Eggless Chocolate Chip Cookies – Easy & Ready in 10 Minutes

Chocolate chip cookies have always had a special place in my heart, they were one of the first treats I ever baked in my little Santa Rosa kitchen, and they’ve been my go-to comfort ever since. But when my niece developed an egg allergy, I set out on a cookie mission. I tested batch after batch until I created what I now call my life-changing eggless chocolate chip cookies. You’d never guess these cookies are egg-free, they’re seriously some of the best I’ve ever made. With crispy golden edges and irresistibly gooey centers, you’ll be shocked there’s not an egg in sight.

This is the recipe I’ll always come back to. And once you try them, I know you will too.

Table of Contents

Table of Contents

Table of Contents

🍪 Why Eggless Chocolate Chip Cookies Work

Let’s bust the myth: you do not need eggs to bake perfect eggless chocolate chip cookies. In fact, sometimes leaving them out makes the cookie even better. Why? Eggs usually act as binders and add moisture. But in this recipe, water + butter + brown sugar create the same luscious, chewy bite, without eggs.

This makes these cookies:

• Perfect for anyone with egg allergies
• Naturally vegetarian
• Ideal for spontaneous baking (no need to check for eggs!)

What you’re left with in these eggless chocolate chip cookies is a texture that’s hard to beat—chewy in the middle, perfectly crisp at the edges. No need for flaxseed, banana, or any other odd substitutes. Just pantry staples and a touch of baking magic.

Here’s the real secret to the best eggless chocolate chip cookies: chilling the dough. This simple step firms up the batter, keeps the cookies from spreading too much, and gives them that irresistible chew. It also allows the flour to hydrate and the chocolate to settle into the dough just right.

If you’re craving more egg-free treats after these eggless chocolate chip cookies, be sure to try our Peanut Butter Oatmeal Balls or Mini Cookies Chips—quick, easy, and wonderfully eggless.

Whether you’re avoiding eggs or simply out of them, these eggless chocolate chip cookies are the kind of recipe that no one will ever guess is missing a thing. In fact, don’t be surprised if they disappear faster than you can bake the next batch.

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Ingredients Breakdown & Baking Tips

To get that signature chewy crunch, every ingredient counts. Let’s break down this eggless chocolate chip cookies secret in a simple, smart list:

🧈 Butter

Use softened salted butter for flavor and spread. If using unsalted, add a pinch more salt. Vegan? Stick butter substitutes work like a charm.

🍬 Brown Sugar

We use ¾ cup brown sugar for moisture and chew. It caramelizes as it bakes, helping with the soft center.

🍶 White Sugar

Just ¼ cup gives us crispness and structure. It balances the goo from the brown sugar.

💧 Water

The unsung hero. A simple ¼ cup of water replaces the egg’s moisture. It will look curdled when mixed in—don’t worry! Beat it longer to re-emulsify.

🌿 Vanilla Extract

Don’t skip this—2 teaspoons deepen the flavor and enhance the chocolate.

🥣 Flour & Leaveners

1¾ cups of all-purpose flour, leveled. Add baking soda (¾ tsp), baking powder (¼ tsp), and salt (½ tsp) to make sure the cookies rise just enough without puffing up too much.

🍫 Chocolate Chips

The star! Use a combo of ½ cup dark chocolate and ½ cup semi-sweet. Want puddles of chocolate? Try chunks instead of chips.

Looking for more flavor-packed desserts? Our Rice Krispies Ice Cream and Brookie Cookie Recipe will satisfy every sweet tooth.

Tip: Always chill the doughof your eggless chocolate chip cookies. Even 30 minutes makes a difference. It helps the fat solidify, controls spreading, and gives you that crinkle-top bakery look.

🔪 Step-by-Step Instructions

Let’s make your new favorite eggless chocolate chip cookies. You’ll have warm, gooey cookies in less than 30 minutes, and you don’t even need a mixer to make them.

📝 Step-by-step:

1. Cream Butter & Sugars
   Grab a mixing bowm and beat toether, cream ½ cup softened butter with ¾ cup brown sugar and ¼ cup white sugar until light and fluffy, give it about 3 minutes.
2. Add Vanilla & Water
   Stir in ¼ cup water and 2 tsp vanilla extract. It’ll look odd—trust the process. Beat well until smooth again.
3. Mix Dry Ingredients Separately
   In another bowl, whisk together 1¾ cups flour, ¾ tsp baking soda, ¼ tsp baking powder, and ½ tsp salt.
4. Combine Wet & Dry
   Slowly mix the dry ingredients into the wet. The dough will come together beautifully.
5. Fold in Chocolate Chips
   Fold in your chocolate chips, I like using half dark and half semi-sweet for that perfect mix of bold and sweet.
6. Chill the Dough
   Cover and chill for at least 30 minutes (or up to 3 days).
7. Scoop & Bake
   Preheat oven to 350°F (175°C). Use a cookie scoop or spoon to portion out 2” balls onto a parchment-lined baking sheet.
8. Bake
   Bake for 12–15 minutes. The edges should be golden; the centers puffy. Don’t overbake—they’ll continue cooking as they cool.
9. Cool & Set
   Let the eggless chocolate chip ccookies cool for 5 minutes on the tray before transferring. This prevents breakage and helps them set properly.

Want even more buttery brilliance? Check out our Moist Biscoff Cake or Boston Cream Cupcakes.

For more recipes eggless chocolate chip cookies, make sure to follow me on  Pinterest.

🍪 Variations, Storage, and FAQ

🌀 Variations:

• Vegan Version: Use vegan stick butter.
• Chunky Style: Use chocolate chunks or chopped bars.
• Nutty Addition: Fold in walnuts or pecans for crunch.
• Spiced Up: Add a pinch of cinnamon or espresso powder.

Want something fruity? Try Lemon Lavender Cookies, a floral twist on a classic favorite.

🧊 Storage:

You can store eggless chocolate chip cookies in:

• Counter: Keep in an airtight container up to 5 days.
• Freezer: Freeze dough balls for up to 3 months. Bake from frozen, adding 2 extra minutes.

❓FAQ