These eggless chocolate chip cookies are life changing! With soft, chewy centers and lightly golden, crispy edges, you'll never need another cookie recipe. The secret to these perfect dark chocolate chip cookies is not using eggs!
Why You'll Love These Soft & Chewy Cookies:
Remember the giant chocolate chip cookies you would get for $1 in elementary through high school? That's honestly what this recipe reminds me of. I call these "school cookies" because they're extra soft and even make great under-baked cookies if that's your thing.
I promise you're going to fall in love with these cookies. They are soft and they stay soft days after being baked. Just trust me on this one guys and make these cookies asap! 😍
Plus, these easy cookies would make great ice cream cookie sandwiches! Be sure to save this recipe on Pinterest so you can come back to it when you're ready to make some fancy shmancy ice cream sammys for your next birthday bash.
Chocolate Chip Cookies Without Eggs!
I know it may sound weird, but this chocolate chip cookie recipe without eggs is seriously THE BEST I've ever made!! Like where have these cookies been my entire life?! I am a soft cookie person. Get out of here crispy, stale cookies! ✌️
Instead of adding eggs, you add WATER. Am I sounding even crazier? Haha. This recipe can easily become vegan if you swap the butter for vegan stick butter. You're welcome!
How To Make This Eggless Chocolate Chip Cookies Recipe:
Before you get starting, soften your butter in the microwave for a few seconds or allow it to rest on the counter. Beat the softened butter and sugars together for several minutes until light and fluffy. Scrape down the sides a few times and keep beating until the butter and sugar mixture has lightened in color.
Next, add in the room temperature water and vanilla extract. Beat on low-medium at first and then increase the speed to medium-high. When you add the water, the mixture will look curdled or separated. After a few more minutes of beating, the butter and sugars will come back together to form a light and creamy mixture again.
Now it's time to add the dry ingredients. Spoon and level the flour to get a more accurate measurement and add to the mixing bowl. Next add the baking soda, baking powder and salt. Use the measuring spoon to gently stir the rising agents into the flour before turning on your mixer.
Mix the dry and wet ingredients together on medium speed until just combined. Your cookie dough should look sticky and start to form a large dough ball around the beater.
Lastly, fold in the chocolate chips. Use a cookie scoop or a large spoon to scoop the dough and roll into about 2'" balls. Place cookie dough balls onto a parchment lined baking sheet and bake at 350 for 12-15 minutes.
Baking Tips:
Bake for about 12 minutes for a slightly under-baked cookie and bake for about 15 minutes for a more baked cookie. Baking times will vary from oven to oven, so keep an eye on your cookies and take them out when they look good to you!
Remove the eggless chocolate chip cookies from the oven when they are lightly golden brown. These cookies without eggs will look slightly puffy with under-baked middles when first removed from the oven, however they will flatten out and continue to bake as they rest. Allow cookies to cool before eating.
Everything You'll Need
Dark Chocolate Chunk Cookies:
- Softened Butter
- White Sugar
- Brown Sugar
- Water
- Vanilla Extract
- All-Purpose Flour
- Baking Soda
- Baking Powder
- Salt
- Dark Chocolate Chips
- Semi Sweet Chocolate Chips
Need to make a substitution?
Vegan?
Simply substitute vegan stick butter and this recipe instantly becomes vegan!
Chocolate Chips:
I prefer to use a mix of dark and semi sweet chocolate in this recipe. But any chocolate chips will work! You can use mini chips, milk chocolate or even a chopped chocolate bar.
More Dessert Recipes:
- Pumpkin Cake with Cream Cheese Frosting
- Healthy Chocolate Chip Cookie Bars
- Chewy Iced Lemon Cookies
- Healthy Blueberry Crisp for Two
- Chocolate Cupcakes with Chocolate Frosting
If you make these eggless chocolate chip cookies, be sure to tag #bakedabundance on Instagram. We’d also love if you would leave a comment below and rate the recipe. We appreciate you!
PrintRecipe
eggless chocolate chip cookies
These eggless chocolate chip cookies are life changing! With soft, chewy centers and lightly golden, crispy edges, you'll never need another cookie recipe. The secret to these perfect dark chocolate chip cookies is not using eggs!
