Hey there, cookie lovers! 🍪 If you’ve been searching for the perfect eggless chocolate chip cookie recipe, your search ends here. I’ve been experimenting with cookie recipes for years, and let me tell you, these eggless chocolate chip cookies are a game-changer.
They’re soft, chewy, loaded with gooey chocolate chips, and absolutely irresistible. Plus, they’re super easy to make—no fancy ingredients or complicated steps. Whether you’re baking for someone with an egg allergy, following a vegan lifestyle, or just ran out of eggs (we’ve all been there!), these cookies are here to save the day.
So, grab your mixing bowl, preheat that oven, and let’s get baking!
Need The Recipe With Egg? Check This Recipe ➡️Chocolate Chip Cookies Recipe Without Brown Sugar: Crispy & Chewy
Why Eggless Chocolate Chip Cookies Is My Favorite
First of all, Eggless Chocolate Chip Cookies is incredibly versatile. Whether I’m baking for friends with dietary restrictions, whipping up a quick treat for my kids, or just craving something sweet, this recipe never fails. It’s eggless, but you’d never know it—the cookies are soft, chewy, and packed with gooey chocolate chips.
I also love how easy and forgiving this recipe is. Even if you’re not an experienced baker, you can nail these cookies on your first try. Plus, the dough comes together in just one bowl (hello, easy cleanup!), and you can customize it with your favorite add-ins like nuts, dried fruit, or even a sprinkle of sea salt on top.
But what really makes this recipe my favorite is the memories it brings. There’s something so comforting about the smell of freshly baked cookies filling the house. It reminds me of lazy Sunday afternoons, holiday baking sessions, and the joy of sharing warm cookies with loved ones.
Why You’ll Love Chocolate Chip Cookies Recipe
- Eggless but still delicious: No eggs? No problem! These cookies are just as soft and chewy as the classic version.
- Simple ingredients: Everything you need is probably already in your pantry.
- Customizable: Use your favorite type of chocolate chips or add nuts for extra crunch.
- Crowd-pleaser: Perfect for kids, adults, and everyone in between.
Ingredients You’ll Need
Here’s what you’ll need to make these heavenly cookies (full measurements in the recipe card below):
- All-purpose flour: The base of our cookie dough.
- Baking soda: Helps the cookies rise and get that perfect texture.
- Salt: Balances the sweetness and enhances the flavor.
- Unsalted butter: Softened to room temperature. (Pro tip: If you’re vegan, use plant-based butter!)
- Granulated sugar: For sweetness and a slight crisp on the edges.
- Brown sugar: Adds moisture and that classic chewy texture.
- Milk: Dairy or plant-based—your choice! This replaces the eggs and keeps the dough together.
- Vanilla extract: A must for that warm, cozy flavor.
- Chocolate chips: Because what’s a chocolate chip cookie without them? (Use dairy-free if needed.)
Tools You’ll Need
Before we dive into the recipe, let’s make sure you have the right tools on hand:
- Mixing bowls: One for dry ingredients and one for wet ingredients.
- Hand mixer or stand mixer: To cream the butter and sugars. (You can also use a whisk and some elbow grease!)
- Measuring cups and spoons: For accurate measurements.
- Baking sheet: To bake your cookies to perfection.
- Parchment paper or silicone mat: To prevent sticking and make cleanup easier.
- Cookie scoop or tablespoon: For portioning out the dough.
- Wire rack: To cool the cookies after baking.
Step-by-Step Instructions
Let’s break it down step by step. Don’t worry—it’s so easy, even if you’re a beginner!
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat. Trust me, this makes cleanup a breeze.
- Whisk the dry ingredients: In a medium bowl, combine the flour, baking soda, and salt. Give it a good whisk to make sure everything is evenly distributed.
- Cream the butter and sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy. This step is key for that perfect cookie texture!
- Add the wet ingredients: Pour in the milk and vanilla extract, and mix until everything is well combined. The dough should look smooth and creamy.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture. Mix until just combined—don’t overmix, or the cookies might turn out tough.
- Fold in the chocolate chips: Gently stir in the chocolate chips until they’re evenly distributed throughout the dough. (This is the best part, right?)
- Scoop and shape: Use a cookie scoop or a tablespoon to portion out the dough. Roll it into balls (about 1.5 inches in diameter) and place them on the prepared baking sheet, leaving about 2 inches between each cookie. They’ll spread a bit while baking.
