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Eggless chocolate chip cookies are chewy chocolate chip cookies that are egg-free. This easy, one-bowl recipe takes just 20 minutes to make!
With the recent egg shortages, I’ve had to get creative when it comes to baking. This easy eggless chocolate chip cookie recipe combines my easiest chocolate chip cookies with my chocolate chip cookie dough recipe.
These cookies are thin and chewy with crisp edges, and they’re packed with chocolate chips. The cookies are also super easy to make!
You need just one bowl and about 20 minutes to make these cookies from scratch. So, they’re perfect for any time that you want to whip up a batch of chocolate chip cookies but don’t have any eggs.
Ingredient notes and substitutions
- Butter: I like to use salted butter in this recipe. If you prefer to use unsalted butter, increase the salt by 1/4 teaspoon.
- Brown sugar: You can substitute dark brown sugar if you prefer.
- Heavy cream: The fat in the heavy cream helps to add moisture and make the cookies chewier.
- Flour: Be sure to fluff and then scoop and sweep to measure the flour. Too much flour will result in a dry or crumbly cookie. For the ingredient measurements by weight, please click “metric” directly underneath the ingredients.
- Salt: Or use 1/4 teaspoon of table salt.
- Chocolate chips: I use semi-sweet chocolate chips. Feel free to use bittersweet, milk chocolate, or another flavor of chocolate chip.
How to make eggless chocolate chip cookies
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe, including instructions, is given below.
Step 1: Preheat the oven to 350F. Line two baking sheets with silicone baking mats or parchment paper, and set aside.
Step 2: In a large mixing bowl, beat the butter, brown sugar, and granulated sugar together on medium-high speed until well-combined, about 3 minutes.
Step 3: Add the heavy cream and vanilla extract, and mix in until combined.
Step 4: Stir in the flour, baking soda, baking powder, and kosher salt just until combined. The dough should be thick but soft and workable.
Step 5: Add the chocolate chips, and stir in to combine.
Step 6: Scoop the dough with a 1.5 tablespoon cookie scoop and place the dough at least 2 inches apart.
Step 7: Bake for 10-15 minutes, or until the edges are beginning to turn golden brown and the centers are soft and slightly underbaked.
Step 8: Let the cookies cool on the baking sheet for 5-10 minutes and then transfer to a cooling rack.
Recipe Tips!
- Softening the butter: If you don’t want to wait for the butter to soften, check out these tips for quickly softening the butter.
- Vegan: Since these cookies are egg-free, it’s easy to make them dairy-free and vegan. To make the cookies dairy-free, simply use a vegan, dairy-free baking stick, like Earth Balance, in place of the butter, a plant-based heavy cream substitute, and vegan chocolate chips.
- Chilling the dough: For thicker cookies, chill the dough for 30-60 minutes before baking.
- Freezing: You can freeze the baked and cooled cookies in a freezer-safe container for up to 1 month.
- Edible dough: Even though this cookie dough doesn’t have eggs, it isn’t advised to eat raw flour. Instead, you can make edible cookie dough with this recipe.
Storage
Store any leftover cookies in an airtight container at room temperature. The cookies will keep for up to 3 days when properly stored.
More chocolate chip cookie recipes!
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Eggless Chocolate Chip Cookies
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Ingredients
Instructions
Preheat the oven to 350℉. Line two baking sheets with silicone baking mats or parchment paper, and set aside.
In a large mixing bowl, beat the butter, brown sugar, and granulated sugar together on medium-high speed until well-combined, about 3 minutes.
Add the heavy cream and vanilla extract, and mix in until combined.
Stir in the flour, baking soda, baking powder, and kosher salt just until combined. The dough should be thick but soft and workable.
Add the chocolate chips, and stir in to combine.
Scoop the dough with a 1.5 tablespoon cookie scoop and place the dough at least 2 inches apart.
Bake for 10-15 minutes, or until the edges are beginning to turn golden brown and the centers are soft and slightly underbaked.
Let the cookies cool on the baking sheet for 5-10 minutes and then transfer to a cooling rack.
Notes
- Butter: I like to use salted butter in this recipe. If you prefer to use unsalted butter, increase the salt by 1/4 teaspoon.
- Brown sugar: You can substitute dark brown sugar if you prefer.
- Heavy cream: The fat in the heavy cream helps to add moisture and make the cookies chewier.
- Flour: Be sure to fluff and then scoop and sweep to measure the flour. Too much flour will result in a dry or crumbly cookie. For the ingredient measurements by weight, please click “metric” directly underneath the ingredients.
- Salt: Or use 1/4 teaspoon of table salt.
- Chocolate chips: I use semi-sweet chocolate chips. Feel free to use bittersweet, milk chocolate, or another flavor of chocolate chip.
Nutrition
Serving: 1cookie | Calories: 152kcal | Carbohydrates: 21g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 121mg | Potassium: 28mg | Fiber: 0.4g | Sugar: 14g | Vitamin A: 190IU | Vitamin C: 0.1mg | Calcium: 21mg | Iron: 1mg
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