These eggless chocolate chip cookies have crispy edges and are chewy and soft on the interior. This easy recipe provides you with five different methods of baking deliciously flavorful, rich chocolate chip cookies without any eggs at all!
Perfect for that craving that can't wait for a trip to the store, or for those who can't eat eggs due to food allergies. The egg substitutes are all basic pantry staples.
While recipes like shortbread are generally egg free, a traditional chocolate chip cookie recipe almost always contains eggs. However, it's easy to make deliciously flavorful, chewy chocolate chip cookies without eggs, and you won't miss them at all!
Why make egg free cookies? Maybe there's a supply chain issue, or an egg shortage, or you're simply out of eggs and suddenly have a chocolate chip cookie craving!
Perhaps you or someone you love to bake for has a food allergy or intolerance and can't consume eggs. No matter the reason, this recipe has you covered!
I set out to test different methods of making chocolate chip cookies with no eggs. Tara O'Brady's Basic, Great, Chocolate Chip Cookie recipe was my starting point. I adapted it in both measurements and method as I went.
I ended up with an easy eggless chocolate chip cookie recipe that you can make using one of five egg substitutes, depending on what you have on hand in your pantry. I tested condensed milk, and moved on to sour cream, dairy milk, vegetable oil, and finally, mayonnaise!
And yes, I'm aware that mayonnaise (unless it's the vegan version) contains eggs. I added it as an option for people who have run out of eggs at home. It's obviously not a good choice for anyone who is vegan or allergic!
I tested (and retested) each variation until they resulted in crispy edged, flavorful cookies that are chewy and soft in the middle. Read the egg substitute portion of the ingredient section for detailed tasting notes.
You can also explore the entire collection of egg free recipes.
And for more chocolate chip cookie recipes, there are coconut chocolate chip cookies and chocolate chip cookies without brown sugar.
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Cookie Base Ingredients
* See recipe card for full list of ingredients and quantities.
Unsalted butter - Butter should be room temperature.
Brown sugar - Brown sugar adds caramel flavor and extra moisture, which makes these cookies nice and chewy in the center.
Granulated sugar - Adding granulated sugar helps ensure the cookies develop a nice crisp exterior. For the sweetened condensed milk version, omit the granulated sugar as it's already included in the condensed milk.
Egg substitute ingredients
Here are the different choices for egg substitutes. For this recipe, you'll choose one of the options listed below. Note that whichever you choose, it should be at room temperature.
Sour cream - I used full fat sour cream. The additional fat adds a rich, soft texture and keeps these cookies extra moist, even after days. The sour cream version baked up second thickest. They are the palest of the cookies, but this doesn't impact the flavor at all.
Sweetened condensed milk and water - These cookies develop a light golden brown color and have a notable caramel flavor. They were in the middle range in terms of thickness. They have a chewy texture.
Vegetable oil and water - I used vegetable oil. In the future, I'd probably use a more flavorful oil, such as olive oil. This version is probably closest to a standard, neutral chocolate chip cookie.
They fall into the middle range in terms of thickness. They're nice and crisp around the edges and maintain a chewy bend in the middle, even after days.
Dairy milk - I used whole fat cow's milk. These cookies had a warm golden brown color and nice caramel flavor. They also have a rich, soft texture and great moisture.
Mayonnaise - I used standard real mayonnaise for this recipe. These were the fun surprise of the test batches. And no, you can't taste the mayo!
They are the thickest cookie (likely due to the eggs adding volume) and have a fine, buttery crumb that almost resembles shortbread. They're light and crispy on the outside and still maintain a nice tender chew on the interior. They're light golden brown in color.
Note: mayo is a great choice if you are out of eggs, but is not a safe substitute for those with allergies as it contains eggs.
Instructions
Learn how to make eggless chocolate chip cookies! These photos provide visual cues. Find the detailed instructions in the recipe card.
Since the variations are all very similar process-wise, I'm showing one version (condensed milk) to display here.
Cream the butter and sugars (omit granulated sugar if using condensed milk version) for 2-3 minutes.
Add vanilla and preferred egg substitute, and mix on medium speed until homogenized.
Since there are no eggs to aid in leavening, it's important to cream the butter and sugar well. This takes about 2-3 minutes in a stand mixer on medium speed. Creaming helps dissolve the sugar and adds air to the butter. This gives additional volume to the cookie dough.
Add flour, baking powder, baking soda, and salt. Mix on low speed until just a few flour streaks remain.
Use a spatula to stir in the chocolate chunks or chips.
Using a 1.5 Tablespoon cookie scoop, portion dough out onto a parchment lined baking sheet. Press two balls together to make a large 3 Tablespoon dough ball.
Bake 6 cookies per sheet for 13-15 minutes at 350 degrees Fahrenheit.
Substitutions
Condensed coconut milk - You can substitute condensed coconut milk for regular condensed milk if you want to avoid dairy.
Chocolate chips - Feel free to substitute your favorite chocolate chips for the coarsely chopped chocolate chunks.
Variations
If you'd like to try a different twist on these egg free chocolate chip cookies, try these variations:
- Orange zest - Grate the zest of a navel orange directly into the bowl when adding the sugars.
- Nuts - Add about ¼ - ⅓ cup of your favorite chopped nuts. For best flavor, toast them beforehand.
- Mixed chocolates - Use your preferred combination of white, milk and dark chocolate chunks or chips in your cookies, as long as they add up to 3 ounces (½ cup of chocolate chips).
Equipment
Cookie scoop - To bake these cookies, I use this medium cookie scoop which measures out 1½ Tablespoons of dough. It's a size 40. I then combine 2 scoops together to make a large 3 Tablespoon ball.
