This is the Best Eggless Chocolate Chip Cookies recipe ever! Crispy around the edges, soft and chewy in the center, and full of chocolate chips. These chocolate chip cookies without eggs are easy, made with simple ingredients, require no chilling time, and turn out perfect every single time!!
I am sharing how to make chocolate chip cookies eggless using flax egg.
Soft, chewy, chocolatey, and in short, The Best eggless chocolate chip cookies ever. These cookies are egg free so if you are allergic to eggs or simply don't eat them, even you can make and enjoy these egg-free chocolate chip cookies.
They are so easy to make using simple pantry ingredients and turn out absolutely delicious. They are addictive and irresistible!
Here are a few other favorite eggless cookies for you to try - Eggless sugar cookies and Oatmeal raisin cookies.
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About Chocolate chip cookies
Chocolate chip cookies are one of the most famous and loved cookies of all time! They are classic and perfect any time of the year!
These cookies are easy to make using basic ingredients like flour, butter, sugar, eggs, vanilla, and chocolate chips.
Although we love the classic chocolate chip cookies recipe, I am sharing the eggless version of these cookies. This way anyone who is allergic to eggs or if you don't eat eggs for any reason can still make and enjoy these no-egg chocolate chip cookies.
To make chocolate chip cookies eggless, all you have to do is swap the eggs with egg substitutes like applesauce or milk, or flax egg (my preferred option). I find flax egg produces the best chewy chocolate chip cookies.
These egg-free chocolate chip cookies turn out moist, soft, and chewy in the middle with crispy edges. Each bite is loaded with chocolate. They are not too flat or too puffy either, just perfect! No one will know these are eggless, they are that good.
Why you'll love this recipe
These chocolate chip cookies are
- Eggless and vegetarian
- Soft and chewy inside and crispy outside.
- Buttery and sweet and bursting with chocolate
- Easy to make with simple pantry staple ingredients
- 1 bowl recipe that requires no chilling time.
- Perfect to make in bulk and share
- Freezer friendly
Recipe Ingredients
Butter - I have used unsalted melted butter for this recipe. Melted butter produces the chewiest cookies. You can use salted butter too just skip adding salt to the recipe.
Sugar - I prefer using a combination of dark brown sugar and white sugar with more brown than white as I like the caramel flavor and chewiness the brown sugar gives to this cookie and also keeps them soft. You can switch the amounts if you like a crisper cookie.
Flax egg - This is the egg substitute I prefer for making chewy eggless chocolate chip cookies. It is basically a flaxseed meal mixed with water. Milk and unsweetened applesauce are the next close substitutes that work equally well if you don’t have access to flax egg. Use 4 tablespoons of milk or applesauce.
Dry ingredients - all-purpose flour, baking soda (not baking powder), and sea salt.
Flavor - I use vanilla extract to flavor these cookies.
Chocolate chips - I like to use a combination of chocolate chips, and chocolate chunks that way each bite has some chocolate in it. You can use semi-sweet chocolate chips, milk chocolate or dark chocolate, or even white chocolate chips.
Please refer to the recipe card for exact measurements of ingredients.
How To Make Eggless Chocolate Chip Cookies (Step-by-Step Method)
1 - Preheat the oven to 350°F and line a cookie sheet or baking sheet with parchment paper. Keep aside.
Melt the butter in a microwave-safe bowl and keep it aside to cool completely.
2 to 4 - Make the flax egg by mixing 1 tablespoon of flaxseed meal with 3 tablespoons of water. Mix well and keep aside for 5 mins. A flax egg is ready to use.
Make eggless chocolate chip cookie dough
You can use a stand mixer, handheld mixer, or simply a whisk to make the cookie dough. I am using a hand mixer for this recipe.
5 and 6 - In a large mixing bowl, whisk together the brown sugar, white granulated sugar, vanilla, and butter until well combined and creamy.
7 and 8 - Add the flax egg and whisk until smooth and fluffy.
9 - Sift in the dry ingredients, all-purpose flour, and baking soda.
10 - Add salt and mix until the flour is just incorporated. It's okay to have some flour remaining to be mixed. Do not overmix.
11- Fold in the chocolate (chips, chunks, or chopped pieces) until the dough is well combined.
