I Ditched the Eggs and Baked These Delicious Egg-Free Chocolate Chip Cookies
Ran out of eggs? Not to worry, you can still enjoy a DELICIOUS homemade batch of chocolate chip cookies in about 20 minutes flat. My Egg-Free Chocolate Chip Cookies are easy to make and taste great with a soft and chewy texture. There are no tricky substitutes either–so bookmark this recipe for any time! More to love: This recipe can be mixed up with a fork and requires zero chill time!
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If you are digging this recipe, you should also try my Egg Free Chocolate Cookies!
Recently, eggs became quite expensive. They used to be a go-to protein in our household for affordable dinners or breakfasts. So, naturally I began to start adapting some of my favorite recipes to use less eggs (or eliminate them altogether).
Whether you are allergic to eggs or simply ran out, this recipe solves the problem of chocolate chip cookies. With a few small tweaks from my mini chocolate chip cookie recipe I’ve created an easy recipe so you can have a batch of soft, chewy, and totally egg-free chocolate chip cookies any time you wish.
Great Things About This Recipe
- Egg-Free – The eggs are subbed out with a few tablespoons of whole milk (you can also use water).
- Soft & Chewy – The lack of eggs doesn’t mean dry and bland–these cookies are still full of flavor and soft and chewy too.
- Quick to Make – With simple pantry ingredients and no chilling time, you can have gooey homemade chocolate chip cookies in around 20 minutes.
My Favorite Cookie Scoops
If you want evenly sized cookies, a cookie scoop is a game-changer. I use a #40 scoop (about 1.5 tablespoons) for these cookies. I like the color-coded scoops from Vollrath. They cost a few more bucks than other brands, but the quality and the color-coded handles make it totally worth it. Grab one or two and see what you think!
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Recipes by a Real Person in a Real Kitchen
In the age of AI-generated content, I like to share how I’ve created and tested my recipes. My recipes have been imagined, taste-tested, and refined by a real human (me!). I only publish recipes I think are awesome.
This recipe came to be after I wanted to solve the problem of eggs. Whether I was out or the grocery store was out, I wanted to be able to make a delicious chocolate chip cookie at any time.
After a few simple tweaks, this recipe was ready to go. Swapping out the egg was simpler than I expected! The same was not true for my egg-free peanut butter cookie recipe, which is still under construction, but I’ve nearly got it!
Ingredients in Egg-Free Chocolate Chip Cookies
A few notes on some of the ingredients used in the cookies:
Unsalted Butter – I always use unsalted American butter in my recipes. I shop at Costco the most frequently so I often go with their store-brand of butter for baking.
Light Brown Sugar and Granulated Sugar – using two types of sugar creates the perfect balance between a chewy cookie and a cookie that spreads the correct amount.
Whole Milk – the whole milk replaces some of the liquid that we would’ve gotten from the egg. You can also use a dairy-free milk or water, but I liked the texture that resulted from using milk the best!
Vanilla extract – use your favorite.
All-Purpose Flour – I use all-purpose flour in my baking. It’s very very important to measure your flour correctly. Never pack flour into a measuring cup. Use a scale for best results.
Cornstarch – I often use a little cornstarch in my cookie recipes which improves the soft texture of the final cookie. However, if you don’t have it you can leave it out or replace it with two teaspoons of flour in this recipe.
Baking soda and salt – Don’t forget these small, but mighty, ingredients!
Semi-sweet chocolate chips – the better the chocolate, the better the cookie, so use your favorite!
Substitution: Milk
I use whole milk in the cookies to add enough liquid for the right consistency of dough. I like the richness of the whole milk, but you can sub in water or dairy-free milk for very similar, though not exact, results.
Substitution: Cornstarch
Cornstarch helps with developing a soft texture, but if you don’t have it, you can leave it out or replace it with an extra 2 teaspoons of flour. The cookies will still turn out delicious!
How to Make Egg-Free Chocolate Chip Cookies
Here’s a summary of how this recipe is made. Find the complete ingredients list and full instructions within the printable recipe card below!
These are very easy cookies to make!
We’ll preheat the oven 350°F and line a baking sheet with parchment paper.
Then, simply mix up the butter, brown sugar, and granulated sugar until smooth and combined. The butter should be soft enough you can cream it with a fork, but not melty or melted.
