I'll share a little secret with you, these Eggless Chocolate Chip Cookies are even more moist and chewy than a chocolate chip cookie! Making cookies without eggs can actually yield in a softer, chewier cookie!
If you like chewy cookies, try some of my favorite eggless cookies like my Coffee Creamer Cookies, Eggless Sea Salt Dark Chocolate Honey Cookies, or my Sprinkle Dark Chocolate Chip Cookies.
Why You'll Love This Recipe
I've been getting texts and emails about baking recipes with a random list of ingredients lately due to COVID19, haha. And I shared my Pantry Cookies recipe just last week that doesn't require some of the normal ingredients needed for cookies. So if you don't have brown sugar, vanilla, or baking powder then those cookies are the perfect recipe for you!
But, I know that eggs are an item that is frequently out of stock right now. So, I thought it was the perfect time to share an eggless cookie recipe. The perk of eggless cookies? You can eat the dough without any worry! (If you're into that sorta thing).
Also, if you have an egg allergy then you will love these Eggless Chocolate Chip Cookies! I know sometimes having an egg allergy can lump you into eating vegan. So if you enjoy butter and dairy then lucky for you this recipe includes butter and dairy – yet no eggs!
And, as I shared above – eggless cookies can actually be even more soft and chewy than cookies with eggs! How is that possible? Eggs are made up of egg white and egg yolk, but mostly egg white. And egg white is mostly water. When cookies bake, water evaporates, and this can dry out cookies. So, if you bake cookies without eggs – they can actually stay softer and chewier for longer! Boom!
Easy Substitutions
Chocolate
You can use any kind of chocolate you have in your pantry for these cookies, dark chocolate, milk chocolate, white chocolate, semi sweet chocolate…I made them last week with milk chocolate because I usually have more milk chocolate as I don't use it as often.
Milk
You can also use any kind of milk you have, regular, coconut, almond – whatever you prefer. I make these with dairy milk all the time, but I also use coconut milk a lot as well. I love coconut milk and I love the flavor it provides these cookies!
Nuts
And of course, you can also use any kind of nuts as well, peanuts, pecans, pistachios, or cashews or no nuts at all. Use up what you have in your pantry while getting creative at the same time! I love making these Eggless Chocolate Chip Cookies in so many different varieties by changing up the nuts and chocolate!
Nuts & Chocolate Combination Ideas
Semi Sweet Chocolate Chips + Walnuts
Semi Sweet Chocolate Chips + Peanuts
Dark Chocolate + Almonds
Dark Chocolate + Cashews
Milk Chocolate + Peanuts
Milk Chocolate + Walnuts
White Chocolate + Pistachios
White Chocolate + Almonds
FAQ's
Do I have to refrigerate the dough?
Yes! This is crucial for these Eggless Chocolate Chip Cookies. If you refrigerate cookie dough then your cookies will come out with a chewy middle and a little more crispy edges. This type of cookie with a chewy gooey center and crispy edges is most common for classic chocolate chip! If you can't wait the full 24 hours, the at least chill your dough for 1 hour.
Can I use a cookie scoop for these cookies?
Yes, you can definitely use a cookie scoop for these cookies. I usually do not use cookie scoops, as I am just plain terrible with them. But, if you love scooping cookie dough then go for it! Otherwise, you can roll them with your hands like I do, the end result is the same as long as you get the number of cookies the recipe calls for.
How should I store these Eggless Chocolate Chip Cookies?
These Eggless Chocolate Chip Cookies are soft and chewy! They are best stored in an airtight container. You can also put them in the fridge or freezer to make them last longer (as long as they are in an airtight container).
Ingredients for Eggless Chocolate Chip Cookies
Homemade Organic Dark Brown Sugar
Costco Kirkland Organic Cane Sugar
Simply Organic Vanilla Extract
Cairnspring Mills Organic All Purpose Flour
Equal Exchange Organic Semi Sweet Chocolate Chips
Why Organic
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
A chocolate chip cookie you'll want to make over and over again. Even if you can eat eggs, these cookies are so good you won't even want to!
Ingredients
3/4 cup (170 grams) organic salted butter, softened
113 grams (1/2 cup) organic cane sugar
113 grams (1/2 cup) organic packed dark brown sugar
1 teaspoon organic vanilla extract
1/4 cup organic milk
255 grams (2 cups) organic all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
142 grams (3/4 cup) organic semi sweet chocolate chips
113 grams (1/2 cup) organic walnuts, chopped (optional)
Directions
- Line 1 cookie sheet with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, dark brown sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter. Then continue to mix on low for 5 minutes, set a timer. The butter mixture will be light and fluffy.
- Add the milk, flour, baking soda, and sea salt in that order and mix on low until a dough forms. Add the chocolate chips and walnuts and mix on low until combined.
- Using your hands or a cookie scoop, roll or scoop the balls into 20 balls and place them on the prepared cookie sheet. Refrigerate the cookie sheet overnight.
- Preheat the oven to 375°F. Line a second cookie sheet with parchment paper and spread out the cookie dough evenly onto each sheet, so there is space between them. Or you can just bake off what you want right now, and store the rest in the fridge (covered with plastic wrap or in a Tupperware) for up to 7 days.
- Bake for 13 to 15 minutes or until lightly browned on the bottom.
- Store in an airtight container for up to 7 days.
Notes
- Gluten Free – Replace the organic all purpose flour with 269 grams (1 3/4 cups) organic gluten free flour blend.
- High Altitude – Bake at 375°F for 12 to 14 minutes or lightly browned on the bottom.
Did you make this recipe?
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Did you like this post?
Make sure to check out my Coffee Creamer Cookies, these are also another eggless chocolate chip cookie that is so good! And, share it with someone who you think will like it too!
