Eggless Chocolate Chip Cookies are soft, chewy and packed with flavour. This recipe is also butter-free, so it easily turns into a vegan recipe with the switch of just one ingredient.
This recipe makes 12 large cookies that are packed with chocolate chips. It is not your ordinary chocolate chip cookie recipe, but it may become your favourite.
Ingredients For Eggless Chocolate Chip Cookies
To make a dozen of these cookies, you will need:
- All-purpose flour.
- Baking soda.
- Fine sea salt.
- Dark chocolate chips.
- Semi-sweet chocolate chips.
- Brown sugar.
- White sugar.
- Vegetable oil.
- Milk, 2% or whole milk works best.
- Vanilla extract.
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Substitutions and Add-ins
This recipe calls for vegetable oil, but you can also use canola oil. Or if you are trying to stay away from seed oils, you can replace the vegetable oil with coconut oil.
If you want to add a little crunch to the cookies, you can stir in a cup of slivered almonds, chopped walnuts or hazelnuts. All of these nuts pair nicely with chocolate chips.
The chocolate chips in the cookies can be switched up as well. Use all one type of chocolate chips or swap out for white chocolate or bittersweet chocolate chips.
Make Eggless Chocolate Chip Cookies Vegan
This recipe is easy to make completely vegan by switching out the milk in the recipe for almond or cashew milk. The milk can be swapped by using 1:1 ratios.
The only other ingredients that may contain milk would be the chocolate chips. When we make these as vegan cookies we use PC Organics or PC Plant-Based Chocolate Chips.
Why This Recipe Works
Typical chocolate chip cookie recipes call for eggs, because eggs are the binding ingredient. It is what holds the cookies together. They also add moisture to the cookies.
This recipe uses the sugars, vegetable oil, and milk to create the binder, as well as add the moisture needed.
For another eggless chocolate chip cookie recipe that is buttery, try our Chocolate Chip Shortbread Cookies.
Tips For Making These Cookies
The most important tip we can give you is: Don’t skip freezing the dough before baking.
Because this cookie recipe does not have eggs or butter, they lack the solid structure that traditional cookie doughs depend on to hold their shape in the oven. Without that structure, the fats and sugars melt so quickly as they heat up and that causes the cookies to spread into a thin, flat puddle before they have a chance to set properly.
Setting the shaped dough in the freezer for 30 minutes solidifies the oil and gives the structure time to catch up, ensuring the cookies bake. To ensure the cookies are all sized equally for even baking, we use a medium sized scoop.
When baking the cookies, don’t overbake them. They should be still soft and slightly undercooked in the centre. They will continue to bake as they cool.
When making these cookies, we use Rock Wave Cookie Sheets by Starfrit. They fit nicely in the freezer and they hold up to the heat of the oven. We take them straight from the freezer and into the oven and they have not warped like other pans have.
Storing Eggless Chocolate Chip Cookies
These cookies will stay fresh for up to five days when they are stored in an air tight container at room temperature.
The cookies can also be frozen for up to three months and thawed at room temperature.
If you bake a batch of these Eggless Chocolate Chip Cookies, let us know how they turned out in the comments.
Eggless Chocolate Chip Cookies
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp fine sea salt
- 1 cup dark chocolate chips
- 1 cup semi-sweet chocolate chips
- ½ cup brown sugar
- ½ cup white sugar
- ½ cup vegetable oil
- ¼ cup milk, 2% or whole
- 1 Tbsp vanilla extract
Instructions
- In a small bowl, whisk together the flour, baking soda, and sea salt.
- Add the chocolate chips, stirring to coat. Set aside.
- In a larger bowl, stir together the brown sugar and white sugar.
- Add the oil, stirring to combine, then stir in the milk and vanilla extract.
- Add the flour mixture to the sugar mixture and stir until there no flour streaks. Don't over stir.
- Line a large cookie sheet or two small sheets with parchment paper.
- Scoop the dough using a medium sized scoop or ¼ cup measuring cup, placing each scoop of dough on the prepared pan, 2 inches apart.
- Freeze the cookie dough for 20-30 minutes.
- Preheat the oven to 375℉.
- Bake the frozen cookie dough for 12-13 minutes, rotating the pan halfway through baking.
- Remove from oven. Cookies should still be soft and slightly undercooked in the centre. Let the cookies sit on the pan for 2-3 minutes before transferring to a wire rack to finish cooling.
- Store in an air tight container after completely cooled.
I was skeptical about this recipe because I never made cookies without egg before but needed a vegan cookie for a get-together. These turned out amazing! (I used almond milk)Everyone loved them. Thank you, this recipe saved me a ton of money because vegan bake shops are so expensive.
Thank you for your comment. Happy to hear the cookies were a hit!