These eggless chocolate chip cookies are truly exceptional, offering the perfect balance of a slightly crisp exterior with a wonderfully chewy center. The edges develop a delightful golden-brown color while the interior remains soft and tender. What makes these cookies particularly remarkable is that they achieve this ideal texture without using eggs, which are typically considered essential in traditional cookie recipes.

Why You’ll Love These Cookies

These cookies stand out for several compelling reasons:

They maintain an irresistible chewy texture that rivals any traditional egg-containing recipe
The flavor profile closely resembles the beloved chocolate chip cookies served in school cafeterias
They remain soft and chewy for days when stored properly
Their sturdy yet tender structure makes them perfect for creating homemade ice cream sandwiches
The recipe is easily adaptable for those with egg allergies or dietary restrictions

Eggless Chocolate Chip Cookies!

The absence of eggs in this recipe might seem unusual, but it leads to remarkable results. Instead of eggs, this recipe employs water as a binding agent, which allows the other ingredients to shine while maintaining the perfect moisture balance. This simple substitution not only accommodates those with egg allergies but also opens the door to making these cookies completely vegan with just a few additional modifications to the recipe.

Creating these delicious cookies involves a straightforward process:

Mixing Cookie Dough — Begin by softening butter to room temperature, then beat it together with both white and brown sugars until the mixture becomes light and fluffy. Add water and vanilla extract, which provide moisture and flavor in place of eggs.

Bowl Of All Purpose Flour — Mix the dry ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, and salt. This combination ensures proper leavening and structure despite the absence of eggs.

Cookie Dough — Combine wet and dry mixtures: Gradually incorporate the dry ingredients into the wet mixture, being careful not to overmix, which could develop too much gluten and result in tough cookies.

Eggless Chocolate Cookies — Add chocolate chips: Fold in your preferred chocolate chips or chunks, distributing them evenly throughout the dough.

Chocolate Chip Cookie Dough Balls — Form dough balls: Scoop the dough into uniform portions and shape into balls for consistent baking.

Chocolate Chip Cookies — Bake to perfection: Place the dough balls on prepared baking sheets and bake until they reach your desired level of doneness.

Baking Tips

The baking time significantly impacts the final texture of these cookies:

For cookies with slightly undercooked centers and chewy texture, bake for approximately 12 minutes
For more thoroughly cooked cookies with a firmer texture, extend the baking time to 15 minutes
When properly baked, the cookies should appear slightly puffed when removed from the oven
The centers may look slightly undercooked, but they will continue to set as the cookies cool on the baking sheet

Remember that these cookies will have a different appearance than traditional chocolate chip cookies when they come out of the oven—don’t be alarmed if they look a bit puffier initially, as they will settle into the perfect texture as they cool.

Everything You’ll Need

Eggless Chocolate Chip Cookies — Ingredients for making cookie dough, neatly arranged and labeled.

Dark Chocolate Chunk Cookies

To create these classic dark chocolate chip cookies, you’ll need:

Softened butter (at room temperature for proper creaming)
White granulated sugar
Brown sugar (which adds moisture and a caramel-like flavor)
Water (the egg substitute)
Vanilla extract
All-purpose flour
Baking soda
Baking powder
Salt
Chocolate chips (preferably dark chocolate for rich flavor contrast)

Need a Substitution?

This versatile recipe accommodates several variations:

For a vegan version: Replace dairy butter with plant-based butter or margarine specifically formulated for baking
Chocolate options: Experiment with mini chocolate chips, milk chocolate chips, white chocolate chips, or even hand-chopped chocolate bars for varying textures and flavor profiles

Get the exact measurements and detailed instructions here

Notes

Vegan adaptation: Ensure all ingredients, including the chocolate chips, are free from animal products if preparing a fully vegan version
For even softer cookies: Refrigerate the dough for 1-2 hours before baking
Optimal baking: Bake only 6-8 cookies at a time on a standard baking sheet for the most even results
Texture preferences: Adjust baking time based on whether you prefer softer (shorter bake time) or crispier (longer bake time) cookies

These eggless chocolate chip cookies prove that dietary restrictions never need to limit delicious baking possibilities. By understanding the function of each ingredient and making thoughtful substitutions, these cookies deliver all the satisfaction of traditional recipes without the eggs.

Whether you’re accommodating allergies, working with limited ingredients, or simply exploring new baking methods, these eggless chocolate chip cookies deserve a place in your recipe collection.

Once you’ve mastered these eggless chocolate chip cookies, expand your repertoire with other delightful cookie variations that accommodate different dietary needs and flavor preferences.

Reader Interactions

We’d love to hear your experiences with this recipe! Did you try any variations? How did they turn out? Share your thoughts in the comments below.

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Eggless Chocolate Chip Cookies Recipe

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Print Recipe

These exceptional eggless chocolate chip cookies deliver the perfect balance of crisp edges and chewy centers without using eggs. Water serves as the binding agent instead, making these cookies ideal for those with egg allergies while maintaining a texture that rivals traditional recipes. They remain soft for days and make excellent ice cream sandwiches.

Total Time: 30 minutes
Yield: 24 cookies 1x

Instructions

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large bowl, cream together the softened butter, white sugar, and brown sugar until light and fluffy, about 3-4 minutes.
Add water and vanilla extract to the butter mixture and beat until well incorporated.
In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in chocolate chips until evenly distributed throughout the dough.
Form dough into balls approximately 2 tablespoons in size and place on prepared baking sheets, leaving 2 inches between each cookie.
Bake for 12-15 minutes, or until edges are golden but centers appear slightly underdone.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

For a vegan version, substitute the butter with equal amounts of plant-based butter.
Refrigerating the dough for 1-2 hours before baking will result in thicker, softer cookies.
For best results, bake only 6-8 cookies per standard baking sheet.
Bake for 12 minutes for softer, chewier cookies or 15 minutes for more thoroughly baked cookies.

Store in an airtight container at room temperature for up to 5 days.

Author: Chef Monica
Prep Time: 15 minutes
Cook Time: 12-15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 220
Sugar: 18g
Sodium: 180mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg

Eggless Chocolate Chip Cookies Recipe

Table of Contents

Why You’ll Love These Cookies

Eggless Chocolate Chip Cookies!

Baking Tips