12 - Eggless chocolate chip cookie dough is ready! The cookie dough should be easy to roll and not sticky or dry or crumbly. If it is sticking to your hand, add a tablespoon or two more flour. At this point, you can either bake or freeze your dough
To bake the eggless chocolate chip cookies
13 - Using a cookie scoop or ice cream scoop, place a scoop (2.5-3 tablespoons) of the dough on the parchment-lined tray about 2 inches apart to keep enough space between the two cookies to allow them to spread.
14 - For those perfect round cookies, roll each portion into a smooth ball. Flatten slightly with your hand/spatula. Press in some chocolate chips and chunks on top (optional).
15 - Bake in a preheated oven at 350°F for 10 (softer)- 12 (for crunchier) mins or until the edges turn golden brown. I bake mine for 10 or 11 minutes. Remove from the oven.
Tap the pan 2-3 times on the countertop to release any air pockets. While the cookies are warm, shape them round using a round cookie cutter or spatula (optional).
Note: I recommend baking 1-2 cookies first to test how they are spreading and then baking the rest. You can bake the cookies in batches if needed.
Do not overbake the cookies. They will be puffed and the centers will look very soft and under-baked, doughy with lightly browned in a few places which are perfect.
16 - Let them cool on the tray for 5 mins. The cookies will continue to “set” on the baking sheet during this time.
Then transfer to a wire rack to cool completely. Once the cookie has cooled down, it’ll flatten a bit, and you’ll start seeing crinkles on the surface.
Soft chewy Eggless Chocolate chip cookies are ready.
Serving Suggestion
These eggless chocolate chip cookies are great for snacking or for breakfast with a glass of milk, tea, or coffee, or even for dessert with some vanilla ice cream. Yum!
Storage Instructions
Eggless chocolate chip cookies stay fresh and chewy when stored covered in an airtight container at room temperature for up to 1 week after which they will start getting stale.
You can add a piece of bread or tortilla to the cookie container to keep them moist and soft for a longer time.
The best way to prevent cookies from going stale is to eat them in a couple of days or freeze them or the dough and bake them as needed.
Freezing baked cookies
To freeze baked cookies, allow them to cool completely then store cookies in an airtight container or freezer-safe ziplock bag separated by layers of parchment paper.
Before serving, remove the cookies from the container and let them come to room temperature or warm them for a couple of seconds in the microwave.
Baked chocolate chip cookies freeze well for up to three months.
Freezing eggless cookie dough
Eggless chocolate chip cookie dough freezes well for up to three months.
To freeze the dough, scoop it into balls, space them out on a baking sheet and let them set in the freezer for 30 mins.
Transfer the frozen cookie dough balls to an air-tight container or freezer-safe ziplock bag (press out as much air as possible) and store them for up to 3 months.
To bake cookies from frozen cookie dough, transfer the frozen dough balls on to cookie sheet and allow them to thaw completely before baking or bake directly frozen by adding a few extra minutes (3-5).
Recipe Tips
For measuring your flour, do not scoop it out of the container directly using the measuring cup. Instead, stir the flour, spoon it into your measuring cup, and level it off with the back of a knife.
I prefer using unsalted butter so you can add salt to your preference. Salted butter can be used too, just skip the salt in this recipe.
Use a combination of brown and white sugar with more brown sugar than white for that caramel flavor and chewiness in cookies.
For a chewier chocolate chip cookie, use melted butter vs softened butter.
Bake the cookies in batches if needed. Do not overcrowd the tray and leave enough gaps for them to spread.
Do not overbake as that will make the cookies crunchy and crispy. Baking them just for 10-12 mins. The cookies may feel undercooked and that is ok. They cook as they cool so pull them out while the center still looks undercooked. That way you get those delicious chewy cookies with crispy edges and a soft center.
For perfect round cookies, shape them using a round cookie cutter or spatula while they are warm.
For storing, add a piece of bread or tortilla to the cookie container to keep them moist and soft for a longer time.
Frequently Asked Questions
To make these cookies vegan, swap the butter with vegan butter and chocolate chips for vegan chocolate chips. The rest of the recipe and process remains the same.
