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. Bonus: no chill time required!
Can you make cookies without eggs? Absolutely! 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 simply used up the last of the eggs and suddenly have a chocolate chip cookie craving! Or 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 one no egg chocolate chip cookie recipe is all you'll need.
I set out to test different methods of making chocolate chip cookies with no eggs. I ended up with 5 simple options for egg substitution. I started with Tara O'Brady's Basic, Great, Chocolate Chip Cookie recipe, and adapted it considerably in both measurements and method as I went.
I've created one easy chocolate chip cookie recipe without eggs that you can make using one of five egg substitutes, depending on what you have on hand in your pantry. I started with condensed milk, and moved on to sour cream, dairy milk, vegetable oil, and finally, mayonnaise! Read the egg substitute portion of the ingredient section for detailed tasting notes.
I tested (and retested) each variation until they resulted in crispy edged, flavorful cookies that are chewy and soft in the middle. This post will give you all the details for how to make this flexible chocolate chip cookie recipe using the egg replacements of your choice.
COOKIE BASE INGREDIENT NOTES
- Unsalted butter - Butter should be softened, but not melted.
- 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, you'll omit the granulated sugar as it's already included in the condensed milk.
EGG SUBSTITUTE INGREDIENT NOTES
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, just as eggs are in a standard chocolate chip cookie recipe.
- 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 are third thickest. 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. 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. And no, you can't taste the mayo! (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.)
* See recipe card for full list of ingredients and quantities.
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 have chosen one version (condensed milk) to display here.
In the bowl of a stand mixer, cream the butter and sugars (omit granulated sugar if using condensed milk version) on medium speed until well combined, 3-5 minutes. Scrape down sides of bowl.
Add vanilla and preferred egg substitute, and mix on medium speed until homogenized. 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.
Add flour, baking powder, baking soda, 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.
Use a spatula to stir in the chocolate chunks or chips.
Using a cookie scoop, portion dough out onto a parchment lined baking sheet. If desired, place chopped chocolate onto top of each cookie scoop. Bake for 10-12 minutes at 350 degrees Fahrenheit.
Immediately after removing cookies from oven, place a round cookie cutter (affiliate link) or the rim of a wide drinking glass around each baked cookie and gently swirl. This will push the cookie into a uniformly round shape.
Hint: Since there are no eggs to aid in leavening, it's extra important to make sure the butter and sugar are well creamed together. 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 provides additional volume to the cookie dough.
Butter - I haven't tried this recipe with vegan butter, but if you use one that works well in other cookie recipes, it should be fine here. Please leave a note in the comments if you try it out!
Condensed milk - You can substitute condensed coconut milk for regular condensed milk.
Chocolate chunks - Feel free to substitute your favorite chocolate chips for the coarsely chopped chocolate chunks.
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 (which is ½ cup of chocolate chips).
Items below contain affiliate links.
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 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. Bonus: you don't have to use any grease, and can often simply wipe down the pan rather than needing to wash it after baking. One roll of this 15 inch x 164 foot (38 centimeter x 50 meter) non-stick paper lasts a LONG time! If you have access to a nearby Costco, the price is often a bit better in store.
Round cookie cutters - Use a round cookie cutter or the rim of an upside down glass to swirl the cookies back into a round shape after baking. Do this as soon as you remove them from the oven while they are still hot and pliable. I've had this set for years, and I use it all the time.
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 10 - 12 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.
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. Egg yolks contain the fat, which creates a rich and tender cookie.
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!
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!
Eggless Chocolate Chip Cookies (5 Methods)Print Recipe Pin Recipe
- 113 grams (8 Tablespoons; 4 ounces) unsalted butter, softened
- 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
- 62 mL ([adjustable2 Tablespoons[/adjustable]) vegetable oil + 2 Tablespoon water room temperature
- 62 mL (¼ cup) whole milk room temperature
- 56 grams ¼ cup mayonnaise room temperature
- 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, softened, 133 grams (⅔ cup) brown sugar, 37 grams (3 Tablespoons) granulated sugar (OMIT IN CONDENSED MILK VERSION)
- 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: Add ONE line item from the egg substitute list at bottom, 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 (I use Diamond Crystal)
- Use a spatula to stir in the chocolate chunks or chips.85 grams (3 ounces) semisweet or dark chocolate, coarsely chopped
- Using a 1½ Tablespoon cookie scoop (medium, size 40), portion dough out onto a parchment lined rimmed baking sheet.
- If desired, place a few pieces of chocolate onto the top of each scoop of dough. Bake one sheet at a time for 10-12 minutes.
- Immediately after removing cookies from oven, place a 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 into a uniformly round shape.
- Cool cookies on pan for 5 minutes and then transfer to a cooling rack to fully cool.
The Floured Table
Recipe Author: Kathleen Culver
More Eggless Cookies
If you liked this recipe for the best eggless chocolate chip cookies, you'll want to explore these other egg free cookies too!