Egg-Free Chocolate Cookies
These egg-free Chocolate Cookies are chewy and fudgy with plenty of white chips! You’ll never know they are missing an egg. This is a one-bowl recipe that does not require chilling!
If you are digging this recipe, you should also try my Egg-Free Chocolate Chip Cookies!
These cookies were created to be totally free of eggs. Whether you forgot to buy them at the grocery or opted out because of the high price tag, you don’t need a single egg to indulge in these chocolatey cookies.
The cookies use Dutch-process cocoa powder and white chips to make delicious chewy cookies with a little something extra.
Why You’ll Love This Recipe
- No egg required
- One bowl recipe
- Bake immediately–no chilling!
Fresh Baked Cookies ASAP
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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, hypothesized, taste-tested, and refined by a real human (me!). I only publish recipes I think are awesome.
I created this recipe as an alternative to baking with eggs during the season where eggs became quite expensive and hard to find. Replacing the egg with a few tablespoons of whole milk worked surprisingly well and yielded chewy fudgy cookies.
Ingredients in Egg-Free Chocolate 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.
Neutral Oil – Just a canola or vegetable. Replace with a tablespoon of melted butter if preferred.
Granulated Sugar and Light Brown Sugar – using two types of sugar creates the perfect balance between a chewy cookie and a cookie that spreads the correct amount.
Whole Milk – replaces a bit of the liquid we would have gotten with a egg.
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.
Dutch-process cocoa powder – Generally you shouldn’t swap natural cocoa powder for Dutch and vice-versa in baking recipes as it can dramatically affect the final result. Sometimes it works though! I plan to test this recipe one more time with both and share photos of the differences, but for now I do suggest Dutch-process cocoa powder.
Baking soda and salt – tiny ingredients that do a lot in any cookie recipe!
White chips – use your favorite variety.
A Note On Cocoa Powder
I used Dutch-process cocoa powder for this recipe and that is what I suggest. Natural cocoa powder and Dutch-process are not usually interchangeable in recipes. I’m hoping to run another test of this recipe with some different brands of cocoa powder including a natural cocoa so I’ll report back after I’ve done that!
If you try the recipe, let us know how it goes in the comments!
How to Make Egg-Free Chocolate 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!
Preheat oven and line a large baking sheet with parchment paper.
In a bowl, cream together the butter, oil, brown sugar, and granulated sugar until fluffy. A hand mixer or a simple fork work fine.
Cream in the whole milk and vanilla extract.
Add the flour, cocoa powder, baking soda, and salt. Fold together using a spatula. Fold in the white chocolate chips.
Scoop 1.5 tablespoons portions (I use a #40 scoop) onto the baking sheet.
Bake for 8-10 minutes, until puffed and the edges are set but centers are still soft.
How to Store or Make Ahead
Store the cookies in an airtight container at room temperature for 2-3 days. These cookies dry out a bit faster than recipes with an egg, so if you wish to keep them longer then I suggest freezing (up to 1-2 months).
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Egg-Free Double Chocolate Cookies
Ingredients
- 8 tablespoons unsalted butter, softened (room temp)
- 1 tablespoon neutral oil (canola or vegetable oil)
- ½ cup light brown sugar, packed 3.5 ounces
- ¼ cup granulated sugar 1.75 ounces
- 2 tablespoons whole milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour 5 ounces
- ⅓ cup Dutch-process cocoa powder 1.1 ounces
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup white chocolate chips
Instructions
- Preheat oven to 350°F. Line a large baking sheet with parchment paper.
- In a bowl, cream together the butter, oil, brown sugar, and granulated sugar until fluffy. I just did this with a fork, but you can use a hand mixer if you prefer.
- Cream in the whole milk and vanilla extract.
- Add the flour, cocoa powder, baking soda, and salt. Fold together using a spatula. Fold in the white chocolate chips.
- Scoop 1.5 tablespoons portions (I use a #40 scoop) onto the baking sheet, spacing them 2 inches apart.
- Bake for 8-10 minutes, until puffed and the edges are set but centers are still soft. The cookies will deflate as they cool, giving that lovely craggy look!
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