- Prep Time: 10
- Cook Time: 12-15
- Total Time: 25
- Yield: 12 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Ingredients
- ½ cup salted butter, softened
- ¼ cup white sugar
- ¾ cup brown sugar, lightly packed
- ¼ cup water, room temperature
- 2 teaspoons vanilla extract
- 1 ¾ cup all-purpose flour, spooned and leveled
- ¾ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 cup chocolate chips (I use ½ cup dark and ½ cup semi-sweet)
Instructions
- Cream together softened butter and sugars for several minutes until light and fluffy, scraping down the sides.
- Gradually add in water and vanilla extract and beat to combine. (The water will cause the mixture to appear curdled. Turn your mixer on medium-high and beat for a few more minutes to bring the ingredients back together.)
- To a mixing bowl, add dry ingredients including flour, baking soda, baking powder and salt.
- Stir in the chocolate chips and chill the cookie dough in the fridge for 30 minutes or more.
- Use a cookie scoop or spoon to portion out the dough to 2" balls. Place on a parchment lined baking sheet and bake on the center rack at 350F until the edges are golden brown, for about 12 minutes. The cookie centers will look puffy and under-baked, but trust the process!
- Let the cookies cool to set. They will flatten out and continue cooking after they're removed from the oven. Wait until the cookies are set, 5 minutes or so, before transferring so they don't fall apart.
Notes
To make this recipe vegan, swap butter for vegan stick butter.
Chilling the cookie dough creates a chewier texture. I recommend at least 20-30 minutes, but you can also store the dough in the fridge for a few days and bake off a few cookies at a time as well!
I typically bake 4-6 cookies at a time so there is enough room for them to spread out.
For an under-baked cookie, bake 10-12 minutes. For a crispier cookie, bake 12-15 minutes.
Baking times and how your cookies will spread may vary depending on your oven!
Keywords: eggless chocolate chip cookies, cookies without eggs, soft and chewy dark chocolate chip cookies, vegan cookies
Amy
These chocolate chip cookies were so soft and chewy! Definitely going to make these again!
Chelsey
Loved these cookies so much and will be making them on a regular basis from now on. They were so soft! Also, egg free dough = almost guilt free cookie dough snacking!
Marley
Thanks for sharing your thoughts Chelsey! I appreciate your support and I am so happy that you enjoyed these eggless chocolate chip cookies. Edible cookie dough is pretty irresistible!! Thank you!
Grant Hunnicutt
These are some of the best chocolate chip cookies I have ever made. I suggest using mini chocolate chips though, since it makes them look and taste better. Also, add in the dry ingredients in increments to prevent any clumping.
Marley
Hey Grant! I'm stoked that you loved these chocolate chip cookies and they were the best you've ever made!! Thank you for leaving a comment and for sharing those tips. Mini chips do look great. Thanks again! 🙂
Jaya
We felt like cookies but didn’t have eggs and tried this recipe and it’s truly amazing and we like it better than our traditional chocolate chip cookie recipe. We had only unsalted butter so added a pinch more salt and only had baking soda so used one tsp to cover the absent baking powder but it turned out perfect. Thanks again!
Marley
Hey Jaya, I'm so glad you guys enjoyed these chocolate chip cookies. I get addicted to this specific recipe and come back to it time and time again. Thanks for leaving a review! 🙂
Jenna
These were fantastic! My daughter is allergic to eggs and she loved them!
Marley
Awh! I'm so happy you guys were able to enjoy some chocolate chip cookies that were allergen-friendly. Thank you for leaving a review. Cheers!
Lynne
I never thought I would stray from my tried and true chocolate chip cookie recipe that I normally use, but when I was craving them and didn’t have eggs I found your recipe to try instead. They are so good, I think I will just start using this recipe from now on!
Marley
Hey Lynne, this recipe is definitely one to hold on to for when you're out of eggs! It happens to me more often than you'd think with all of the baking I do. So glad you liked these cookies. Thanks for leaving a review. 🙂
Lindsey
Amazing! So good! I did 50/50 brown and granulated sugar and increased salt by 1/4 teaspoon as I used unsalted butter. I only had semi sweet chocolate chips and thought these turned out great! I did 6 per sheet and had no issues with spreading into each other.
