The best chocolate chip cookies without eggs! Classic delicious recipe made without an egg. Soft, chewy, and perfectly chocolatey!
Everything you love about a chocolate chip cookie but this time without an egg! No matter if you have egg allergies or just have run out of eggs in the kitchen, you can still enjoy amazing cookies.
These cookies are soft, chewy, and filled with chocolate! They are totally the best eggless chocolate chip cookies around!
Free from: Eggs, soy, peanuts, tree nuts, coconut, fish, shellfish, crustaceans, mollusks, celery, corn (optional), sesame, mustard, lupin, sulfites, and more
Why you’ll love these eggless cookies
- Thick, chewy cookies
- Made with pantry staples
- Lots of options for making them egg free
- Taste just as good as the classic chocolate chip cookie
- Flax Seeds - This is the main egg replacer in this recipe. Eggs provide moisture, help bind ingredients together, and help provide lift to the cookie. That is why I recommend flax seeds as the best replacer. They do almost all the jobs that an egg does! But if you don’t have flax seeds in your pantry, there are other options for you here.
- White and brown sugar - The combination of both help to provide depth of flavor, make them perfectly chewy, and sweet of course!
- Chocolate Chips - Use your favorite brand of chocolate chips. I enjoy Enjoy Life chocolate chips, Simple Truth, or Pascha when I need some chocolate chip cookies.
- Other ingredients you’ll need: Butter, all-purpose flour, cornstarch, baking soda, vanilla extract, and salt.
To make these dairy free, use your favorite dairy free butter in an equal amount. Double check to make sure that the chocolate chips are dairy free.
To make these vegan, use your favorite vegan butter in an equal amount. Use organic sugar for the white sugar. And make sure that the chocolate chips that you are using are dairy free.
Other Egg Substitutes
This recipe uses flax eggs to replace the eggs but there are lots of other options depending on what you have in your pantry. Here are some other suggestions:
- Chia Seeds - Won’t affect taste. This is the best swap if you don’t have flax seeds.
- Cream cheese - Add 2 tablespoons of softened cream cheese with the butter and make the recipe as written. This will make thick cookies with chewy centers.
- Mashed banana - Add half of a mashed banana to replace the eggs. This is the second best replacement for if you don’t have flax or chia seeds on hand.
- Spoonful of yogurt, just about 2 tablespoons mixed in with the wet ingredients
- Milk - add 2 to 3 tablespoons of your favorite milk to help with fat and moisture in the cookies. They may be a little more crumbly after baking, but this works in a pinch!
The full instructions, complete with measurements, can be found in the recipe card below!
Preheat the oven to 375F and line 3 baking trays with parchment paper or silicone baking mats. Set them aside while you make the cookies.
First up is making that flax egg replacer. Add the ground flax seeds to a small bowl that is heat safe. Pour the boiling water in and mix well. Set that aside for 5 minutes to allow the flax seeds to get really jelly-like.
In a medium sized bowl, sift together the flour, cornstarch, baking soda, and salt. Set this aside while you start the wet ingredients.
Using your hand mixer or a stand mixer with the paddle attachment, cream together the room temperature butter with both white and brown sugar. Mix on medium-high for 4 to 5 minutes or until the butter is light and fluffy. Some of the cookie volume comes from this step so don’t skip it!
Add the cooled flax egg to the bowl along with the vanilla. Mix this together. Now, add the dry ingredients in one step and mix well.
Finally, add the chocolate chips! If the dough is a little wet, add an additional tablespoon of flour. If the dough is a little dry, add 1 tablespoon of your favorite milk.
Using a 1 or 2 tablespoon sized cookie scoop, place cookie dough balls onto the prepared baking sheets. I always place 12 cookies per baking sheet to give them enough room to bake. Sprinkle them with additional chocolate chips or some sea salt if you want to be fancy!
Baking the cookies
Bake these cookies for 12 minutes, or until the edges are golden brown. They may look a little underdone in the middle, but they won’t be!