I love using a cookie scoop for drop cookies. It keeps them uniform in size, which also helps them to bake evenly.
Baking pans - I bake my cookies on rimmed half sheet baking pans (18 x 13 inches).
Parchment paper is great for lining the baking pan. The cookies won't stick at all if you use parchment paper underneath. You don't have to grease the pan!
Round cookie cutters - Use a large round cookie cutter or the rim of an upside down glass to swirl the cookies back into a round shape after baking. I've had this set for years, and I use it all the time.
Storage
Store: Store these eggless chocolate chip cookies in an airtight container at room temperature for up to 5 days.
Freeze: Store baked cookies in a large zippered freezer bag or airtight container in the freezer for up to 3 months
Make ahead: Although these are super easy to whip up, it's always great to have extra cookie dough on hand.
To freeze unbaked cookie dough, place scooped dough on a parchment lined baking sheet and freeze for an hour or two. Once frozen, transfer dough balls to a zippered freezer bag.
Label the bag as follows: Eggless chocolate chip cookie dough. Bake from frozen at 350 degrees for 13 - 15 minutes. Store for up to 3 months frozen, unbaked.
The cookies will likely need an additional few minutes in the oven since the dough is frozen. I always recommend baking one or two cookies first as a test to confirm the correct bake time for the rest of the batch.
Frequently asked questions
Eggs add moisture, fat and flavor to cookies. The fat in egg yolks helps produce a rich and tender cookie.
Eggs create structure when their moisture bonds with the flour and forms gluten. The water in eggs makes steam when baked, which helps cookies rise.
If you choose the condensed milk version of these eggless cookies, you'll end up with about 318 grams (about 1 cup) leftover condensed milk.
While it will keep in an airtight container in the refrigerator for up to a week, here are some ideas for using it up:
Use most of it to make a half recipe of kokosmakronen (German coconut macaroons) or coconut ice squares.
Stir it into tea or coffee instead of cream and sugar.
Drizzle a spoonful over sliced fruit for a sweet dessert. Try it on strawberries, mango slices, or even grapefruit!
Add a bit to your favorite smoothie.
Make more chocolate chip cookies without eggs, and store the dough in the freezer for the next time a cookie craving hits!
Try these eggless cookies next!
Love this recipe? Please leave a 5-star ★★★★★ rating in the recipe card below, and scroll down to leave a review. Your comments, suggestions and adaptations are very helpful to other bakers. Thank you for visiting!
📖 Recipe
Eggless Chocolate Chip Cookies
INGREDIENTS
- 113 grams (8 Tablespoons; 4 ounces) unsalted butter, room temperature
- 133 grams (⅔ cup) brown sugar
- 37 grams (3 Tablespoons) granulated sugar , (OMIT IN CONDENSED MILK VERSION)
- ½ teaspoon vanilla extract
- EGG SUBSTITUTE, Add ONE line item from the egg substitute list at bottom
- 180 grams (1½ cups) all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt, (I use Diamond Crystal)
- 85 grams (3 ounces) semisweet or dark chocolate, coarsely chopped *About ½ cup chocolate chips
EGG SUBSTITUTE: Choose One
- 60 grams (¼ cup) sour cream, full fat, room temperature
- 78 grams (¼ cup) sweetened condensed milk + 2 Tablespoons water, room temperature
- 30 mL (2 Tablespoons) vegetable oil + 2 Tablespoons water, room temperature
- 60 mL (¼ cup) whole milk , room temperature
- 56 grams ¼ cup mayonnaise , room temperature
INSTRUCTIONS
- Place rack in center of oven and preheat to 350° Fahrenheit (177° Celsius, Gas mark 4).
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars (omit granulated sugar in condensed milk version) on medium speed until light and fluffy, 2-3 minutes. Scrape down the sides of the bowl as needed.113 grams (8 Tablespoons; 4 ounces) unsalted butter, 133 grams (⅔ cup) brown sugar, 37 grams (3 Tablespoons) granulated sugar
- Add vanilla and preferred egg substitute, and mix again until homogeneous. Scrape down sides of bowl. For some of the more liquid options, you may need to mix for a minute or two and to scrape down sides of bowl several times before the liquid fully incorporates.EGG SUBSTITUTE, ½ teaspoon vanilla extract
- Add flour, baking soda, baking powder, and salt. Mix on low speed until just a few flour streaks remain. Use a spatula to scrape down the bowl and incorporate the last of the flour.180 grams (1½ cups) all purpose flour, ½ teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon kosher salt
- Use a spatula to stir in the chocolate chunks or chips.85 grams (3 ounces) semisweet or dark chocolate
- Using a 3 Tablespoon cookie scoop, portion 6 dough balls out onto a parchment lined baking sheet.
- If desired, place a few pieces of chocolate onto the top of each ball of dough. Bake one sheet at a time for 13-15 minutes.
- Immediately after removing cookies from oven, place a large round cookie cutter or the rim of a wide drinking glass around each baked cookie and gently swirl the edges of the cookie. This will push the cookie back into a uniformly round shape and make it thicker.
- Cool cookies on pan for 5 minutes and then transfer to a cooling rack to fully cool.
Preethi says
Hi
Could you please let me know what's the measure in grams for the egg substitute, how much to add in to the batter?
Kathleen Culver says
Hi Preethi,
If you scroll down just a bit farther in the recipe card, you will find the detailed amounts for each of the various egg substitutes.
You'll choose one of them and add it to the recipe as instructed.
Thanks!
Kathleen