THANK YOU!
Marley
Hey Lindsey, I'm so glad you loved these cookies!! Thank you for the 5 star review 🙂 You rock!
Tejal
Made them today. I would cut down the sugar content to 1/2 cup of brown sugar. It gets really sweet with chocolate chips. My cookies turned out delicious with milk.
Marley
Hey Tejal, thanks for making my recipe! These are definitely indulgent cookies. I like to use dark chocolate chips to cut that sweetness a bit. Thanks for sharing your thoughts!
Tejal
Excellent recipe. Made it and turned out great!
Laura
I’m trying these for the first time tonight! I’ve had eggless chocolate chips from a bakery that makes them and theirs are amazing! Fingers Crossed!!!! They are chilling right now.
Lindsey H.
I can't speak highly enough of this recipe! It is the best chocolate chip cookie recipe I have! THANK YOU! I have made these with chocolate chunks and chocolate chips and they are great. Last time I made them I did half chocolate chunks and half broken up Oreos for a cookies and cream chocolate chip cookie-so good!
Alicia
Excited to try! 4 tsp of vanilla seems like a lot! is that right when I double??
Marley
Hey Alicia! I find that more vanilla elevates the flavor of these cookies. If you'd like to use less, you can! Thanks for making my cookie recipe. Hope you love them 🙂
Grace M.
The cookie had a nice crunchy outside and a soft pillowy inside. This was great for right now due to the price of eggs soaring, great recipe!
Barbie
As a diehard chewy chocolate chip cookie lover, I was a little skeptical of eggless cookies but the price of eggs led me to try these. Holy moly are they good! I like them better on day 2 than fresh baked and I doubt there will be any by day 3 for another variance. I'm keeping and sharing this recipe! (Note, I made these with a size 50 cookie scoop and yielded about 24 cookies. I forgot to count.)
Neha Mahajan
Hello, Thanks for this recipe. When you say 2 inches dough ball, how much is that in Tbsp or may be even in oz, so I can weigh them? My cookie scoops are in Tbsp. Wondering which one will be closest to 2 inches.
Marley
Hey Neha, Thank you for your question! I have not weighed the cookie dough balls before, but 2 or 3 tablespoons should be a nice size. Typically, my dough balls fit nicely in the center of my palm, maybe the size of a cutie (Clementine mandarin) or a touch smaller haha. You can definitely adjust the size to your liking if you want smaller cookies or larger ones. Good luck and enjoy!!
Kindrick Kent
I used this recipe because I was in the mood to bake and didn’t have any eggs. This is now my go-to recipe even if I have eggs. I doubled the recipe and added in a 2 full-size Hershey’s chopped, 1 cup of dark chocolate morsels and some milk chocolate/Heath bits. I also used a giant scoop to make monster sized cookies and doubling the recipe I got about 14 monster sized cookies. I had to bake them about 19 minutes due to their size, but these are perfectly crisp on the outside with the chewy soft middle and even my husband was blown away. Can’t wait to make these with different add-ins!
Marley
Hi Kindrick! Thank you for leaving a review 🙂 I'm so glad to hear you and your husband loved these cookies! Thank you for sharing how you customized the recipe to your liking with different mix-ins. Cheers!
Jennifer Brunette-Rubenstein
Dr
Suja
I made this cookie and it was out of the world. My kids said, these cookies looks exactly like store bought but better than store bought . Thanks for the wonderful recipe
Marley
Hey Suja! Thank you for making my eggless cookie recipe and for leaving this awesome review. I'm so happy your kids loved these egg-free cookies! They are also a hit in our household 🙂
Katherine
Thanks for posting a solid eggless cookie recipe! Really enjoyed making these with my young son and not worrying about salmonella.
As for the results, I think my expectations were too high after reading some of the other reviews.
For folks who came here because they're out of eggs but are used to eating eggful cookies, I will say that though they are a nice texture, the taste was woefully missing something. So go in not expecting too much, and be less disappointed than I!
