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Theses easy eggless Chocolate Chip Cookies have become my little baking lifesaver. They’re soft, chewy, and packed with gooey chocolate chips, so good you’d never guess they’re egg free. I love that they come together easily with simple pantry staples, and honestly, they disappear just as fast as the classic kind.
I used to panic when I ran out of eggs until I discovered I could bake Eggless Chocolate Chip Cookies. They are just as soft, chewy, and comforting as the classic version, but now they’re my best kept secret for satisfying a sweet tooth in a pinch. They’re perfect straight from the oven or paired with a glass of milk or homemade Vanilla Ice Cream (even if you don’t have an egg allergy).
If you’re all about easy, soft cookies with chewy centers, my Brownie Cookies and 3-Ingredient Cake Mix Cookies are calling your name.
Ingredients Notes
The full recipe card can be found below with detailed measurements and instructions.
- Unsalted butter – softened for smooth mixing. Plant-based butter works for a dairy-free option.
- White sugar – helps create crisp edges. Swap with all brown sugar for chewier cookies.
- Light brown sugar
- Vanilla extract
- Whole milk – adds moisture and helps replace eggs.
- All-purpose flour – provides structure. A 1:1 gluten-free baking blend works too.
- Baking soda
- Salt
- Semi-sweet chocolate chips – classic cookie flavor. Try milk chocolate, dark chocolate, white chocolate, nuts, or dried fruit for variety.
How to Make Eggless Chocolate Chip Cookies
- Prep: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or a silicone mat.
- Mix wet ingredients: Use a hand mixer to beat the butter with white and brown sugars until creamy. Add vanilla and milk and mix until smooth.
- Combine dry ingredients: In another bowl, whisk together flour, baking soda, and salt. Gradually add to the wet ingredients, mixing just until combined.
- Add chocolate chips: Gently fold in the chocolate chips with a spatula.
- Scoop and bake: Drop tablespoon-sized dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Bake 10–12 minutes in the preheated oven, until the edges are lightly golden.
- Cool and serve: Let the cookies cool on the sheet for 5 minutes before transferring to a wire cooling rack. Serve warm.
Frequently Asked Questions
Look for edges that are lightly golden while the centers still look soft. Don’t worry if they seem a little underbaked—they’ll continue to set as they cool, giving you the perfect chewy texture.
Flat cookies usually happen when the butter is too soft or the dough is overmixed. Chilling the dough in the fridge or adding a tablespoon of flour can help.
Absolutely! For mini cookies, bake 1–2 minutes less. For larger bakery-style cookies, bake a little longer and leave extra space between each scoop.
Yes! Use plant-based butter and swap the milk for a dairy-free option like oat or almond milk.
Make Ahead & Storage Instructions
- Store: Keep baked cookies in an airtight container at room temperature for up to 5 days.
- Reheat: Microwave for a few seconds to bring back that fresh-baked softness.
- Freeze: Freeze cookie dough scoops on a tray, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 1–2 minutes to the baking time.
- Make ahead: Refrigerate dough for up to 2 days before baking. Let it soften slightly before scooping.
More Easy Cookie Recipes to Try
Can’t get enough cookies? If you love these easy Eggless Chocolate Chip Cookies, you’ll want to try these simple homemade dessert recipes:
If you’ve tried this recipe or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below.
Eggless Chocolate Chip Cookies
Ingredients
- 2 sticks (1 cup) unsalted butter softened
- ¾ cup white sugar
- ¾ cup light brown sugar packed
- 2 teaspoons vanilla extract
- ¼ cup whole milk
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ cups semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, beat the softened butter, white sugar, and light brown sugar together until creamy and smooth.
- Add the vanilla extract and milk to the butter mixture, and mix until fully combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
- Fold in the semi-sweet chocolate chips using a spatula or wooden spoon.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will set as they cool.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!
Jenn’s Notes
- Store: Keep cookies in an airtight container at room temperature up to 5 days.
- Reheat: Warm in the microwave a few seconds to bring back that fresh-baked softness.
- Freeze: Freeze dough scoops on a tray, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 1–2 minutes.
- Make ahead: Refrigerate dough up to 2 days before baking. Let it soften slightly first.
- Chill dough 30 minutes for thicker cookies.
- Rotate baking trays halfway through for even baking.
- Don’t overbake; they’ll set as they cool.
- Measure flour correctly using the spoon-and-level method.
Can’t wait to try this .I think that will be my dessert for Christmas. Instead of all the pies.
I hope you enjoy them!! Happy Holidays!
Can’t wait to try this .I think that will be my dessert for Christmas. Instead of all the pies.Going to make Pecan Brittle and Fudge..Merry Christmas