Then, add the milk and vanilla.
Add the dry ingredients and fold in. Finally, add the chocolate chips. Stir to combine.
Use a cookie scoop (1.5 tablespoons) to portion the cookies onto the baking sheet.
Bake cookies about 10 minutes until puffed and very lightly golden on the edges.
The cookies settle as they cool leaving that lovely craggy texture.
How to Store
Once cooled, store your cookies in an airtight container at room temperature. I find that they are BEST in the first 24 hours, but still great after 2 days. Longer than that and they do become a bit dry–a natural result of the missing egg. Tip: You can place a half slice of bread in the container with the cookies to help preserve moisture.
How to Freeze
Want to make these ahead of time? Here’s how:
- Freeze cookie dough: Scoop the dough into portions and place on a lined baking sheet. Freeze until solid. Transfer the frozen scoops of dough to a freezer-safe gallon bag and freeze for up to 3 months.
- Bake frozen dough: Thaw overnight in the fridge or bake straight from frozen, adding 1-2 extra minutes to the baking time.
FAQs for Cookies
Sometimes things just don’t turn out the way we hope! If your cookies aren’t perfect, read through these troubleshooting tips to figure out what went wrong.
If your cookies spread too much, your butter may have been too soft. You can chill the remaining dough for 20-30 minutes before baking the rest of the cookies. I also suggest weighing the flour when you bake to ensure the correct amount is added.
Absolutely! These cookies work well with dark chocolate, milk chocolate, or even white chocolate chips. You can also mix in chopped chocolate for a melty, gooey texture. I loooove a chocolate chip cookie made with a chopped bar of chocolate!
This problem could be one of two of things. First, the flour may have been measured incorrectly. If too much flour was added, the dough probably felt dry and crumbly. I highly suggest always using a scale when you bake!
Or, the cookies might be overbaked. These cookies should be baked until they are just barely golden brown on the edges. If you struggle to get perfectly done cookies, bake a tester cookie before you bake the others (noting that a full tray of cookies will need just a bit more time than a single cookie).
More Chocolate Chip Cookie Recipes:
I love me some chocolate chip cookie recipes! If you haven’t tried it yet, my Crumbl Copycat Milk Chocolate Chip Cookie and Semi-Sweet Chocolate Chunk Cookies are indulgence itself! I also love a Single Serving Chocolate Chip Cookie for those times when I don’t need a whole batch of cookies.
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Egg-Free Chocolate Chip Cookies
Ingredients
- ½ cup unsalted butter, softened (about room temp) 4 ounces
- ½ cup light brown sugar, packed 3.5 ounces
- ⅓ cup granulated sugar 2.3 ounces
- 3 tablespoons whole milk
- 1 teaspoon vanilla extract
- 1 ⅓ cups all-purpose unbleached flour 6.65 ounces
- 2 teaspoons cornstarch
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F. Line a large baking sheet with parchment paper.
- In a large bowl, use a fork (or hand mixer) to cream together the butter, brown sugar, and granulated sugar until smooth and combined.
- Cream in the vanilla extract and the whole milk (1 tablespoon at a time).
- Add the flour, baking soda, and salt to the bowl and gently fold together with a spatula until just combined. Fold in the chocolate chips.
- Use a #40 (1.5 tablespoon) cookie scoop to scoop cookies onto the baking sheet, spacing them 2 inches apart. Optional: Press additional chocolate chips into the tops of the cookies.
- Bake for 9-11 minutes, until the cookies have puffed and the edges are lightly golden. Don’t overbake.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
How to Store
Once cooled, store your cookies in an airtight container at room temperature. I find that they are BEST in the first 24 hours, but still great after 2 days. Longer than that and they do become a bit dry–a natural result of the missing egg. Tip: You can place a half slice of bread in the container with the cookies to help preserve moisture.How to Freeze
Want to make these ahead of time? Here’s how:- Freeze cookie dough: Scoop the dough into portions and place on a lined baking sheet. Freeze until solid. Transfer the frozen scoops of dough to a freezer-safe gallon bag and freeze for up to 3 months.
- Bake frozen dough: Thaw overnight in the fridge or bake straight from frozen, adding 1-2 extra minutes to the baking time.