- Bake to perfection: Pop them in the oven for 10-12 minutes. The edges should be lightly golden, but the centers might still look a little soft. That’s okay—they’ll firm up as they cool.
- Cool and enjoy: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Or, if you’re like me, sneak one while it’s still warm and gooey. 😉
Tips for Success
- Chill the dough: If you have time, refrigerate the dough for 30 minutes before baking. This helps prevent the cookies from spreading too much and gives them a chewier texture.
- Don’t overbake: Take them out of the oven when the edges are golden but the centers are still soft. They’ll continue to cook on the baking sheet.
- Use room temperature butter: This makes it easier to cream with the sugars and ensures a smooth dough.
- Customize it: Add a pinch of cinnamon, swap the chocolate chips for white chocolate or butterscotch chips, or toss in some chopped nuts for extra crunch.
Storage Instructions
- Room temperature: Store the cookies in an airtight container at room temperature for up to 5 days. Place a slice of bread in the container to keep them soft (the cookies will absorb the moisture from the bread!).
- Freeze the dough: Scoop the dough into balls, freeze them on a baking sheet, then transfer to a freezer bag. When you’re ready to bake, just pop them in the oven—no need to thaw.
- Freeze baked cookies: If you’ve already baked them, let the cookies cool completely, then store them in a freezer-safe bag or container for up to 2 months. Thaw at room temperature or warm them up in the microwave for a few seconds.
Serving Ideas
These cookies are delicious on their own, but here are a few fun ways to serve them:
- With a glass of milk: Classic and always a winner.
- Ice cream sandwich: Place a scoop of vanilla ice cream between two cookies for the ultimate treat.
- Dessert platter: Arrange them on a platter with other cookies and brownies for a party.
- Gift them: Pack them in a cute box or jar and give them to friends or family. Homemade gifts are the best!
Final Thoughts
There you have it—my go-to recipe for eggless chocolate chip cookies. They’re soft, chewy, and packed with chocolatey goodness. Whether you’re baking for a special occasion or just treating yourself, these cookies are sure to hit the spot. Plus, they’re so easy to make, you’ll want to whip up a batch every week (no judgment here!).
If you try this recipe, let me know how it turns out in the comments below. And don’t forget to tag me on Instagram if you share a photo—I love seeing your creations! Happy baking, friends! 🍪❤️
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Easy Eggless Chocolate Chip Cookies (Soft & Chewy!)
Description
Indulge in the ultimate treat with these soft, chewy, and eggless chocolate chip cookies! Perfect for anyone with egg allergies, vegans, or those who simply ran out of eggs, this easy recipe uses simple pantry staples to create the most delicious cookies you’ll ever taste. Loaded with gooey chocolate chips, these eggless cookies are quick to make and impossible to resist. Whether you’re baking for a party, gifting to a friend, or satisfying your sweet tooth, these homemade eggless chocolate chip cookies are a crowd-pleaser. Plus, they’re customizable—add nuts, swap chocolate chips, or make them dairy-free! Try this easy eggless cookie recipe today and fall in love with baking all over again.
Ingredients
Instructions
-
Cream the butter & sugars
In a bowl, beat together butter, granulated sugar, and brown sugar until light and fluffy.
-
Add the wet ingredients
- Mix in the milk and vanilla extract.
- Don’t worry if the mixture looks a little separated!
-
Combine the dry ingredients
- In another bowl, whisk together flour, baking soda, and salt.
- Gradually add to the wet mixture.
-
Fold in chocolate chips
- Gently mix in the chocolate chips—try not to snack on too many before baking!
- Chill the dough (optional but recommended!)
- For thicker cookies, refrigerate the dough for 30 minutes.
-
Bake
Preheat oven to 175°C. Scoop dough onto a baking sheet, spacing them 2 inches apart. Bake for 10-12 minutes, until golden brown.
-
Cool & enjoy
- Preheat oven to 175°C. Scoop dough onto a baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes, until golden brown.
Servings 12
- Amount Per Serving
- Calories 140kcal
- % Daily Value *
- Total Fat 7g11%
- Sodium 50mg3%
- Total Carbohydrate 18g6%
- Dietary Fiber 0.5g2%
- Sugars 10g
- Protein 2g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