If you prefer more crispy cookies, add a few minutes to the baking time, bringing the total time up to 14 or 15 minutes. This will give you cookies with super crispy edges that are perfect for dunking in a glass of milk.
Remove them from the oven and let them rest on the hot cookie tray for at least 10 minutes before removing them to a wire rack to finish cooling. Enjoy!
It isn’t just the raw eggs that prevents you from enjoying raw cookie dough, it’s also the raw flour. So while you can, I don’t know that you necessarily should.
While I haven’t made this specific cookie gluten free, I think you could make them gluten free if you used a good gluten free flour blend that included xanthan gum. My personal favorite is King Arthur Measure for Measure.
If you want a cookie that was designed to be egg free and gluten free, check out my top 14 allergy free chocolate chip cookies here!
Yes, you totally can! Use your favorite plant-based non-dairy butter in an equal amount to make this recipe. My favorite dairy free butters are “I Can’t Believe It’s Not Butter” sticks or Earth Balance baking sticks.
How to store
These cookies are best enjoyed:
Countertop: keep cookies in an airtight container on the countertop for up to 5 days.
Before baking: Make the cookie dough and portion out into dough balls. Freeze the cookie dough on a cookie sheet in the freezer for 1 hour. Then transfer the cookie dough balls into a freezer safe container. These will keep frozen for up to 3 months. To make them from frozen, add an additional 3-5 minutes of baking time.
After baking: Place fully cooked and cooled cookies into a freezer safe container. Layer parchment paper or wax paper in between each layer of cookies. These will last for 2 months. Make sure to thaw completely in the fridge or on the countertop before enjoying.
More Egg Free Recipes
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- mixing bowls
- mixing spoons
- measuring cups
- measuring spoons
- parchment paper
- baking trays
- Cookie scoop
- 1 tablespoon ground flax seeds
- 3 tablespoons water boiling
- ½ cup butter
- ½ cup white sugar
- ¾ cup brown sugar
- 2 teaspoons vanilla extract
- 1 ½ cups all purpose flour
- 2 tablespoons cornstarch see note for swaps
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups chocolate chips
- Preheat the oven to 375°F. Line 3 baking sheets with parchment paper or a silicone baking mat. Set aside.
- Sift dry ingredients. In a medium bowl, sift flour, baking soda, cornstarch, and salt. Set this aside.
- Cream butter and sugars together. In a large bowl with your hand mixer, or in a stand mixer with the paddle attachment, cream the butter with white and brown sugars on medium speed for about 5 minutes.
- Add flax egg and vanilla. Scrape down the sides of the bowl.
- Add the dry ingredients. Mixing on low speed, add the dry ingredients to the wet ingredients. Make sure to scrape down the sides of the bowl as needed to ensure all the ingredients are incorporated.
- Add chocolate chips. Mix together for a few more seconds.
- Scoop cookie dough balls. Using a 1 tablespoon cookie scoop, or using a big spoon, make rounded cookie dough balls. Place 12 to a tray.
- Bake 12 - 14 minutes. The cookies will be golden brown on the edges when done. Remove from the oven and let rest on the hot cookie tray for 10 minutes before removing to a wire rack to finish cooling. Enjoy!
- Allergy Substitutions
- If you are avoiding corn, replace the cornstarch with an equal amount of arrowroot powder or tapioca starch.
- To make these gluten free, I recommend that you instead check out my gluten free and vegan chocolate chip cookie recipe. It is based off of this recipe and formulated for gluten free flours!
- How to Store
- These cookies are best eaten in 5 days if kept in an airtight container on the countertop.
- To store them before baking, make the cookie dough and portion out into dough balls. Freeze the cookie dough for 1 hour on a cookie sheet, then transfer to a freezer safe container. These will keep frozen for up to 3 months. To bake from frozen, add an additional 3-5 minutes of baking time.
- To store them after baking, place fully cooked and cooled cookies into a freezer safe container. Layer parchment paper or wax paper in between each layer of cookies. This will keep for up to 3 months. Make sure you allow them to thaw completely before enjoying from frozen.
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