Overmixing the batter and overbaking the cookie can result in hard cookies. Baking them just for 10-12 mins. The cookies may feel undercooked and that is ok. They cook as they cool so pull them out while the center still looks undercooked. That way you get those delicious chewy cookies with crispy edges and a soft center.
More Eggless Cookie recipes
Hope you enjoy this Eggless Chocolate Chip Cookies Recipe !! If you give this recipe a try, please rate it by clicking stars ⭐️ on the recipe card. Thank you ❤️! You can also follow me on Facebook | Instagram to see what’s cooking in my kitchen!!
Recipe Card
Eggless Chocolate Chip Cookies
Ingredients
- 1 ½ cup all purpose flour 180 grams
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 6 tablespoons unsalted butter melted
- ½ cup brown sugar 100 grams
- ¼ cup white granulated sugar 50 grams
- 1 tablespoon flaxseed meal
- 1 teaspoon vanilla extract
- 1 cup semi sweet chocolate chips and chocolate chunks
Instructions
Prep Work
- Preheat the oven to 350°F and line a cookie sheet or baking tray with parchment paper. Keep aside.
- Melt the butter in a microwave-safe bowl and keep it aside to cool completely.
- Make the flax egg by mixing 1 tablespoon of flaxseed meal with 3 tablespoons of water. Mix well and keep aside for 5 mins. A flax egg is ready to use.
Making Eggless Chocolate Chip Cookies
- In a large mixing bowl, whisk together the brown sugar, white granulated sugar, vanilla, and butter until well combined and creamy. I am using a hand mixer but you can use stand mixer or whisk it by hand too.
- Add the flax egg and whisk until smooth and fluffy.
- Sift in the dry ingredients, all-purpose flour, and baking soda, add salt and mix until the flour is just incorporated. It's okay to have some flour remaining to be mixed. Do not overmix.
- Fold in the chocolate (chips, chunks, or chopped pieces) until the dough is well combined.
- Eggless chocolate chip cookie dough is ready! The cookie dough should be easy to roll and not sticky or dry or crumbly.
- Using a cookie scoop or ice cream scoop, place a scoop (2-3 tablespoons) of the dough on the parchment-lined tray about 2 inches apart to keep enough space between the two cookies to allow them to spread.
- For those perfect round cookies, roll each portion into a smooth ball. Flatten slightly with your hand/spatula. Press in some chocolate chips and chunks on top (optional).
- Bake in a preheated oven at 350°F for 10 (softer)- 12 (for crunchier) mins or until the edges turn golden brown. I bake mine for 10 or 11 minutes. Remove from the oven.
- Tap the pan 2-3 times on the countertop to release any air pockets. While the cookies are warm, shape them round using a round cookie cutter or spatula (optional).
- Let them cool on the tray for 5 mins. The cookies will continue to “set” on the baking sheet during this time.
- Then transfer to a wire rack to cool completely. Once the cookie has cooled down, it’ll flatten a bit, and you’ll start seeing crinkles on the surface.
- Soft chewy eggless chocolate chip cookies are ready!
Video
Notes
Nutrition
Update Notes: This post was originally published on Jun 29, 2015, but was republished with, step-by-step instructions, new photos, tips, and a video in Dec of 2022.
Made these cookies..,.they were too sweet for the first batch therefore tried again by reducing brown sugar to 75 GM's and omitted the semi sweet chocolate chips and used 55% dark chocolate bits only and they tasted delicious.
Thank you Suchita! Glad you liked them and yes you can adjust sugar to your preference!
Thank you Subha 🙂
Thank you so much for your help...take care...god bless you
Gorgeous looking cookies Shweta:)...wish I could grab a few of them:)
Hi Ankita, Thank you 🙂 Here are my few suggestions for chocolate chip substitution.
1. You can use M&Ms (or gems) instead.
2. If you get baking chocolate you can roughly chop it and use that
3. Use nuts like walnuts or pecans instead. These will turn out wonderful but the chocolate flavor will be missing.
Hope you will give this a try and let me know how these turned out.
Thanks Sony, they definitely are 🙂
Thank you for the awesome recipes. ....can you please suggest substitute of chocolate chips???please...we don't get chocolate chips in small cities....or the recipe of chocolate chips...please help..take care
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Crunchy and melt in mouth cookies !