Megan
These is the best chocolate chip cookie recipe I've ever made!! They turned out just like you described, crispy edges and chewy, gooey centers. I like my cookies soft and a little bit under baked and I found 10-12 minutes was perfect in my oven. I also tried the pan banging technique you mentioned. This was the first time I had heard of this and I think it really helped flatten out the cookies. I used semi sweet chocolate because that's all that I had, but next time I'm going to try dark chocolate. SO good! Thank you!
Krysta Wolfangel
My hens stopped laying over the winter, so I was out of eggs for months. I tried this recipe thinking yeah right this will never work. But guess what! It is totally wonderful and the texture and flavor is exactly like cookies made with eggs! The recipe has made it into my recipe book under the title: Hens on Strike Chocolate Chip Cookies...haha
Marley Braunlich
Hey Krysta! I'm sorry to hear about your hens and wish for some fruitful months ahead for you! I am so glad you found this eggless cookie recipe and loved the texture and flavor of these cookies. I love the title you gave this recipe in your recipe book haha! That's amazing! Thank you for the 5-star review. 🙂
D
Ooooh these were so good! Thank you for the recipe!
Marley Braunlich
I'm glad you loved them!! 🙂
Evan
My new go to for chocolate chip cookies! These are way better than your average chocolate chip cookie. I love soft cookies and these hit the spot. Easy go to for when my cookie craving hits!
Marley Braunlich
Hey Evan! I am so happy you enjoyed these delicious chocolate chip cookies without eggs. They are super soft and we love them too! Thanks for the 5 star review.
Candace
These are truly the best homemade chocolate chip cookies! The only thing I wish is that they were a tad bit thicker, however, they are perfect how they are, that's just my preference.
Marley Braunlich
Hey Candace, thanks for leaving a 5 star review for these eggless chocolate chip cookies! Sometimes chilling the dough or adding a tablespoon or two of flour can create a thicker cookie. I haven't tried adding more flour to this recipe but let me know if you make any adjustments and how they turn out! Thanks again for enjoying this recipe.
Joann
Just made these, I really cannot taste the difference without the egg. They were excellent! My daughter and husband have egg allergy so this is awesome.
Marley Braunlich
Hey Joann, thank you for this awesome review! I am so happy you and your family enjoyed these chocolate chip cookies. It is truly amazing how delicious these cookies are even without any eggs! Enjoy!
Stacey Robertson
These really are the best cookies! I’d been subbing Aquafaba for eggs in traditional cookie recipes as my boyfriend has an egg intolerance. Decided to search for eggless recipes, and could NOT believe how amazing these are! I make them in mini muffin tins and get about 30 bite-sized cookies. Just wanted to correct a few weights on the metric recipe:
1 cup chocolate chips = 170g (not 224!)
1/4 cup white sugar = 25g (not 50!)
3/4 cup lightly packed brown sugar = 160g (not 150g)
1 3/4 cup flour = 210g (not 219)
Though the recipe is still amazing with the wrong conversions! Did it that way the first time. 🙂
Marley Braunlich
Hey Stacey! Thanks for leaving a 5-star review 🙂 I love that you made eggless cookie bites by using a mini muffin tin! What a cool idea, I'll definitely have to try this.
Thanks for sharing the metric weights you used when baking. My recipe card plugin automatically converts the US customary amounts I enter to metric units on its own so those numbers might not match up perfectly. Thank you!!
Matt
This recipe is absolutely amazing! These cookies turned out so good and delicious, everyone loved them. We cannot wait to make these again!
Marley Braunlich
Thanks Matt! So glad you enjoyed these cookies. They are our favorite at home too. Enjoy!
Brenda M Fain
I made these cookies today 5-21-23 and I really like these cookies. I followed the recipe to the letters and numbers and I must say the cookies deserve 5 stars. The chef really researched the recipe; probably tested it numerous times, and landed on this delicious batch of cookies. The only thing I did differently was use table salt instead of what I usually use is sea salt and I am glad I did. They needed the extra salt. I love this recipe. TFS
Marley Braunlich
Hi Brenda! Thank you for leaving a review and rating this cookie recipe 5 stars!! I appreciate your kind words. I did test this recipe many times before sharing it on my blog and it is still one of my most favorite recipes. I'm glad the salt balanced out the sweetness for you. I like my cookies sweet and salty too! Enjoy 🙂
Brenda M Fain
Hi Marley,
I am glad you replied because I made these cookies again and used browned butter. Take it from me if your readers want to try browning the butter, and tell them not to waste their time. It did nothing for the flavor and it left the cookies dry and crumbly. Thank you for caring enough to share your recipes. God bless.
