking sheet. Bake it for at least 10 minutes, then let it cool to room temperature before using.
Eggless Chocolate Chip Cookies
Equipment
- 2 Large baking sheets
- Parchment paper
- Whisk
- Electric mixer or stand mixer with a paddle attachment
- Medium cookie scoop 1-1/2 tablespoon
Ingredients
- 2 cups (240g) all-purpose flour, spooned and leveled
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter softened to room temperature
- ¾ cup (150g) light brown sugar, packed
- ¼ cup (50g) granulated sugar
- 1 teaspoon vanilla extract
- ¼ cup buttermilk
- 1 cup (166g) semi-sweet or milk chocolate chips
Instructions
- Preheat the oven to 350°F. Line 2 large baking sheets with parchment paper.
- In a small or medium mixing bowl, whisk together the flour, cornstarch, baking soda, and salt. Set the bowl aside.
- In a separate large bowl, use an electric mixer to mix the brown sugar, sugar, butter, and vanilla extract until fluffy.
- Pour in the buttermilk and continue mixing.
- Mix in the dry ingredients a little bit at a time until it has all been incorporated.
- Fold in the chocolate chips until they are evenly distributed.
- Use a medium (1-1/2 tablespoon) cookie scoop to scoop out level balls of dough and drop them on the parchment-lined baking sheets. Place the dough balls about 2 inches apart. I could fit 12 cookies on each baking sheet for a total of 24 cookies.
- Press a few extra chocolate chips on top of each dough ball. Optional, but it adds more chocolatey-ness.
- Bake the cookies for 15-17 minutes or until the cookies have spread slightly and are brown around the edges.
- Let the cookies rest on the baking sheet for 15 minutes before transferring them to a cooling rack. Allow them to cool completely, then serve fresh or store in an airtight container for 5 days.
Notes
- You want to make sure not to overbake the cookies. They may appear soft in the middle, but they will become chewy as they rest.
- Other factors that may impact the texture of the cookies is the cookie sheet used and the size of the cookie scoop. I used a light metal pan, but if you use a dark metal pan, they may bake faster. If you use a cookie scoop that’s a different size from a medium cookie scoop, you may have to adjust the time.
- Even though there are no eggs, the raw flour can contain bacteria. Heat treating the flour will make it safer to eat, though.
- To heat treat flour, preheat the oven to 300°F, then spread out the flour on a baking sheet. Bake it for at least 10 minutes, then let it cool to room temperature before using.
- Using a cookie scoop of a different size may alter the number of cookies you get from the dough.
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