Mary Ann
These cookies were amazing. I don’t know the science behind them, basically subbing water for eggs, but it works beautifully. Whether you are a vegan, ran out of eggs or just want to try a great cookie recipe, this one is it! Thanks so much!!
Marley Braunlich
Hey Mary Ann, I'm so glad you loved my eggless chocolate chip cookies! Eggs are made up of about 75% water which is why this substitution works in this recipe! Thank you for leaving a 5 star review! Enjoy 🙂
John
This was amazing
Marley Braunlich
Thanks John! So glad you enjoyed these cookies without eggs. 🙂
Pat Dickson
Love this recipe. I make these cookies often for my grandchildren. One precious granddaughter is allergic to eggs, so they are a real treat! Will they turn out the same if I double the recipe?
Marley Braunlich
Hey Pat, thanks for coming back to leave a 5 star review for these eggless cookies with chocolate chips! I am so glad you and your grandkids can enjoy these cookies together.
I have made this recipe manyyy times over the years, but I cannot remember exactly if I have doubled it before! I might have once. I think it should be fine if you double the recipe. However, I would just keep an eye on all of your measurements to make sure you've got everything measured out correctly! I use the spoon and level method when measuring flour and get eye level with the glass measuring cup for the water so I can ensure it is just the right amount. Good luck!
Pat Dickson
Forgot rating in my comment.
Linda
Great flavor! Mine came out fluffy, similar to a cake texture. But I think it's something I did. Will definitely be trying again.
Marley Braunlich
Hey Linda, Thanks for trying out recipe! I recommend stirring and fluffing up your flour before scooping, and using the scoop and level method when measuring your flour so you get more accurate measurements. I've made this recipe dozens of times and have used a few different ovens, sometimes the oven will impact the bake of the cookies. If you want a denser, chewier cookie, you can try the "pan banging" technique or flatten the cookies with the bottom of a spoon or measuring cup a bit when they are almost done baking. You could also experiment with removing the baking soda or baking powder if you find your cookies are still rising too much. Good luck!
Margot
These are my favorite chocolate chip cookies ever! My dad asks me to make these for him whenever I come to visit. Thank you!!
Marley Braunlich
Hey Margot, thanks for the 5 star review. I'm so glad you and your dad enjoy these cookies together. So sweet!
Cat H
Haven’t made these in a while and decided to give them another try tonight for the family, super easy and delicious!
Linda
I am dairy and egg intolerant. This recipe is FANTASTIC!!!
Mixed everything by hand using wooden spoon and whisk.
Trusted " the process" and was not disappointed.
Deserves more than five stars!
Joelle
Perfect for a rainy day! I felt like making cookies but didn't have any eggs, and here in Austria the shops are closed on Sundays. Found this recipe and went for it. Wow! These cookies turned out really great! Delicious, chewy but slight crunchy around the outside and the eggs aren't missing at all. Clear recipe and also awesome you have the conversion mode for metric grams!
Marley Braunlich
Hey Joelle! So cool that someone from Austria found my recipe <3. I am so glad you gave it a go and really enjoyed the outcome. Thanks for leaving a review!!
Ginger
These were delicious and held together well! I was a bit hasty and skipped the refrigeration part, but they still baked beautifully!
Marley Braunlich
Hi Ginger! Thanks for leaving a 5 star rating and review. I appreciate it!! Happy you enjoyed these chocolate chip cookies.
br
Can I make this with oil instead of butter?
Marley Braunlich
Hey there, I have not tested this recipe with oil so I cannot speak to how they would turn out. Oil will change the recipe for sure. I have had another person leave a review saying they used coconut oil instead of butter to make these cookies vegan and that they turned out wonderful. Perhaps you could try that! I don't believe they melted the coconut oil, but instead left it in its sold form. Not positive on that though. Good luck!